"The best rolling pins easily and efficiently roll out all kinds of doughs without sticking or ripping. We named two winners: a straight rolling pin, the JK Adams Plain Rolling Dowel Pin, and a tapered rolling pin from the same manufacturer, the JK Adams French Rolling Pin. Both are made from North American hardwood and have a slightly rough texture that holds a fine dusting of flour well, making them virtually nonstick. They’re also wide enough to roll out even large doughs and heavy enough to assist us without feeling cumbersome. A straight dowel has the benefit of more heft and is often used for larger jobs such as batches of croissants. Tapered pins are a bit lighter and thinner and thus offer finer control."
Plain Dowel Rolling Pin Review, "We’ve recommended this rolling pin for years—and it remains the best dowel-style model on the market. Dowel pins’ long, flat barrels make them a great choice for larger jobs such as rolling dough for slab pies or croissants. It’s 19 inches long, giving plenty of space to roll out doughs of all sizes. At 1.4 lbs, it was heavy enough to help us as we rolled, but not so heavy that it crushed the dough underneath. Because the wood is slightly rough, it held onto a dusting of flour and dough never stuck to it. The wood also gripped the dough more than pins made from smoother materials, helping the dough respond to our movements more efficiently so we never overworked it. "
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