You may use the dough at this point, but it is easier to handle when cold so refrigerate the dough for about half an hour.
Take the dough out of the fridge and lightly dust with flour. Divide the dough into eight equal portions. Dust each piece with more flour, if needed but resist temptation to use too much flour or the rolls will turn out tough.
Shape into a ball by stretching the surface of the dough around to the bottom on all four sides while rotating the ball a quarter-turn as you go. Similarly shape all the other pieces into balls.
You can bake this bread as a loaf if you prefer.
Arrange the balls of dough in the greased cake tin and lightly cover the tin with a damp towel. Allow the dough to rise, for about 45 minutes to an hour.
Bake the rolls at 180C (350F) for about 35 to 40 minutes till done and golden brown. If you want the crust of the rolls to be soft, brush them on top with melted butter as soon as they come out of the oven.
Cool the rolls in the pan for about 5 minutes and then cool completely on a rack. Serve warm as you desire.
This recipe makes 8 medium sized banana rolls.