Sentences with phrase «roll the dough onto»

Rolling the dough onto parchment makes it easy to maneuver the rolled dough and cookies as you please.

Place the already rolled dough onto the tray, pour the olive oil onto the dough and with your fingers spread all over.

With a rolling pin roll out the dough and transfer the rolled dough onto the pizza stone, or baking sheet previously lined with unbleached parchment paper or any other pizza baking tray you are using.

Place rolled dough onto a cookie sheet and top apple mixture leaving a 3 inch border uncovered by apples.

Transfer the rolled dough onto the pizza stone and let the dough rest for 30 minutes or so.

Roll the dough onto the rolling pin and unroll it over top of the pie plate.

Roll dough onto a sheet of parchment paper, 1/8 to 1 / 16 - inch thick.

Roll the dough onto your rolling - pin and unfurl over your dish.

Take your rolling pin and gently roll the dough onto it, so that you can lay it out onto a sheet pan covered with parchment.

: Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter.

Not exact matches

Once the dough has formed a nice ball, turn it out onto your flour surface and roll it out to 1/8 -1 / 16 ″ thickness.

I found that thinly rolling the dough, laying it in the pan, and folding the overhanging crust onto the filling does the trick.

Roll out the dough onto a lightly floured surface (I dusted my counter with cocoa powder for colour and flavour) until apprx.

I rolled out a small ball of dough in my palm and pressed it onto the parchment paper, then used my fingertips to flatten it into a circular shape.

Just make sure the dough is patted down with enough flour so that it isn't tacky, and throw down a generous layer of cornmeal onto your baking sheet - the dough should roll around on the cornmeal like it is on a bed of tiny ball - bearings.

It often cracks or I forget to hold the dough when it is rolled onto the rolling pin and it unrolls into a heap.

Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 15 - 20 minutes on 350 degrees before golden brown.

Roll the cookie dough directly onto parchment paper (if it's sliding around a lot, a little bit of coconut oil or water on the backside of the paper will help it stick to the counter better.)

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.

I've rolled my dough and just put the berries onto the half of dough surface covered with another half after that.

Wet your hands to prevent the dough sticking to them and scoop 2 tbsp sized balls of dough onto the prepared parchment paper, rolling them into round - ish balls between your palms.

Once the dough has chilled, split ball in half and roll out onto a lightly floured surface until it is 1 / 8 - inch thick.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

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

Lastly, with very sticky dough I roll out onto floured foil or parchment — I find that cutting foil or parchment seems to help the cookie cutter release from the dough a bit more.

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

Roll out the cookie dough about 1/2 cm thick (Note 2), cut out the cookies with a cookie cutter of your choice, and place them onto the baking tray, leaving at least 1/2» (or about 1.5 cm) space between them.

Put the dough onto a lightly floured work surface and roll to a rectangle approximately 15 x 11 inches (37 x 27 cm).

Roll out the dough on a baking paper or cloth (flour the cloth first), this will make it easier to flip the rolled out dough onto the pie dish.

When the dough is ready, roll out onto your floured work surface until it is about 1/4» thick.

Transfer the ball of dough onto a picee or parchment or wax paper, cover with another sheet of parchment paper, and flatten to 1/4 inch thickness with a rolling pin.

For rolled biscuits, turn the dough onto a floured board and roll it into a sheet about 1 inch thick.

For square biscuits, roll onto the dough and cut into squares, or par the dough into a buttered 9 - inch - square pan or a rectangular pan 8 x 10 inches.

Trace the outline of a 10 - inch springform or tube pan onto parchment paper, cut out the circle, and use it as a guide when rolling out the dough.

Roll your dough out onto a generously floured surface.

Roll the dough out onto a floured surface and cut into desired shapes (we used heart cookie cutters for ours).

Roll the dough out onto a lightly floured surface and layer it into a greased pie dish.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Roll out the dough onto a greased pizza pan, coat the edges with olive oil and bake for 10 minutes on 350 before golden brown.

Punch down dough and roll out onto floured surface into a thin rectangle.

Scoop some of the dough, about a golf ball size, onto the palm of your hand and roll to make a ball.

Turn dough onto floured surface; roll around lightly to coat with flour.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

Alternatively, measure out 2 teaspoons of dough at a time, roll it in your hands until it's round and arrange the cookies onto the cookie sheet.

Using two spoons or a cookie scoop, spoon generous tablespoon size balls of dough onto the sugar set aside for rolling.

Once the butter has been chilling for 25 minutes (cos he's a cool dude, you know), tip the chilled dough out onto a lightly floured work surface and roll into a 16 ″ x 10 ″ rectangle.

Turn out the dough onto the board, and roll to a 1/4 inch thickness.

The mixture will be a little crumbly (unless your butter was tooooo soft like me then it might be a little too soft so about 5 minutes in the fridge will fix that) dump the dough onto the counter, bring it together, and place half in the fridge while you roll out the other half.

If you roll the gluten - free dough out on a floured surface, transfer the dough onto the pie pan by rolling it onto the rolling pin first.

Keeping the parchment on the bottom of the dough, flip one color of cookie dough down onto the other rolled out dough, smooth...