A Rolling Pin Made for Whole-Wheat Tortillas

Product Reviewed
J.K. Adams Dowel Rolling Pin

My mom's kitchen — where I grew up learning about cooking and baking — is equipped with an American style-wooden rolling pin. It's the kind that rolls on ball bearings between two handles. My siblings and I made many a Christmas cookie using that rolling pin. For this review of the J.K. Adams Dowel Rolling Pin, I used a traditional-style rolling pin for the first time.

Since my past experience was with a rolling pin with handles, I found that my fingers seemed to be in the way at first using the J.K. Adams Dowel Rolling Pin. I had to adapt to an open hand position while using this different style of rolling pin. After rolling out a batch of (delicious!) homemade tortillas, I learned some of the advantages and disadvantages of a dowel rolling pin.


  • It was easier to feel the dough beneath the pin and therefore ensure even rolling.
  • I could use the tapered ends to better tame the edges of the dough if they were curling up than if I were using a rolling pin with handles


  • The finish on the J.K. Adams Dowel Rolling pin wasn’t all that smooth.

Registered dietitians are always encouraging parents to invite their children to be more involved in meal prep, and using a rolling pin is an easy and safe task for children. If used to make a healthy dish, rolling pins can be a tool to encourage adventurous eating.

For instance, if served a pizza on a whole wheat crust, a child might be hesitant to try it because it looks different than delivered pizza. However, that same child is more likely to chow down on a homemade whole wheat crust that they helped to create.

Ready to get rolling? Give these whole-grain tortillas a spin!

Soaked Whole Wheat Tortillas

Recipe by Holly Larson, RD

2 cups whole-wheat flour
1/4 cup canola or olive oil or butter
3/4 cup water (plus 1 to 2 tablespoons more if the dough seems dry)
1 tablespoon apple cider vinegar
1 teaspoon salt


  1. Cut oil or butter into flour until evenly distributed. Add water and mix until you have soft dough. Add 1-2 extra tablespoons of water if dough is too flakey or dry.
  2. Cover bowl with plastic wrap and let rest on your counter for 12-24 hours.
  3. When ready to make tortillas, add salt and knead a few times to mix in. Let dough rest for 5 minutes.
  4. Divide dough into eight equal portions and roll into small balls.
  5. Preheat dry skillet over medium-high heat. Roll out each tortilla. In the preheated skillet, cook tortillas, one at a time, for about one minute total – flipping halfway through. Do not overcook.

Holly Larson on Twitter
Holly Larson
Holly Larson, RD, is a registered dietitian in Oxford, Ohio. Read her blog and follow her on Facebook and Twitter.