The Best Rolling Pin for Every Type of Dough

Not all rolling pins are created equal. Different doughs need different tools.

I've tried nearly every rolling pin. Here's what works best for each situation.

French-Style (Tapered)

Best for: Pie dough, cookie dough, general pastry.

The tapered ends let you apply more pressure where you need it. The thin profile means less friction and more control.

The J.K. Adams French Rolling Pin at about thirty dollars is lightweight, classic, and affordable. It's what most professional bakers use.

American-Style (Handles)

Best for: Pasta, bread, when you need leverage.

The handles give you more control for heavy doughs and more power for pressing.

The Oak American Rolling Pin with Handles at about forty-five dollars is solid and durable.

For a budget option, the Nalmart Wooden Rolling Pin at about fifteen dollars works well enough.

Marble

Best for: Butter-based doughs (croissants, puff pastry).

The cold stone keeps butter solid, preventing it from melting into the dough. This is critical for laminated doughs.

The Fox Run Marble Rolling Pin at about sixty dollars is the standard home option. You can also put any rolling pin in the freezer for thirty minutes before use to get similar results.

Bottom Line

One good French rolling pin handles ninety percent of what you need. Add a marble one if you do a lot of croissants—it's worth it for the temperature control.