How do you properly rest dough before rolling it out?

After mixing dough, wrap it tightly in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes, or refrigerate it for 1 to 24 hours depending on the recipe. This resting period, called relaxing the gluten, allows the protein strands that developed during mixing to loosen up. If you skip this step, the dough will spring back and resist rolling, making it nearly impossible to get an even thickness. When you're ready to roll, if the dough was refrigerated let it sit out for 10 to 15 minutes first so it softens slightly. Cold dough cracks when rolled. Lightly flour your surface and rolling pin, and work from the center outward for even results.