Perfect Dough Every Time
No More Guesswork
Long or Short, Thick or Thin
The Weight Does the Work
Unless you are a pastry chef, getting pie and cookie dough (even pasta dough) rolled out evenly to an exact thickness is perhaps the hardest skill to master in the kitchen. The Milk Street Precision Rolling Pin solves this problem so that even novice bakers can get it right the first time, every time. How does it work? Simply screw in the end caps for the desired height and roll out your crust or dough. (The ends are thicker than the middle by the thickness you want for the dough.) This system is extra-sturdy and easy to use and the pin is plenty long, 23 inches, to handle any width of dough. Plus, we added a laster-etched ruler to the length of the beechwood pin for measuring pans and ensuring your dough is just the right width. You can also use this pin without the end caps - it is 18-inches long and perfect for smaller, more delicate tasks.
Perfect Dough Every Time
No More Guesswork
Long or Short, Thick or Thin
The Weight Does the Work
A perfectly flat 1/8-inch thick crust is ideal for pie crusts and tarts. Unevenly rolled crusts can slump, cook unevenly or leak.
The 1/4-inch end caps are perfect for evenly rolling out cookie doughs, like Christmas cookies and gingerbread.
When you need a compact pin for smaller items leave off the end caps and use just the center section.
Use the rolling pin’s ruler to ensure that your shaped dough is the right size to fit the pan.