- Marble Rolling Pin $89.95
- Maple Rolling Pin $39.95
- Tapered Rolling Pin $15.95
- Bisetti Olivewood Rolling Pin $39.95
- Wood Rolling Pin $14.95
- Joseph Joseph Adjustable Rolling Pin $19.95
- Straight Rolling Pin $19.95
- Aluminum Tapered Rolling Pin $45.95
- Marble Rolling Pin $19.95
- Cast-Iron Tortilla Press Sugg. Price $24.95 Sale $19.99
The rolling pin is not just an essential tool for baking; it is an iconic part of the kitchen. And while most people conjure up an image of the traditional wooden rolling pins their grandmothers once used, today’s selections include those made from different materials in a variety of sizes and shapes. Be sure to check out our collection at Williams-Sonoma before baking your next pie, pizza or biscuits.
Rolling pins are now made from several types of materials, each with its own advantage. Both wooden and marble options make up our selection. Wood such as maple is typically a baker’s favorite because it is less likely to stick to your dough with a little bit of flour added to the surface. However, marble also serves many purposes. For example, if you live in a warmer climate or keep your home at a warmer temperature, the marble will remain cool and can even be chilled in the freezer before you use it. We offer a stunning marble rolling pin that was handcrafted in Italy from Carrara marble.
Length and weight can also play a role in the style of rolling pin you choose. Both wood and marble are heavy, which means they roll out a smoother, more even dough. However, you may find that you have a hard time working with a rolling pin that is too large, especially if you are smaller in stature. A good general rule is to choose the heaviest one that you can work with comfortably. When it comes to length, larger is better here too, because bigger rolling pins can tackle any amount of dough. Every baker should at least own a rolling pin between 16" and 20" long, but many choose to keep a smaller one on hand for special projects.
When deciding on the shape of your rolling pin, think about what you plan to bake. The old-fashioned cylinder-shaped rolling pins with handles are known as American-style, while French-style rolling pins are generally just straight cylinders without handles. For baking pies and cookies from scratch, go with the American-style. The French-style is more popular with professionals who make delicate pastries or who work with dough in restaurants and bakeries. You can also find French-style rolling pins with tapered handles for added comfort.
Something else to consider when choosing a rolling pin is how easy it is to clean and store. French-style pins are easy to clean because dough does not get stuck in the crevices around the handles. Wooden pins require hand-washing because they can warp over time if submerged in water. When it comes to storage, larger choices may not fit in the drawers where you keep your favorite tools and utensils.