The perfect pin will have a length that can handle large sheets of dough without needing too many passes, it will be light enough to make it easy to handle, but with enough weight to make it easier to roll the dough without needing excess force. And while the pie dough we tested didn't stick to the rolling pin, it wasn't able to handle rolling it up and transferring it to a pie plate either, without sliding right off the rolling pin. At the other end of the rolling pin is a perforated stopper with a cavity for flour, which turns the pin into a shaker. Their clever shape makes them very easy to roll and they work with all types of pastry, including cookie dough. We tested the rolling pins by rolling out our chilled homemade pastry on a lightly floured work surface and assessing how easy or hard it was to roll, and the finished appearance of the pastry.

To cut down on the amount of sticking, we'd suggest generously flouring both the rolling pin and the dough you're rolling out. While cookies may be the first dough that comes to mind, they’re also used for pasta dough, pie dough, and even some yeasted doughs. Like the classic Tupperware rolling pin before it, you can fill it with warm or cold water if you need more weight or to keep the pastry cool (or help defrost it).It comes with five sets of removable, colour-coded rings that raise the rolling surface by different amounts to create the required pastry thickness you need - approximately 2 mm (1/16"), 4 mm (1/6"), 6 mm (1/4"), 8 mm (5/16") or 10 mm (3/8"). It’s made in Vermont of solid maple, and the barrel is waxed to prevent sticking when you’re rolling out your dough. If 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 is fine for those occasional uses, but the super-stiff handles mean I wouldn't be reaching for this as my everyday pin. It also has helpful measurements etched into the wood so you can get your dough to the exact size it needs to be. This makes it hard to get hardened dough cleaned out of the nooks and crannies of traditional rolling pin handles. This innovative, beech rolling pin takes the guesswork out of preparing biscuit dough, pizza bases and pastry sheets.Tapered pins (known as biconical, French, or Italian rolling pins) are loved by pastry chefs and found in many professional kitchens. Bought this to roll sugar paste/fondant thinner, but it's not wide enough to cope with an 8" cake + sides, ended up with the discs leaving marks in the fondant.

The slightly smaller length, diameter, and weight make this pin ideal for smaller hands and anyone who might need a lighter rolling pin. Pros: It’s ideal for bakers who struggle to roll an even thickness to every edge or work with a lot of biscuit dough and doesn’t require any complicated faffing, adjusting or techniques.Rolling is easy and once you start to roll from the correct dial position the dough really does end up the same thickness all over from end to end from the thinnest setting to the thickest. Once the items have been dispatched through our service provider your item will take 1-2 working days to arrive.