Nellie - oh Nellie!

I need a tip on how to keep "rolls" of dough in circles when cutting them. Should I freeze it first or does that screw up the dough?

Thank you, oh goddess of baking (insert emoticon me bowing before Nellie).

Funny you ask since I spent a good part of the day at work re-shaping cookies that I cut off rolls of refrigerated dough.

A few ideas...every 10-15 minutes, turn the dough while it's in the fridge or take it and and roll on the counter.

Cut a paper towel tube down the length of the tube and use this as a tray for your dough (line tube with parchment or plastic).

Use a baguette pan as a tray for the dough. Great second use for a pan like this but not a common pan to own. Like this:

You rock girlfriend. I do not own a baguette pan (one of like 3 I haven't convinced myself I need), but I am just down to the end of a papertowel roll ... FABULOUS!

Thanks Nellie! The rolling again when the dough is cold really helped - it kept the shape much better. I tried the paper towel thing, but all I had to line it w/was that "press 'n seal" stuff (all out of parchment). That said, I think the biggest difference was that I actually waited overnight before cutting the dough -- I'm not usually that patient. I generally think 1 or 2 hours is sufficient, but the dough was much more firm the next day.

I'm glad that worked! I'll have to try it when I do cookies like that at home. At work, I rarely make an item from start to finish.

My fridge came with a wine bottle holder (or a 2 liter, who knows? Best suited for champagne, IMO). I'm thinking that might be a good cookie cozy.

I've never made a baguette but that pan looks fun. No room at the inn. I really want a salad spinner and a Le Crueset dutch oven but I don't know if I have room for those either.