Sauris North Dakota 1920’s – 30’s

Cinnamon Rolls                           

2 c. milk                                     ¼ cup butter

1 tsp. salt                                  1 cake compressed yeast

2 tbsp. sugar                            ¼ c. lukewarm water

6 ½ c. flour (more or less)

Roll out sponge to ½ inch thickness, brush with melted butter, sprinkle with sugar and cinnamon.  Roll up the dough and cut off rolls an inch thick.  Place in buttered pans, let rise and bake as other rolls. 

This has kind of skipped the whole first steps of bread making, I guess they assume you should already know how to make it.

 

From a Facebook page, these recipes give you an Idea of how to make the rolls

(These are some of my grandma’s recipes in her own hand writing.  She was born in 1907 and died in 1988.  She was the best grandma anyone could ever ask for and I miss her dearly.  And, she was a wonderful cook!!  Just thought I’d share them! Kyla Beck)

Hot Roll Mix

5 lbs. All purpose flour

1 ¼ cups sugar

4 tsp. salt

1 cup instant Non-fat dry milk

Combine all ingredients in a large bowl, stir to distribute evenly.  Put in airtight container; Label – store in a cool dry place, use within 6 to 8 months, makes about 22 cups. 

From a recipe for cinnamon rolls from Kyla Beck, these are the directions to make the dough. 

Cinnamon Rolls

1 tble.S. active dry yeast

1 ½ c. lukewarm water

2 eggs beaten

½ c. veg. oil or melted margarine

5 to 6 cups hot roll mix. 

In a large bowl dissolve yeast in lukewarm water.  Blend in eggs & oil (Or marg) add 5 cups of mix.  Stir well, add additional mix to make soft, not too sticky dough.  Knead about 5 min. until dough is smooth.  Lightly butter bowl – put in dough & turn to butter top.  Cover with a damp towel.  Let rise in a warm place until doubled, about 1 hr.  Generously grease 2 baking sheets.  (Prepare cinnamon sprinkle) Punch down dough, let stand 10 min. on a lightly floured board or surface, roll out to 12”x24” rectangle, about ¼ in. thick.  Spread with cinn sprinkle.   Roll like a jelly roll; cut with a sharp knife into 24 1-inch slices.  Place on baking sheets.  Cover with a damp towel, let rise until doubled.  30 to 60 min. oven 325, 20 to 25 min. 

Cinn Sprinkle

2 tble. S. butter or Margarine

½ c. brown sugar

1 ½ tsp. cinnamon

½ c. raisins

¼ c. chopped nuts

Sweet Glaze

1 c. sifted powdered sugar

¼ tsp. vanilla

About 2 tble.S. milk

Brush on while rolls are hot. 

INGREDIENT REFERENCES and MEASUREMENTS

I have found several references that explains the equivalents to our modern measurements.  Just a few examples are;

Gill – Pronounced Jill; equal to a quarter of a pint; or four fluid ounces which equals ½ cup. 

Lump of (something) the size of a Turkey’s egg – equals 4 ounces

Lump of (something) the size of a chicken’s egg – equals 2 ounces.

Lump of Butter the size of a walnut – equals 1 ounce. (can also be 1 rounded tablespoon)

A Victorian measurement of a wine glassful, will not be the wine glass we think of today.  They were much smaller, about ¼ cup to ½ cup.  So, when using a recipe that askes for a wine glass full be sure to use a lot less than you would think about using from today’s size of glass.

Quite a few of these recipes call for; a coffee cupful. A teacup full, and a wineglass full.

A coffee cupful = 1 cup.

A tea cupful = 1/3 cup, I have also found it to be ¾ cup.

A wine glassful = ¼ cup, ½ gill or 4 T.

A Tumbler = ½ pint or 1 cup

Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven.  These are the equlivent to today’s oven temperatures;

A very slow oven equals 250 to 275 degrees.

A slow oven equals 300 to 325 degrees.

A moderate oven equals 350 to 375 degrees.

A hot or quick oven equals 375 to 400 degrees.

A very hot oven equals 400 to 450 degrees.

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563