Roll each piece out as thinly as you can — we are talking super THIN.
Then, after the dough rested, I called her back to
roll a piece out the final size, which ends up being about 7 inches.
Divide dough into 10 equal pieces, and
roll each piece out into a 1/4 inch thick rectangle.
Roll each piece out on a lightly floured work surface to just under a 1/4 - inch thick and use a 4 1/2 inch round cookie cutter to cut each into a circle.
Set aside.Divide the bread dough into 8 pieces and
roll each piece out to about an 8 inch circle.
Roll each piece out into 8 inch round naans.
Divide your dough in 6 to 8 pieces (my batch made 7 bagels), and
roll each piece out into a thick log.
Loosely
roll each piece out into a long, thick spaghetti, 1.5 - 2 inches in diameter.
Then
roll each piece out into a disk about 1/2 inch thick.
Roll each piece out as thinly as you can.
Not exact matches
It's one of the
pieces of new regulation that's hopefully going to be
rolled out by Transport Canada.
These include the harsh reality mentioned in a post that «starting a business is like riding a
roller coaster» and the
piece titled «Starting a Business Is Like Jumping
Out Of An Airplane» (not an approach I recommend).
For the living room, they picked
out one of Leon's most elegant
pieces, a cream - coloured button - tufted sofa with
rolled arms reminiscent of something you'd find in a Parisian salon.
You may go from dropping 15,000
pieces of mail in a test cell to
rolling out with 1.5 million
pieces.
Long gone are the days of simply sending
out a direct mail
piece or placing an ad and waiting for the leads to
roll in.
That unsharable feeling which each one of us has of the pinch of his individual destiny as he privately feels it
rolling out on fortune's wheel may be disparaged for its egotism, may be sneered at as unscientific, but it is the one thing that fills up the measure of our concrete actuality, and any would - be existent that should lack such a feeling, or its analogue, would be a
piece of reality only half made up.
Take a small
piece of the mixture
out and
roll into a ball that's about 1 inch.
Roll one
piece of dough
out between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.
Weight
out 30g
pieces of dough and
roll into balls.
Divide the dough (which will be very sticky and soft) in half and
roll each half
out between two
pieces of parchment paper until it's the dough is about 1/4 inch thick.
Place another large
piece of wax paper on top of the dough and
roll it
out with a
rolling pin.
(L to R)
Roll out dough between two
pieces of wax paper with flour on top and bottom of crust.
Potato Gnocchi are, in essence, cooked potatoes mashed and combined with flour to create a dough that's then
rolled out and cut into small
pieces then pressed with a fork to create ridges to hold sauce / broth.
Sprinkle with flour and continue to dust your
rolling pin to prevent sticking (alternatively, you can
roll the dough
out with another
piece of paper on top).
For this dish, make sure you
roll the dough
out thin enough to cut the
piece in half.
Top with a
piece of parchment, then
roll out dough 1/4 inch thick.
Roll out dough to a circle approx 30 cm in diameter on a large
piece of parchment paper.
The next day I prepped the dough, which took five minutes, gave it less than an hour to rise, and slathered the
rolled out pieces with pesto, prosciutto, and fresh mozzarella.
In a prepared cookie sheet I
rolled out the dough as thin as possible and with the help of the cutter, cut the
rolled dough into small rectangle
pieces.
Roll out the dough in between two
pieces of wax paper until about 1/4 inch thick.
It could be fun changing up that ingredient ~ let me know what you try and how it works
out for you;) Just keep the
pieces really small so they
roll up well.
Divide pastry into 4
pieces,
roll out each pastry
piece and place in the tin, flatten with the fingers to cover also sides of the tin.
Roll out 1
piece of puff pastry into a large rectangle.
It won't be perfect so if you want a smoother look, you can take tiny
pieces of leftover dough, pat it into the crack and
roll it over to smooth it
out and then take a knife and cut
out smooth ends.
Then carefully, slowly peel the original bottom
piece of wax paper (that's now on top) away from the
rolled out dough.
Trim the edges, dust the
rolled -
out dough lightly, and feed each
piece through a pasta machine if using.
Roll out the dough in between 2
pieces of parchment paper.
While the grill's preheating,
roll out your dough on a
piece of parchment that's been coated with non-stick spray.
Put a
piece of waxed paper, parchment paper (or whatever else you can think of) on the counter, flour the waxed paper and
roll the dough
out on that.
Sandwich between 2
pieces parchment paper and
Roll out dough to 1 inch thick.
Take dough
out of frige,
roll into a circular crust between
pieces of parchment.
Note to Alden: I did not do the elaborate folding, braiding — as cool as it looks, I don't think this would be possible with mushy roasted apples, so I just
rolled the dough
out to a big rectangle, dropped the apple
pieces over it evenly,
rolled it up into a tube and arranged the tube in a 9 ″ round cake pan.
Remove 1
piece of dough from the fridge, unwrap it and
roll out on a lightly floured surface into a 10 ″ x 8 ″ rectangle.
I sometimes use another
piece of waxed paper on top of the dough, keep lightly flouring and move the paper around where I am
rolling it
out to help keep things smooth, prevent the dough from sticking to the
rolling pin and the waxed paper from sticking to the dough.
When dough is the desired thickness and circumference, place a fresh
piece of waxed paper on top of the
rolled out dough and flip the works over on the counter.
If
rolling the dough
out, divide into 2 small
pieces, wrap in plastic wrap and refrigerate about 30 minutes (or place in the freezer for about 10 minutes).
Then each «slice» i
rolled out like a snake with my hands on my floured surface, and then chopped about 3/4 ″
pieces and
rolled them against the back of my fork to create the distinctive gnocchi grooves.
Form a ball with the left over
pieces of dough,
roll -
out again and cut doughnuts from the remaining batter.
When making crust with gluten - free flour, try
rolling it
out between two
pieces of plastic wrap.
Pinch off a 1 - inch round
piece of the white dough and
roll it
out to a 5 - inch rope.