Rolling Dough for a Gingerbread House

Video Transcript

"Hi, I'm Jennifer Cail and on behalf of Expert Village I am going to show you how to make a gingerbread house to create your own winter wonderland. Our next step for making our gingerbread house is going to be rolling out the dough. Now if you made your dough in advance then it should have been cooling in the refrigerator or long term storage in the freezer. If it was in the freezer you want to make sure to put it back in the fridge for at least an hour before hand or take it out for a good half an hour or so before you are ready to use it. Now you can see I've arranged this surface. I've put out my wax paper and sprinkled it with flour so that it's not going to stick hopefully. And we are going to want to flour a little bit of the dough as well so that we make sure that it doesn't stick. We are going to use our rolling pin and the heavier the rolling pin the better. It will make it so much easier for rolling out your dough. And you might want to flour it a couple of times particularly if your rolling pin is prone to stick. If you have a silicone pin that is something you are not going to have to worry about. For marble or plastic one and even a wooden one it is something to take into consideration. So you want to roll your dough out until it is between an eighth and a quarter of an inch thick. And see with this nice heavy marble rolling pin it is taking no time at all because the pin is doing most of the work for me. I am going slowly to make sure that my dough isn't flaking, breaking off at all. And then as soon as it is to the thickness that we want we will be ready for the next step. "