Sentences with phrase «to roll into a log»

Now fold in the left side, then right side, then roll into a log.

Transfer to a sheet of parchment and roll into a log shape.

You can also roll it into logs like typical goat cheese.

This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into logs and slicing into cookies.

You can also roll it into logs like typical goat cheese.

So I made the second round rolled of these pumpkin chocolate chip cookies rolled into a log, wrapped and refrigerated then sliced it into 1/2 inch slices before baking.

Place the dark rye dough on top of the light rye and roll into a log starting from the short end.

Divide the dough into three equal portions and roll into logs using plastic wrap, approximately 1 1/2 - inch in diameter.

Press the filling into the dough before tightly rolling into a log.

Divide the dough in half and let sit at room temperature for about one hour or until firm enough to roll into a log shape.

Tip: For a holiday surprise, sprinkle chopped nuts or raisins on top of the sugar mixture before rolling into a log!

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

These spice cookies are rolled into logs for slice - and - bake cookies, my favorite technique, though to be honest, I preferred the rolled out version I've made from her Around My French Table.

Once combined you can spoon it into a little jar, or roll it into a log with plastic wrap and return to the refrigerator to firm up.

Starting at one of the shorter sides, tightly roll the crescent rolls into a log.

Using lightly oiled fingertips, working with the long side of the dough (which may seem counterintuitive), roll it into a log pressing down as you go.

Spoon the butter onto a sheet of cling film and gently roll into a log shape.

Flour a clean work surface and take about a handful at a time of the dough and roll it into a log about 3/4 - inch wide.

Gently flatten the dough to remove any air bubbles and then roll it into a log, tucking the ends underneath.

The only difference is that the Croissants are rolled into a log shape instead of a crescent shape.

I'm thinking next time I might roll them into a log like for the pecan shortbread, freezing the log, and cutting them just before cooking.

Roll into log and cut into 12 equal pieces.

Place the butter in a plastic wrap and roll into a log.

Transfer the dough to a sheet of parchment and roll it into a log that is approximately 2 inches in diameter.

To make a jelly roll, you spread jams, jellies, frosting, or whipped cream onto a thin, flat cake, and roll it into a log.

If you want hot, out - of - the - oven buns, you can make the dough the night before, roll into a log, cut into pieces and arrange in the skillet.

Turn out the dough onto a work surface and knead briefly, further incorporating the ingredients without overworking them, then separate the dough into two portions and roll each into a log two inches in diameter.

Transfer to a well - floured cutting board, roll into a log, and slice in half.

I will first roll each section into a small round ball and then proceed to roll into a log.

Add additional soy milk if necessary to create a firm and moist dough that can be rolled into a log.

Roll each into a log, working from the center out, until they're about the thickness of a finger.

That means you roll them into logs, like so, then keep them in the fridge for a day or two, or freeze them.

Spread your cinnamon sugar mixture over your dough and roll into a log.

Divide the filling in half and roll it into a log that is about 2 inches wide.

Using the parchment paper to guide the dough, roll into a log, starting with the long side (so after taking theses pictures I turned the dough a quarter turn and then rolled the long side towards me).

Fold in the pecans then transfer the dough onto a piece of wax paper, roll into a log and freeze for 15 - 20 minutes

It will be soft and sticky but you can use the paper to roll it into a log, about 2 1/2 inches in diameter and twist the paper ends to seal and freeze.

A lemon - flavored sponge cake filled with a creamy lemon custard and rolled into a log.

Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log.

It was so sticky that I soon gave up on making the stars, rolled it into a log and cut it up.

Instead of pattying them out and frying, I rolled into a log wrapped in plastic wrap and it is steaming right now.

Roll into a log and cut into 10 pieces.

Roll into logs and put in casserole dish.

I just mixed up a batch, rolled it into a log and placed it in the freezer to harden.

If you want to reuse the Ziplocs, chill the dough at this point until hard and then peel off the Ziplocs before layering and rolling into logs; if you don't care, just slit the sides and peel off.

Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.

Then simply roll it out flat and use cookie cutters or roll it into a log and slice.

Follow the same directions as above, but just once — cream butter and sugar, then add yolk and extract and beat again; in a separate bowl, sift dry ingredients, add to wet in batches, whisk until dough forms; roll into a log and chill; slice into rounds and bake at 350 for 10 minutes for mini's, 12 minutes for regular.

Split dough into two equal parts and then roll into a log 4 inches in length, 2 1/2 inches wide and about 1 inch tall.