We have no meanings for "roll each piece" in our records yet.
1 Gently roll each piece into a long sausage shape, about 13.
2 Divide the dough in two and roll each piece into a log about four centimetres wide.
3 Cut figs in small pieces, and roll each piece in the cream candy till it is hidden.
4 Meanwhile, cut the puff pastry into four pieces and roll each piece out to a 5mm thickness.
5 Form the dough into a ball and divide it into 12 equal pieces; roll each piece into a small ball.
6 With wet hands, roll each piece into a ball, then flatten into a round patty and coat lightly with flour.
7 Using all-purpose flour as necessary for your hands and the board, pat or roll each piece into a thin 4½-inch circle.
8 When ready to turn on a moulding board cut the dough in half and roll each piece out one-quarter of an inch thick.
9 Knead the dough a few times, divide it into 12 equal pieces, and use your hands to roll each piece into a ball.
10 Divide the dough into four equal pieces and then, on a lightly floured surface, roll each piece into a long cylinder about 25cm long.
11 Cut into 12 even pieces of 15-20g each, then roll each piece of dough into a roughly finger-length torpedo shape.
12 Roll each piece of cake in the sauce, covering both sides.
13 Roll each piece into a ball and flatten into a circle 2cm thick.
14 Roll each piece of dough into a log of any length that will fit in your oven.
15 Roll each piece out thinly and cut circles in the sheet with a 10cm round pastry cutter.
16 Roll each piece of chicken in sifted cracker or bread crumbs (which you have previously seasoned with salt).
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