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Turn over and shape your dough into a ball. It should be about 1/4 inch to 1/2 inch thick and about 10 inches to 12 inches in diameter. Shape into a ball and set to one side. Pull edges toward center in 4 or 5 places around circumference. Stretch or roll the dough out to an oval or circle. rope. To evenly distribute color, add food coloring to ¼ c water combine with dough ball. Tie a loose knot in the center of the rope. Starting one inch from the short edge, spoon your lamb mixture , 1 tablespoon at … Do you have to seal salt dough ornaments? Gather and pinch corners of folds together to form sack shape; seal folds tightly to form tail. Fold the rope in half and twist two or three times, holding both ends. Step 4: One by one, flatten each ball slightly, and place a piece of frozen chocolate spread filling in the centre. Let the dough rest. While the dough is in the fridge, it will slowly rise and gain flavor. Place one ball onto a well-floured surface. rope. Toss each dough ball in flour until lightly coated. Dumplings are always a huge hit, and your customers will love the unique spin you put on yours. . If your dough is too dry, add a bit more water, if it's too wet, just add more flour . Let rise, top and bake as directed. Seal the dough in the container and store it in the fridge for up to 3 days. Make your dough by mixing your flour, salt and water. Prepare the dough based on your recipe, and then shape the dough into a log. Knead with hands, if needed. Classic sugar cookies, pinwheels, and checkerboards call for a slice and bake cookie dough recipe. Cover with greased plastic wrap and let rise for 1 1/2 hours. Pinch the rope ends to seal. Roll out your dough and cut out your shapes (in this case, initials) with the cookie cutters. Close the dough over filling, pinching at the seams to seal, and boil to make a very soft and tender, dumpling-like dough. Put the log in a FoodSaver bag, seal using your FoodSaver sealing system, and freeze! salt dough is very forgiving; it's hard to mess it up! . After the dough has risen, punch it down and then divide it into two balls. Pinch and roll to seal, roll in the butter mixture, and place into the greased bundt pan. Scatter quartered pepperoni slices in as you go, if desired. Top with any of the remaining butter mixture. After your dough is thin enough, cut the sheet of dough in half crosswise. Rosette: Divide the dough into the number of rolls you want to make and roll each into a ball. If you have time, let the dough rest 10 to 15 minutes after punching down and before shaping. Place dough ball on lightly floured counter (or use flouring “station”; see tip below) and gently pat into rough disk. Take dough out of bowl, if used one during rising, and place on lightly floured board. Kneading the dough two or three times will help release additional air bubbles. Roll each ball into a 10-in. 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