Sentences with phrase «to roll the dough out»

Using a rolling pin roll the dough out into a large flat sheet about 1/2 ″ thick.

Then roll the dough out on a lightly floured surface into a 1 / 2 - inch - thick rectangle - ish shape.

Then roll your dough out between two pieces of wax paper that you have sprayed with cooking spray.

Stir the milk into the mix and then roll the dough out onto a floured surface.

Roll the dough out thin with a rolling pin (the dough should be about the thickness of a corn tortilla).

Roll the dough out with a rolling pin until it is 1/4 — 1/2 inch thick.

Repeat this process once, then roll the dough out to 3/4 ″ thickness and use a biscuit cutter to cut out the biscuits.

Roll the dough out so that it fits the dimension of your pan or pie plate.

And while a pasta machine makes easy work of a task like noodle making, there's no reason you can't roll this dough out by hand.

Alternatively you can roll the dough out in between two baking papers if you find it too stick to roll out.

Gently roll your dough out from the center until about 1/8 inch thick.

Can I use that and have it rise for a little while before rolling the dough out?

Note: When rolling dough out for the crackers, make sure the center is as thin as the edges.

At this point, you're ready to divide the dough into small balls and start rolling the dough out.

Fold the rectangle in half lengthwise, dust again lightly with flour, and roll the dough out again into a thick rectangle.

After rolling your dough out starting adding your ham on the top of the dough.

So, I just rolled the dough out and cut out small circles (like the size of a bite) and topped them with homemade applesauce thickened with a little cornstarch.

Roll the dough out more so it is longer and thinner then roll your dough through the cheese and pepper mixture.

While veggies cook roll dough out on a sheet of parchment paper.

Roll the dough out immediately after you make it.

You can also roll the dough out between two sheets of wax paper or quality plastic wrap.

I put one underneath and the other on top and roll the dough out without it sticking to everything.

Roll the dough out into about 6 - inch circle, it may not be perfect circle (as you can see in the photo).

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

Working with 1 dough piece at a time, roll dough out on floured surface to about 1 / 2 - inch - thick rope.

Roll your dough out onto a generously floured surface.

Secret # 5: Don't roll your dough out.

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

Roll the dough out between two sheets of parchment paper (or wax paper or plastic wrap) until it is 1 / 2 - inch thick or thinner if you prefer.

If you prefer more of a pita chip, roll the dough out thinner and bake it until it's crispy.

Gently roll the dough out to a thickness of about 4 cm.

Alternatively you can roll the dough out with a rolling pin on a well - floured surface.

Before rolling your dough out, form dough into a log horizontally in front of you.

Roll the dough out so that it's thin, then use a sharp knife or a pizza cutter to cut the crackers into squares.

Keep in mind that when removing the coconut flour, the dough will be a little harder to work with and you might need to use more tapioca starch when rolling the dough out!

Fold the rectangle in half lengthwise, dust again lightly with flour, and roll the dough out again into a 1 / 2 - inch thick rectangle.

Next time I am going to roll the dough out more because I like the crust to be crispy.

Then roll the dough out 1 cm / half an inch thick on a floured surface.

Place another sheet of parchment paper on top and roll the dough out evenly until it reaches a ⅛» thickness (or however thick or thin as you would like it).

To make the lattice top, roll the dough out using the same process above.

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

Homemade Wheat Thins: The trick to making these snack aisle doppelgangers is simply rolling the dough out as thinly as possible.

Now roll the dough out to approx. 1 cm thickness on a lightly floured surface.

(apparently i didn't roll the dough out quite thin enough because it wasn't fully cooked inside when i made it — but a quick nuke fixed that).

Roll dough out at 1/4 inch.