The best solid wood rolling pin is Ateco Professional Solid Wood Rolling Pin.
|Ateco Solid Wood Rolling Pin|
|Solid wood - maple|
|Cylindrical or French|
|Hand wash only|
Ateco’s solid wood rolling pin is made to last you a lifetime.
Ateco creates highly specialized professional quality baking accessories for pastry chefs and has done so for over 100 years.
Ateco’s rolling pins are made of solid maple wood. Their solid wooden rolling pin is heavier than your average rolling pin weighing in at 1.5 lbs for their 18″ rolling pin.
Having a heavier rolling pin is helpful when you’re trying to roll out cold laminated dough like puff pastry or croissant dough.
There will be a lot of resistance when you’re trying to roll out these doughs. Heavier rolling pins help with forcing the dough down for you, so you don’t have to use as much pushing motion.
The surface of the Ateco rolling pin is very smooth, so you don’t need to add too much flour to your dough or rolling pin to effectively roll out your dough.
If your rolling pin has more of a rough surface then you have to add quite a bit of flour to the rolling pin to smooth it out first. If you don’t add enough flour to the rough surface, your dough will stick to the rolling pin.
Ateco’s rolling pin has an exceptionally smooth surface, so you will only need to dust the rolling pin lightly with flour before rolling out your dough.
Ateco’s solid wood rolling pin comes in a few different sizes – 12″, 15″ or 18″ plus the length of the handles.
How to use a French rolling pin
To use your French rolling pin, you’re going to be putting pressure on the center of the rolling pin.
- Place your dough on a floured surface.
- Flour the top of your dough, and flour your French rolling pin.
- Place your French rolling pin on top of your dough and begin rolling out your dough by pressing down with the base of your hand and pushing it away from you.
- Press the dough with the base of your hands and roll the pin back towards you.
- Repeat this motion until you have rolled out your dough with your French rolling pin to your exact thickness needed. Be sure to add flour to your dough and your French rolling pin as needed.
French rolling pin vs Regular rolling pin
|French Rolling Pin vs Regular Rolling Pin|
|Direct Pressure||Indirect Pressure through using handles|
|More control||Less Control|
|Gentle on dough||More forceful on dough|
|Unable to use thickness rings||Able to use thickness rings|
A regular rolling pin is cylindrical shaped whereas a French rolling pin is tapered.
A French rolling pin is tapered, therefore you need to put pressure on the center because it doesn’t have any handles.
With a French rolling pin you have more control with it because you are applying direct pressure with your hands in the center of the rolling pin.
A regular rolling pin has handles, which is where you will be putting pressure. You’re sandwiching the dough with a regular rolling pin to force it to roll out.
A French rolling pin is more gentle on the dough because it has direct pressure, versus indirect pressure.
Should you wash a rolling pin?
You should wash your rolling pin with a damp cloth to gently wipe away the excess flour on your rolling pin.
Do not soak the rolling pin in water as this will warp the wood and cause it not to be even. Water will penetrate the wood and potentially crack the rolling pin as well.
Use a soft cloth with a bit of water to wash your rolling pin.
Do you need to oil a rolling pin?
If your rolling pin becomes too dry over the years of use, you can use mineral oil to oil your rolling pin.
Mineral oil acts as a barrier between water and other foods. This will keep your rolling pin from drying out when you wash it.
Putting mineral oil on your rolling pin will keep food and bacteria out of your rolling pin, resisting mold and bacterial growth.
Typically you should oil your rolling pin every 2-3 years depending on usage.
Learn which extra long rolling pin is best for phyllo pastry, dumplings, or pasta.