Sentences with phrase «to roll out the dough»

After the dough is chilled, flour your rolling surface and gently roll out the dough into one large circle.

Gently roll out dough on a lightly floured surface to 1/2 inch thickness.

Sprinkle a little flour on top of the dough, and then gently roll out the dough until it's about 1 / 2 - inch thick.

This is the perfect tool for rolling out your dough super thin!

Cover your counter in a little extra flour before rolling out your dough with a rolling pin until it's thin and smooth.

Roll out dough between baking paper or silicon mat for easy lifting.

Roll out the dough in between two pieces of wax paper until about 1/4 inch thick.

On a well - floured work surface, roll out the dough as thinly as possible into rectangular sheets.

Take a round bowl and place on top of rolled out dough, cut around the edges to make them round.

Gently roll out the dough into a large rectangle, about 9 by 20 inches, with one of the short sides closest to you.

The batter is sticky that is why it needs to chill in the refrigerator for at least an hour and you need to use flour when rolling out the dough.

Roll out each dough ball into a disc, where the middle of the disc is a bit thicker than the sides.

Then roll out the dough for the top in the same way you rolled the bottom.

On a floured work surface roll out the dough about 3 mm thick and cut out 10 - 12 cm round circles.

Begin rolling out the dough by rolling up and down a few times then turning the dough 45 degrees and rolling again.

Remove the dough from the refrigerator and remove the plastic wrap at least 15 minutes before rolling out the dough.

On a floured surface, roll out the dough about 3 - 4 mm thick and cut out cookies of the desired shape.

Be very liberal with the amount of flour you use while rolling out the dough.

Sprinkle some millet flour over wax or parchment paper, and roll out the dough over the paper until it's about 12 - 14 inches in diameter.

Press down just a little and begin to roll out the dough using the rolling pin.

The kids love helping roll out the dough and putting on the toppings.

I'm not one to roll out dough so this is a perfectly acceptable substitute.

Butter and lightly flour your tart pan and carefully transfer rolled out dough to the pan, pressing dough down into the edges and up the sides.

Everything from rolling out the dough to assembling the royal icing decorations.

• For soft, chewy cookies - simply roll out dough balls, just barely flatten the tops, and place on baking sheet.

Start rolling out the dough with a rolling pin, moving it in one direction, starting at the middle of the dough, away from you.

With a rolling pin roll out the dough, or use your hands to pat it out until 1 / 2 - inch thick.

Fill the dish with rolled out dough making sure to fill any cracks.

I just made these cookies and loved the taste and texture, but had a really really hard time rolling out the dough.

Lightly flour your work surface and roll out dough evenly.

Now roll out the dough into a rectangle and spread the filling mixture on top, leaving an inch from the bottom empty, this will make it easier to close.

Sure, I've made plenty molasses cookies, which are similar in taste but I've never actually rolled out the dough and pressed it with a man - shaped cutter.

You can make sticks, twists or roll out the dough very thinly and cut out any shape you like.

Roll out the dough scraps until you run out, and repeat with the other 3 quarters of dough.

Simply follow the recipe and then roll out the dough like a pizza.

Put another piece of parchment paper on top and begin rolling out the dough.

Roll out your dough according to package or recipe and place on a pizza stone or baking sheet.

Roll out the dough large enough to hang over the edges of your pie pan.

Sprinkle the dough again lightly with flour, replace the parchment paper and roll out the dough once again into a rectangle about 1 inch thick.

After freezing roll out the dough to about 1/2 inch thick and use a circular cookie cutter to cut out your cookies.

Repeat the process once more or until the dough seems smoother, finally rolling out the dough into a rectangle that's about 1 - inch thick.

For flat dough ornaments roll out the dough (to about 1/4 inch thickness) on baking paper, wax paper, or directly on a cookie sheet.

While the sauce is coming to a boil roll out your dough balls and sprinkle them with cinnamon.

Roll out the dough further if you need to, and cut out cookie shapes.

Using a rolling pin, carefully roll out dough into a large 1/4 ″ rectangle.

Roll out the dough on parchment paper and create a long rectangle.