If you have many occasions to use a rolling pin then you really should have different sizes and different shapes of rolling pins on hand. Sometimes a very long, thick, and heavy one will be best. For other dough you will want a smaller, lighter one. The French style, which is extra long, narrow, and tapered at both ends, is especially good for rolling dough into a round shape, as for a pie crust, while the straight-sided rolling pin is better for an oblong shape.
If you’re unfortunate enough to be without any rolling pin at all, other things will do a decent job. Try a straight-sided bottle, tall jar, or a drinking glass.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
