Sentences with phrase «pieces of dough into»

Use your hands to roll small pieces of dough into a log - shaped rolls, about 1 / 2 - inch thick and several inches long.

Press pieces of dough into greased muffin tins.

In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter.

Roll pieces of the dough into small, tablespoon - sized balls.

Using fingers lightly coated with cocoa powder (to prevent sticking), roll 1 tablespoon - sized pieces of dough into balls, and dip half of the ball into the crushed chips.

Divide the dough into three pieces, roll each of the pieces of dough into balls and lightly coat with oil, then freeze each one in a separate ziptop freezer bag.

Roll one inch pieces of dough into ball, make a thumbprint, place on prepared (parchment / silpat) baking sheet.

To shape the pretzels, roll each little piece of dough into a 5 - to 6 - inch snake and tie it in a knot.

For a slightly dressier cookie using a cookie stamp, form a piece of dough into a one inch ball, then flatten with a cookie stamp.

Roll each piece of dough into a round between the palms of your hands, and press down slightly into a thick disk.

Roll each piece of dough into a tight ball, then poke your finger through the center and create a 1 - to 2 - inch hole.

Shape each piece of dough into a 1-1/4 - inch diameter log about 8 inches long.

Roll each piece of dough into a long, thin rope (about 20 inches long), and twist each rope into a pretzel.

It sounds like a lot, but what you'll do is cut each biscuit into quarters and roll each quarter piece of dough into a ball.

On a lightly greased or floured work surface, roll one piece of dough into a 10» circle.

Roll each piece of dough into a round between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.

3 Chill the dough: Pat each piece of dough into a disk, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.

Roll each piece of dough into a pencil shape with finger tips.

Shape each piece of dough into a ball and lightly coat with olive oil.

Roll piece of dough into 1 - inch ball.

Roll the light green piece of dough into a fat log and then shape it into a triangle (I did this by gently pinching the dough with my fingers as I pressed the dough flat against a work surface).

Divide each piece of dough into 14 even pieces.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle.

To roll the crust: Flour your work surface, and roll the larger piece of dough into a 12» circle.

Roll the remaining piece of dough into a 9» circle, and lay it atop the filling.

Roll each piece of dough into a 6 - inch log about 2 inches thick.

Roll out each piece of dough into a rough 8 - inch square.

On a lightly floured surface, roll the piece of dough into a rectangle about 1/8 to 1 / 4 - inch (3 - 6 mm) thick.

I sometimes will roll the dough into a long rope and tie a knot but this time I decided to divide each piece of dough into 3 equal pieces and roll each piece of dough into a ball.

Roll each piece of dough into 18 - inch long ropes.

Separate each piece of dough into 3 equal pieces to make 6 pieces, divide each of those into 3 equal pieces.

Roll each piece of dough into a ball and roll each ball in the sugar to coat.

Sprinkle a 1/2 cup of flour over your work surface and roll each piece of dough into a long cylinder approximately a 1/2 inch thick.

Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides.

Roll out each piece of dough into a long rope then twist.

To check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the disks.

Shape a piece of dough into the desired Lego shape, then gently press a Lego into your dough to make an imprint.

Roll each piece of dough into a ball and place on a parchment lined baking sheet.

Roll each piece of dough into a 6 - 8 inch strand about 1/2 inch in diameter.

Using a roller, roll out each piece of dough into a thin rectangular shape that is about 10 inches by 4 inches

Stretch one piece of dough into an oval shape about 1/2 - inch thick.

Roll each piece of dough into an oval of about 1/8 inch thick.

Roll each piece of dough into a long, thin rope (about 28» to 30» long), and twist each rope into a pretzel.

Gently form each piece of dough into balls, incorporating more flour as needed.

When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape.

Using a rolling - pin, roll each piece of dough into an oval shape.

Cupping your hand over and using your palm, roll each piece of dough into a ball.

Roll a teaspoon size piece of dough into a ball, then break into two equal pieces.

Roll each piece of dough into a ball.

Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick.