I think I have a new sport I’d like to add to the Olympics: Dough Rolling.
Contestants would compete in events like the Sugar Cookie Dash, Pizza Dough Sprint, and Pie Crust Speed Race.
Not only would baker-letes be judged on time, but on skill and form as well. Scoring would include three parts: speed (out of 5 points), difficulty (a range increasing with additional skill), and execution (out of 10).
If you manage to roll 15 mini pizzas in 30 seconds, you’d get a really good speed score.
If you could roll and cut 5 dozen sugar cookies lickety split, without any additional flour, you’d get high marks for difficulty.
And if you managed to line a pie plate with the perfect crust, no rips, tears, or thin spots, execution would get you a perfect 10.
The one with the highest marks would, of course, win the Gold Rolling Pin.
Picture it: middle-aged women who’ve trained their entire lives for just this moment, wearing their sparkly red, white, and blue USA aprons and standing in the state-of-the-art kitchen arena. Standing tall as the anthems are played, smiling to the cameras beaming their images back home to their fans and loved ones. NBC would even show the backstory of the participants…
“…she came from nothing to become something. Raised by her grandmother in rural Kansas, Jenny practiced her rolling skills for hours every day. She credits her rise to Olympic fame to her Grandmother, who would have been 100 years old on this very day of competition…”
And every four years they would compete for gold. But, as in any sport, new technologies would be introduced to the baker-letes, products that would become controversial but eventually become standard in the games.
This Roul’Pat would be one such technology.
The first one to use it would win gold for sure.
Because you don’t need any flour for dusting.
Thus ensuring a perfect difficulty score.
Roul’Pat is made by the makers of the Silpat. You all know what Silpat is, right? That superfabulous awesome non-stick baking mat? I love mine so much I wish I had 10.
The Roul’Pat is a non-stick work surface that turns any countertop into an ideal rolling station. The back of the Roul’Pat is designed to prevent it from slipping or moving while you’re working. It’s also non-stick. I repeat again: it’s non-stick. So you can roll out dough on it. Make candy on it. Work with fondant or chocolate. Or even crafts. With no additional flour or mess!
Did you hear me people? NO additional flour means NO additional clean-up which is music to my ears. I absolutely hate rolling out cookies and pie crust. I hate the mess it creates.
When I made these butterscotch pecan pies, I rolled out a cream cheese pie crust to sandwich them in.
I rolled and re-rolled and used my cookie cutter and lifted the circles up without any sticking at all.
And then I just wiped off my Roul’Pat with a damp sponge. And my kitchen was clean.
I cannot speak more highly of the Roul’Pat. It actually makes me want to make roll-out cookies, and if you know me, that’s endorsement enough.
If I went to the Olympics and competed in Dough Rolling with my Roul’Pat I would win gold for sure.
And so would you!
You know you want one of these awesome Roul’Pats, right?
- 1 teaspoon cold water
- 1/2 teaspoon cider vinegar
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cut into small pieces
- 2 ounces cold cream cheese, cut into small pieces.
- 1/4 cup pecans, coarsely chopped
- 1/2 cup butterscotch chips
- 2 tablespoons heavy cream
- Powdered sugar, for dusting
- Stir water and vinegar in a small bowl. Add flour and salt to a food processor; pulse to combine. Add butter and cream cheese to food processor and pulse until mixture becomes small crumbs. Add the water and process until dough forms a ball. Wrap dough in plastic wrap and refrigerate until firm, at least one hour.
- Heat butterscotch chips and cream for 30 seconds in the microwave. Stir until combined and cool slightly.
- Roll out dough onto your work surface. (If not using a Roul ‘Pat you will need to use flour so it does not stick.) Using a large round cookie cutter (mine was 3”) cut circles of dough, re-rolling as needed. Place circles on a parchment lined baking sheet and chill until ready to use.
- Preheat oven to 350 degrees.
- Place about 3/4 teaspoon of the butterscotch mixture on each dough round. Cover with pecans. Fold over the dough, creating a semicircle. Pinch ends together with a fork.
- Bake for about 20 minutes, until edges begin to brown slightly. Some of the filling make leak out, but that’s okay. Dust warm pies with powdered sugar.
The makers of Roul’Pat generously sent me my own Roul’Pat to try and review. All opinions of the product are purely my own.
Chef in Training, Trick or Treat Tuesday, Cast Party Wednesday, Sweet Treats Thursday, Chic-and-Crafty, Tastetastic Thursday, Sweet Tooth Friday, I’m Lovin’ it Fridays, Sweets for a Saturday, A Well-Seasoned Life, Strut your Stuff Saturday, Weekend Wrap Up Party, Weekend Potluck, and all of these too!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: August 5, 2012