Sentences with phrase «roll the dough about»

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.

Between 2 sheets of parchment paper, roll dough about 1/2 ″ thick.

Roll the dough about 3 or 4 mm / 0.12 — 0.15 inches thick on a lightly floured surface.

Hi Taelor, you can use this dough to make pigs in a blanket, just make sure you roll the dough about 1/2 inch thickness.

Roll the dough about 3 - 4 inches wider than your pie pan.

Not exact matches

Rob Berger, formally an attorney, created this blog for those eager to learn about the best financial products and bank accounts on the web, while rolling up your own wad of dough in the process.

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

I had made about 10 biscuits and rolled the dough out to 4 mm.

Ooey Gooey Chocolate Chippers When you need something sweet, chewy, chocolaty and different Le Spectrum s Mega Sugar Cookie Jam Sandwiches Forget about roll dough thin.

Take each piece of dough and roll it into a long skinny piece, about the width of a pencil.

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

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.

Once dough is formed, roll little balls (about 1/4 -1 / 3» big) and store in an airtight container in the fridge until ready to decorate.

I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!

On a lightly floured work surface, roll out one of the dough disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.

Use a rolling pin to roll the dough to about 1 - inch thick.

Roll dough into 1 1/2 inch balls places them on the baking sheets about two inches apart.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

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.

Roll dough into balls about 1 heaping tablespoon big.

Roll about one - third of the dough to about 1 / 16 - inch thick.

Roll about one - third of the dough to just under 1 / 16th of inch thick.

Just think about it for a moment: Soft and warm from the oven, cinnamon and sugar rolled into every fold of tender dough, drizzled with an ample amount of maple icing.

The dough is just about perfect, and the rolls still taste soft and fresh the next day.

Roll dough out into about a 12 - inch circle.

1 teaspoon chocolate chip cookie dough per cinnamon roll (if uneasy about if it will cook thoroughly, use an egg - free version)

When the dough is at room temperature, roll the dough into a rectangle about 12 in.

Roll out the dough between two sheets of parchment paper, until it is about 1/8 inch thick.

Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center.

Gently roll out the dough into a bug circular shape until it's about half a centimetre thick.

Roll out the dough on a floured work surface about 3 - 4 mm thick and line the pie pan.

Turn dough out onto a lightly floured surface and gently stretch out to an oval about 1 cm thick and sprinkle with the drained soaked fruit (and slivered almonds, if using), then roll and fold dough into a ball.

Doing your best to form a circle, roll out the dough so it extends about about 1/2 an inch farther than the circumference of the pie pan you're using (this amount of the dough works best for a 9 inch pan, 9.5 inches at most).

This time, roll out the dough into a rectangle about 27 in / 68 cm wide and 8 in / 20 cm from top to bottom.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

Using my hands to form the dough into a ball, I then sprinkled my tabletop with flour, then rolled the dough until it was about 1 cm in thickness.

Once the dough is cold, roll the dough out until it is about 1/8 inch thick.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Roll the dough into small balls, about 2 teaspoons and set aside on a large baking sheet.

Slowly begin rolling the dough from side to side into a long rectangle about 15 in / 38 cm wide and 10 in / 25 cm from top to bottom.

Repeat the process once more, rolling out the dough into a long rectangle, again about 15 in / 38 cm wide and 10 in / 25 cm from top to bottom, and proceeding as previously directed to give it another turn.

On a lightly floured surface roll the dough into long teardrop shapes, about 4 - inches wide by 12 -14-inches long and 1 / 4 - inch thick.

Although completely forgot about adding the flax seed until the dough was all rolled out and cut.

After the mixture is about 1/4 inch thick, continue to flatten it by rolling the top with a rolling pin - similar to rolling out cookie dough.

Since it's a lot wetter and mushy than pressed almond pulp, in order to tighten up the dough I doubled the flax and also mixed in some dehydrated almond pulp and some oat flour (simply buzz rolled oats in a spice grinder) with the cashew pulp, in about a 12:4:1 ratio.

Lightly dust the work surface with flour and roll out the dough to a 20 x 45 cm rectangle about 0.5 cm thick.

Roll in the dough and cut in 1» pieces, about 30 small pieces or 22 medium pieces, that is up to you.

These are speedy because they took about 30 minutes start to finish; they are rustic because I'm incapable of rolling dough into a perfect circle and I'm much better at rustic shapes that resemble VW beetles.

Cover the bowl with plastic wrap and refrigerate until the dough is cold and firm enough to roll into balls with your hands without sticking, about 1 hour.

Roll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desiRoll out one portion of dough on a floured surface, (if is needed add some flour to roll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desiroll better) cut into desired shapes, arrange about 1» apart on buttered nonstick baking sheet and decorate as desired.