I have been asked to make a rolling pin, which I can do. I have been asked if it will be heavy enough for bread dough. I have made a lot of bread and not ever used a rolling pin.
the old fashion handled ones were typically maple, about 3" diameter.
the handles were either solid to the pin but turned down or on a dowel so they spun.
I use a "french" aka tapered pin now - the convex shape allows me to better control the spread of pizza dough (for example) so it ends up nice & round... the tapered isn't suitable for a lot of pastry type work - where one does the folding & sheeting thing...
I bought this years ago because I liked the shape. It has been my favorite pin to use ever since. it weighs 1 lb 6 oz., is 10" long in the cylindrical section which is about 2.5" in diameter.
I just made a french rolling pin as a special order that has a 1" steel rod embedded in the middle.
The pin weighed over 5#.
The buyer wanted it heavy, she got it.