What to Do if You Don't Have a Rolling Pin - | Bigger Bolder Baking (2024)

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How do you flatten cookies without rolling pins? ›

Techniques for Rolling Out Dough Without a Rolling Pin

Simply clean and dry an empty wine bottle, then use it to roll out your dough. The smooth surface of the bottle will help you achieve an even thickness. Pressing with Hands: Another method is to use your hands to press and flatten the dough.

A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons.

A rolling pin is a baking staple, which means you might already have one in your kitchen. Rolling pins flatten your bread dough to a perfect, even layer. Regular wood tapered rolling pins work well for baking bread, but you can always go with a marble option as well.

Whether you're making pie crusts, pizza dough, or mithai, a rolling pin helps you achieve the perfect thickness and shape. Start by lightly flouring your work surface and dough, then use the rolling pin to apply even pressure as you roll the dough out in all directions until it reaches the desired size.

You have to dust the rolling pin with flour, just as you dust the top of the counter. And as soon as you notice it beginning to stick, you need to dust it again. You should turn the dough as you're rolling it, or roll it between two sheets of parchment paper after flouring it.

Place two equal-sized sheets of parchment paper underneath and above the dough, making a kind of dough sandwich. Then roll out with your rolling pin, keeping the dough sandwiched between the two parchment sheets. Once it has been rolled to the thickness you're going for, chill the dough for the requisite time.

Cut two pieces of parchment paper to fit your baking sheet. Place slightly chilled cookie dough between the two pieces of parchment paper and form the dough into rectangle using your hands.

To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking. They rise just slightly higher and keep their shape better. This really helps when using an intricate cookie cutter, but I do this even when baking circles.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

Sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out. If you use too much butter, the cookies will end up flat and greasy.