This $30 Tool Makes Me Feel Connected to My Mom and Grandma Every Time I Use It

I don’t use my rolling pin every day, but I do use it throughout the year to create all the special moments that mark the passing of time. When the rolling pin comes out of the cupboard, you can be sure our family has something to celebrate. It could be a pie for Thanksgiving, dinner rolls for Easter, cinnamon rolls for a birthday breakfast, or pink sugar cookies for Valentine’s Day. My favorite is celebrating the return of long summer days by rolling out thick shortcakes topped with juicy strawberries and whipped cream. 

Rolling out the dough is the one part of baking (besides eating!) that I can count on my teenagers enjoying. When they were little, I’d do it, but, as the years have gone by, I now happily hand over the rolling pin. I want them to experience the satisfaction of rolling out cookie dough into an even thickness and shaping pie crusts for everyone’s favorite apple pie. 

Unlike the stand mixer or high-powered blender, the rolling pin is exceptional because of its simplicity. I can assume that my great-great-grandmothers used one for pie crusts and biscuits, just like I do. When I use my rolling pin, I feel connected to the bakers who came before me, like I’m part of something larger, something that I want to pass on to the next generation.

One morning, as I explored the joys of Seattle's European-style bakeries, I was intrigued by a display of French rolling pins. I’d only ever known the American-style pin, and mine didn’t spin smoothly with flour and dough constantly getting into the space between the handles and the barrel. I decided to give the tapered French rolling pin a try and haven’t looked back.

My Favorite Rolling Pin

J.K. Adams FRP-1 Maple French Rolling Pin

$30 $26 at Amazon $30 at Wayfair $17 at Food52

The first thing I noticed about my new rolling pin is how it rests comfortably in my hands. The tapered ends offer the perfect space for gripping the pin, even without the handles. I also love how completely silent it is. Instead of the constant clanking and rumble of my old rolling pin's handles, this is a quiet and peaceful process. 

A French rolling pin also helps me stay in tune with my dough, no matter what I’m rolling out. The dough is close enough that I can feel where the thickness changes and adjust how much pressure I apply. This, in turn, helps the dough bake more evenly. Rolling the pin across the dough also feels more natural than feeling like I’m pushing it.

The truly fascinating aspect of the French rolling pin is how much easier it is to roll dough into a circle. I struggle with this more than I’d like to admit, but this is where the tapered ends shine. They’re incredibly maneuverable; I can exert extra pressure on one end and guide the rolling pin with my other hand to swivel it in a gentle curve. Admittedly, this technique takes some practice, but once you’ve got it, your baked goods will be picture-perfect. Easily rolling out circles isn’t just for pies and tarts, you could also make tortillas with confidence, even without a tortilla press.

Of the French rolling pins I’ve used, I love the J.K. Adams’ one the best. Made of sustainably harvested hardwood, it can feel slightly rough at first, but a dusting of flour will even it out and make the rolling pin nearly nonstick. While you can find rolling pins made of stainless steel, silicone, and marble, I prefer wood. It isn’t overly heavy and doesn’t capture the heat from my hands.

And being one seamless piece means there are no crevices for anything to hide. I use a bench scraper to scrape any dough off, wipe it down with soap, and rinse. I’ve had mine for more than 10 years and am amazed at the good shape it's in. I’m sure it will last a lifetime with the right care.

I find joy in embracing the changing seasons and the passing of years while acknowledging all the moments that have come before. With a wooden rolling pin in my hand, I’ll continue on as my mother and grandmother did before me, rolling out doughs to create memories that last a lifetime. 

The Details: Beech wood; 20.5 x 1.75 inches; 0.9 pounds; tapered ends

Other Rolling Pins Worth Considering

Of course, as a baker, I'll always welcome another rolling pin into my kitchen. Dowels and American-style rolling pins are easy to use, but embossed rolling pins, which transfer their designs right into your cookies or pie crust, help you make amazingly beautiful treats. Here are a few others worthy of a spot in your regular baking rotation.

J.K. Adams Dowel Rolling Pin

$36 at Amazon View on Bed Bath & Beyond View on Breadtopia.com

While my current rolling pin is the tapered French pin, I can see adding a straight-sided French rolling pin to my collection. It has many of the same qualities I love in the tapered version, such as being easy to clean and comfortable in my hands. The straight ends are larger than the tapered version but still put less pressure on your wrists when pressing and rolling. The straight sides also make rolling out square or rectangle cookie doughs or pastries easy to keep the same thickness. 

The pin is 1.5 pounds, a convenient weight for rolling out dough since it’s light enough to be easy to use and heavy enough to do the work without any extra force. Circular shapes are slightly trickier with dowels than with a tapered rolling pin since they're not as agile.

Like my J.K. Adams rolling pin, the dowel is made of sustainably sourced hardwood from Vermont that needs to be hand-washed after use and allowed to dry thoroughly before storing.

The Details: Maple hardwood; 19 x 2 inches; 1.25 pounds; straight edges

Algis Craft Wooden Embossing Rolling Pin with Flowers Pattern

$30 at Amazon

My sister bought me this rolling pin for Christmas and I was so thrilled! I love the intricate pattern, which looks so impressive on cookies or a pie crust that no other decorations are needed. The pattern is deeply etched into the rolling pin so it’s easy to get it to transfer to the dough. 

This rolling pin is definitely not going to be the pin you turn to the majority of the time, but I really love using it on occasion. It comes with recipes for two simple cut-out cookies, and after making those doughs, I am confident that I could try others and achieve excellent results. The key is to have a very dry dough so it doesn’t get stuck in the rolling pin. It comes in multiple patterns—13 to be exact—so you are bound to find a pattern for the baker in your life. 

You do need to be careful when cleaning. It’s best to avoid water if possible and use the recommended method of using a pastry brush to clean off excess flour. I also use a toothpick to clean out any dough that gets caught in the design.

The Details: Beech wood; 15.12 x 2.52 inches; handled ends

King Arthur Baking Company Maple Rolling Pin

View on Kingarthurbaking.com

Reminiscent of what many of our forebears used in the kitchen, this American-style rolling pin would make my mom proud. The 12-inch barrel and apple-red handles are made of hard maple that will stand up to heavy use. 

Of course, the most important aspect of a rolling pin is how well it rolls. You don’t want a pin that is too heavy or too light because that requires more effort from your arms and wrists. You also want ball bearings so the barrel will easily spin on the shaft. This rolling pin has long-lasting, stainless-steel ball bearings that ensure easy rolling. 

Cleaning this pin is easier than most because there’s barely any space between the handles and the barrel, where flour and dough can get stuck. Like all wood rolling pins, you do need to hand wash it and then dry it thoroughly.

The Details: Maple; 21.25 x 2.75 inches; handled ends

Common Questions

What is the difference between a French rolling pin and an American one? 

Simply put, French rolling pins don’t have handles and are made with a single piece of wood. You can find French rolling pins with straight or tapered ends, but that’s the only variation. American rolling pins are made with handles on each side of a barrel that turns. Most have ball bearings to help the pin roll smoothly.

Should you use different rolling pins for different doughs?

"Unless it's a specialty situation, like uniform depth cookie dough, fondant (those pins are plastic), or laying down a pattern (laser cut or embossed pins) most of the time I think it's a matter of what feels best to you in your hands," says Susan Reid, a chef, culinary coach, and co-author of "King Arthur Flour Cookie Companion" and "King Arthur Flour Whole Grain Baking." "Kind of like having a favorite knife or pen."

French and American-style rolling pins are meant to be all-purpose tools, much like a whisk or spatula. There’s no harm in having more than one if you want to, but it isn’t necessary.

How do you clean a rolling pin?

Cleaning a rolling pin depends on the material it’s made from. My recommendations are all made of wood, which means that you have to hand-wash and dry thoroughly before storing. Susan recommends using a bowl scraper to scrape off the dough clinging to the rolling pin. "Easiest to use a bowl scraper to release any caked-on, dried dough (they're flexible to shape to the pin's curvature)," she says. 

Remember that handled rolling pins have ball bearings and risk rusting. "Wood shouldn't soak, and anything with ball bearings risks rusting inside if it lays around in water or goes through a dishwasher," says Reid.

What else can you do with a rolling pin (besides rolling dough)?

I also use my rolling pin for non-dough-related tasks such as crushing graham crackers for Magic Bars or to pound chicken breast into an even thickness. You can also use a rolling pin to smash garlic, herbs, and spices. Placing parchment paper between the rolling pin and aromatics will keep the rolling pin from picking up any unwanted smells. 

As for outside of the kitchen, Susan had a carpenter use rolling pins to create an artistic decoration for her entryway. Vintage and embossed rolling pins make excellent decorations, as well.

Why Take Our Word for It?

Rachel Knecht is a food writer and recipe developer in Seattle, and will be attending the Specialty Desserts and Breads program at the Seattle Culinary Academy in the autumn. Her writing and recipes can be found on Allrecipes, EatingWell, Spruce Eats, and Simply Recipes.