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Using a rolling pin, roll to about 0.5cm thickness.
Using a rolling pin, roll the dough into a large square about 1/8-inch thick.
Using a rolling pin, roll the dough into 9×12-inch rectangle.
Using a rolling pin, roll the dough 1/4of an inch thick, covering the pan bottom.
Using a rolling pin, roll each piece into a circle about 1/4-inch thick.
Using a rolling pin, roll the crescent dough into a rectangle, pinching together the perforations.
Dip each piece of dough in flour, and using a rolling pin, roll to the thickness of a tortilla.
Dust the worksurface with flour and, using a rolling pin, roll out each one to about 12-14in rounds.
5 Knock each risen bun back with the palm of your hand, then, using a rolling pin, roll into oval shapes about 12cm long and 9cm wide.
Similar(2)
Using a rolling-pin, smash the cabbage with the other ingredients so it releases some of its natural juices.
-Using a rolling pin, gently roll the remaining pastry around the rolling pin and lift it from the work surface.
More suggestions(15)
using a rolling circle
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using a rolling gong
using a rolling ball
using a rolling succession
using a rolling optimization
using a parallel pin
using a schoolboy pin
using a rolling collision
using a rolling seal
using a rolling horizon
using a rolling mechanism
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com