Sentences with phrase «floured rolling pin»

On a well - floured surface, roll out the pastry dough with a floured rolling pin into a 12 - inch round.

Return the dough to the lightly floured work surface and use a floured rolling pin to roll it into a large ovalish rectangle measuring roughly 18 in wide.

Using a floured rolling pin, roll the dough into a rectangle that matches the size of your roasting pan.

Roll out dough into a 13 - inch round on a floured surface with a floured rolling pin, and transfer to a pie plate.

With lightly floured rolling pin, roll out each dough half into a 16 inch circle.

Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter and gently fold pie crust into quarters.

Roll the dough out to the desired size (12 - 13» circle for a 9» pie pan) on a floured surface with a floured rolling pin.

Roll the dough or pie crust out on a floured surface with a floured rolling pin.

Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer round of dough to a 9» pie dish.

Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer uncut round of dough to a 9» pie dish.

Flatten it with your hands and then roll it with a floured rolling pin, going in every direction to try to make it round *, as thin as you can.

Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10 - inch rectangle.

Then take a lightly floured rolling pin, and again, working from the middle, roll the dough into a 10 to 12 inch round.

When the dough has risen tip it out onto a lightly floured surface and with a floured rolling pin begin to roll it out until it's around 1 cm thick.

On a lightly floured surface with a floured rolling pin roll out pastry dough into a 20 - by 6 - inch rectangle (about 1/8 inch thick).

With floured hands and a floured rolling pin, roll out one portion of the dough at a time to approximately 1/2 inch thick.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11 - inch round and fit into tart pan, trimming excess dough.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12 - inch round and fit into a 9 - inch pie plate.

Roll the dough with a lightly floured rolling pin until it's 1⁄8 to 1⁄4 inch thick (the thinner you roll the dough, the crispier the cookies will be).

Using a floured rolling pin, gently roll pastry into a 10 x 15 - inch rectangle.

Roll out the dough with a thickly floured rolling pin to 1/8 inch thickness.

Remove only once disc at a time from the refrigerator, and roll dough on a lightly floured surface with a floured rolling pin to approximately 1 / 4 - inch thick.

With a floured rolling pin, and working in quick, decisive movements, roll out the dough into a tart shape that is big enough to cover your tart form.

For pita: Roll each dough ball to about a 1/4 - inch thickness (about the size of a hockey puck) with a floured rolling pin on a floured work surface.

9) Place the ball of pizza dough onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.

1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball 3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the sugar, and let them sit for 10 — 15 minutes 5) Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.

Use a floured rolling pin to roll out the scone dough.

Roll out 1 piece on a lightly floured surface with a lightly floured rolling pin into a 6 - inch round, then put 2 heaping tablespoons of filling in center.

Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle 8 - 9 inches wide and about a quarter inch thick.

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.

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

Roll out each portion into a 4mm - thick disc using a lightly floured rolling pin.

On lightly floured parchment or pastry cloth, roll dough with floured rolling pin into 9 1/2 x 14 1/2 - inch rectangle, about 1 / 8th inch thick.

To roll out the gluten - free dough, dust your work surface thoroughly with gluten - free flour and use a well - floured rolling pin to prevent the dough from sticking.

Roll out dough with a floured rolling pin to 1/4 - inch thickness.

Form each piece into a ball, flatten the ball and then roll out into a 7 - inch round on floured surface with a floured rolling pin.

Using a lightly floured rolling pin, roll each portion into long and flat oval shape (about 20 cm) on a lightly floured non-stick surface.

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 lightly floured surface, using a lightly floured rolling pin, roll out the pizza dough into a 15x10 inch rectangle.

Run your floured rolling pin over the dough a few times to smooth it out.

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

Roll out dough with a floured rolling pin, until the dough is ⅛ inch thick.

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

Gently roll out your giant cookie sandwich, with a floured rolling pin.

Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches.

Lightly flour a rolling pin and roll the dough 1/2 - inch thick.

Now, flour a rolling pin.

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

Add some more flour to the countertop and flour a rolling pin.

Sprinkle a flat work space with some flour and flour a rolling pin.