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Baking Basics: Rolling Dough

By Cook's Illustrated Published October 2003

Our many years of experience in the test kitchen baking pies, tarts, cakes, cookies, muffins, and quick breads have shown us the best way to roll out dough.

Although dough can be rolled out on a floured work surface, we prefer to sandwich it between two large sheets of plastic wrap or parchment paper. Starting at the center of the disk, roll away from you, then spin the dough a quarter turn and again, starting at the center, roll away from you. Apply pressure evenly to the rolling pin and chill the dough if it becomes too soft and sticky.

Use two pieces of plastic wrap or parchment paper to make rolling easier.