Sentences with phrase «dough out»

I like to roll my biscuit dough out really thick.

Using a rolling pin, roll the pizza dough out into a thin layer.

Finish by putting another piece of greaseproof paper on top to smooth the dough out with your hands or a rolling pin.

Turn the dough out onto a well - floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes.

I've been rolling my dough out on cutting board with just a bit of flour on the board and rolling pin.

Roll small balls of dough out and bake on a lined baking sheet for 12 - 14 minutes.

I am not clear on why we need to scrape the dough out of the bowl and onto the counter before it goes into the crockpot.

Roll the dough out thin with a rolling pin (the dough should be about the thickness of a corn tortilla).

On a lightly floured work surface, roll dough out to a 14 - x-14-inch square.

Dump the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until dough is smooth and elastic.

I poured 1 dl of rye flour on my working surface and scooped the dough out of the bowl.

Turn the dough out onto a well - floured surface and bring it together, if necessary, with a few quick kneads.

Turn the dough out onto a well - floured counter and knead for 7 - 10 minutes until it forms a smooth and elastic ball.

On parchment paper (lightly sprayed with coconut oil spray: click HERE to find it), roll the dough out to 1/8 inch in thickness.

Stir in the buttermilk and turn the dough out onto a floured surface.

When that was done, after about 45 minutes, I took the dough out of the bowl, cut it in four pieces, formed a ball of each piece, and rolled them with a rolling pin on a well - floured working surface.

Roll the pie dough out on a lightly floured surface, cut into four squares.

Pull the dough out of the bowl it was in and gently shape it into a rectangle on the floured surface.

Scoop the dough out of the bowl.

Using a rolling pin roll the dough out into a large flat sheet about 1/2 ″ thick.

Turn dough out onto floured surface and shape into a square.

If using a large cookie sheet grease sheet with palm shortening and roll dough out on the sheet to cover.

Also, be sure you're rolling the dough out to a full 10» circle.

When risen, take the dough out, place it on your work area and press it lightly with your fingers until you form a sort of rectangle (10 by 16 - 18 inches).

Pat or gently roll the dough out to a 1 - inch thickness again, turn it a quarter turn and repeat about 4 more times.

Now, I poured some flour on the table and took the dough out of the bowl.

Dump the dough out onto a sheet of parchment paper then knead together and form into a rough brick shape.

On a lightly floured surface, empty the bowl and press the flour together, knead once or twice and then spread the dough out into a flat, 1/2 inch thickness.

Using your hands or a rolling pin, roll the dough out to a 10 - inch circle and place it on a semolina - dusted pizza peel or an upside down baking sheet.

Turn the dough out onto a floured surface and knead about 10 minutes or until smooth and elastic, sprinkling with just enough additional flour, if necessary, to keep it from sticking.

I took the dough out of the bowl and flattened it on a floured surface, kneading it lightly to get the air out, and repeated the rising process; placed the dough in the bowl, covered, filled sink with warm water, and placed the bowl in sink.

Turn the dough out onto the well - floured surface.

This is a drop cookie recipe, so there is no need to roll the dough out.

If you like crisper cookies, pat the dough out into thinner disks and bake for a few minutes longer.

Using a rolling pin, roll the dough out until it is 1/4 ″ thick.

Sprinkle a flat surface with flour and roll dough out into an 12X24 rectangle.

Roll the dough out to 1 / 2 - inch thickness, scatter some warmly - spiced sugar and plump raisins over the top, and fold it in thirds.

Liberally flour a work surface and roll the dough out into a 10X20 rectangle, about 1/4 ″ thick.

Alternatively you can roll the dough out in between two baking papers if you find it too stick to roll out.

Turn dough out onto a lightly floured surface, and gently deflate dough.

# 1 — The most important tip here is to roll the dough out no thinner than 3/4» — optimally 1» if you're using a 2» cutter like I did.

To assemble: On a lightly floured surface, roll one disc of dough out to about 1/4» - thick.

Roll the dough out about 1 / 4 - inch thick and cut out shapes with your most favorite cookie - cutter.

turn the cookie dough out onto a lightly - floured surface.

Lightly flour your work surface, turn the dough out and lightly dust it with flour.

Using a rolling pin, roll the dough out to about ⅛ inch thickness.

using a lightly floured rolling pin, roll the dough out until it's about 1/2» thick, sprinkle the top with sprinkles, and then continue rolling until it is 1/4» thick.

In your picture when you dump the dough out onto the floured pastry cloth, it holds the round shape.

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

The dough rose wonderfully overnight, but when I dumped the dough out to prepare it into a round loaf, it won't hold any height.