Sentences with phrase «ends of the dough»

Pick up one end of the dough onto the rolling pin, and roll the dough around it.

Place a half square of chocolate on the short end of the dough near you.

Starting at one of the smaller ends of the dough, gently start rolling the dough until the entire dough is rolled.

Starting at one of the narrow ends of the dough, use the parchment to help you gently roll the dough into a spiral, stopping a little more than halfway up the rectangle.

Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin.

Place one sausage link at the top of the dough and roll up tightly, pressing ends of dough together to seal

Fold top and bottom ends of Dough over Filling.

Fold the opposite end of the dough over the filling, and pinch together the edges well until there is a good seal.

The wide ends of the dough need to face the inside of the circle and the wide ends are the parts that need to overlap.

Fold top and bottom ends of Dough over Filling.

Hold one end of dough close to you while you cast the other end in front of you, onto the surface.

Save the little rounded ends of dough — they come in handy if you need scraps to patch up one of the lattice strips.

Press the overlapped ends of the dough together lightly with your hands.

Make a savory filling of your choice (let your imagination run wild), roll out the dough, place the filling, score opposite ends of the dough (they will look like a millipede or something similar with a gazillion legs), braid, brush with egg wash and bake!

Then place the triangle on your surface and cut a small slit in the center of the wide end of your dough.

Then I sprinkled in some chocolate chips along the longer end of the dough and rolled it up.

Pinch together one end of the dough and braid the two long strands, facing the cut side upwards at all times.

Gently fold over each end of the dough on to the apples, and fold in each strip of the dough, until all the apples are encased.

Move it so that the end of the dough is on the edge of the pie plate and slowly unwrap the dough from around the rolling pin.

Press the middle seam together and press the ends of the dough together

Pull the end of dough in your hands toward you, stretching it gently, then fold the dough in half on top of itself.

With well - floured hands, gather the ends of the dough together up and over the filling like an accordion, making your way around until the bun is sealed.

Place in a greased bundt pan connecting the ends as much as possible by pinching the ends of the dough.

Take one end of dough and fold over the mixture to the other end of dough.

Twist those strips and wrap the twist around two fingers, then tuck the end of the dough into the hole where your fingers used to be.

Take the ends of the dough and tie into a knot (over, under, and through).

Pull the side - ends of the dough up and over and seal them along the seam.

If it's in the bread machine, remove the dough at the end of the dough cycle.

Sprinkle a little more flour on top and, using your hands, gather the ends of the dough toward the center of the pile, making a rough «ball» (in quotation marks because the dough will be very loose and will be more of a blob than a ball).

Use gentle pressure to seal the end of the dough into the roll.

Pinch and twist the ends of the dough.

Gently fold over each end of the dough on to the top of the pumpkin.

Leave a 1 ″ space at both ends of the dough.

Stretch and fold each end of the dough toward the center.

6 Twist the ends of the dough together to create a wreath shape, pinching and brushing with water to adhere if necessary.