Sentences with phrase «roll the dough out until»

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

using a lightly floured rolling pin, roll the dough out until it's about 1/2» thick, sprinkle the top with sprinkles, and then continue rolling until it is 1/4» thick.

Using a rolling pin, roll the dough out until it is 1/4 ″ thick.

On a lightly floured surface, pat or roll the dough out until it is 1 1/4 inches (3 cm) tall.

On a well floured surface, roll dough out until it is about 3 mm thick (you may need to divide it in half to roll it out).

Roll the dough out until it's 1/4 ″ thick.

To the fill the pierogies, roll the dough out until it is about ⅛ to 1/4 inch thick and using a 3 inch round cookie cutter cut into circles.

Roll the dough out until it is 1/4 - inch thick and cut into hearts with a small heart shaped cookie cutter.

Roll the dough out until it's 1/4 inch thick.

You can roll the dough out until paper thin without it tearing apart.

Put the dough on a floured surface and roll the dough out until it's about 1/4 inch thick.

Roll dough out until about 1 inch thick.

Dust a clean worktop and a rolling pin with flour and roll the dough out until it's roughly the size of this open book and the thickness of a quarter.

Lightly flour a surface and roll the dough out until it's 1/2 inch thick.

Not exact matches

With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick.

Roll out the scraps and cut more, repeating until you have used all the dough.

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.

You will have to ball the scraps back out and roll them out several times until you run out of dough.

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

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

Stir in the flours until dough comes together; roll out to 1/4 inch thickness and line tart pans / pan of choice.

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

Gently roll out the dough into a bug circular shape until it's about half a centimetre 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 out dough with a floured rolling pin, until the dough is ⅛ inch thick.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

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

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

Unwrap the dough and roll out on a lightly floured surface, until about 1 / 8 - inch thick.

Roll out the dough in between two pieces of wax paper until about 1/4 inch thick.

Roll out dough on a well - floured surface to 1/4 inch thickness (keep remaining dough refrigerated until ready to use).

All you need to do to bake the dough from frozen, is to thaw out the dough until it is pliable enough for you to roll into balls for baking.

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

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

Halve dough and roll out half between 2 sheets of wax paper until 1/4 inch thick, about a 9 - inch round.

Roll out the dough until it's around a half inch thick.

On a lightly floured surface roll out the dough until it is about 1/4 inch -LRB-.5 cm) thick.

Flour a flat surface, and roll out the dough using a floured rolling pin until the dough is approximately 1/4 to 1/2 inch thick.

Roll out the dough on a well - floured surface until it forms a large circle about ⅛ inch thick.

Use a rolling pin and roll out until the dough about 1 / 8 - inch thick.

Roll out the scraps again and repeat this process until all of the dough is used — about 24 biscuits.

Place the rolled - out dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up.

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.

On a floured surface, roll out a softball size piece of dough with rolling pin until very thin (thickness of CD or less).

2) Using your hands, form the dough into a thick square or rectangular block 3) Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick.

Roll from the center out until the dough rectangle measures about 9 or 10 inches by 11 or 12 inches and is about ⅛ inch thick.

Roll out pizza dough until ~ 1/4 inch thick and ~ 10 inches across and transfer to a piece of parchment paper.

Roll out the dough on a lightly floured surface until it's a rectangle roughly 16 - by - 20 inches.

Use a rolling pin to roll out half of the dough until it's about 1/3» thick.

On a large piece of parchment paper well dusted with arrowroot flour, start rolling out the dough until it's 1/4» thick.