Rolling Pins

Rolling pins are a kitchen essential for any baker or chef. They come in a variety of shapes and sizes, and can be used for everything from rolling out dough to crushing nuts and spices. Whether you're a novice baker or a seasoned professional, it's important to know the basics about rolling pins to get the most out of your cooking experience.

Tips and tricks for using a rolling pin

Using a rolling pin is one of the most essential baking tools, and it’s also a great way to get creative in the kitchen. Whether you’re making pies, cookies, or even pasta, having the right rolling pin can make a big difference in your baking results. Here are some tips and tricks for getting the most out of your rolling pin:

Choose the Right Rolling Pin – Different types of rolling pins will produce different results. For example, a French-style rolling pin is great for making thin, uniform crusts while a tapered rolling pin is ideal for forming dough into shapes. Consider what type of dough you’ll be using most often and pick a rolling pin that’s best suited to those needs.
Chill the Rolling Pin – Before rolling out dough, place the rolling pin in the refrigerator for 15 minutes. This will help keep the dough cool and prevent it from sticking to the pin.
Dust Your Work Surface – To ensure that your dough doesn’t stick to your work surface, use a light dusting of flour or cornstarch before rolling out your dough.
Roll from the Centre – For an even thickness, start rolling from the centre of the dough and move outward in all directions. Roll in both directions (up and down, left and right) until you reach the desired thickness.