How to Use a Tapered Rolling Pin

Written by kathryn hatter
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to Use a Tapered Rolling Pin
A tapered rolling pin is often used to obtain proper dough thickness for French pastries. (puff dough image by Sergey Goruppa from

When you work with dough or pastry, rolling out the dough to just the right thickness is a common task. Some cooks prefer using a tapered rolling pin to roll out dough because the larger circumference in the middle of the rolling pin and the smaller circumference at the ends give more control as you roll the dough. These rolling pins usually do not have handles, requiring a different rolling technique.

Skill level:
Moderately Easy

Things you need

  • All-purpose flour
  • Dough

Show MoreHide


  1. 1

    Sprinkle the rolling surface liberally with all-purpose flour to prevent sticking. Also dust the rolling pin with the flour to prevent sticking.

  2. 2

    Place the ball of dough into the middle of the rolling surface and push it down with your hands to flatten it slightly.

  3. 3

    Position the rolling pin onto the dough with the thickest portion of the rolling pin over the centre of the dough. Place the palms of your hands over the top of the rolling pin and move the rolling pin gently back and forth over the dough.

  4. 4

    Continue rolling the dough by pressing down gently on the pin as you roll it back and forth over the dough. Pivot the rolling pin by pressing down on the tapered ends and shifting the position of the rolling pin to create a circle of dough.

  5. 5

    Use the tapered ends to make the edges of the dough the same thickness as the centre, because often the centre of a circle of dough becomes thinner than the edges during the rolling process. Apply more pressure on the tapered ends of the rolling pin to ensure uniform thickness throughout the circle of dough. Apply less pressure in the centre of the rolling pin.

  6. 6

    Check the thickness of the dough. When the dough is the thickness required by your recipe, stop rolling and use the dough.

Tips and warnings

  • Some tapered rolling pins have a silicone surface that helps eliminate dough sticking to the rolling pin surface.
  • Cooks sometimes call tapered rolling pins "French rolling pins" because French pastry chefs often use these rolling pins to achieve the proper dough thickness of French pastries and croissants.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.