On a lightly
floured work surface roll out the dough to 1 / 8 - inch thick and large enough to fit a 9 - inch diameter tart pan with a removable bottom.
On a lightly
floured work surface roll out the dough into two 12» diameter circles.
On
a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.
Not exact matches
When you're ready to
roll out the crust, on a well -
floured work surface, gently
roll out the pie crust into about an 11 - inch circle.
Dust the
work surface with
flour and
roll out the dough to make 12 - 13 inch circle, transfer it in 9 inch pie dish, fold the edges and crimp with your finger.
On a lightly
floured work surface,
roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.
Roll out the dough on a
floured work surface about 3 - 4 mm thick and line the pie pan.
On a well -
floured work surface,
roll the puff pastry into a rectangle about 24 in / 61 cm wide and 12 in / 30.5 cm from top to bottom.
Lightly
flour the
work surface and
roll out the pastry to make a circle a little larger than the top of your flan tin and approximately 0.5 cm thick.
Lightly dust the
work surface with
flour and
roll out the dough to a 20 x 45 cm rectangle about 0.5 cm thick.
On a
floured work surface,
roll out the dough (do not worry if it is slightly cracked while
rolling) about 1/2 cm thick.
On a well -
floured work surface,
roll the dough out into a roughly 20 x 40 cm rectangle.
Roll out dough on a lightly
floured work surface to a 1 / 4 - inch thick.
On a well -
floured surface,
working with half of the dough at a time,
roll the dumplings out as you would a pie crust.
Working on a
floured work surface,
roll the pizza dough out into about a 12 - inch round circle.
Dust a clean
work surface and
rolling pin with
flour, then divide the dough in half, then divide each half into 6 equal - sized pieces (roughly the size of a golf ball).
On a lightly
floured work surface, using a
rolling pin,
roll out discos until 1/2» larger in diameter.
Put the dough onto a lightly
floured work surface and
roll to a rectangle approximately 15 x 11 inches (37 x 27 cm).
Roll dough out on
floured work surface to form 10 - inch round or a 12x4 - inch rectangle, about 1/4 inch thick or less.
Working with one piece at a time, place the dough on a lightly greased or lightly
floured surface (your preference), and
roll / pat it into a 12» circle about 1/4» thick.
When the dough is ready,
roll out onto your
floured work surface until it is about 1/4» thick.
Then I lightly
floured my
work surface and kneaded in gel food coloring and
rolled them out and baked them as per your directions.
On a clean
work surface, dusted with
flour, unwrap the dough let sit for a couple of minutes and then
roll the dough into a 13» x 9» rectangle and about 1/8 ″ and 1/4 ″ thin.
Roll each portion out onto a
floured work surface into 14 × 10 inch rectangles.
Knead the dough for 5 minutes, then
roll it out on a
working surface, using a bit of
flour if it threatens to stick.
Roll the dough on a lightly
floured work surface to a 12 - inch circle.
On a lightly greased or
floured work surface,
roll one piece of dough into a 10» circle.
Roll the second disk of dough on a
floured work surface to a 12 - inch circle about ⅛ - inch thick.
Remove one disk of dough from the refrigerator and
roll it out on a
floured work surface to a 12 - inch circle about ⅛ - inch thick.
To
roll the pizza dough, sprinkle some
flour on your
work surface where you will
roll out the pizza.
Working with one piece of dough at a time (and leaving the others in the refrigerator)
roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly
floured work surface.
Also, be sure to generously
flour the
surface you are
working on when you gently
roll out the dough for cutting.
Lightly dust the
work surface with
flour and
roll out the shortcrust pastry to the thickness of a quarter.
Roll the dough into a 10 - inch by 16 - inch rectangle on a lightly
floured work surface.
Flour the
work surface again and
roll the large piece of brioche dough into an 8 - by -12-inch rectangle about 1/4 inch thick.
4 / Assemble and
roll the dough: Remove dough package from refrigerator, and place on a lightly
floured work surface.
As you
roll out the dough, use enough
flour to prevent it from sticking to the
work surface but not so much as to make the dough dry.
While this is cooking you can quickly
roll out another, remembering to
flour your
work surface and
rolling pin.
On a lightly
floured work surface,
roll out the dough into a 1 / 2 - inch thick, 10 - inch circle.
Scoop out a large tablespoon of batter
roll it into a ball then pat it flat on your
floured surface and
roll it out to a 1/4 inch thick round with your
rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the
rolling pin or
work surface (I carefully use a bench scraper to lift it from my marble to the skillet).
Turn onto a lightly
floured work surface and
roll out to a thickness of about 3 mm.
On a
floured work surface,
roll the dough about 4 mm thick and line the pan, while ensuring a right angle between the bottom and the sides.
Dust your
work surface with gluten - free
flour and
roll dough out evenly into a circle at least 1 inch larger than your pie pan.
To Assemble On a lightly
floured work surface,
roll one dough ball out.
Lightly dust your
work surface with some tapioca
flour and
roll the dough out to approximately 7 - 8 mm thickness.
Once the butter has been chilling for 25 minutes (cos he's a cool dude, you know), tip the chilled dough out onto a lightly
floured work surface and
roll into a 16 ″ x 10 ″ rectangle.
Lightly
flour a
work surface and
roll the dough into a large, 1 / 2 - inch - thick square (ours were more like 1 / 4 - inch).
Roll the dough: Place parchment on the
work surface, and lightly
flour parchment and
rolling pin.
On a lightly
floured work surface,
roll out the dough into a large circle about 1/8 inch (3 mm) 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.