Sentences with phrase «roll up dough»

Starting at one of the long sides, roll up the dough jelly - roll style.

4 Starting at a long end, roll up the dough; trim away the rough ends (approximately 2» from each end).

With the long side parallel to you, firmly roll up the dough into a log.

Fold in the ends and carefully roll up the dough.

From one of the longer edges, roll up the dough into a tight sausage shape.

Tightly roll up the dough to form an 18 - inch - long log.

Roll up the dough from the longer side of the rectangle.

Roll up each dough and shape it into a log.

Starting at the short side farthest from you, roll up dough, pinching the seam as you go, to create a tight roll.

Drizzle everything with olive oil and seasoning, then gently roll up the dough to create a proper crust.

Roll up dough like a jelly roll.

Then roll up your dough and cut it with floss.

Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam.

Starting with one short side, roll up dough, jelly roll style and pinch seam to seal.

Roll up dough the long way until you have a log shape.

Using the parchment paper base, take one end and roll up the dough like a Swiss roll, keeping it fairly tight.

Starting at one long edge, roll up dough, and pinch long edge to seal.

Made these today to keep frozen in my dorm unlike a few comments I've read, I didn't have any trouble until I had to roll up the dough.

Gently roll up dough so it resembles a log.

i noticed there was no risening of the dough in bowl for one hour like most bread the only rising was after you roll up the dough is this correct?

Roll up the dough to form a 24 - inch - long log.

Roll up the dough from a long side into a tight cylinder and pinch the ends to seal.

Starting at the covered long side, roll up dough so that a long coil forms.

Starting at one of the shorter sides, tightly roll up dough, pinching edges as you go, like you would when making sticky buns.

Her recipe, as it was given to me: 1 tsp salt, per whole egg flour, to make dough (vague, I know) Mix ingredients together Flour counter Roll out dough until thin, adding more flour as needed to prevent sticking Let topside dry, then carefully turn over to dry other side Roll up dough into log, then slice to desired thickness You may place cut noodles in baggies in freezer for future use

Carefully roll up the dough, long edge to long edge so you have a roll that's roughly 15 ″ long when you're finished.

From one of the short ends, roll up the dough into a ball.

Roll up the dough into one big log, pressing gently as you roll to adhere the dough.

Using the parchment paper, carefully roll up the dough into a log.

Carefully roll up dough into a log — you can use the wax paper to help if dough is very fragile.

Starting from the long end, roll up dough and wrap in parchment.

Using your rolling pin, carefully roll up the dough and transfer to a 9 - inch tart pan with a removable bottom.

Starting at one of the short ends, roll up dough to form log.

• starting at the long edge, roll up the dough jelly roll style.

Roll up the dough starting with the long edge.

Roll up the dough and pinch seam to seal.

Roll up the dough like a jellyroll.

Starting with a long end, roll up the dough as tightly as possible, pinching the seam lightly to seal.

Also, when you are rolling up the dough try to seal each end of the roll before making the next roll over.

Start rolling up the dough from the long side of the rectangle.

Love his speed at rolling up that dough, it's just like my 5 yr.

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.

Simply use a teaspoon to scoop up a batch of the dough, then roll it in your hands to form a ball.

Grab the dough nearest to you, stretching it up and over, rolling the whole piece away.

Buttery little bundles of dough are tucked into muffin pans and bake up into a tender roll, reminiscent of a French croissant in taste but with the velvety crumb of a traditional rich, white bread roll.

Flour the dough liberally before rolling the sheet up like a swiss roll and cutting thin strips.

If creating the pasta by hand, follow the instructions in the blog post, rolling the dough as thinly as possible, then rolling it up into a swiss roll shape and cutting narrow strips

Bete Noire (Flourless Chocolate Cake) Biscoff Rice Krispie Treats Butter Mints Butterscotch Bourbon Bars Cake Batter Truffles Caramel Apple Cheesecake Bars Caramel - Nutella Crumb Bars Chai Snickerdoodle Cookies Cheesecake Brownies Chocolate, Almond, + Pear Tart Chocolate Avocado Pudding -LCB- vegan -RCB- Chocolate - Buttermilk Cupcakes with Raspberry - Cheesecake Buttercream Chocolate Caramel Tart Chocolate Cheesecake with Dark Chocolate Drizzle Chocolate Chip + Butterscotch Oatmeal Cookies Chocolate Chip Cookie Cake Chocolate Chip Cookie Dough Truffles Chocolate Chip Cookies (the New York Times recipe) Chocolate Chip Mini-Cupcakes with Milk Chocolate Frosting Chocolate Chocolate - Chip Muffins Chocolate Crackle Cookies Chocolate - Frosted Peanut Butter Chocolate Chip Bars Chocolate - Gingerbread Bars Chocolate - Guinness Pudding Chocolate Mocha Sandwich Cookies Chocolate - Nutella Thumbprint Cookies Chocolate Pastry Torte Coconut Macaroons Cookie Dough Cheesecake Bars Cranberry Shortbread Cake Dark Chocolate - Coconut Cupcakes with Coconut Buttercream Dark Chocolate Cupcakes with Peanut Butter Frosting Easter Egg Macaroon Nests Easy Homemade Funfetti Cake Five - Minute Strawberry Cheesecake Mousse Fresh Peach + Amaretto Popsicles Fresh Peach + Raspberry Galette Fresh Strawberry Pie with Shortbread Crust Frozen Watermelon «Pops» Glazed Lemon Pound Cake Hot Cocoa Cupcakes with Marshmallow Buttercream «Hot Dog» Sugar Cookies Homemade Marshmallow Peeps Homemade Salted Caramels Lemon - Blueberry Cream Pie Lemon Ricotta Cookies with Lemon Glaze Homemade Hostess Cupcakes Lemon Sugar Cookie Bars Lime - Raspberry Squares with Pistachio - Graham Crust Malted Chocolate Sandwich Cookies M&M Cookie Bars Margarita Ice Cream No - Bake Chocolate Mint Bars No - Bake Chocolate - Ricotta Icebox Cake No - Bake Coconut + Almond Fudge Brownies No - Fail Chocolate Fudge Nutella Chocolate Chip Cookies Oatmeal + Marshmallow Creme Pies Peach + Pecan Oat Crumble Bars Peanut Butter Buckeyes Peanut Butter Chocolate Chip Bars Peanut Butter Chocolate Chip Cookies Peanut Butter Cookies with Salted Peanut Caramel Peanut Butter + Jelly Bars Peppermint Candy Cane Brownies Peppermint Patty Brownie Cupcakes Pina Colada Sorbet Pumpkin - Chocolate Swirl Brownies Pumpkin Cupcakes with Salted Caramel Buttercream Pumpkin Spice Cookies Pumpkin Magic (Seven - Layer) Bars Pumpkin Roll Pumpkin Whoopie Pies Quadruple Chocolate Loaf Cake Raspberry - Chocolate Chip Frozen Yogurt Raspberry - Chocolate Liqueur Fudge Brownies Raspberry Confetti Meringues Raspberry Swirl Cheesecake Bars -LCB- low - fat -RCB- Red Velvet Cake with Cream Cheese Frosting Red, White, + Blue «Stained Glass» Jello Salted Brown Butter Rice Krispie Treats Salted Caramel Chocolate Cookies Salted Caramel Chocolate Chip Cookies Seven Layer Bars -LCB- Lightened - Up! -RCB-

I used some that were too big, rolled out the dough too thick so it wouldnt break and ended up way underbaking the first batch.

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!