What's the Best Type of Rolling Pin? The Answer Will Surprise You

A rolling pin is essential in any baker’s kitchen, whether you’re making quiche or pies for Thanksgiving. But unlike some other baking tools, a glass measuring cup for example, there is a lot of difference between types of rolling pins, and quite a variety to choose from.

Having the right rolling pin will make rolling easier and more precise. Your wrists will thank you, and your crust will be even. What type you should use depends on what you’re making and how you like to roll. Is one rolling pin enough, or should you have several? We spoke to a baking expert to learn more. Ahead, she explains the different types of rolling pins, what each is good for, and her overall pick for the best type of rolling pin to always have on hand.

The Best: Straight Rolling Pin 

That this is our expert's pick may surprise you—it's not the traditional American rolling pin (see below) or the French tapered style (also see below). This simple rolling pin is essentially a round cut of wood. It provides a heavier, longer barrel than other types of rolling pin, says Hope. "Using your hands to guide the rolling allows for better monitoring of thickness of dough or pie crust," she says. The straight rolling pin can do everything any other rolling pin can do and more, that's why it's her pick. Plus, its uniformity makes it easy to store. 

Best for: It's perfect for rolling out a big batch of croissants or cinnamon buns, as well as pie dough and cookies, Hope says. The heft of a straight rolling pin also makes it useful to crush graham crackers for a press-in pie crust or peppermints or pretzels for toppings. 

Traditional Rolling Pin

The classic American rolling pin goes by many names: baker's rolling pin, handled rolling pin, and more. It may be the go-to image that pops in your head when you think of rolling pins. It's a cylinder sold in various lengths and widths with a handle at each end, connected by a dowel that goes through the rolling pin and helps it spin. It's most often made of wood but is also available with a marble or silicone cylinder.

"This rolling pin is most familiar to home bakers, and for that reason, is a popular choice for making holiday pies," Hope says. The handles are comfortable to use and this style of rolling pin allows you to apply even pressure to your dough. On the cons side, it does present some challenges in monitoring the dough’s level when rolling and can be harder to maneuver, and if you're rolling a lot, you may feel it in your wrists. Over time, it can also be harder to clean than other types of rolling pins because the handles are separate from the cylinder.

Best for: Rolling out pie, cookie, and pizza dough. 

French Rolling Pin

Also known as a tapered rolling pin because of its shape, the French rolling pin is a dowel that narrows at each end. It’s all one piece, typically made of wood. "It has a bit of a learning curve, but once you get the hang of adjusting the pressure when rolling with your palms instead of using handles, it offers a lot of control over the shape and thickness of your dough," Hope says. “This is useful for rounding out dough when making pies and is preferred by cake decorators to roll out fondant too." In fact, the French rolling pin is often the choice of professionals.

Best for: Since a French rolling pin makes contact with smaller sections of dough, you can easily vary its thickness and taper it, which makes it great for rolling out dumpling, Danish, and hand pie dough, says Hope. 

Precision or Uniform Rolling Pin

Trying to be specific? A precision rolling pin can help. These can be set at a certain dough thickness to ensure a level roll every time, Hope says. "The one-quarter inch is very useful for pie crusts and sugar cookie cut-outs while the one-eighth inch is perfect for rolling sourdough crackers, thin pasta sheets, or sandwich cookie dough."

Best for: Any baker who needs to be precise about the thickness of their dough, whether it's for cookies, crackers, or pasta.

Tips for Using a Rolling Pin Properly

No matter which rolling pin you use, Hope shares five tips to help you roll like a pro:

• Keep everything lightly floured when rolling out dough to prevent sticking—and that includes your rolling pin.
• Rolling out dough on parchment paper can also help prevent sticking. 
• Technique also matters: Roll from the middle of your dough outwards. “Most of us tend to roll back and forth over the dough, but this will cause the gluten in your dough to tighten up and snap back when rolling,” Hope says.
• “If your dough is snapping back, the best thing to do is take 5 or 10 minutes to let the dough rest before starting to roll again.
• Don't forget to move your dough, rotating it regularly to ensure an even roll and stop it from sticking.