Rolling pin

American-style rolling pins have a rolling barrel with handles on each end. French pins are a single solid rod, either straight or tapered toward the ends, which many bakers find gives more control. Marble pins stay cool, which helps with buttery pastry, and textured pins press patterns into cookie dough.

For even dough, roll from the center outward and give the dough a quarter turn often, adding just enough flour to stop sticking. Rolling between sheets of parchment avoids extra flour. Spacer rings slipped on the ends of a pin help keep thickness even.