Roller: dough and husband, the most hated enemy

You may know this accessory from cartoons. The most fearsome weapon of every animated housewife is a piece of wood called a rolling pin. Somehow it happens that every time the lady gets angry, the roller is within reach of her. Fortunately, in addition to hurting, or at least scaring husbands, the rolling pin can be used more creatively in her kitchen.

So how can it be seen? There are two basic types. A regular one, often called a roller, and a rod type, often called a French or Asian roller. The roller usually consists of three parts. Two of them form the handle (two, so it can be disassembled), the third part is the rolling one. In contrast, the rod is just a piece of material.

The rollers can be constructed of various materials. The most popular is wood, but metal, glass, plastic, stone and others are also used. Especially for more modern designs.

How do you actually do it? That, of course, depends on the type you have. For a rolling pin type, you need to stick your pin into your dough, grab the handle on both sides, apply a bit of downward force to it, and roll it through your dough back and forth. Having a rod type, you need to put the pin into the dough, place your palms on the pin, press it down and roll it back and forth.

A good tip is to keep the roller dry. This is easy to achieve by dusting the dough (or pin) with a small amount of flour.

It’s no secret that the rolling pin is used to make the dough thinner and ideally the same thickness over the entire area. But it is only the simplest application. The rollers can perform more sophisticated actions. There are special pins that are designed to stretch the dough to a specific, precisely measured thickness. There are also these that allow you to cut the dough while you roll it. Finally, there are these that form the rolled dough in some repeating shapes (a kind of dough relief). I’ll get back to these specials one day, in the very “special” stuff category.