Sentences with phrase «rectangle using a rolling pin»

Roll dough into a 15 x 10 - inch rectangle using a rolling pin.

Not exact matches

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.

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

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 1/3 of the dough into a rectangle 1/4 -1 / 2 inch thick.

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.

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

Using your hands and a rolling pin, roll the dough out into a large rectangle that is apprx.

Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20 - inch rectangle.

Using a rolling pin, roll the pastry into a 10» x14» rectangle of even thickness.

Lightly flour some parchment paper or a silicone baking mat and use a rolling pin to roll out 1/3 (or 1/2) of the dough into a large rectangle.

Using a roling pin roll dough out into a rectangle approximately 10» x 24».

Using a rolling pin, roll the dough out into a thick rectangle.

Using a rolling pin, roll the dough out in a rectangle shape with even thickness throughout.

Using a rolling pin, roll out a large rectangle, trying to make the width no wider than 9 inches.

Using a rolling pin, gently roll the dough into a rectangle about 12 inches long.

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

Using a rolling pin, roll dough to 1/16 inch thick, remove plastic wrap, slice into 2 ″ x 6 ″ rectangles, place onto prepared baking sheet.

On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle.

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

Using a rolling pin, roll the dough into a large rectangle.

Using a rolling pin, roll the dough out into a rough rectangle, making sure you don't roll it out too thin (somewhere between 1/2 -1 / 4 inch).

Using a rolling pin, gently roll into a 12» x 10» rectangle.

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

Use a rolling pin and make a rectangle, about ⅕ inch thick.

Using a rolling pin, roll it into a 16x12 inch rectangle.

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.

Use a rolling pin to roll it into a rectangle measuring about 15 by 20 inches, with one of the 15 - inch sides nearest to you.