(About 1.5 inch pieces) TIP - If the dough is sticking to the surface as you are rolling the dough into a log shape, use a bench scraper to gently loosen and lift it and continue to roll. Then youâll roll the dough until the outside is covered with sprinkles. Starting on one side of a long edge, roll the dough into the shape of a log. https://www.recipetips.com/kitchen-tips/t--1121/shaping-rolls.asp Even pressure also helps keep the nice round shape you started with. Give the dough a quarter of a turn as you roll it out to help create an even thickness and symmetrical shape. They can be big, small, with straight or sloped edges, open-faced or topped with a full crust , but most of the time they are just plain round! Adding this to your pie crust makes it extra flaky. The Spruce / Diana Chistruga. Next, form the sugar cookie dough into a firm log, about 9 inches long. Starting along one of the long sides, carefully pick up the dough; Roll the dough into itself to form a long, loaf-like shape. Fold the attached sliver away from you and towards the left. Tip: how to roll out a tart dough into a square Ever since the beginning of time, tarts have been round . Just use a small, rectangular terry cloth or tea towel when rolling to remove moisture and prevent the cake from sticking. Your loaf roll now needs to be sealed up. Lay your cinnamon roll log onto a baking sheet, vertically. Make sure there are no air pockets in the dough. Roll the dough lengthwise, into a tight log. Pinch the Seam . To make a jelly roll, you spread jams, jellies, frosting, or whipped cream onto a thin, flat cake, and roll it into a log. If youâre adding sprinkles, cover a long sheet of plastic wrap with them. When making icebox or slice-and-bake cookies, you usually roll the cookie dough into a log and chill to firm up before slicing and baking. While they may look complicated, they're not, says Cooking Light Test Kitchens staffer Kathryn Conrad. Continue to 5 of 8 below. Turning the dough also helps loosen the dough from the counter to prevent sticking. Flour the rolling pin and work from the center out. I roll away from me and then put the pin back in the middle and roll toward me using even pressure. In this step, you will close the seam created when you rolled the dough. After rolling the dough into a 12" square and adding the filling, roll the dough like a jellyroll into a log shape, then slice it into 12 1" pieces. Using kitchen shears, and leaning them back towards you, cut a slit into the top of the roll. Start by lightly flouring your table or countertop and form the dough into a ball or disk. But rather than just sticking the mixing bowl with a big lump of dough in the fridge, first use your hands to press the dough into two equal-size disks. 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