The technique of the straight dough method did work on  the soft rolls, as there was enough gluten structure development that the crumb texture turned out nice.  The proofing allowed the dough to expand, and the outside of the rolls were golden brown by the butter glaze. Initially, we tried just proofing it on top of the oven stovetop for an hour, but it did not double in size. So, we put it in the large convection to proof at 200 F. It did grow larger in about 30 minutes or so. Next time, we will just proof it in the large oven rather than proof it at room temperature. Since the rolls were smaller, they had a shorter bake time. The knot shape takes the least amount of time to shape, while the braid and regular circle shape took longer for me. I would continue to practice making braids and the circle rolls to get faster at making the shapes.  I learned another way to length dough by placing my hands in a more fanlike movement. The techniques used for the pate a choux did work.  Using the paddle attachment was helpful, it helped cool down the slightly before adding in the eggs. The attachment incorporated more air into the batter than what I could do by hand. It was good to have a few droplets of water onto the pan before baking, so there is more humidity in the oven. Glazing the outside with an egg wash created a more golden like color and shine. One thing to improve on is to get better on the piping of my eclairs. They did not have as much volume as my puffs did.  For next time, I will have to make a continuous line of dough during the piping process. The previous times I was too hesitant, and the shapes did not turn out right.  Using a template for the puffs, it helped create more even and uniform puffs.