How can I avoid this? I have a pretty old rolling pin, wondering if there’s a certain type or brand recommended (if that’s even something that could factor into this). And how does everyone work with the dough being chilled? I find it hard to roll it out quickly enough before it gets the room temp.
by Worth_Step_3591
5 Comments
Look at your dough from all directions as you roll to see high spots. Lift it off the counter from the bottom as you roll to feel the weight and you can feel the thickness this way. Roll from the middle out (my middle tends to be taller at least so this helps for me). Gently pressure on the rolling pin. Take your time.
Maybe chill your dough and cut it into pieces to do smaller bits at a time. Or form your dough into a couple discs and chill.
You can buy rolling pins with adjustable thickness rings. I suggest the hard plastic ones over the rubber bands as you can still get uneven levels if you’re pressing down at different strengths.
Rolling pin guide rings available on Amazon in a variety of sizes. I roll, chill, then cut. I find the dough easier to work with and holds it shape better.
I have a steel one from Marshall’s that’s like a Joseph Joseph dupe – it’s so easy to clean and has up to 4 sizes to ensure level rolling. I chill my dough but not to hard bc it hurts to roll, I also suggest not moving the cookies after you cut them if you cut a softer dough. I’ve never been one to move my raw cookies unless they’re frozen before baking 🙂
I use a Joseph Joseph rolling pin. I put into a gallon ziploc bag, roll it flat, and refrigerate or freeze for later (I like to have some ready to go in the freezer at all times!).