The rolling pin rolls are cylindrical food preparation bakeware utensils majorly used for shaping and flattening doughs.

These pins have advanced much from their initial shape of simple cylindrical wood. Today we can find them in rods as well as roller shapes. The roller type consists of a thick cylinder with small handles on each side of the roll. Whereas the rod type rolling pins are usually thin tapered batons. Different sizes, materials, and types offer varying advantages as they are used for various tasks in cooking and baking. Moreover, the style also plays a role in the cleaning process and how much multipurpose it is. Let us now explore some commonly used types of rolling pin rolls.

Popular and commonly used styles of rolling pins

Rolling pins are an essential piece of kitchen equipment for a range of cooking tasks. You will need them to roll out the pie dough, cookie dough for cut out cookies, or make puff pastries. You can also use them for other kitchen tasks like peer and ice, crushing nuts, or tenderizing meat. Though you might not need them in your typical day to day life, in the kitchen, these simple pins can do all the wonders a wine bottle (and other objects) can do well. But there are many types of rolling pins out there. So, before you pick one, you need to decide which one is the ideal option for your regular use. Here are some basic options you can choose from

American or wooden rolling pin

Most of the home cooks are familiar and have used these wooden dough rollers. These pins are made of a cylinder-shaped piece of wood with different circumferences and lengths of the pin. At other times they are also available in materials like ceramic. They have a dowel running through the centre of the pin with handles attached at both ends. These types of pins are easier to use, and most appreciate types of rollers for domestic use. The particular style allows you to have an eye on the dough while flattening.

Textured dough rolling pin.

It is another American style pin that has some patterned etches into the wood or plastic. It is mainly used to create texture or design in eh dough. Commonly this texture dough is used on pie crust. With such a feature, it is also known as the rolling pin stamp. The patterns on these pins vary from a simple line to intricate snowflakes rolled into the dough. You can also get a customized rolling pin with inscribed monograms. You can also find these types of pins in miniature sizes. These small sizes are ideally perfect for rolling out the fondant dough in modern cake decorations. The professionals claim that these pins are time-saving and help them work efficiently.

The French rolling pin

These are tapered cylinders of wood with no handles at all. Many professional bakers tend to gravitate towards this style of the pin over the American counterpart. According to Pam Lolley (Time Inc. Food Studio Taste Developer), this pin is ideal because it allows more control and makes the ending dough better than the American style pin. While using the French pin, you will guide the tool with open palms instead of a tightly gripped fist. This angel of working gives you a better sense of the thickness and evenness of the dough.

The straight or dowel rolling pin

These pins are new variations of the French rolling pins without tapered ends. This wooden dowel allows the users to roll the entire surface of dough at the same time. Plus, the design offers enhanced consistency as compared to what is being provided by other pins. According to professionals, these fasteners are ideal for heftier doughs, such as chilled sugar cookie doughs. And for the same reason, they are widely used in a commercial setting. However, they are relatively bulky, and due to the same, they do not create rounded dough as quickly as the tapered pins. Moreover, it also demands some added physical efforts to use these types of pins.

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