Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with about 3 in. of each end overlapping.
Twist ends where they overlap.
Flip the twisted ends over the circle; place ends around edge and pinch under.
Cut a small hole in the corner of a pastry or plastic bag. Insert a round tip; fill bag with…
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Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional…
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