Do we say rollout or roll out

rollout 1 occurrences

Rollout in potato flour mixed with sugar.

roll out 147 occurrences

Then make a rich pie-paste and roll out very thin.

Make a puff-paste and roll out very thin.

Roll out and spread with melted butter, raisins, currants, chopped apples, nuts and shredded citron.

Roll out a half inch thick.

Then roll out as thin as paper; fold the dough and cut into round pieces; fry in deep hot lard to a golden brown.

Make a biscuit dough; roll out very thin and put on a well-buttered cake-pan.

Mix with 6 ounces of sifted flour, a pinch of salt and milk enough to make a stiff dough; then roll out very thin.

Roll out some puff paste about 1/4 inch in thickness; line the patty-pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg, and bake in a brisk oven for about 1/4 hour.

Roll it out until it is of an equal thickness of about an inch; break 4 oz. of the butter into small pieces; place these on the paste, sift over it a little flour, fold it over, roll out again, and put another 4 oz. of butter.

Roll out the paste, shape it with a round paste-cutter into small cakes, and bake them from 12 to 18 minutes in a very slow oven.

Roll out the paste, with a round cutter shape out the biscuits, and bake them in a moderate oven from 10 to 15 minutes.

Roll out evenly a good deal larger than the dish to be covered, and cut off a piece all round, leaving it the exact size and shape.

Roll out for last time quite square.

Turn on to floured board, and roll out.

Roll out not too thin, and bake in good oven about 15 minutes.

Roll out, tumble out, any way to get out!

Do not knead at all, but gather the fragments lightly together, roll out at once, fill and bake quickly, since much of the lightness of the crust depends upon the dispatch with which the pie is gotten into the oven after the materials are thrown together.

When the dough is smooth place on slightly floured board and roll out very thin and set aside on a clean towel for an hour or more to dry.

When raised, flour the baking-board and roll out the dough half an inch thick.

KAFFEE KUCHEN (CINNAMON) Butter long and broad cake-pans thoroughly, roll out enough dough to cover them, and let it rise about half an hour before baking, then brush it well with melted butter.

Let rise till very light, then take out on mixing board and roll out to about one-half inch in thickness.

Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four times, using altogether three-fourths pound of brick butter.

After the pan is greased with butter, roll out a piece of dough quite thin, lay it in the pan, press a rim out of the dough all around the pan and let it rise for about ten minutes.

Now spread with the reserved whites of eggs, reserving half again, as you will have to roll out at least twice on a large baking-board.

Sift in as much flour as you think will allow you to roll out the dough; take as little as possible, a little over half a pound, and flour the board very thick.

Do we say   rollout   or  roll out