To me there are three things that signal the beginning of fall: the cool crisp mornings, the opulent display of colored leaves and the aroma of homemade bread fresh from the oven.
Combining my love of baking with my appreciation for treenware, I found myself collecting rolling pins a few years back. It started when I was gifted my grandmother’s one-piece hard maple pin from the late 1800s and grew as I added my mom’s 1950s pin with its faded red wooden handles. At this point dozens of rolling pins have come to reside in my kitchen, each one with its own unique history.
Early rolling pin were made out of whatever weighted cylinder-shape object bakers could find. In Italy chilled full wine bottles were common. Many parts of Europe used small heavy tree branches with the bark removed for rolling out bread and stoneware or ceramic cylinders were used by the English to create their famous pastries.
Growing in popularity, and gaining in value, are the hand-blown glass pins made in England in the late 18th century. Many of these came to America by way of sailors who would carry them home as a gift for their wife or mother. These hollow body pins were often filled with sugar or rum. When the contents had been used they were filled with water and chilled to make for easier rolling. Older pins will have a cork plug or a tin cover, while newer one will have a screw on lid on one end.
Pottery rolling pins are a nice addition to a collection, especially those made of yellow ware. Yellow ware pins fall into two categories, the older ones (late 1700s to mid-1800s) imported from Scotland and England and those made from 1850 forward by American potters in Ohio, New Jersey and Maryland. Pre-20th Century yellow ware is difficult to find in good condition. Should you be fortunate enough to find an older pin you can expect to pay $200 or more.
American cooks and craftsmen have always shown a preference for wooden pins, which are called “American” or “Baker’s” pins. These will have a handle on each end of a rod run through center of the cylinder. Pine was the wood of choice from the late 1700s to the middle of the 1800s. As the pine forests became depleted cherry, maple, oak and other hardwoods were used. An understanding of which trees were indicative of different areas of the country in the 1800s will help you to determine the origin of your rolling pins.
Older wooden pins (pre-1850s) will be handmade. Some of these were plain hunks of wood but others were beautifully decorated or inlaid with bone or ivory. Collectors watch for inlaid examples as well as those with deep carvings that left a pattern on the dough when used. Also be on the lookout for “French” style pins. These are made of one solid mass of wood that is thicker in the middle and tapered on the ends. Common pins can be found for $30 or under. By contrast, highly-sought pins like authentic Shaker doubles, Depression Era pins and advertising pins will set you back several hundred dollars.
Many people collect antique rolling pins for their aesthetic appeal. But, there are those of us who enjoy using them. If you plan to use the pins know that size is an indicator of its intended use. For pie crusts a long pin with tapered ends will give the best results. Short straight pins are recommended for making candy and for home made noodles or pasta a 19” by 2” rolling dowel is recommended. Until next time . . . Linda
Linda Kennett is a professional liquidation consultant specializing in down-sizing for seniors and may be reached at 317-258-7835 or lkennett@indy.rr.com