To roll out means to flatten dough into an even layer using a rolling pin. To roll out pastry or cookie dough, place the dough, which should be in the shape of a disk, on a floured surface, such as a counter, pastry cloth or a large cutting board. Lightly flour your hands and the rolling pin. Place the rolling pin across the center of the dough. With several light strokes, roll the rolling pin away from you toward the edge of the dough. Turn the dough a quarter turn and roll again from the center to the edge. Repeat this process until the dough is the desired thickness. If the dough becomes sticky, dust it and the rolling pin with flour. If the dough sticks to the surface, gently fold back the edge of the dough and dust the surface underneath the dough with flour.