Dust a surface with flour and roll the dough out quite thinly.

Once the dough has risen, roll the dough into little balls.

Then flour your paste-board, and roll the dough out into a large thin sheet.

I have the most muscle, so I roll the dough.

Lightly flour the work surface and roll the dough out to about 3mm in thickness.

You'll use this surface to roll the dough.

Mix well and press into pie-plate with hands, as it is impossible to roll the dough.

Dust the work surface and rolling pin with flour, roll the dough out to 20mm thickness.

From the long side, roll the dough up like a Swiss roll keeping the fruit in place.

Lightly brush your hands and work surface with oil, then roll the dough into a thick sausage.

Once chilled, roll the dough out on the floured work surface into a circle approximately 2cm thick.

Press or roll the dough lightly into a round piece about the size of the top of the saucepan.

For a strawberry or peach short-cake have three tin pie-plates buttered; roll the dough to fit them, and bake quickly.

Start with one of the long edges and roll the dough carefully toward the opposite long edge, as shown in Fig.

Blend well and then roll the dough out one-half inch thick on a floured pastry board and cover with the cooked cranberries.

With well-floured hands, roll the dough around gently to tidy it up, then turn it over and shape it into a patty.