What is a straight roller and when should it be used?

In a pinch, anything can serve as a rolling pin, and bakers often resort to wine or water bottles to roll out dough. As for types, rolling pins are classified as American and French. Traditional American rolling pins have handles at both ends, making it easier to grip and apply pressure when rolling out dough. French rolling pins are straight rods or have a tapered end. Either one performs the basic function of rolling out dough much better than an improvised bottle.

The straight rolling pin offers greater control when handling dough and is extremely versatile. People with mobility issues, or who experience discomfort when applying pressure to their wrists, might prefer a rolling pin with a handle. For delicate doughs, such as pie crusts and puff pastry, the straight pin works best and maintains even pressure. When dealing with large quantities of dough or when recipes call for a flat, even surface, it's the best choice.

If you only have a rolling pin with handles, you can use it as a straight one by placing your hands directly on the handles while rolling out the dough. A straight rolling pin can also double as a mallet for crushing hard candies and pretzels. It's easier to clean because there are no crevices in the handle, and it's less fragile, as handles can break if too much pressure is applied.

Straight rolling pins are made of plastic, wood, and marble, and vary in thickness and length. For most baking, a rolling pin at least 43 cm (17 inches) long is recommended. Marble is sometimes preferred because it stays cool when working with cold dough, and it also has weight and is easy to clean.