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When it's time to roll out the dough, Kimball suggests using a one-piece, tapered rolling pin, without ball-bearings.
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Working with two at a time, I twisted the ropes of dough together and tucked them into baking tins.
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And at that time, I was riding on a train with no dough and I was really basically contemplating my life.
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At this moment in time, majorU.S.companies are rolling in dough.
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To save time, you can make this with store-bought pastry dough.
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Sure, should the laws of nature behave in perfect alignment, dough would perform with absolute military precision and will, each and every time, bake to a perfect 12-inches.
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