Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until almost doubled in bulk.
Punch dough down; cover and let rest for 5 minutes. Divide dough into 16 equal portions; shape each portion into a ball. Pat each ball into a 3 1/2 inch disk. Poke a hole through the center of each disk. Gently lift each disk from work surface and twirl on index finger until the hole is 1 1/2 inches in diameter. Place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until puffy. (Dough will not double in bulk.)