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Can anyone help explain how to roll these a little better? I can't quite envision how to do so based on the instructions and pictures provided
Hi Matt -
I actually just made these yesterday and, yes, it's a little confusing. Once you roll the dough to a 13x12 rectangle (have the 13" length parallel with the edge of the counter), cut into three 4' x 13" strips. Place the filling and nuts down the middle of the strip. Then, starting with the edge of dough closest to you (parallel to the counter), lift the dough over the top of the filling and sort of tuck it under the filling. Then roll into a cylinder and pinch together the seams. I always give it another roll to really seal the seam. At this point, my dough had already been stretched to 16 inches but, if yours isn't, just roll it a bit where the dough might be a little thicker than others and it should stretch it out. I hope that helps explain it a little better. Let us know if not!
The Milk Street Team