Pastry brake
A pastry brake is a machine with a pair of adjustable rollers that sheets dough to a precise, even thickness, used in bakeries in place of hand rolling.
The dough passes back and forth between the rollers, which are brought closer together on each pass until the sheet reaches the set thickness. For laminated doughs this matters twice over: even sheeting keeps the fat layers continuous, so the pastry rises uniformly instead of lifting on one side.
At home you can get most of the benefit with rolling pin guide rings or a pair of wooden dowels laid either side of the dough. Rolling from the centre outwards and rotating the dough a quarter turn between strokes also keeps thickness consistent.