Sentences with phrase «by rolling the dough»

By rolling the dough in demerara sugar before slicing and baking t.

Once the dough is done chilling, scoop the dough by heaping tablespoons and form balls by rolling dough between your palms (I got 12 balls).

Do this by rolling the dough back and forth into a cylinder shape with floured hands.

Form the wreath by rolling dough into a disk, and then use your hand to make a hole in the center.

Start making the roll by rolling the dough.

Remove mixture from food processor and divide into 6 equal bites by rolling the dough in your hands.

Transfer disk to pie plate by rolling dough around rolling pin and unrolling over 9 1/2 - inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding.

Remove mixture from food processor and divide into 6 equal bites by rolling the dough in your hands.

Not exact matches

Then we go to our off - site commissary kitchen where we do all the prep work, which includes rolling the dough, making sauces, cutting the vegetables, and all of the things you really can't do in a 10 - by - 10 truck,» explains Baitinger, who still works a day job in advertising but handles the truck on nights and weekends.

According to Cinnabon, a Cookie BonBite is simply one of the brand's BonBites — which are miniature versions of the classic roll — that has been baked inside of fresh chocolate chip cookie dough provided by Nashville's Christie Cookie Company.

in case you're searching for a holiday - inspired breakfast, these Pizza Dough Cinnamon Rolls are a fan favorite,» the post reads, followed by a photo and a recipe link.

The dough is then ready to dip by the spoonful into a little flour, roll it into a little ball and pat it into a circle on a hot griddle.

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

If creating the pasta by hand, follow the instructions in the blog post, rolling the dough as thinly as possible, then rolling it up into a swiss roll shape and cutting narrow strips

I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!

Roll the cookies: On a flat, floured surface, roll the dough into a 10 by 15 - inch rectanRoll the cookies: On a flat, floured surface, roll the dough into a 10 by 15 - inch rectanroll the dough into a 10 by 15 - inch rectangle.

You can do this by adding a second layer of plastic wrap and rolling the dough between the two.

The key to getting a crunchy cracker is to make sure that they have been rolled thin enough, of which is made very easy by sandwiching the dough in between two sheets of parchment paper.

Evenly sprinkle on half of the spiced sugar and press it into the dough by rolling it over it gently.

If you've ever been intimidated by rolling out cracker dough, you have to try this recipe!

To make the rolls you see in the photo up above, start by cutting the dough into thirds - three big wedges.

Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket with Apricot Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swap Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

We rolled out the dough by hand, sliced it into little pillows, and pressed each one along the tines of a fork to achieve the traditional gnocchi shape.

They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon.

If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon.

By the tbsp, scoop cookie dough and roll into cookie dough balls with the palms of your hands.

On a lightly floured surface roll the dough into long teardrop shapes, about 4 - inches wide by 12 -14-inches long and 1 / 4 - inch thick.

After the mixture is about 1/4 inch thick, continue to flatten it by rolling the top with a rolling pin - similar to rolling out cookie dough.

After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15 - inch rectangle.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

I discovered the utility of quinoa flakes last fall making a recipe for dinner rolls by Gluten Free Girl — they definitely change batter / dough consistency, but I really like the flavor that they incorporate

If you are using the linen or cotton towel, the rolling can be done just by lifting the towel to roll the dough.

Scoop chilled dough by the 1/2 tablespoon (1 1/2 teaspoons) and roll into balls.

The dough can be a little dry from all the crisp vanilla wafer goodness that we're packing inside, so you have to shape the candy by gently squeezing it rather than rolling it in your hands to form balls.

Scoop the dough by the 1/2 tablespoon (1 1/2 teaspoons), roll it into balls, and flatten slightly.

With all - purpose flour, bread and rolls often turn out flat and more dense because the dough is not strong enough to «trap» the leavening being produced by the yeast.

Scoop dough by the tablespoon, and roll into balls.

Roll the butter block into a 1/2 inch thick disk, put the dough block on top and enclose it with the butter block (by pulling the extra butter dough over the pastry dough).

Jellyroll — Flour your rolling pin and roll the dough into a rectangle 14 inches by 10 inches and 1/4 inch thick.

If you mess up and find that the dough is just too wet to roll out properly, add more coconut flour by the pinch (literally — 1/8 teaspoon) and knead it into the dough, then try again.

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My motherinlaw bakes the best Zopf (swiss braid) and her advice when shaping the braids is to never stretch the dough by force but to press and roll so that the braids are smooth with no lines from stretching..

Roll the smaller portion of dough to a 10 - by -15-inch rectangle.

You'll be amazed by how thin you can roll the dough and still move it from the rolling surface to a hot griddle.

Roll the dough by the heaping tablespoon to create 1 - inch diameter balls.

Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Place rolled dough onto a cookie sheet and top apple mixture leaving a 3 inch border uncovered by apples.

How is it that I could grow my own sour dough starter, bake bread, roll up a pumpkin roll well enough to impress Martha, break down a duck for God's sake, but be defeated by the humble russet?