Definition of rolling pin

The term "rolling pin" dates back to the 17th century, originating in England. At the time, bread was commonly made at home, and augers or large wooden dowels were used to roll out the dough. These dowels, called "roundels," were typically cylindrical in shape and had rounded edges. The term "pin" in "rolling pin" is a nod to the roundels' tapered ends, which resembled large pins when viewed from the side. The pins also made it easier for bakers to grasp and manipulate the dowels, as they provided a comfortable grip. As home baking evolved, upright frames known as "marrying frames" replaced the roundels as the preferred method for rolling out dough. However, the rolling pin remained popular due to its versatility, as it could be used with any type of dough, whereas the frames were limited to doughs that were firm enough to be handled by the machinery. Today, rolling pins are still a staple in most kitchens, with modern versions featuring various materials and styles, including tapered or straight handles, beveled edges, and silicone coverings. While the technology used in breadmaking has advanced significantly since the 17th century, the rolling pin has endured, a testament to the importance of tradition in the culinary arts. In summary, the term "rolling pin" has its origins in the 17th century, when wooden dowels known as "roundels" or "pins" were used to roll out dough. The name reflects the shape and texture of these dowels while remaining relevant to their use in modern baking.