I have the ones from King Arthur. They work pretty well, though not perfectly because they compress if you use a fair amount of pressure on the pin. But they generally produce a more evenly rolled dough than not using anything. Just wish there was a 3/16 size, as the 1/4” is often a little thick and the 1/8 is too thin. If I had to re-stock my kitchen from scratch, I would buy them, or something like them, again.
I use them when making dog bones. I like them a lot because the thickness of the bone will alter the baking time. Additionally, my dogs are small and they can’t eat thick bones.
My recipe calls for 1/2 inch but I make them 1/4 inch (green ring) instead and reduce the baking time. I have to remember to space them far apart otherwise I will get track marks on the dough.
Thanks!
Julie, I think I saw some rings, not by King Arthur, that are 3/16. I’m sure some store would be happy to sell you just that size!
Flour Girl, do you use the King Arthur ones?
I’m looking for something from amazon so that i could purchase it online. Not alot of people are experinced with them in here [Israel] ..
Yes! The Wilton one is the one I saw. Does it matter that it’s for fondant? Does that make it worse for pastry, or cookie-dough, rolling?
Because there is a one rolling pin which is like 20 inches longs which would be very handy, I think. By Wilton.