Using a floured 4-inch (10-cm) ring mold, cut out as many circles as you can, and place them side by side on a floured sheet pan. 7.
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Place dough on a lightly floured surface, and roll to
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On a lightly floured surface, knead the dough until smooth.
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Turn dough out onto a floured surface; knead until smooth.
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Transfer to a lightly floured surface and knead until elastic.
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First, we kneaded the dough on a clean, floured countertop.
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Lay dough on a lightly floured baking sheet turned upside down.
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On a lightly floured surface, stretch the dough into a rectangle.
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Punch out scones with a floured 2-inch round cookie cutter.
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On a lightly floured surface, cut the dough into 3 pieces.
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Pour mixture into a lightly greased and floured Bundt cake pan.
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Turn dough out onto a floured work surface; cut into 4 pieces.
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Punch down the risen dough and turn in onto a floured surface.
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Using a floured 3-inch ring cutter, cut the dough into rounds.
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On a floured surface, roll dough into a 230×10-inch rectangle.
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On a very lightly floured surface, knead the dough until it's smooth.
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Make the rugelach: Place the chilled dough on a lightly floured surface.
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Bring your dough into your oiled and floured deep dish pan. 14.
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Roll the dough out on a floured surface into an even rectangle.
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Turn the dough onto a well-floured board and form into a disk.
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On a lightly floured surface, roll out the dough to about ¼-inch thick.
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Unwrap and roll out dough on a lightly floured surface to ¼-inch thick.
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To assemble raviolis, place one pasta sheet onto a well-floured ravioli tray.
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Transfer to a floured sheet pan and place immediately in the freezer. 8.
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Roll out rested dough on a well floured surface, about an inch thick.
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With floured hands, gently spread the dough until it's about 1-inch thick.
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On a lightly floured surface, divide the dough into 29 equal-sized balls.
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Remove the dough from your mixing bowl and knead on a floured board.
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Knead dough on a lightly floured surface until a smooth ball forms. 2.
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They're floured twice in white and yellow flour, then fried to golden brown.
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His book "Short & Sweet" is an oft-thumbed, floured brick on my windowsill.
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After the dough has chilled, place it onto a lightly floured work surface.
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On a lightly floured surface, roll out the dough to 1/3-inch thick.
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Add the milk slowly, and combine gently with floured hands until a dough forms.
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Transfer to a lightly floured surface and knead until smooth, a few minutes longer.
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On a lightly floured work surface, divide the dough into 8 balls of dough.
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On a lightly floured surface, divide the dough into 4 pieces and flatten lightly.
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On a lightly floured surface, roll the dough into a 10-inch rustic circle.
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On a lightly floured surface, roll the dough out into a 14-inch circle.
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Turn the dough out onto a floured work surface and knead a little longer.
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With a floured rolling pin, roll out the dough to a ½-inch- thick rectangle.
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Bring dough to floured surface and knead until dough forms into a ball. 7.
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After the dough has chilled, place one disk onto a lightly floured work surface.
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In a greased and floured bundt pan, pour the red batter, then blue, then white.
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Scrape dough out onto a floured surface and divide it into 3 equal-sized balls.
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Uncover dough; roll into an 18×13-inch oval on a lightly floured work surface.
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Turn dough out onto a well-floured surface; roll into a 16×12-inch rectangle.
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Chill dough for 30 minutes, then roll to ½ inch thick on a floured surface. 2.
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On a lightly floured surface, roll out 13 pie dough to a 12-in. round.
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On a lightly floured surface, roll out the dough to approximately a 14-inch circle.
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Transfer back to the floured sheet pan, make the rest of pelmeni, then refrigerate. 8.
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Roll the dough: On a lightly floured surface, divide the dough into equal-sized balls.
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On a lightly floured surface, roll one ball of dough into a 22-inch round.
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Turn dough out onto a lightly floured surface, and shape into a 1-inch-thick round.
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Working in batches on a lightly floured surface, roll out dough into ropes about ½-in thick.
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The next day, on a lightly floured surface, form the relatively wet dough into a ball.
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Transfer the dough to a lightly floured surface and roll out into a 10-inch circle.
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On a lightly floured surface, roll each puff-pastry sheet into a 9×13-inch rectangle.
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Remove dough from mixer bowl and knead for 10 minutes on a lightly floured surface. 4.
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Then, knead the dough for a minute or so with clean hands on a floured board.
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On a lightly floured surface, roll the larger piece of dough out into 13-inch circle.
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Lightly flour a work surface with bread flour, and transfer the dough to the floured surface.
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Place the dough circles on a lightly floured sheet tray and cover with a damp cloth.
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Scrape down the paddle attachment and turn all of the batter out onto the floured surface.
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If you're rolling out gluten-free cookies, keep the pin well-floured so it doesn't stick.
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Transfer to a lightly floured work surface and knead the dough until smooth, 1-2 minutes.
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Lay puff-pastry sheet on a lightly floured surface, and roll to a 12×9-inch rectangle.
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Place the dough on a lightly floured surface, and roll it out into a 13-inch round.
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On a lightly floured surface, roll out one ball of dough to a 1/4-inch thickness.
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Transfer dough to a lightly floured surface, and knead until smooth and elastic, about 10 minutes. 3.
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Using floured 23 1/2-inch and 1/2-inch ring cutters, cut out doughnuts and holes.
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On a lightly floured surface, roll dough into a 14-inch circle about 1/2-inch thick.
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Arrange frozen biscuits with sides touching in 3 rows of 4 biscuits on a lightly floured surface.
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Lightly flour a work surface with bread flour, and turn the dough out onto the floured surface.
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On a lightly floured surface, roll the dough out into a circle, about 1/8-inch thick.
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Bake in a greased and floured tube pan at 325 F for about 1 to 1 ½ hours.
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Transfer to a lightly floured surface (this is where you'll use your extra 1/4 cup flour).
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Divide the dough in half and roll out onto a floured surface until about 1/8-inch thick.
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After 303 hours, place the dough on a lightly floured work surface and divide into 2 equal balls.
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On a lightly floured surface, use a rolling pin to roll out the pizza dough to ¼-inch thickness.
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On a lightly floured surface, roll the dough into a 20-inch circle, about 1/4-cm thick.
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Bring the dough together on a lightly floured surface and roll it out to 1-1¼- inch thick.
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Using firm, even pressure, pre-shape each dough portion into 230-inch length and place on floured tray.
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If your dough is very sticky, press it out on a generously floured work surface before cutting it. 3.
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Turn the dough onto a lightly floured surface and begin to knead the dough, adding more flour as needed.
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On a floured work surface, roll out the dough into a large circle about 1/53 inch (3mm) thick.
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Place the dough, seam side up, in a banneton/brotform or a bowl lined with a clean, floured cloth.
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She floured, sifted, scraped, rolled, and cut the first pan of biscuits, and then helped me through the next two.
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Knead the dough on a well-floured work surface for a good 83 minutes to get the gluten to develop.
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Revelers battle with flour and eggs during the traditional Els Enfarinats (The Floured) festival in Ibi, Spain, on Dec. 28.
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Roll out each one through the thinnest setting on a pasta machine and lay on a lightly floured work surface.
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Transfer the beef patties to a floured baking sheet and bake until golden and flaky, about 30 to 35 minutes.
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Place the refrigerated dough onto a lightly floured surface and roll out once more to an 8" x 20" rectangle.
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With floured hands, place dough on a cookie sheet and slather with olive oil all the way to the edges.
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Shape Place in a lined basket or two mixing bowls that have been lined with a lightly floured kitchen towel. 4.
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Take dough out of the refrigerator and allow it to rest at room temperature on a floured surface for 20 minutes.
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Roll out each one through the second thinnest setting on a pasta machine and lay on a lightly floured work surface.
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Roll out the rested dough on a floured work surface into a 83-inch (35-cm) square sheet about ⅛ inch (2.5mm) thick.
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Press the dough flat on a non-floured work surface and take one end of the piece in each hand and pull.
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On a lightly floured surface, roll the sough out into 1/4-inch thick or less (they puff a lot while baking).
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On a lightly floured surface, roll the dough out into a 14-inch circle and fit into a 10-inch pie plate.
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On a lightly floured surface, roll out the dough into a circle about 1/8-inch thick, then brush with the ghee.
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Knead the dough by hand on a lightly floured surface for about 31 minutes, until the dough is a smooth, soft ball.
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If it is too firm, lightly beat it with a rolling pin on a lightly floured work surface until it becomes pliable.
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Place the dough on a floured surface, and, using a rolling pin, roll dough into a 10-inch-by-12-inch rectangle.
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Addictive, lightly floured cockle "popcorn" arrived hot and crisp in a miniature copper pan, and lobster bisque topped a creamy cheese soufflé.
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The dough has to be kneaded to remove air bubbles, and a floured surface prevents it from sticking as you work with it.
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Lay out all the dough discs on a lightly floured surface and place 3/4 tablespoon filling in the middle of each disc.
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Turn the dough out onto a floured work surface and gather it into a ball and press together until dough holds its shape.
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Transfer to a lightly floured surface and knead until elastic, then transfer to a large, lightly greased bowl and cover loosely with plastic wrap.
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Once dough has doubled in size, on a lightly floured surface, roll the dough into a 14-inch circle, about 1/4-inch thick.
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On a lightly floured work surface and working with one piece of dough at a time, roll the dough into a 24-inch circle.
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On a lightly floured surface and working with 1 ball of dough at a time, roll the dough into a 10-inch rustic circle.
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On a lightly floured surface and working with one disc of dough at a time, roll the dough out into a 14-inch circle.
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And there's something to be said about artfully slicing into the floured top of your raw dough and watching it bloom apart in the oven.
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On a lightly floured surface and working with one ball of dough at a time, roll out the dough into a 7-inch circle. 4.
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On a lightly floured surface and working with one ball of dough at a time, roll the dough out into a 9 to 10-inch circle.
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On a lightly floured surface and working with one ball of dough at a time, roll the dough into a 12-inch by 9-inch rectangle.
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On a lightly floured surface and working with one ball of dough at a time, roll dough into an 10-inch circle about 1/4-inch thick.
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Cover with plastic wrap and, working with 1 ball of dough at a time on a lightly floured surface, roll the ball into a 6-inch circle.
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On a very lightly floured surface and working with 1 ball of dough at a time, roll out each quarter of dough into a 8-inch circle.
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Bengtsson turns off the mixer, scoops the dough out, and kneads it a few times by hand on a lightly-floured surface, just to get a feel.
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Working with one piece of dough at a time, roll out through the thinnest setting on a pasta machine and lay on a lightly floured work surface.
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Once the dough has stretched to about ¼-inch thick circle, place the dough on a lightly floured surface and stretch any areas of the dough that are thicker.
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Mix for 1 to 2 minutes in the mixer, just until the dough comes together, then transfer to a lightly floured surface and knead by hand until smooth.
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Working with 1 piece at a time, roll the dough out about 1/4-inch thick on a lightly floured surface, then cut the dough into ¼-inch-wide strips.
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The only sounds are the slap of dough ball on floured worktop, then the scrape of the flat metal peel as Kitchin chivvies the roundel of dough onto it.
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On a lightly floured surface, and working with one ball of dough at a time, roll out the dough into a 12-inch circle about 1/8-inch thick.
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On a lightly floured surface and working with one ball of dough at a time, roll the dough into a 14-inch by 7-inch rectangle or long oval.
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Working with one ball of dough at a time and on a gently floured piece of parchment paper, roll the dough to a round about 13 to 14-inches wide.
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On a lightly floured work surface and working with one piece of dough at a time, use your hands to roll the dough into a 3/4-inch thick rope.
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One answer surely — something I've done a lot since I sprang free — is stand alone in a kitchen, with a knife, with a pot of oil, with a floured board.
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The competitors have five minutes to make three pans of 15 biscuits each, and the clock starts the second that they move the dough from the prep area to their lightly floured work surfaces.
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Divide the dough in half and chill for about an hour; then put each half on a lightly floured board and roll out with light outward motions until it is 1/4-inch thick.
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Next I rolled out both chilled doughs on a lightly floured surface, cut them into circles, and lined them up on greased baking sheets — Drummond's baked at 325°F and Garten's at 350°F.
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On a lightly floured surface, roll out one of the dough discs into a 13-inch circle (save the other disc of dough in the freezer for another time for up to 3 months).
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On a lightly floured surface, knead one piece of dough energetically with both hands, anchoring the dough with your non-dominant hand as you pull the far end of the dough toward you, then press down, through, and away with your dominant hand.
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Along the Boardwalk, instead of the same old collection of pizza slices and French fries or chain restaurants and stores, there are distinctive flavors, from Langosta Lounge, whose menu includes butter-poached lobster, with coconut-scented grain and garden vegetables in a curry sauce, to MOGO Korean Fusion Tacos, which operates out of a converted ship container and where the best choice is the lightly floured cod taco, with onion salad and spicy mayo.
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