Sentences with phrase «roll each ball lightly»

Roll the balls lightly in the bread crumbs.

Roll each ball lightly in white (or colored) sugar.

Not exact matches

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

Remove and serve Edible Gingerbread Cookie Dough in a bowl lightly sprinkled with sugar, or roll into bite - size balls and coat with sugar.

Turn dough out onto a lightly floured surface and gently stretch out to an oval about 1 cm thick and sprinkle with the drained soaked fruit (and slivered almonds, if using), then roll and fold dough into a ball.

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

Once the dough has chilled, split ball in half and roll out onto a lightly floured surface until it is 1 / 8 - inch thick.

Roll the dough up into little balls and place on a lightly greased cookie sheet.

With damp palms, roll the mixture into walnut - sized balls, and space well apart on lightly greased non-stick baking sheets.

On a lightly floured surface, flatten gently and roll each ball into a circle - ish shape about 7 inches or larger in size.

To bake rolls: place frozen dough balls about 1 - inch apart in a lightly greased baking dish.

Form the pieces into balls then sprinkle the balls lightly with salt and pepper, rolling them around a bit to make sure all sides are covered.

Lightly oil your work surface and, using a rolling pin, roll one dough - ball at a time into a circle.

Lightly dust your bench with flour, and use a rolling pin to roll out each ball into circles, about 20 - 25 cm wide.

Remove cheese ball from wrapper and roll in chopped pistachios, pressing lightly to make sure it sticks.

Lightly roll it into a ball shape using both palms, then coat with desiccated coconut.

After the ball is lightly coated in butter, roll it around in the sugar / cinnamon mix until completely coated.

To roll out the pastry, put one of the dough balls between two sheets of lightly floured parchment paper.

Roll the dough into a ball and dip lightly in the butter.

Divide the dough into three pieces, roll each of the pieces of dough into balls and lightly coat with oil, then freeze each one in a separate ziptop freezer bag.

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

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

Roll into balls and toss lightly in turmeric - add a little extra mixed spice to the turmeric if you like.

Take one ball of dough and gently roll out onto lightly floured surface (I recommend dusting surface with masa flour).

Form the dough into a ball and roll it out onto a lightly floured surface.

Using fingers lightly coated with cocoa powder (to prevent sticking), roll 1 tablespoon - sized pieces of dough into balls, and dip half of the ball into the crushed chips.

On a lightly floured surface roll out each of the balls into a circle that is no more than 1/8 ″ thick.

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

On a lightly floured surface, roll each ball into long strips (about 3/4 inch thick).

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

Dust the ball lightly with flour and roll it out with a rolling pin into a 7 ″ by 18 ″ rectangle about 1/4 ″ thick (if the dough shrinks back when you are rolling it, let it rest for a few minutes to relax the gluten).

You can either roll the dough out and cut into 2 - to 3 - inch circles, gathering up and rolling out remaining dough until used; or divide the dough into 12 or more equal pieces and shape into balls, then flatten each lightly.

If you want to include the shredded coconut, spread it on a plate or countertop, and lightly roll each ball in it before placing on the cookie sheet.

Divide the dough into 12 equal portions, roll into balls, and place in a lightly greased 10 - inch round pan, spacing the rolls equally apart.

Roll in to balls and place on a baking tray, press down lightly with the back of a fork, place in the oven and bake for 10 - 15 minutes or until cooked.

Preheat your oven to 400 degrees F. Lightly flour a work surface, and take one of your balls of dough and roll it out to about 1/4 - inch thick.

Roll 1 - inch balls of dough between your palms and place on two lightly greased or parchment - lined baking sheets, leaving about 2 inches between each dough ball.

Roll the dough into 7 cookie balls, lightly pressing each down on a baking sheet sprayed with nonstick spray.

About a teaspoon at a time, roll into 1 - inch balls and dip in shredded coconut to lightly cover entire ball.

On a lightly floured surface, flatten the remaining ball of dough and roll to 1 / 4 - inch thickness.

Divide into 20 even portions and roll each into a ball, then place on a lightly floured surface allowing room for expansion.

Shape dough into 1 1/2 - inch balls; roll each out on a lightly floured surface into a very thin circle (or use a tortilla press following recommended directions).

Roll each ball of dough on a lightly oiled board into a very thin circular shape.

Roll heaped tablespoons of the mixture into balls and place on lightly greased baking trays lined with non-stick baking paper.

Roll spoonfuls of cookie dough into balls, place on the lined baking trays and lightly press into a cookie shape.

Working on a lightly floured work surface, take one dough ball and, using either a rolling pin or your hands, spread the dough out gently into the shape of a square, or something close to it.

One at a time, pinch off pieces of dough, rolling them into balls (you can choose the size - mine were golf ball - sized and I think I would make them a bit smaller next time) and then coating them lightly in the mixture.

Roll out each ball to a 6x3» oval, lightly brush with oil, then fold in half crosswise.

Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10» rounds.

On a lightly floured surface or with the assistance of a sheet of plastic wrap surrounding the dough ball, roll the dough with your hands to form two 8 - inch logs, 2 inches in diameter.