Homemade cinnamon roll recipe in a remote Montana cabin.
Snowed in! The ranch is buried under feet of snow. We are about to snowshoe and pull a toboggan to the 1889 homestead cabin.
Let's bake as a family today, from an historic cookbook. "Swedish Rolls" or Cinnamon Rolls, as we know them in our modern world.
Toasted pecans, brown sugar, and a homemade buttery dough. At the end of the day, we have a sledding birthday party—complete with manmade giant sledding hill courtesy of Robbie & a bulldozer! Today is going to be a good day.
“SWEDISH ROLLS” recipe:
(Adapted from 1893 Famny Farmer)
2 cups scalded milk
4 TBS butter
1 tsp salt
2 TBS sugar
Aprox 4-5 cups of flour
2 1/2 tsp active dry yeast
Scald milk, melt butter, add salt & sugar. Set aside to cool.
Activate yeast in a 1/4 cuo of lukewarm water. Add it to milk mixture (be sure it’s not too hot).
Gradually add in flour to form a soft pliable dough. Knead for 8 minutes.
Cover & let rise for 2 hours.
Roll out 1/4” thick into a rectangle. Sprinkle on 1/2 cup brown sugar, 1 TBS cinnamon, 4 TBS of butter, plus raisins or nuts of your chosing.
Let rise 40 minutes.
Bake in a hot oven for 10-12 min.
Enjoy!
📚 Books I use for reference:
“The Original Boston Cooking School Cookbook” by Fanny Merritt Farmer, 1893
“Baking Bread” cookbook, Women of Lewistown, Montana, 1907
“Montana Women Homesteaders” by Sara Carter
“900 Miles From Nowhere” by Steven Kinsella
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