Rolling Pin

A cylinder for rolling dough flat and even. Handled pins are easy to start with, and straight dowel or tapered French pins give you more feel for the dough. In bread baking it rolls out flatbreads like pita, laminated doughs like croissant, cinnamon roll dough, and sandwich loaf dough before rolling it up.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Roll from the center out and turn the dough a quarter turn often. It keeps the thickness even and tells you right away if it's sticking.
• If the dough keeps shrinking back, cover it and let it rest ten minutes. The gluten relaxes and it'll roll out easily.