Roll Out 12 X 20


(Diana Moon) #1

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?


#2

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.