Sprinkle the sugar / cinnamon mixture evenly over the butter, then gently press into
the dough using a rolling pin.
Roll out
the dough using a rolling pin until it is an even thickness (about 1/4 inch thick).
Not exact matches
Using a
rolling pin,
roll out the
dough between two sheets of parchment paper or Teflex sheets, forming an even thickness.
With a
rolling pin roll out the
dough, or
use your hands to pat it out until 1 / 2 - inch thick.
Use a
rolling pin to
roll the
dough to about 1 - inch thick.
Using extra starch as needed,
roll the
dough with a
rolling pin.
Pat out
dough into a thin round (I
used a
rolling pin, it was much more effective) and cut out small flower shapes.
Using a thin
rolling pin or the side of your hand, press into it lengthwise along the entire length of the
dough, just off - centre.
(3)
Using a
rolling pin compacts the
dough and it will «contract» in the oven, rather it should be gently enlarged with the hands and finger tips (or spun around over your fists and thrown up in the air for fun if you can swing it!
Using a lightly floured
rolling pin,
roll dough into rectangle, approximately 14 x 9 inches.
Use a
rolling pin to stretch the
dough into a large rectangle.
Use the
rolling pin to transfer the
dough.
Place the
rolling pin on one side of the
dough and lift the
dough using the wax paper.
I worked for a while in a nice Italian place - got to be very good at
using the
rolling pin to
roll out
dough.
Using the
rolling pin and the bottom piece of wax paper to help you,
roll pie
dough around the
rolling pin and gently lift the
dough over top of the pie plate.
On a clean, dry work surface,
using your hands and a
rolling pin (or a wine bottle), gently stretch and
roll the
dough to a 1/4 - inch thickness.
The
dough will be very sticky, so
use flour to coat your hands,
rolling pin, and top of the
dough as needed.
1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour,
using two knives to mix the butter and flour together 3) Once the
dough achieves a sand - like mixture,
use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
use your hand to compact the
dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the
dough with a
rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6)
Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chi
Use a round cookie cutter (or a champagne glass) to cut out small circles of
dough 7) Place
dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives
Using a small
rolling pin,
roll dough to desired thickness.
After the
dough has rested,
use a floured
rolling pin to
roll it out into about a 9 by 15 - inch rectangle.
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 smoot
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 smoot
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.
Flour the
dough rectangle to prevent it from sticking and -
using a
rolling pin - take care to
roll out the
dough into a bigger rectangle.
Use a
rolling pin to
roll out the
dough into a 12 - x 16 - inch (30 x 40 cm) rectangle.
Using a
rolling pin,
roll each ball of
dough into a 7 - inch diameter circle.
If
using a tart pan,
roll the
rolling pin over the top to cut the excess
dough off.
Using a
rolling pin,
roll 1/3 of the
dough into a rectangle 1/4 -1 / 2 inch thick.
DO NOT
use a
rolling pin - it will press out all of the air that has formed in your
dough.
Sprinkle a little bit of flour on top of the
dough and
use a
rolling pin or your hands to stretch and flatten the
dough.
Using a
rolling pin,
roll out the
dough to a 1/2 - inch thick.
Roll the
dough out
using a
rolling pin, as thin as you can (the thinner the crispier) without it breaking.
Use a
rolling pin to
roll a portion of
dough out into a rectangle that measures roughly 12» x 10», and is 1/4» thick.
Using a
rolling pin,
roll and press
dough to form 16x12 - inch rectangle.
Lightly oil your work surface and,
using a
rolling pin,
roll one
dough - ball at a time into a circle.
With your hands, pat and flatten the
dough, then
use a
rolling pin to
roll each piece into 12 cm rounds, roughly 2 mm to 3 mm thick.
Use a
rolling pin to flatten and
roll the
dough into a long rod shape.
With a
rolling pin roll out the
dough and transfer the
rolled dough onto the pizza stone, or baking sheet previously lined with unbleached parchment paper or any other pizza baking tray you are
using.
I sometimes
use another piece of waxed paper on top of the
dough, keep lightly flouring and move the paper around where I am
rolling it out to help keep things smooth, prevent the
dough from sticking to the
rolling pin and the waxed paper from sticking to the
dough.
On a lightly floured surface,
using a lightly floured
rolling pin,
roll out the pizza
dough into a 15x10 inch rectangle.
Remove
dough from refrigerator and
use extra gluten free all purpose flour to sprinkle on your countertop (I like putting some on my
rolling pin too).
Flour a flat surface, and
roll out the
dough using a floured
rolling pin until the
dough is approximately 1/4 to 1/2 inch thick.
On a 14 inch square piece of parchment paper, flour the top of the first piece of
dough and,
using a
rolling pin,
roll into a 12 inch round,
rolling it thinner toward the center and thicker along the edge to create a crust.
Using a
rolling pin, gently
roll dough into a 9 - inch round.
On a floured surface,
roll out ball
using a
rolling pin, always
rolling away from you and rotating the
dough to form a round flat
dough.
5 /
Using the
rolling pin, press down on the
dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick.
Use a
rolling pin and
roll out until the
dough about 1 / 8 - inch thick.
The three things I love about this recipe are, # 1 You get to
use sel gris, french grey sea salt, in a cookie
dough with unsalted butter, # 2 You get to pound the
dough with your
rolling pin and # 3 You don't have to be neat, oh and one more, Accuracy doesn't count!!!!! I played -LSB-...]
After the
dough is cooled
roll it out to about 3 mm thickness
using a
rolling pin.
Using your
rolling pin, carefully
roll up the
dough and transfer to a 9 - inch tart pan with a removable bottom.
Sift together the 2 tablespoons of cocoa and 2 tablespoons of powdered sugar and
use some to generously dust the surface you're
rolling out on, then dust the top of the
dough and
rolling pin and
roll the
dough out to be about 1/4 ″ thick.
Use a
rolling pin to
roll the
dough (under the parchment) about 1/4 inch thick.