Unless you are a pastry chef, getting pie and cookie dough (even pasta dough) rolled out evenly to an exact thickness is perhaps the hardest skill to master in the kitchen. The Milk Street Rolling Pin solves this problem so that even novice bakers can get it right the first time, every time. How does it work? Simply screw in the end caps for the desired height and roll out your crust or dough. (The ends are thicker than the middle by the thickness you want for the dough.) This system is extra-sturdy and easy to use and the pin is plenty long, 23 inches, to handle any width of dough. Plus, we added a laser-etched ruler to the length of the beechwood pin for measuring pans and ensuring your dough is just the right width. You can also use this pin without the end caps - it is 18-inches long and perfect for smaller, more delicate tasks.

Specifications
Materials: Beechwood
Dimensions: 23“ Total Length
Center Pin: 18“ Length
3 sets of dowels/end caps (2.5“ length each, 5” total set length):
Large Set - rolls 1/4 inch dough
Medium Set - rolls 1/8 inch dough
Small Set - same diameter of the pin (extends center pin to 23” total length)

Care: Clean after use with damp, soapy sponge. Rinse and dry well before storage. Apply a few drops of food safe mineral oil to the pin to ensure longevity. Do not leave soaking in water for extended periods of time.
Use: Screw on end caps to determine the desired thickness of the dough. Large set rolls out to 1/4 inch for perfect cookie dough. Medium set rolls out to 1/8 inch thickness for perfect pie dough. Smallest set is equal to the width of the pin for a more manual rolling experience.