An Interesting Small Rolling Pin

As an avid baker, I am kind of persnickety about the tools I use when I bake. I want things that will help me do the job fast, with ease, and will last a long time. My rolling pins are no exception to this. In fact I have a rolling pin that my grandmother used to bake with and it is still going strong!

So when I got this rolling pin from Lasten, I was very curious about how it would work for me. The Professional Non-Stick Rolling Pin arrived and my first thought was, "Seriously?" This rolling pin is only 11" long and only about 1" in diameter at the thickest point. It is also very light weight. It is, well, at least I think it is, made from poplar, which is a hard wood, but the softest of the hard woods. Hard wood helps keep bacteria from building up on the rolling pin.

I looked at this little thing and honestly did not think that it would be something I would use very much. And I am right. I doubt I will use it very often. Let me explain why.

The rolling pin is tapered, like many rolling pins are. It is easy to maneuver around on dough and it does an okay job in helping to roll out dough. If I was going to make really small batches of dough for small pastries, this would be a fine rolling pin for that job. But in almost all cases, I make larger sized batches of dough and to roll out what I would need, it would take a while, longer than I would like, using this small pin.

Since the rolling pin is so small there really isn't much umph to it and I feel like I have to press harder than I need to, to do the job rolling out and shaping the dough. One reason why most rolling pins are heavy is to help with that job. The weight helps you smooth out and shape the dough with more ease.

For me, I would rather have one of the larger sized ones they offer for sale (they have 11", 15", 15.7", 17.1", and 19.7"). If they maneuver as well as this small one, they would be good!

The only reason I would be using this rolling pin is for smoothing out fondant and similar things, since I would most likely be using small batches for decorating desserts. This is not a bad rolling pin, just one I would not use myself.

You can purchase the Lasten Professional Non-Stick Rolling Pin HERE!

This reviewer received the product free or at a discounted price in order to bring you an honest review. No other form of compensation was given. All opinions are those of the reviewer.

You Could Win A Baking Time Fondant Rolling Pin

As a baker I really have learned to appreciate quality products that help make my job easier and more enjoyable. Baking Time has a wonderful Fondant Rolling Pin that does make life in the kitchen baking easier!

The Fondant Rolling Pin:

~ non-stick

~ 9" long

~ has two thickness ring guides, one for 1/8" and on for 1/16" thick

~ has a good weight to help roll materials for you with little pressure

This little rolling pin is perfect, of course, for rolling out fondant and getting a smooth even surface, but it is good for a lot of other things too. 

One of my favorite things to make is homemade crackers. it can be difficult with a traditional rolling pin to get a consistent thickness for the crackers to keep them uniform an to bake evenly. This small rolling pin from Baking Time helps keep the cracker dough at a perfect even level and helps work out any possible bubbles that can happen in the dough.

Sage and Cheddar Crackers 

Ingredients
1-3/4 c flour
salt and pepper
3 tbsp minced fresh sage
6 tbsp very cold unsalted butter,cut in small pieces
1-1/2 c finely grated extra sharp cheddar cheese (about 5 oz)
1/3 c milk

Directions
In bowl of food processor,pulse flour,1-1/4 tsp. salt,1/2 tsp pepper and sage to combine. Scatter butter pieces over flour mixture in processor and pulse to cut the butter into the flour until it takes on the texture of fine sand,about 12 3 sec. pulses.
Add the cheese and pulse to combine. With motor running,add milk through feed tube and process just the dough comes together(about 30 sec.-do not over-process. Transfer dough to work surface,divide in half and roll each half into a log measuring roughly 6" long and 2" wide. Or roll into a flat rectangle 1/8” thick and carefully fold or roll it up.
Wrap each log in plastic wrap and refrigerate till very firm, at least 2 hours and up to 3 days.
Set oven rack in middle position and heat the oven to 350'. Line a large baking sheet with parchment or non-stick mat and set aside. Working with 1 dough log or rolled flat piece at a time,rest at room temp. for about 3 mins.
Working quickly,slice dough into 1/4" thick rounds or cut into squares approximately 2”x2”, and cut the squares into two triangles. Arrange them about 1/2" apart on baking sheet and bake till golden brown and center is firm, about 10-14 mins,rotating baking sheet halfway through baking. Transfer the crackers to a wire rack to cool completely.

PS ~ If you don't like sage, you can leave that out and just make cheddar crackers!

Print the recipe HERE!

Another thing this small rolling pin is good for is rolling out pasta dough when you don't have a pasta machine. Very handy! Plus as a crafter, this is great for rolling out clays and Sculpey! Plus it is safe in the dishwasher! Love that!!

This is a great little rolling pin and I can say that every house should have one for a variety of reasons!

You can purchase your own Baking Time Fondant Rolling Pin HERE!

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We received samples of the products for the purpose of review. No other compensation was given. All opinions expressed here are those of the author.