We have no meanings for "wrap the dough" in our records yet.
1 Just wrap the dough in wax-paper so that it does not dry out.
2 Cling wrap the dough and let it sit while you make the sauce.
3 Wrap the dough in plastic and refrigerate for at least 20 minutes.
4 Wrap the dough in plastic wrap and chill for at least one hour.
5 Wrap the dough in clingfilm and allow to rest in the fridge for approximately 30 minutes.
6 Wrap the dough tightly in clingfilm and place in the fridge or freezer to firm up.
7 Wrap the dough in clingfilm and place in the fridge for at least 30 minutes to chill.
8 Wrap the dough in clingfilm and put it into the fridge for 5 minutes to firm up.
9 Wrap the dough around the frank, pinch closed, and then bake according to the directions for cooking the biscuits.
10 Wrap the dough in clingfilm and let it rest for 20-30 minutes in the fridge.
11 Wrap the dough in clingfilm and place in the fridge to rest for at least 20 minutes -overnight is better.
12 Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.
13 Wrap the dough up in a piece of baking paper or cling wrap and let it rest in the fridge for 30 -120 minutes.
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