rolling out bread dough


Jan 21st 2012, 10:59

palbain

Joined: Jan 19th 2012, 07:51
Total Topics: 0
Total Posts: 0 		I just made the calzones from your recipe for the first time and they were to die for. My only question is, how do I keep the dough from shrinking back to a small size? I used thawed bread dough,cut off chunks and rolled on floured counter and it kept moving back to a small circle.
Any suggestions what I'm doing wrong? They still tasted great no matter what size they were.
Penny
Dec 21st 2012, 10:58

miss b

Joined: Jul 10th 2011, 17:46
Total Topics: 0
Total Posts: 2 		I generally allow the bread dough to be completely thawed out at room temp- to the point of being room temp. and grease it w/ a little olive oil not flour. When it is more warm it is relaxed more like fresh made dough, and do not use a rolling pin-but your God given hands to gently press and lift/stretch the dough to the size/shape you want. Then a pizza cutter to individually portion dough pieces for the calzones. Hope this helps you! BTW-this is how I treat my whole wheat Rhodes bread dough before I make my own cinnamon rolls.