When selecting the best wood for a rolling pin, there are a few key factors to consider: hardness, smoothness, and density. The wood needs to be hard enough to withstand pressure and resist warping, smooth enough to avoid damaging dough or imprinting wood grain, and dense enough to evenly transfer pressure and avoid cracks or splits over time. The most common woods used for rolling pins are maple, beech, birch, and exotic hardwoods like purpleheart or bloodwood. Each has their own strengths and characteristics that make them suitable for rolling pin construction. In this article, we will explore the properties of various wood types to help determine the best choice for a quality rolling pin that rolls dough smoothly and lasts for years.
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Maple
Maple is one of the most popular woods used for rolling pins thanks to its hardness, smoothness, and beauty. Hard maple in particular has a Janka rating of 1,450 lbf which gives it excellent resistance to dents and scratches. It has a fine, even grain that sands to a very smooth surface. The flexibility of maple also allows it to absorb pressure while rolling without cracking. Maple rolling pins are less prone to absorbing odors or flavors compared to more porous woods. Maple has a light color that brings out the hues of dough as you roll without contributing its own tones. The one downside is that maple can be more expensive, but you’re paying for quality with this classic rolling pin wood.
Beech
European beech is another top choice with similar density, hardness, and smoothness to maple. Its Janka rating is a bit lower at 1,300 lbf but it still has excellent resistance to abrasion and indentations. Beech has very tight, consistent graining that allows it to be sanded and polished to a pristinely smooth finish. The fine pores in beech don’t absorb much oil meaning it stays fairly light and won’t stain dough. The color is also neutral to let the hue of the dough show. Because beech grows more commonly in Europe, beech rolling pins tend to be imported and priced a bit lower than maple. The wood is just as suitable and durable for rolling pins.
Birch
Birch provides another hard, dense option that can be finished nicely for rolling pins. Birch comes in a few varieties with yellow and sweet birch being the most common. Both have a hardness rating around 1,450 lbf with smooth, straight grains. Birch tends to be more porous than maple or beech which means it requires more sealing to avoid absorption of dough ingredients. But when properly treated it can still perform very well as a rolling pin. The light color is also neutral for showcasing dough. Birch is more prone to warping but when kiln dried this can be minimized. Overall birch is an affordable alternative to maple or beech with comparable durability.
Exotic Hardwoods
Various tropical hardwoods can also make excellent rolling pins that are not only beautiful but functional. Woods like purpleheart, bloodwood, padauk, and zebrawood all have Janka scale ratings above 1,800 lbf which gives them exceptional hardness and density. When sanded and sealed, these exotic woods create smooth rolling pin surfaces that evenly spread dough without absorbing moisture. The rich, dark colors like deep reddish purple can accentuate the appearance of certain doughs. Just keep in mind that these rare imported woods can be significantly more expensive for just the aesthetic appeal over traditional domestic hardwoods. But they undoubtedly make stunning rolling pins.
Softwoods to Avoid
While they may seem easier to work with, softwoods like pine, cedar, fir, redwood, and spruce are too porous and can crack or scratch when used as rolling pins. Their softer cells compress with pressure rather than evenly transferring pressure the way hardwood does. The open pores absorb dough ingredients quickly and are nearly impossible to fully seal. The wood also tends to splinter and warp due to uneven shrinkage and expansion. Softwoods just do not have the strength, hardness, or water resistance for quality rolling pins.
Rolling Pin Shapes
Beyond wood choice, the shape of the rolling pin can also impact its effectiveness and what tasks it’s best suited for. Here are the main types:
French Rolling Pins – These tapered rods with no handles allow control with palms directly on the wood. The thinner middle compresses dough well. Good for smaller tasks.
American Rolling Pins – Cylindrical batons with a thick center for leverage and bulbous handles at both ends. The broad middle is ideal for rolling large areas.
Dowel Rolling Pins – Slim, evenly thick rods with no handles like French pins but with straight sides instead of tapered. Nice balance of control and broad rolling.
Ball Bearing Rolling Pins – Metal rods in the middle of the pin allow super easy, low friction rolling. Good for those lacking hand strength but the rolling action is different.
Sushi Rolling Pins – Skinny, short cylinders good for small sheets of dough like with sushi or spring rolls. Quick compressing of thin layers.
Ridged Rolling Pins – Pins with grooves or ridges to imprint patterns on dough like fluted edges on pie crust. For decoration not effective rolling.
Eccentric Rolling Pins – Have off-center cylinders that force dough wider as you roll. Makes overlapping layers like puff pastry. Challenging to use.
So consider both the wood type and intended rolling tasks when selecting your ideal rolling pin shape. The most versatile style is the classic American rolling pin.
Surface Treatments
The way a rolling pin is finished and sealed also impacts its performance. A rough, cracked surface full of splinters just won’t roll smoothly. Here are some finish options:
Raw Wood – Left natural and unfinished which looks nice but opens pores for dough absorption unless an oil/wax treatment is regularly applied. Can stain dough and feel rough on the hands when rolling.
Mineral Oil – Penetrating oil that protects wood from moisture and closes pores. Has to be reapplied though to maintain protection. Leaves a silky smooth surface.
Beeswax – Seals and polishes wood for a slippery surface. Repeated heating/cooling can cause fractures so it requires ongoing maintenance. Imparts light honey aroma.
Varnish/Lacquer – Very durable, moisture-resistant sealant that creates a glass-like finish. Can chip or crack over time requiring touch ups. Not ideal for raw dough contact.
Shellac – Derived from beetle resin, non-toxic shellac offers good moisture protection with some wood pore penetration. Has an amber tone and needs reapplication every 1-2 years.
Ideally a rolling pin should be sealed but not coated in a thick glossy finish that fills in the natural texture. Light applications of mineral oil, wax, or shellac work well to protect the wood while maintaining a smooth, dough-friendly surface.
Recommended Rolling Pins
Based on all the criteria explored, here are my top recommendations for quality wood rolling pins:
| Rolling Pin | Wood | Shape | Length | Price |
|---|---|---|---|---|
| J.K. Adams Maple French Rolling Pin | Maple | French | 20 inches | $23 |
| Fox Run American Beech Rolling Pin | Beech | American | 18 inches | $19 |
| Helen Chen’s Asian Kitchen Bamboo Rolling Pin | Bamboo | French | 18 inches | $12 |
| Chef Craft Pureness Maple Dowel Rolling Pin | Maple | Dowel | 18 inches | $18 |
| J.K. Adams Plain Maple Rolling Dowel | Maple | Dowel | 10 inches | $13 |
| Fox Run Exotic Hardwood Rolling Pin | Zebrawood | American | 20 inches | $43 |
These provide a nice selection of quality woods in various shapes and lengths to suit different budgets and baking needs. Maple, beech, birch, or exotic woods are ideal for strength, smoothness, and appearance. A French, American, or dowel shape offers good versatility. And they receive outstanding reviews for durability and performance.
Conclusion
When selecting a rolling pin, hardness, density, smoothness, and color are the most important wood characteristics to provide strength, avoid dough absorption, and efficiently roll with no imprinting. Maple is the classic choice but beech and birch offer great alternatives. Exotic woods provide unique visual appeal. Avoid softwoods like pine that can warp and crack. French, American, and dowel shapes each have their pros and cons for rolling tasks. And the surface must be properly sealed and smoothed. With quality wood and careful craftsmanship, a good rolling pin can last for many years of enjoyable baking.