Tip: For a holiday surprise, sprinkle chopped nuts or raisins on top of the sugar mixture
before rolling into a log!
Not exact matches
I didn't refrigerate
before rolling the dough
into a
log so I refrigerated it after it was
rolled up and then sliced it after 10 minutes of chilling time.
If you want hot, out - of - the - oven buns, you can make the dough the night
before,
roll into a
log, cut
into pieces and arrange in the skillet.
So I made the second round
rolled of these pumpkin chocolate chip cookies
rolled into a
log, wrapped and refrigerated then sliced it
into 1/2 inch slices
before baking.
I'm thinking next time I might
roll them
into a
log like for the pecan shortbread, freezing the
log, and cutting them just
before cooking.
If you want to reuse the Ziplocs, chill the dough at this point until hard and then peel off the Ziplocs
before layering and
rolling into logs; if you don't care, just slit the sides and peel off.
Roll the dough
into log shapes and rest them
into your donut pan (I did not use a donut pan, here you will see what they looked like
before I stuck them in the oven, and how you might want to shape them), then sprinkle your toppings
I'm thinking about
rolling the dough
into a
log before freezing it and then just slicing off rounds instead of using cookie cutters.
Press the filling
into the dough
before tightly
rolling into a
log.
Before rolling your dough out, form dough
into a
log horizontally in front of you.