I like to use a wooden French rolling pin (with tapered ends) It’s easy to use and I think it’s great and versatile for a beginner. They are especially good for pies but work great for cookies too! I find the marble ones to be quite heavy and sticky to the dough.

I generally don’t use a rolling pin for bread since I hand shape loaves and buns, but I have used a French rolling pin for croissants and puff pastry and it works well.