Once you've scooped all the chocolate,
roll each piece between your palms until a round ball forms, then transfer the baking sheet to the fridge and let set for 20 minutes.
Not exact matches
She was
rolling up sheets of wax into candles, and in
between each sheet was a
piece of tissue paper.
I'd recommend placing the dough ball
between two
pieces of parchment paper and
rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).
Roll one
piece of dough out
between two sheets of unbleached parchment paper a square that is about 8 - inches all around, and about 1 / 4 - inch thick.
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.
I like to
roll the dough
between two
pieces of parchment.
(L to R)
Roll out dough
between two
pieces of wax paper with flour on top and bottom of crust.
Roll each
piece of dough into a round
between the palms of your hands, and press down slightly into a thick disk.
Prepare the meltaway cookie dough and divide it into 12 equal
pieces and
roll each into a ball
between your palms.
Roll out the dough in
between two
pieces of wax paper until about 1/4 inch thick.
Roll a
piece of gluten
between the palms of your hands until it's about the size and shape of a hot dog.
I
rolled the dough
between two
pieces of parchment (I also found the dough SUPER easy to work with — very forgiving...), then put the spinach / onion / garlic / sweet potato mix on to the dough as you instructed, with the feta.
Working with one
piece of dough at a time,
roll it into a ball
between your palms and then press it into a disk.
Roll out the dough in
between 2
pieces of parchment paper.
Working with one half at a time, sandwich dough
between two
pieces of parchment paper and
roll until 1 / 4 - inch thick.
Sandwich
between 2
pieces parchment paper and
Roll out dough to 1 inch thick.
Take dough out of frige,
roll into a circular crust
between pieces of parchment.
Roll each
piece of dough into a round
between your palms, then press into a disk about 1 / 2 - inch thick and place about 1 1/2 - inches apart on the prepared baking sheets.
Break off bliss ball sized balls and either
roll them
between two sheets of baking paper with a
rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another
piece of baking paper then press down to form your taco.
When making crust with gluten - free flour, try
rolling it out
between two
pieces of plastic wrap.
After I
rolled the dough out and
rolled into a long «snake» I cut it into about 2 ″
pieces and then cut each
piece into 3 sections — two slices, not quite through, and 1 slice in
between the two in the opposite direction, then I twist the
piece into a knot.
Cut the
roll in
between each
piece of twine so that each pinwheel is about 1 inch in height.
Roll the dough out
between two
pieces of parchment, to about 1 / 6th - 1 / 8th of an inch thick.
After the clay is
rolled out, place it
between two
pieces of wax paper.
If you
roll the dough
between wax paper, remove one
piece of wax paper and carefully place that side of the dough into the pie pan.
Roll each
piece of dough
between two sheets of parchment paper to 1⁄4 - inch thickness.
Roll the dark green
piece of dough flat
between two
pieces of parchment paper, and then wrap it in a single layer around the light green triangle dough.
Divide dough into two roughly even
pieces and
roll each one out into an oval / round shape on a large baking tray
between two sheets of baking paper (you may need two trays depending on how large your pizza bases are).
Roll the cheese
between 2
pieces of wax paper to form a log.
Remove plastic from one disk and
roll your dough out
between two
pieces of parchment paper or on a lightly floured surface.
The easiest way to
roll them out is to do it
between two
pieces of parchment paper.
when the dough is finished chilling,
roll it out
between two
pieces of wax paper to about ⅛ - inch thickness.
Gently lift each
piece, lay on the floured cloth, then bunch the cloth
between the
rolls to create little walls.
Roll into balls that are about 2» in diameter, then flatten into a burger patty
between your hands or onto a cutting board, or my favorite way,
between two
pieces of parchment paper (great for not sticking).
Take the first ball of pizza dough, and
roll between two
pieces of parchment paper into an approximately 6 to 8 inch round, about ⅛ inch thick (thickness of a nickel).
Place a
piece of dough
between two sheets of parchment paper and
roll out until slightly less than 1/4 inch thick
Rolling between palms and floured work surface, form each
piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky.
Roll out each dough ball
between two
pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the
rolling pin).
Roll out dough
between two
pieces of lightly floured parchment paper about 3 - 4 mm thick.
Pinch off small, uniform
pieces of dough and
roll between your hands into a ball.
roll it out
between 2
pieces of wax paper until it is a roughly 12 - inch circle.
Divide the beef tartar into 12 similar
pieces and form balls by
rolling the tartar
between your hands.
You can
roll the dough
between pieces of parchment paper if you prefer.
Flatten into disks and
roll each disk about 1/2 -1 / 4 inch thick
between two
pieces of parchment paper.
Put the dough
between the two
pieces of parchment paper and
roll it until desired thickness.Moved the pizza and bottom
piece of parchment paper to a pizza tray.
Roll out
between two
pieces of wax paper, until it is about 12 inches in diameter.
(Save the scraps of dough to combine with the in
between bits from the second
piece of dough, to press together,
roll, cut and bake.)
Roll out one
piece between two sheets of parchment paper into a 15 × 10 ″ rectangle and put on a large baking sheet.
Roll each
piece of chilled dough into a ball
between your palms, and then flatten into a 1 / 2 - inch disk.
4 Pinch off walnut - size
pieces of the firm dough and
roll them
between your palms into smooth 1 - inch balls.