Countertop Dough Sheeter | Brød & Taylor

Close-up of the dough sheeter roller and pin holes while setting it up.

Rolling Basics

Position the roller so it rests gently on the dough. Don’t compress it.
Start with a setting thicker than your dough, then reduce gradually.
Lightly flour the board and dough as needed to prevent sticking.

Tip: You can roll twice at the same setting to even the dough, or reduce with each pass. Choose what works best for your dough.

Cutting cookie shapes from freshly rolled dough on a dough sheeter.

Pro Tips from Our Baker

Roll gradually

Lower the roller height one or two steps at a time.
Avoid big jumps in thickness, which can cause sticking and jamming.

Match your approach to the dough

Cookie & cracker doughs: Roll gently; consider placing dough between parchment or silicone mats for delicate doughs.
Cinnamon rolls & enriched doughs: Keep dough cool and well-floured.
For laminated dough, temperature matters: For best results, dough and butter should be similar in texture. Aim for butter that’s cool and malleable (52–61°F / 11–16°C) and dough that’s slightly cooler (36–43°F / 2–6°C).

The board isn’t moving

Because this is a manual unit, the board may occasionally need a bit of help moving forward. If you're turning the handle and the board isn't progressing:

If the board is moving right to left, turn the handle clockwise.
If the board is moving left to right, turn the handle counterclockwise. If needed, gently guide the board with one hand until the rollers “grab” the dough.

Dough is sticking or jamming

Occasionally lift or “release” the dough between passes.
As you roll, occasionally “release” the dough:
- Gently lift the end of the dough and let it settle back down to prevent sticking.
- You can also run your hand under the length of the dough or flip it between passes to keep it moving freely.
For delicate doughs—like tart dough or sugar cookie dough—consider rolling between parchment paper or silicone mats to reduce sticking and tearing.