What Do You Use To Roll Out Your Dough?

Baking By lnvarma Updated 11 Feb 2006 , 1:00pm by texastwinkie

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lnvarma Posted 10 Feb 2006 , 4:27pm
post #1 of 8

I am new to making and decorating cookies. I was wondering what everyone uses to roll out their dough?


7 replies
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Cakeman66 Posted 10 Feb 2006 , 6:17pm
post #2 of 8

I always use a bottom and top layer of wax paper with the dough in between and roll away with a large dowel, or regular rolling pin.

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smileyface Posted 10 Feb 2006 , 6:29pm
post #3 of 8

I have a silpat mat that I use on the bottom and use parchment paper on the top. You can use two pieces of either wax or parchment paper but I can't seem to keep them still on my counter so the silpat on the bottom is better for me because it stays put. I bought two silicone mats that honestly work just as good as the silpat and were a lot less money, LOL!! After I get my dough cut, I flip my mat over onto a disposable cutting board. I got them at the dollar store 2 for $1. I wash them and reuse them. They are more stable than the mat or parchment paper and have saved my cookies from me dumping them on the floor many times!!

Hope that helps!

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Euphoriabakery Posted 10 Feb 2006 , 6:37pm
post #4 of 8

I roll out my dough on a silmat. with a little flour rubbed on my rolling pin as I go. The rolling pin I use is a piece of round wood that I actually took out of my daughters block set because she used it as a weapon, it is the best rolling pin I have ever used! I actually see them selling rolling pins like it in stores.

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sofiasmami Posted 10 Feb 2006 , 6:58pm
post #5 of 8

I use wax paper on the top and bottom .. I use my fondant rolling pin it's much wider .. and I use dowels on the end to make sure I get the perfect size every time ... I was going to invest in a dobord .. but this system works so good that I've decided against it ..there are too many other gadgets I still NEED (want icon_redface.gif)

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Cake_Princess Posted 11 Feb 2006 , 6:55am
post #6 of 8

I roll my dough out between two pieces of wax paper. This eliminates the need to use flour to prevent them from sticking. The bonus to this method is you are not adding any additional flour to the recipe.

And I use my large fondant rolling pin to roll my dough out.

As a thickness gauge I place cookie pop sticks under my rolling pin.

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crolfes83 Posted 11 Feb 2006 , 1:00pm
post #7 of 8

I made my first batch of cookies last week...I rolled out my dough using two pieces of pre-cut parchment paper from the kitchengifts.com and an accu-roller(has rings on each end for perfect layers- purchased at kichengifts)
I must say, I love the pre-cut sheets! They're a perfect fit for my cookie sheets. They gave me some for free and I loved them so much, I went back to order 100 more sheets! I tried the parchement paper off a roll and it was too wide, didn't fit my cookie sheets, and kept getting caught in my rolling pin. If you go to their site, they have several video clips giving you pointers. I love that store!!!!

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texastwinkie Posted 11 Feb 2006 , 1:00pm
post #8 of 8

I roll mine with a French pin between 2 pieces of parchment paper. I use either dows or 2 big tempered glass cutting boards. I prefer using the cutting board because the weight keeps the parchment in place. I thought about a dough board as well but decided I can make do with stuff I have around here. I place my dough in the freezer, parchmenet paper and all in a oblong cake taker. That way when I'm ready to bake I can just pop a sheet of dough out of the freezer and start cutting. It only take a few minutes for the dough to soften up enough to cut out.

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