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Top Of The Best Rolling Pins Reviewed In 2018Last Updated April 1, 2019
№1 – Chefast Non-Stick Rolling Pin and Pastry Mat Set: Combo Kit of Large and Small Silicone Dough Rollers, Reusable Kneading Mat with Measurements, and 2 Stainless Steel Cookie Cutters for Baking
№2 – Rolling Pin for Baking Pie Pizza & Cookies – Kitchen utensil tools gift ideas for bakers (French Pins 18″ inches)
№3 – Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings, Multicolored
Modern Laser Cut
Looking to add a unique twist to the humble cookie? Then look no further than the laser cut rolling pin. Laser cutting allows phrases and images to be stamped into the wood, which is then transferred onto the dough when rolling. It’s a fun alternative, and a cool way to show off at a bake sale with custom-designed cookies.
Vintage style has been kicking around for years and, with the rise of food styling, it has worked its way into the kitchen. An old, wooden rolling pin brings a sense of nostalgia and warmth to baking. It evokes childhood memories of eating warm cookies with a glass of milk and spending time with mom in the kitchen. Joy the Baker loves vintage rolling pins (even if they can be too small or full of splinters). Vintage style is pretty and, if you’re a fan of taking pictures of your baking escapades, then vintage is the pin for you.
Whetstone Woodenware French Rolling Pin
The 23-inch version of this tapered pin rolls dough more efficiently than handled pins, works well for rolling both pies and cookies, and is one of the easiest to clean. Plus, it’s good-looking and sturdy enough to last a lifetime.
You may be surprised not to see handles on any of our recommended pins. When most people think of a rolling pin, they conjure the image of a wooden one with two handles, but the experts we interviewed and novices we tested with agreed that a pin without handles gives a better sense of the dough and is a better tool if you are baking for hours. Even our 10-year-old tester came to prefer them. (If you really want a handled pin, we did test a few.) The hand-finished Whetstone, a tapered French-style pin, not only worked better than handled versions; it proved superior to similarly shaped mass-produced pins (while costing a fraction of what hand-turned pins sell for). Its long, tapered shape also makes it ideal for rolling rounds of crust for pie and the more oblong shapes for cookies.
This dowel-shaped pin isn’t quite as agile as our main pick for making round shapes and needs to be dusted with flour more often. But it’s ideal for rolling oblong and rectangular shapes and can be fitted with spacers to help achieve precise thickness.
The JK Adams 19-inch Wooden Rolling Dowel isn’t as good for rolling rounds of pie crust, but its long dowel shape makes it easier to roll out a big sheet of cookie dough that is perfectly even. A generic set of spacers (essentially rubber bands of various thicknesses), which won’t work on a tapered pin, can help novice bakers roll to a precise thickness and avoid making one section thinner than another. Its weight was similar to our top pick: light enough not to crack or dent fragile dough, but heavy enough to help the work go quickly with less muscle. The JK Adams dowel is widely available and affordably priced.
Why you should trust me
I’ve worked as a pastry baker in Providence, RI, at Olga’s Cup and Saucer and Cook & Brown (sometimes rolling out hundreds of pies in a day), recipe developer for publications that include Edible Brooklyn and Marie Claire, and food stylist for sites such as Refinery2Believe it or not, I still bake for fun, too. In my home kitchen, I’m a rigid minimalist—living in a Brooklyn apartment, I have to be. For any tool to be awarded a bit of the limited space, it must be effective and versatile. I don’t have room for useless duplicates, silly gadgets, or junk.
When I set out to write a review of rolling pins, I began by reading every review I could find. Sources included articles from Cook’s Illustrated (subscription required), The Splendid Table, Good Housekeeping, Saveur, Remodelista, The Kitchn, Real Simple, Martha Stewart, and Serious Eats, and forums on eGullet and Food5(among others).
I interviewed experts who not only have extensive experience but can relate to a home cook’s point of view. Stella Parks, a professional pastry chef who writes for home cooks on her blog Brave Tart, is known for down-to-earth explanations of the science and technique of pastry. Erin Patinkin, co-owner of Ovenly bakery and co-author of the Ovenly cookbook, started as a home baker without formal training. Derek Laughren, a graduate of the Culinary Institute of America, doesn’t consider himself much of a baker, but is frequently called upon to produce perfect pastry in his work. I also had informal conversations with experts and amateurs alike, including baking blogger Yossy Arefi, chef Monica Byrne of Home/Made and Atelier Roquette, and friends and family who bake anywhere from once a year to once a week.
Who should get this
If you already own a rolling pin that you like, you needn’t fret over getting a better one: the best rolling pin is one that you are comfortable with. However, it may be time to upgrade if you find yourself struggling with sticking or cracking dough, a pin that’s difficult to maneuver, or a handled pin that spins in place instead of rolling smoothly across the surface.
Without prompting, each of our experts expressed that a handleless pin gives them the best sense of contact with the dough—that they can really feel the dough through the pin and know if it is level.
The ideal length of a handleless pin is 18-2inches. If it’s tapered, look for a straight section in the middle of seven inches or more, or look for a very gradual arc across the whole pin. The surface should feel very smooth, but not so slick that flour won’t adhere. Dusted with a little flour, the pin shouldn’t stick to your dough.
Weight and diameter are subjective: light, narrow pins are more agile, while heavier pins do more of the work for you. A good pin shouldn’t be so so heavy that it cracks a flaky piecrust, or so light that you have to lean your whole weight into it to get any work done. It should roll smoothly and turn easily to roll out a circle. It won’t conduct the heat from your hands and melt buttery pastry. And it should be simple to clean and store.
Care and maintenance
Wooden rolling pins, just like wooden spoons and cutting boards, should never be run through the dishwasher or submerged in water, for they are likely to warp. The best way to clean your rolling pin is by wiping it with a dry dish towel. Stubborn bits of dough can be scraped off with a bench scraper, but be careful not to gouge the wood. You can wash your pin with a soapy sponge if you need to, then rinse it and wipe it dry. If you can’t bear the idea of hand washing, you’ll need to find a reliable silicone pin, which come with their own downsides.
Target Threshold Beechwood French Rolling Pin
This pin was adequate but nothing special. We had more problems with dough sticking to it than with similar pins, and the manufacturing felt cheap. It’s made in China, while the JK Adams pins are made in the USA.
The first civilization known to have used the rolling pin was the, but their civilization was cut short after attacks from the Greeks, the growing Roman Empire, and the Gauls (tribes that lived in modern day tendency to cultivate many plants and animals never before used as food and turn them into sophisticated recipes, were passed to invading Greeks,
Romans, and Western Europeans. Thanks to the Etruscans, these cultures are
To prepare their inventive foods, the Etruscans also developed a wide range of cooking tools, including the rolling pin. Although written recipes did not exist until the fourth century, the Etruscans documented their love of food and its preparation in murals, on vases, and on the walls of their tombs. Cooking wares are from the large number of grains they grew.
Natives of the Americas used more primitive bread-making tools that are favored and unchanged in many villages. Chefs who try to use genuine methods to preserve recipes are also interested in both materials and against a surface, but also for tossing soft dough between the gravity. Tortillas are probably the most familiar bread made this way.
Over the centuries, rolling pins have been made of many different materials, including long cylinders of baked clay, smooth branches with 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. The French also use marble rolling pins for buttery dough worked on a marble slab.
Glass is still popular; in Italy, full wine bottles that have been chilled make ideal rolling pins because they are heavy and cool the dough.
Countries known for their ceramics make porcelain rolling pins with beautiful decorations painted on the rolling surface; their hollow centers can be filled with cold water (the same principle as the wine bottle), and cork or plastic stoppers cap the ends.
Wood has always been the material preferred by cooks and craftsmen in the
United States. Pine was probably the wood of choice from colonization to the mid-1800s, but the pine forests in the northern states were already being depleted by this time. Rolling pin manufacturers started using other hardwoods like cherry and maple for their wooden kitchenware, which also included ladles and butter molds. Late in the nineteenth century, J. W. Reed invented the rolling pin with handles connected to a center rod; this is similar to the tool we know today, and it prevents cooks from putting their hands on the rolling surface while shaping pastry. Reed invented new versions of the dough kneader and dough
Some 600,000-750,000 rolling pins are manufactured and sold in the United
States every year. By far, the majority of these are made of wood with handles to rotate them around central spools. Wood from maple or ash trees is the most common raw material, depending on availability and customer preference. Hard woods like rock maple are the high-end materials found in bakeries, cooking schools, and retail stores selling fine cookware. Less desirable and softer woods are ash or soft maple. Soft maple and birch form the rolling pins for sale in discount and other mass-marketing stores. Matching woods are used to produce handles.
Rolling pins turn on stainless steel center rods and ball bearings; these are held in place with nylon bushings. Specialty suppliers provide these parts to the rolling pin manufacturers based on their requirements.
Handles used to be painted or lacquered, but this practice is out of fashion. Manufacturers no longer use paints or other applied finishes.
Designs for most rolling pins follow long-established practices, although some unusual styles and materials are made and used. Within the family of wooden rolling pins, long and short versions are made as well as those that are solid cylinders (one-piece rolling pins) instead of the familiar style with handles. Very short pins called mini rolling pins make use of short lengths of wood and are useful for one-handed rolling and popular with children and collectors.
Mini pins ranging from to in (12.7-17.cm) in length are called texturing tools and are produced to create steam holes and decorations in pastry and pie crusts; crafters also use them to imprint clay for art projects. These mini pins are made of hardwoods (usually maple) or plastic. Wood handles are supplied for both wood and plastic tools, however.
Blown glass rolling pins are made with straight walls and are solid or hollow. Ceramic rolling pins are also produced in hollow form, and glass and ceramic models can be filled with water and plugged with stoppers.
Tapered glass rolling pins with stoppers were made for many centuries when salt import and export were prohibited or heavily taxed. The rolling pin containers disguised the true contents. The straight-sided cylinder is a more recent development, although tapered glass pins are still common craft projects made by cutting two wine bottles in half and sealing the two ends together so that the necks serve as handles at each end.
Production of wooden rolling pins starts with the selection of the wood.
Trees are selected by log buyers in approved forests, and are then cut and hauled to sawmills. There, they are sawn into squares of either 1.lengths of 4in (1.m). The square pieces are then kiln-dried.
The prepared wood lengths are brought into the rolling pin plant and fed through a specialized machine called a hawker. The hawker produces a large, rounded dowel by taking off the corners of the squares and about
0.2in (0.cm) of wood all around the length. The trimmed lengths are inspected. The ft (1.m) length may be free of defects for its full length. If ft (2.m) of the length are acceptable, the imperfect portion is trimmed off. These long, perfect lengths are called clear dowels and are sold to the dowel market primarily for use in furniture manufacture.
Pastry Perfection at a great price. Custom set of silicone rings with King Arthur Flour on the sides as well as dimensions of each ring labeled. Rings slip onto the end of a rolling pin to assure exactly the correct dough thickness as you roll, every time
Designed to aid your baking, accessories will always help with some of the most basic tasks. Cake testers will make sure your cake is baked all the way through. Pie funnels allow steam to escape from your pie filling allowing the contents to cook thoroughly. Baking beans will help you blind bake your pastry before you add your filling to avoid a soggy bottom!
Cake pops are a relatively new trend in baking. They are small decorated balls of cake on a long stick like a lollipop. Products to help you in making these will be shapers or scoops for cutting out pieces of sponge cake for your cake pop shape. There are also a large variety of sticks and cake pop holders for standing your decorated cake pops in, including pretty carousels and presentation boxes.
Chocolate and Treats
In this category you will find lots of items for creating and finishing off your chocolate creation. Chocolate moulds are made from silicone and come in a variety of designs like hearts, letters and flowers, they are easy to use because the silicone is soft and pliable. To finish off your homemade chocolates there are foil wraps, mini cases and presentation gift bags.
Cooling racks are perfect for cooling down cakes and other baked items as the air to cool them can circulate all around. A cooling rack is normally made from wire and can be rectangular, square or round. It will have little feet to raise it off the work surface allowing your baking to cool underneath too.
When icing cakes and cupcakes there may be a small degree of fine detail modelling or painting that will require intricate tools. Tiny brushes are used for applying edible glitters or paints onto fondant leaves or flowers. In the same way, modelling tools are used when working with small pieces of fondant or sugar paste.
Icing Bags and Nozzles
Icing bags are made from a variety of materials. Disposable plastic icing bags are great for smaller icing jobs, but for more time consuming piping tasks a stronger plastic-lined cloth piping bag will be needed. Nozzles come in a huge variety of sizes and designs, so always make sure when getting a new nozzle that it fits the width of your piping bag hole or coupler if you are using one. Nozzles are available in both stainless steel and plastic.
Rolling pins can be used for rolling out icing or pastry and are available as wooden, non-stick plastic or silicone. Some will just be a solid cylindrical pin and others will have handles on the end to allow the pin itself to move freely. There are also rolling pins available with spacing wheels that are interchangeable for adjusting the thickness that the icing or pastry is rolled out at.
These sets are great for beginners or children to get started in baking and icing. They will include tools for decorating cupcakes or a variety of cutters. With so many to choose from there is something for everyone to get started and good for adding to at a later date.
Storage and Stands
Once you’ve made your cake you’ll need somewhere to store it (assuming you’re not going to devour it in one sitting!). You can choose from either a bulk-standard storage tin (available in different sizes and designs) or one that doubles as a server. These have a platter-style base with a domed lid. A stand is a great way to show off and serve your master piece. These vary is design and size and some come with a glass dome to stop your cakes from drying out. There are also wire tree stands which can hold a number of cupcakes – great for celebrations and parties.
Bakeware Buying Guide, there are so many types of bakeware, from trays and tins to specialist items to help you in your baking adventures, please refer to bakeware guide for further advice.
The Forest Stewardship Council
The Forest Stewardship Council works to safeguard the world’s forests. FSC certification provides a credible link between responsible forest management and the consumption of forest products, enabling you to make purchasing decisions that benefit people and the environment.
Create even and consistent thickness for dough, fondant, and gum paste using these Pink Silicone Rolling Pin Guide Rings. The three included pairs allow you to achieve different thicknesses, making them a must-have for the new and experienced baker. Designed for use with the Sunny Side Up Bakery 20″ Rolling Pin (sold separately), these rings can be used over and over again. Roll out the fun!
Birthday Express Rolling Pins with Red Handles
One unique feature is the bright red handles that this rolling pin has. The package offers the user eight units at a very economical rate. They are perfect for use by children who have small hands and since they are not very big. They can be utilized for classroom learning, birthday parties, plays and even decorations. If you are tired of buying your kids little quality rolling pins, this is the go-to set.
It is well constructed from moisture-resistant hardwood that helps guarantee the user of its durability. The design of this rolling pin gives the user extra grip due to the well-positioned handles. The bearing system used allows the user to enjoy smooth movement from the base of the rolling pin. It has been tested by professionals who guarantee consumers of its effectiveness and also excellent service.
Good Cook Classic Wood Rolling Pin
The rolling pin is made of hardwood, and this makes it strong and very durable. It has handles that allow the user to enjoy using it since one can be able to roll smoothly. It comes at the most affordable rate that you can get on the market. The weight of this wood is a bit heavier that others thus making it efficient in its work. There is no need to replace it anytime soon.
If you want to get the best the market can offer, these ten product qualities to be best-selling. This is because of their attributes such as quality, design and even brands. They all come with different features which we have clearly indicated in the article. They promise to deliver quality to the user and fantastic service.
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Take the guess work out of preparing pastry and get the perfect thickness every time, with the Joseph Joseph Adjustable Rolling Pin Plus.
This rolling pin comes with four sets of adjustable rings. Choose the appropriate ring and adjust the height of the rolling pin to 2, 4, 6, or mm. By keeping pastry or other ingredients at a uniform height, you can deliver perfectly consistent results every time. In addition, measurements are displayed on the surface of the rolling pin allowing you to quickly see the width of the ingredients you’re working on. Ensure your dough is always made to measure with the Joseph Joseph Adjustable Rolling Pin Plus.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Rolling Pins wisely! Good luck!
So, TOP3 of Rolling Pins
- №1 — Chefast Non-Stick Rolling Pin and Pastry Mat Set: Combo Kit of Large and Small Silicone Dough Rollers, Reusable Kneading Mat with Measurements, and 2 Stainless Steel Cookie Cutters for Baking
- №2 — Rolling Pin for Baking Pie Pizza & Cookies – Kitchen utensil tools gift ideas for bakers (French Pins 18″ inches)
- №3 — Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings, Multicolored