Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A Bench Knife Keeps Rolled Doughs from Sticking

Fine Cooking Issue 75
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

There’s nothing worse than rolling out a batch of pie or cookie dough to the perfect shape, only to discover that it’s become firmly stuck to the countertop. To avoid this, some bakers recommend rolling dough out between waxed paper or parchment, but we find that the paper often crinkles and gets stuck in the dough.

In the test kitchen, we prefer to roll out dough the old-fashioned way—on a floured work surface. To prevent sticking, we stop between every few passes of the rolling pin to run a bench knife under the dough. If the dough is starting to stick, we lightly reflour the surface, but we’re careful not to use too much flour as this would make the dough too dry. Then, before we use the rolled-out dough, we brush any excess flour from the dough with a pastry brush.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks