Genius Dough-rolling Technique
Roll, roll, roll your dough
Shy away from rolling dough because you hate the idea of throwing flour all over your counter, and you just don’t like messes (me!)? Maybe you like baking all the more when things are made easier (me!). That’s when you use this completely brilliant dough-rolling technique I learned from my cookie testing experiences. This technique is so genius, you’ll never, ever go back to rolling dough any other way. Thanks to Garrick and Kelly for choosing me as a recipe tester and for sharing their complete genius with me. I love y’all for it.
Technique: Place dough in one-gallon zip-top plastic bag. Close top. Begin rolling dough, until bag is full and dough extends to all edges. Push air out through small opening at top of bag. Reclose bag and store in refrigerator or freezer until ready to use. When ready, cut plastic bag away from dough along edges.
Result: Uniformly thick dough in perfect, square shape.
Clean-up: None.
September 19th, 2008 at 8:36 am
I am thinking, thinking, thinking, “Can this really work?” I am looking for down sides and finding none. It just sounds too good to be true. I mean, rolling out dough is the reason I stopped wearing a wedding ring!
December 11th, 2008 at 9:31 pm
[...] the recipe here. Each batch makes around 20-24 cutlets. You can use the Zip bag dough-rolling technique; that’s what I did. You can store them in the fridge for a good while. I bet you can freeze [...]
October 18th, 2009 at 2:52 pm
[...] two sheets of parchment paper (or use a Ziploc bag), roll out a golf ball sized piece of dough as thinly as possible. Once rolled thin, slip it into [...]