Sentences with phrase «begin rolling the dough»

Slowly begin rolling the dough from side to side into a long rectangle about 15 in / 38 cm wide and 10 in / 25 cm from top to bottom.

Starting with the longest side closest to you, begin rolling the dough tightly into a log shape away from you.

Starting with the long side closest to you, begin rolling the dough away from you.

On one of the short sides of the rectangle, gently begin rolling the dough until you have a large log.

Lay a second piece of parchment paper over the top and gently begin rolling the dough out in an even rectangle size.

To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form.

Not exact matches

The prestigious competition begins every summer with Bojangles» certified biscuit makers rolling dough in local communities involving more than 600 Bojangles» restaurants across the Southeast, and concludes with the final round in the Research and Development Kitchen at the Bojangles» Support Center in Charlotte, N.C.. Following this year's competition, Roger Hudson, Jr. of Boiling Springs, N.C., was named Master Biscuit Maker representing Bojangles» company - owned restaurants, while Royce Vereen of Myrtle Beach, S.C. was awarded the honor for Bojangles» franchised locations.

Starting from the end closest to you, begin to roll the doughs together, horizontally - think cinnamon rolls.

Beginning with a short edge, roll the dough into a log.

Begin rolling 16 to 18 uniform sized cookie dough balls, placing each spaced well apart on the cookie pan.

Wait ten minutes, remove one of the dough balls and begin rolling into individual cookie dough balls.

Bake those and then remove the second dough ball and begin rolling it into individual dough balls.

It begins with a pizza dough rolled into a rectangular shape, topped with ham and raisins.

I don't like to roll the dough any thinner than the «5» setting on my machine, or it begins to tear.

If the dough begins springing back and won't hold its shape, let it rest for a few minutes before you finish rolling it out.

Starting with the longer side, begin to lift the dough and roll, pressing tightly but gently to form a cylinder.

Get out your rolling pin and begin rolling the pizza dough sitting under the plastic wrap.

Place another large piece of wax paper on top of the dough and begin rolling.

Beginning from a long side, roll the dough again, into another long rectangle, the same size and shape.

Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around.

Beginning on one edge, roll each dough to make a log so the two colors spiral inside each other.

Using the short edge of one side of the plastic wrap, begin to roll the dough.

The rolling of amaretti: Begin by portioning the amaretti dough.

Beginning with the long edge closest to you, roll the dough into a log, tightening as you roll, and patting in the ends if they begin to taper.

«My excitement for freshly made ravioli starts as soon as the prep begins,» says Vagasky, who adds semolina flour to the dough for a smooth consistency before kneading it and running it through a hand - crank machine to roll the pasta into an ideal thickness.

Take the dough out of the refrigerator and let it warm up for a while before you begin rolling.

Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log.

The recipe for these buns (which was contributed by Nancy Silverton — love her) begins with making a brioche dough, which in itself is a fairly complicated and time consuming process with lots of rising and chilling and rolling.

Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.

Divide dough into 4 even balls, then begin to gently roll each into long logs approximately 1/2 — 3/4 inch in diameter.

Sprinkle the dough with more all - purpose flour and begin to roll out.

Remove your pie dough from the refrigerator and begin to roll your dough out two at a time.

Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam.

When the dough has risen tip it out onto a lightly floured surface and with a floured rolling pin begin to roll it out until it's around 1 cm thick.

8 Using a rolling pin, begin to roll the dough between the two pieces of parchment.

Without pausing to plan or sketch, she begins rolling a pizza cutter through the dough, drawing lines and arcs that soon become shapes: simple and elliptic like bay leaves, another that looks like feathers, or maybe a sea creature.

Roll out the dough on a lightly floured surface, beginning in the center and rolling out from all directions.

If the rolling pin begins to stick to the dough, dust the rolling pin with a little flour.

Now we will roll out the dough to begin creating the layers.

Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go.

Many of them began by rolling out their dough to form a patty.

Begin rolling out the dough by rolling up and down a few times then turning the dough 45 degrees and rolling again.

Begin shipping your tots, roll 1 tablespoon of dough between your hands in to a ball.

To begin, make your dough, then roll it out between two pieces of wax paper, that you've sprayed with cooking spray.

Place a second sheet of parchment on top and slowly begin to roll out the dough into a large circle.

Beginning with the long edge closest to you, roll dough into a log, tightening as you roll and patting in ends if they begin to taper.

First, prepare your dough: it should be chilled at least half an hour before you begin rolling it out and making your lattice.

Use a small ice - cream scoop * to form balls of the dough, and roll Bake at 400 degrees until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.