Sentences with phrase «dough into»

Cut dough into eight wedges with a paring knife.

Roll a teaspoon of the dough into a ball.

Using a sharp knife, cut dough into 8 rectangles.

The parchment paper makes it easy to transfer the dough into the hot dutch oven and it keeps the bread from sticking to the bottom.

So after they left, I rolled the dough into balls and put the peppermint bark in each one, flattened them and baked them.

Form the dough into three logs, about 1 1/4 - inch thick, and place on greased cookie sheets.

Shape dough into a log by folding top and bottom of rectangle toward middle and gently sealing the seam with thumb.

Using greased hands, press 2/3 of the dough into the bottom of the prepared pan.

Shape dough into a round mound and pat down to about 2 in.

Cut the dough into desired shapes.

Form dough into a 12 - to 14 - inch - long round log, wrap in plastic wrap and freeze until firm: at least 30 minutes.

This makes it easier to form the dough into balls.

Roll tablespoonfuls of cookie dough into balls and then roll in colored sugar.

Roll the dough into bite sized balls and store in an airtight container or baggy in your refrigerator.

Increase oven to 450 degrees F. Press pizza dough into large circle on pizza stone or pan (spray with cooking spray or sprinkle with cornmeal first if you're worried about dough sticking).

This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie - sized balls, and place them in freezer bag for later use.

If you want to make no - bakes, simply press the dough into the pan and refrigerate for 60 minutes.

On plastic wrap, form the dough into a block.

Roll the dough into 1 - inch balls and place on the cookie sheets 3 inches apart (optional - freeze the balls for 15 minutes before baking).

ROLLING TIP: Because the dough is gluten free and a rolling pin can apply uneven pressure resulting in uneven thickness, I discovered a better and easier method of flattening these nut pulp cracker doughs for drying / baking: (1) Using your hands, shape the dough into a compact smooth ball.

Dump the contents of the bowl onto a clean work surface and shape the dough into a log about 3 to 3.5 inches in diameter.

Cut the dough into 8 pie shaped wedges and move to a baking sheet.

Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces.

Form the dough into a ball, cover with plastic wrap, and chill in the refrigerator for at least one hour.

Press the cookie dough into the pan to make an even bottom layer.

No need to press the dough into the strawberry layer.

Dust lightly with all purpose flour and roll the dough into a 12 - inch x 5 - inch rectangle, a bit more than 1 / 8 - inch thick (no thinner), sprinkling lightly with flour as necessary to prevent sticking.

These are speedy because they took about 30 minutes start to finish; they are rustic because I'm incapable of rolling dough into a perfect circle and I'm much better at rustic shapes that resemble VW beetles.

Divide the dough into 24 pieces and roll each into a round ball.

To form loaf, stretch dough into a rough rectangle, then fold in short ends until dough is approximately the length of the pan.

Cut the dough into 12 equal wedges.

Using a cookie cutter or the rim of a drinking glass, cut dough into 3 - inch circles.

For this reason, I bake the dough in a jelly roll pan (rimmed baking sheet) and spread the dough into an even layer.

You can even make this dough into a scoop - able, spreadable dip!

Scoop a generous 1 - tablespoon - size ball of dough into your hand.

In a prepared cookie sheet I rolled out the dough as thin as possible and with the help of the cutter, cut the rolled dough into small rectangle pieces.

Press about 2/3 of the dough into the bottom of the prepared pan.

Roll each piece of dough into a tight ball, then poke your finger through the center and create a 1 - to 2 - inch hole.

Form the dough into a ball and rub a small amount of oil on the dough's surface to prevent drying.

Cut the dough into two equal pieces and flatten each piece into a circle, about 1» thick.

Scrape the dough into a ball shape on your dusted area and sprinkle a little more flour / starch over the top of your dough to prevent it from sticking.

Roll one disk of pie dough into a circle roughly 12 - inches in diameter.

Divide the dough into 2 equal portions and shape each into a disk.

Stir until thick cookie dough forms, and portion dough into 6 cookies on nonstick baking sheet or a silpat nonstick mat.

On a lightly floured surface, roll out the crescent dough into a 13x9 inch rectangle.

Just pop the dough into a skillet, bake, and enjoy with a fork straight from the pan, if you'd like!

Divide the dough into 8 equal pieces and form small balls.

Using a large cookie scoop or 1/4 cup dry measuring cup, for the cookie dough into balls about 3 tablespoons in size.

Roll 1 Tbsp of dough into a ball, roll in the hazelnuts and squish.

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.