Your complete guide to buying the rolling pin best suited for you

While a rolling pin might seem to be an insignificant kitchen tool whose only purpose is to roll out pieces of dough; there is much more to a rolling pin that what appears to be. There are a variety of rolling pins out there, and the choice depends on the specific purpose that you are looking for, and also your personal choice. 

The classic rolling pin:

Most people are familiar with this kind of a rolling pin, which is generally made from wood, and has a cylindrical roller with two handles. 

These rolling pins are perfect for beginners and recreational bakers, since they are really easy to work with, and don’t require a lot of professional handling. Though they can be used for rolling out pretty much everything, there are much more sophisticated options available for those looking for something more advanced. Also, these can sometimes be really heavy, so keep that in mind before buying one. 

French rolling pins:

A French rolling pin essentially does not have a handle. Instead, it is a single long piece, usually made of wood, with a thick middle and tapered edges. The thinner ends here mimic the usual handles of the rolling pin, without breaking the uniformity of the pin. 

The absence of any handles makes for a seamless rolling experience, and bakers widely prefer this kind of a rolling pin since it lets them feel the thickness of the dough and also facilitates even rolling. On the flipside, mastering the use of a French rolling pin takes its own time, so you will have to practice quite a bit before you nail that perfectly rolled out dough. Also, if not handled properly, you may end up with an unevenly rolled dough. 

Dowels

Also known as rolling dowels, these rolling pins don’t have handles either, but they don’t have tapered ends too. Basically, these are just smooth cylindrical pieces that facilitate rolling. 

Dowels make for an ideal rolling pin.

 Since they are uniform throughout, you are sure to get even results every time, and more often than not, this makes a huge difference in the final result. Additionally, there are neither too heavy nor too light, which means that you don’t have to apply a lot of pressure to roll out the dough. Unfortunately, dowels are bulkier than other kinds of rolling pins and demand a lot of storage space. 

American rolling pins or ball-bearing pins

Also fondly referred to as the baker’s rolling pin, these rolling pins are hands down the choice of anyone who rolls out large pieces of dough regularly, or is into bread making. These rolling pins have a thick cylindrical center, which turns in the center of two handles. Therefore, you can comfortably roll with these pins without using a lot of pressure. 

American rolling pins are well suited for those who need to roll out stretchy yeasty doughs, as well as those who need to roll out bulk quantities. Through arm strength and leverage, these rolling pins let you roll out the dough evenly, and do not give you a backache. And once you get a hang of it, you can easily roll out doughs of even thickness in no time. The only drawback of these rolling pins is that they can be really heavy, and need to be handled with care. 

With so many different kinds of rolling pins available, one is actually spoilt for choice! But honestly, the kind of rolling pin that you want to get home depends on your experience levels and your ultimate purpose. If you have been trained classically and will be working with smaller amounts of soft and high-fat dough, get a French pin. But if bulk doughs are what you are looking at, an American rolling pin might work the best for you. Alternatively, if your purpose is just to roll out some even flatbreads, perhaps the classic rolling pin would be your preferred choice.