Sentences with phrase «roll the dough into»

Starting at a short end, tightly roll the dough into a roll.

Lightly press and roll the dough into a rectangle.

This step isn't necessary if you're rolling the dough into balls.

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!

Roll the cookies: On a flat, floured surface, roll the dough into a 10 by 15 - inch rectangle.

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

You can also roll the dough into balls (in which case you don't have to refrigerate the dough).

Working with 1 tablespoon of dough at a time, roll the dough into balls.

Roll dough into balls about 1 heaping tablespoon big.

Roll the dough into 1 - inch balls (it should be pretty sticky) and place on a parchment lined baking sheet.

Roll your dough into finger shapes (you can even go as far as shaping them with knuckles, and slashing them with a knife to create the knuckle wrinkles), and then place a whole almond or almond sliver into the dough where the nail should be.

Starting with long edge, roll dough into a spiral, jelly roll - style.

Using a lightly floured rolling pin, roll dough into rectangle, approximately 14 x 9 inches.

Roll the dough into a ball.

Roll the dough into balls and coat them with the melted chocolate.

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

Take a large tennis size ball sprinkle a little flour on a board and roll the dough into a thin large circle.

With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long.

Roll the dough into 1 - inch balls and freeze.

Roll the dough into 12 balls and press into the prepared muffin cups.

Beginning with a short edge, roll the dough into a log.

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

With damp hands, roll dough into 1 1/4 ″ sized balls and place on a parchment - lined cookie sheet.

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.

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.

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.

Dust lightly with all purpose flour and roll the dough into a 12 - inch x 5 - inch rectangle, a bit more than 1 / 8 - inch thick (no thinner), sprinkling lightly with flour as necessary to prevent sticking.

Roll the dough into 1 - inch balls and place on the cookie sheets 3 inches apart (optional - freeze the balls for 15 minutes before baking).

Roll the dough into bite sized balls and store in an airtight container or baggy in your refrigerator.

So after they left, I rolled the dough into balls and put the peppermint bark in each one, flattened them and baked them.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Remove dough from bowl onto lightly floured table and roll the dough into a 15 X 9 - inch rectangle.

Then gently roll the dough into a ball and flatten slightly.

Drop it onto the floured surface and gently roll the dough into an oval.

Gently roll the dough into a triangle shaped like a slice of pizza that is about 1/4 inch thick.

Roll the dough into about 1 inch balls, then roll the dough balls in the cinnamon sugar.

4 I don't have a cookie scoop so couldn't attempt the cute striations so I just rolled the dough into balls immediately after mixing, then put those in the freezer for 30 mins.

Roll dough into balls, and set them two inches apart on your prepared pans.

Roll the dough into the circle to fit the baking tin.

On floured surface, roll dough into 12 ″ round.

Roll the dough into a 10 - 12 inch circle (depending on how thick you want the crust) Pinch the sides to form a slightly raised crust.

Roll the dough into a rectangle that is approximately 24 inches long.

I will use my medium - sized scooper to portion and roll the dough into a 5 inch long rope, about 1/2 inch in diameter.

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.

I didn't refrigerate before rolling the dough into a log so I refrigerated it after it was rolled up and then sliced it after 10 minutes of chilling time.

Jellyroll — Flour your rolling pin and roll the dough into a rectangle 14 inches by 10 inches and 1/4 inch thick.

Use a rolling pin to flatten and roll the dough into a long rod shape.

Roll the dough into tablespoon sized balls; place 2 inches apart on parchment - lined cookie sheets.

Tightly roll the dough into log.

Roll dough into 1 inch balls, and then roll into oblong balls.