I get a ton of questions every time I post about my new favorite thing in the world… my dough sheeter! Now, this handy gadget is not a necessity for many home bakers, but it does come in super handy when you are doing a large volume of cookies. This is especially helpful when you’re busy during the holidays.
After doing my research, the unit I went for is an adjustable tabletop dough roller from Pastaline. It’s good even for those of you who like to roll your dough thicccc — up to 12mm thick to be exact!
It is definitely on the pricey side so this type of investment may not be for everyone but it can be a huge time saver. Bonus: I did make pasta with it a few times and it’s AWESOME.
I got mine on amazon and you can click either link to see the exact model I got. A quick note, this is an affiliate link so if you do decide to purchase I do get a small kickback. It has no impact on the price you pay nor is it a deciding factor on the products I recommend.
Now I like to use plastic wrap when working with dough, this prevents the need for adding extra flour, it’s easier to keep things clean, and makes for easy removal when using a cutter. Parchment paper works too if saran wrap isn’t your thing, but I find that plastic wrap catches on the rollers way better than parchment, which can slide around.
A couple things to note when using a dough sheeter:
- You don’t want your dough to be too cold or you may get cracks.
- Start at the highest setting and work your way down to your preferred thickness.
- Check your dough for any bumps especially if your cranking motion isn’t smooth. I always run it through an extra time or two for good measure.
- Be careful not to overwork your dough because it will overwork your gluten and leave you with some wonky cookies.
As always if you have any questions or comments please leave them in the comments section below!