$7 Non-Stick Rolling Pin





Introduction: $7 Non-Stick Rolling Pin

Sure, you could pay $44.95 for a silicon rolling pin. It's probably even worth it if you bake a lot. But for the broke or occasional baker, you can imitate the non-stick aspect with a simple modification.

Step 1: Requirements:

All you need is a $5 wooden rolling pin (or whatever sticky pin you have kicking around your kitchen) and a $2 pack of nylons. NOTE: You'll need sheer or semi-sheer nylons for this (10 - 20 denier), otherwise the dough might stick. This is also a good way to reuse nylons with a run in one leg!

Step 2: Measure and Cut

Stretch out one leg of your nylons so the toe end lines up with one of the handles. Snip it just a bit past the other handle, giving you some extra room to work with.

Step 3: Tie and Cut

Tie off one end - make sure it's nice and tight so you don't have loose material rolling around getting in the way. Then cut off any extra fringe on the end.

Step 4: Roll!

Now, roll your dough to your heart's content. The material will twist a bit and mean you have to take kind of short strokes, and it lacks the ball bearings of the $44.95 version. But you WILL have a rolling pin that repels dough and keeps it flat, which is what really matters. After you're through you can cut off the nylon and throw it away, or if you're not fussy just go ahead and wash it (by hand, I'm sure; dishwashers can't be good for nylon), reusing it until it gets holes in it.



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    Couldn't you snips holes at both ends and slide it over the handles, tying a small knot inside the handles? Then it could roll and roll without twisting...? I will try this for my next pastry. Maybe it will save me all that wasted wax paper I usually use!

    My grandmother used to use little knit cotton cylinders, made especially for rolling pins. I think she had a cloth that went on the board too, like these..
    pics of rolling pin sock[]

    I miss her mincemeat turnovers and "hard sauce"!

    3 replies

    a thin sauce made from confectioners sugar, butter, and some extract- usually vanilla, almond, or rum.

    Yep, that's it. My granmother's sauce was anything but thin though, more like whipped butter, a heavy, sweet paste that really made those turnovers (they looked like big empanadas, semicircular and delicious). Yum. - nicolai, isn't it delicate balance between too much and not enough flour? Sometimes you want less flour, in spite of having sticky dough, yes?

    Or you could just adequately flour the dough. I used to be a pastry chef and I can tell you from first-hand experience that it works.

    Put your dough between two pieces of parchment paper and then roll with a rolling pin. The dough won't stick to the parchment and you don't have to futz with nylons twisting.

    That's a cool idear there, but PuHleese don't tell anyone you used the used nylons after they've eaten.

    2 replies

    Heh, well, I should hope anyone doing that would give them a serious hot disinfecting wash beforehand! Otherwise, ew.

    Or the other way around...