Best Overall: Whetstone Woodenware 19-Inch French Rolling Pin. Like many professional bakers, we generally favor slim, tapered French pins for a majority of cooking tasks. They offer excellent control when rolling, all while remaining easy on our hands and wrists.
But tapered, or French-style, rolling pins also have their advantages. QUICK CORRECTION: If your dough looks amoeba-like, the tapered shape and light weight of this pin make it easy to maneuver and pivot. Use heel of your hand to anchor pin while using your other hand to roll pin in arched motion to fix shape.
'French rolling pin' is just a marketing thing. French bakers do not use tapered rolling pins.
The 3 Best Rolling Pins, According to Our Editors
- Editor's Choice: J.K. Adams Dowel Rolling Pin.
- Best Overall: Matfer Bourgeat Nylon Rolling Pin.
- Best Tapered: Fletchers' Mill 20″ French Rolling Pin.
They're easier to clean as well. Rolling pins are made from a variety of materials, including metal, marble, glass, and wood. Five out of the seven rolling pins featured in our guide are made of hardwood, simply because it provides the best value and durability, and has a comfortable heft to it.
Stainless steel pins are well-balanced, easy to clean, and great at retaining cold. As for silicone pins, they're easy to clean and won't stick to dough, but they don't retain cold quite like stainless steel pins.
Rolling dough and pastry to an even, accurate thickness is hard with just a rolling pin. Here's a simple way to create guides to ensure even rolling of your pastry and pie doughs. Use dowels as guides to roll doughs evenly.
For example, after you are done baking, immediately hand wash it in hot sudsy water. Make sure to use only a plastic scouring pad if pastry residue is difficult to wash off. Then, rinse your rolling pin well and dry it completely with a towel. You can store it anywhere in your kitchen, but a drawer or cupboard is best.
Best Straight Rolling Pin: J.K. Adams Dowel Rolling PinIf you're making large pizzas, or you need to roll out large sheets of pastry or cookie dough, a long rolling pin makes it easier to get an even thickness. This straight rolling pin is 19 inches long and has no handles to get in the way.
Look at non-stick rolling pins.There are plastic, silicone, and other non-stick surface rolling pins. Check that it can be chilled if needed and that its surface is safe. The beauty of silicone rolling pins is that they don't stick and they're really easy to clean.
We do not give specific measurements throughout because this is intended to be a basic outline for making a french style rolling pin. However, the final dimensions for the rolling pin created was 20″long with a middle diameter of 1.5 inches and end diameters of 1 in.. There is a 4 inch taper on each end.
The pin's gently tapered ends make it easy to maneuver and pivot gracefully when rolling dough into rounds, producing stick-free results that are of a reliably even thickness. It also just feels comfortable resting under your hands.
A long cylindrical shaped kitchen utensil, generally used to roll out various types of dough when making food items such as bread, pastries and cookies. This tool also works well for crushing crackers and breadcrumbs.
How to Season Your Rolling Pins
- You have to use oils that do not go rancid quickly.
- With half a teaspoon of block or coconut oil, rub it on the surface of your French rolling pin.
- Wipe off the excess oil from the rolling pin with a soft, clean cloth.
- Repeat this only if your French rolling pins appear to be drying out.
All the rolling pin needs is to be wiped with a damp cloth and then dried with a clean towel. You can wash it with a little warm soapy water if you like, but make sure to immediately and thoroughly dry it. If your rolling pin has bits of dough stuck to it, use a bench scraper to remove them.
French Rolling Pins don't have handles, so you won't be grasping at the sides of the rolling pin to push and pull. Instead, you use the heel of your hand to press a French Rolling Pin away from you.
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons.
Oil the rolling pin: Regularly oiling your rolling pin will increase its longevity considerably, keeping the wood conditioned and preventing cracks from forming. Dab a few drops of mineral oil or butcher block oil onto the lint-free cleaning cloth, then rub it into the entire surface of the pin.
A rolling pin is a wheel and axle.
When stretching pizza dough, you should never use a rolling pin, as it will push out all the gas, negatively effecting oven spring and resulting in a condensed, tough texture. Generously flour both sides of rounded and proofed pizza dough. Do not force the dough, but let it stretch naturally.
As the development of breads and pastries spread from Southern to Western and Northern Europe, wood from local forests was cut and finished for use as rolling pins. The French perfected the solid hardwood pin with tapered ends to roll pastry that is thick in the middle; its weight makes rolling easier.
