Sentences with phrase «times on a floured work surface»

Remove the dough from the bowl and knead a few times on a floured work surface.

Not exact matches

On a well - floured surface, working with half of the dough at a time, roll the dumplings out as you would a pie crust.

Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll / pat it into a 12» circle about 1/4» thick.

Working with one piece of dough at a time (and leaving the others in the refrigerator) roll it into a thin circle 8 1/2 to 9 inches in diameter on a lightly floured work surface.

Knead dough on floured work surface 3 to 4 times until dough is smooth.

on a lightly floured surface, working with one piece at a time, smash dough with hands into a rough circle, about 5 inches diameter.

Working with one ball at a time, roll the dough out on a lightly floured surface with a lightly floured rolling pin.

Working with 1 piece at a time and keeping remaining dough covered with a kitchen towel, roll dough on a lightly floured surface into a 17» - long rope.

Knead the dough on a floured surface and if it is too sticky to work with add more flour, a tablespoon at a time.

Working with one piece at a time, stretch dough until 1 / 4 - inch thick on a lightly floured work surface.

Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into a 12 - inch rope, slightly tapered at ends.

Working with one portion at a time, roll out on a well floured surface into a paper thin thickness.

Working with 1 piece at a time and keeping the other pieces covered with plastic wrap, roll out on a lightly floured surface to 8» rounds (if dough springs back when rolled, let rest a few minutes before proceeding).

Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10» rounds.

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface.

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

Working one at a time, roll out disks of dough on a lightly floured surface ⅛» thick.

On lightly floured surface, roll out each sheet into 10 - inch square; working with one sheet at a time, cut each pastry sheet into 9 squares.

Working with one portion at a time (cover remaining dough), roll each into a 10 - inch circle on a floured surface.

Working with about 1/3 of the dough at a time, roll on a floured surface to about 1/8» thick.