Sentences with phrase «rolling the dough like»

Use your fingers to pick one shorter side of the dough and tuck and roll the dough like a Swiss roll.

And so by the third cinnamon bun I was folding and rolling the dough like an expert baker.

Tightly roll dough like a jellyroll.

Not exact matches

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

The dough rolls out like a dream, they're perfectly spiced, and not too sweet.

I like to roll the dough between two pieces of parchment.

I love breads and I will certainly be trying this recipe and I like the video and the way she separated the dough to make rolls and bread at the same time.

Step 5: Roll dough out into a circle and cut with a pizza cutter like a pie.

You could slice the rolled out dough into thin strips which when boiled with the lentil looks and taste like Pasta.

Once ready, heat up enough oil at 350 degrees in a pot, roll out the dough, cut the donuts, shapes and sides you like and fry 2 minutes on each side and place in a sheet with some towel paper.

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.

Punch the dough and roll it into whatever size you would like.

To achieve this effect, I laminated the dough with some filling inside before rolling up, giving me a croissant - like bun.

Cut the sheet of dough into strips as wide as you like, toss with flour to prevent sticking together, and set aside while you roll out the rest of the dough.

The dough rolls out like a dream.

My little interwebz - BFFS, you have gone BONKERS for things like cookie dough overnight oats, brownie vegan pancakes with cookie dough swirl, gluten free cinnamon roll overnight oats and banana split vegan smoothie bowls.

The gist of gnocchi goes like this: a) usually a mixture of flour, eggs, and potatoes (though in this case, pumpkin) mixed together and kneaded into a light dough, 2) rolling out the dough and cutting the gnocchi into cubes, 145) using a special tool to give the gnocchi ridges for the sauce to cling on to.

Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat).

-- 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!

Making the dough, letting it rise, rolling and forming the donuts, letting them rise again, then frying, filling with jelly, dusting with powdered sugar... that's just too many steps for an antsy cook like me.

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

Roll up the dough like a jellyroll.

The dough should be like a thick, sticky batter, a little too soft and sticky to handle as you would regular roll dough.

I hope you aren't tired of refrigerator dough recipes yet because I can't stop using this go - to ingredient, like in these Salmon Crescent Rolls!

Thanks - I haven't tried the Whole Foods dip so I can't say for sure how they compare, but I'd like to think this one is better;) And yes, despite my attempt to roll out the dough as thinly as possible, they still turned out on the thicker side... but I like them better that way!

Like most of the recipes in the new book, the dough for these rolls is best when it is set to rise slowly, even for a few days, in the refrigerator.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

I discovered the utility of quinoa flakes last fall making a recipe for dinner rolls by Gluten Free Girl — they definitely change batter / dough consistency, but I really like the flavor that they incorporate

I like to mix up the dough on the weekend, when I have more time, and then we can have fresh baked rolls during the week.

I like to make 3 or 4 batches of dough then freeze the dough into 8» long rolls.

The batter was thin, not like a dough that one could roll out.

Gently roll the dough into a triangle shaped like a slice of pizza that is about 1/4 inch thick.

Just like the store bought version, you partition the dough for these rolls into individual servings, freeze them, and then pull them out a let them rise when you're ready to bake them.

Make a savory filling of your choice (let your imagination run wild), roll out the dough, place the filling, score opposite ends of the dough (they will look like a millipede or something similar with a gazillion legs), braid, brush with egg wash and bake!

Although the dough is usually really annoying to roll together like you said, one time I made them it rolled up into a perfect roll without hardly any trouble at all.

Just roll store - bought pizza dough around your favorite fillings ---- like mozzarella, prosciutto and spinach ---- and bake until puffy and golden.

One note, if you don't own a cookie scoop (I don't) but still want that «domed» effect, you just merely scoop out about a heaping tablespoon, then place the dough on your palm and gently roll into a ball, just like you were making a meatball.

This method will work with fresh dough crusts you roll yourself, premade crusts, tortilla shells, and pre - rolled / fresh crusts like I used.

I make something like this, but i use cresent rolls and spread dijon mustard or ranch on the dough before putting on the ham and cheese

I don't like to roll the dough any thinner than the «5» setting on my machine, or it begins to tear.

It sounds like a lot, but what you'll do is cut each biscuit into quarters and roll each quarter piece of dough into a ball.

ABOUT THE SIMPLE PIZZA DOUGH: I will share my pizza recipe at some point, which involves a longer time of leavening and proofing, but for pies and rolls and other similar preparations like this, we use a quicker version that works wonders and is ready in 2 - 3 hours.

Mix the dough like you would a pie crust, then roll it out super, super thin between two sheet of wax paper, then use a pizza cutter to slice the dough into square, dust with cinnamon sugar and then use a really thin metal spatula to scrap the dough up and place it on a baking sheet.

Remove dough from refrigerator and use extra gluten free all purpose flour to sprinkle on your countertop (I like putting some on my rolling pin too).

Sure, I like that crispiness, but mostly I like that rolling the dough out thin results in a bigger pizza, and more pizza is better than less pizza.

I like to think of these as the «lazy baker's» gingerbread cookies... no rolling of the dough or cutouts required!

Roll the dough out into a rectangular shape at an even thickness (I like making mine about 1/4 -1 / 2» thick.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Isn't there something about rolling cookie dough in sugar that makes you feel like the holidays are here?

Once the dough has rested, roll out into a flat round pie - like shape.