"Refrigerator dough" could refer to any refrigerated unbaked product, from cookies to crescent rolls.
Regular roll dough would be used to make rolls.
With refrigerator cookies the dough is formed into a roll and chilled in the refrigerator usually overnight. The dough is then sliced into rounds and baked.
If a yeast dough is not rising, there really is no good way to fix it. Try again with fresh yeast or a different recipe. If the problem is that the dough has been placed in the refrigerator, and the dough is not rising there, it is either too cold, or it has not been left to rise long enough. Remove the dough from the refrigerator to a warm place free from drafts. If the yeast is still viable, the dough should rise in about two hours.
Short dough is where you roll the dough really thin and short
To make potica, you make the dough and filling, roll out dough after it rises, spread filling on dough, then roll it up like a jelly roll and bake according to the recipe.
A floured rolling pin.
Rolled cookies are easier to roll and shape when the dough is thoroughly chilled - at least for several hours.
You could, but they are going to be very flaky, like croissant dough. Bread dough or biscuit dough would work well. Roll out the dough, spread some butter over the surface, sprinkle a mix of cinnamon and sugar over the butter and roll it up into a "jelly roll." Slice in 3/4 inch slices and bake.
Rolling pin
Step 1. You get a rolling pin and roll out the dough - flattening it. Step 2. Get some nicely shaped cake cutters e.g. gingerbread men,hearts,circles and squares. Stick the cutters into the dough.
Step 1. You get a rolling pin and roll out the dough - flattening it. Step 2. Get some nicely shaped cake cutters e.g. gingerbread men,hearts,circles and squares. Stick the cutters into the dough.
The temperature that pizza dough should be to roll it out is room temperature. Some of the ingredients needed to make a pizza are oil, tomato sauce, cheese, and pesto.
Rolled-in-fat dough is generally creamed butter (it can also be shortening), with a small amount of flour added to it. It is used as the fat layer to make puff pastry, danish and croissant doughs.