Sentences with phrase «on a floured work surface roll»

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.

Not exact matches

When you're ready to roll out the crust, on a well - floured work surface, gently roll out the pie crust into about an 11 - inch circle.

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

On a well - floured work surface, roll the puff pastry into a rectangle about 24 in / 61 cm wide and 12 in / 30.5 cm from top to bottom.

On a floured work surface, roll out the dough (do not worry if it is slightly cracked while rolling) about 1/2 cm thick.

On a well - floured work surface, roll the dough out into a roughly 20 x 40 cm rectangle.

Roll out dough on a lightly floured work surface to a 1 / 4 - inch thick.

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Working on a floured work surface, roll the pizza dough out into about a 12 - inch round circle.

On a lightly floured work surface, using a rolling pin, roll out discos until 1/2» larger in diameter.

Roll dough out on floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

On a clean work surface, dusted with flour, unwrap the dough let sit for a couple of minutes and then roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.

Knead the dough for 5 minutes, then roll it out on a working surface, using a bit of flour if it threatens to stick.

Roll the dough on a lightly floured work surface to a 12 - inch circle.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

Roll the second disk of dough on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

Remove one disk of dough from the refrigerator and roll it out on a floured work surface to a 12 - inch circle about ⅛ - inch thick.

To roll the pizza dough, sprinkle some flour on your work surface where you will roll out the pizza.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Also, be sure to generously flour the surface you are working on when you gently roll out the dough for cutting.

Roll the dough into a 10 - inch by 16 - inch rectangle on a lightly floured work surface.

4 / Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface.

On a lightly floured work surface, roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

On a floured work surface, roll the dough about 4 mm thick and line the pan, while ensuring a right angle between the bottom and the sides.

To Assemble On a lightly floured work surface, roll one dough ball out.

Roll the dough: Place parchment on the work surface, and lightly flour parchment and rolling pin.

On a lightly floured work surface, roll out the dough into a large circle about 1/8 inch (3 mm) thick.

Remove the dough from the fridge and roll out on a floured work surface to 1/2 cm thickness.

Roll the pastry out on a lightly floured work surface a little thicker than 1 / 8th of an inch, then cut out rounds about 3 1/2 inches wide.

On a lightly floured work surface, roll the dough into a rectangle 9» x 12».

To Build: On a lightly floured work surface, roll out dough to 1 / 4 - inch thickness.

Using baseball - size lumps of dough, roll on floured work surface into long cylinders about the thickness of a thumb.

Half the dough and sprinkle some flour on your work surface where you will roll out the pizza.

On a lightly floured work surface, roll the dough out to 1 / 4 - inch thickness.

Working with one ball at a time, roll the dough out on a lightly floured surface with a lightly floured rolling pin.

I like it the best, but I also saw on Joy the Baker that she puts the flour and butter on a surface and works the butter in with a rolling pin.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle.

On a lightly floured work surface, pat or roll the dough to about 1 - inch thick (1 / 4 - inch thicker than for my biscuits).

Stretch and roll each dough ball to 9 - inch round on lightly floured work surface.

When that was done, after about 45 minutes, I took the dough out of the bowl, cut it in four pieces, formed a ball of each piece, and rolled them with a rolling pin on a well - floured working surface.

On a lightly floured work surface, roll out the dough into a 12 - inch diameter circle or a rectangle.

On a lightly floured work surface, roll dough out to a 14 - x-14-inch square.

Take one of the pieces of dough from the fridge and roll out on a lightly floured work surface to form a 9 1/2 - inch / 24 - cm circle, about 1/8 inch / 3 mm thick.

On a lightly floured work surface, turn out the dough, divide it into eight even segments, and roll them into balls.

Turn out onto a flour covered surface (I use a Silpat silicone baking mat as a work surface to roll out the dumplings on).

Roll each piece out on a lightly floured work surface to just under a 1/4 - inch thick and use a 4 1/2 inch round cookie cutter to cut each into a circle.

On a lightly floured work surface, use a rolling pin to roll the dough out.