Beyond Wonderful Barbara Adams: How To Roll Dough, Learn to Cook, Cooking Tips for Beginners and Advanced Cooks

HOW TO
Roll Dough

Rolling out pastry takes a little practice, but it is definitely nothing to fear! Keep in mind that things will always go more smoothly if the dough is cold, so work in a cool kitchen if possible, and try to get the job done swiftly. Also, if the dough becomes uncooperative, don’t hesitate to slide it onto a baking sheet and stick in back in the fridge for a while.


		1. Begin with a chilled disk of dough and a floured countertop.

		2. Knead the dough firmly against the counter a few times to soften it up, then reshape it into a disk. Don’t overdo the kneading—the dough should be pliable, but still cool and firm.

		3. Dust the surface of the dough with flour and begin to flatten it with the pin, always rolling from the center outward.

		4. Roll in swift, even strokes, beginning in the center and working outward in each direction.

		5. Shift or flip the dough periodically and dust with flour as needed to ensure that it is not sticking to the counter. NOTE: For best results, after rolling and shaping dough, return it to the fridge or freezer to chill before baking.