dough

form the dough into balls.

refrigerate the dough for one hour.

the dough should be moist but not sticky.

leave the dough in a warm place to rise.

shape the dough into two-inch balls.

Sorry, it is "pastry dough " not pastry dought.

Work the dough before shaping it.

We use dough to make bread.

He began to shape the dough into rolls.

She formed the dough into squares.

Bakers form dough into loaves.

Knead the dough to the right consistency.

Flatten the dough with a press of the hand.

roll out half the dough and reserve the other half.

roll out the dough on a floured surface.

The bread dough should rise to double its original size.

Turn the dough onto a floured board.

This dough isn't wet enough to bind properly.

compress dough into a circle with a rolling pin;

Result showed that the gluten content of dough reduced with the increase of sugar level in dough,and the influence of biose was more than simple sugar.