Roll Out 12 X 20

Perhaps you’ve seen this - you are making some kind of sweet bread, and the instrux say, "roll out the dough to a certain dimension, usually a big rectangle.

I always mess this up, and I’m thinking of making something for Thanksgiving where it’s important to do this properly.

Any hints?

Perhaps sharing some details on how you “always mess this up” would enable readers to offer useful tips. In the absence of that, here are some suggestions: roll out on a well-floured surface; if the dough is too springy let it rest a bit; use a ruler to check the size while rolling; use a decent rolling pin; maybe use a pastry cloth; and finally, aim for the good rather than the perfect.