I have an issue with Grandma Heggestuen's Buns.

M

maycee

Well-known member
This is my sister's mother-in-law in Fargo who makes these for all occassions. Are they good? Ya betcha!

Anyway the recipe calls for enough flour to make a soft dough with no indication of even an approximate amount. Would anyone venture a guess so I have enough flour in the pantry, please?

Over Night Buns

Recipe By :Grandma Heggestuen's Buns

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

4 cups boiling water2 cups sugar

1 cup shortening

4 eggs -- beaten slightly

2 packages yeast cake -- softened in ¼ cups of warm water

1 tablespoon salt

flour

At 12:00 noon start the water and sugar boiling for 5 minutes. Take off the heat and add the 1 cup of shortening. Let cool.

At 2:00 add the yeast and beaten eggs and enough flour to make a soft dough.

Kneed for about 10 minutes

Oil a bowl and let the dough rest covered with plastic wrap and a towel till 5:00 or 6:00 and punch down and cover again.

At 9:00 punch down and make into small buns put on greased cookie sheets and cover with towels

In the morning bake at 350 for 16-18 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3692 Calories; 226g Fat (53.8% calories from fat); 28g Protein; 407g Carbohydrate; 3g Dietary Fiber; 848mg Cholesterol; 6718mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;

42 1/2 Fat; 27 Other Carbohydrates.

NOTES : I fill 4 cookie sheets

About 12-16 buns per sheet. Good luck. Colleen

 
Michael, here's my grandmother's sweet bread recipe. It has 3 cups of milk w/ 12 C flour

plus 1/4C water for the yeast.

I would also watch the yeast description. She lists cakes, which implies fresh to me; hard to find in Florida.

There are also small and large cakes of yeast. (Stop me if you already know all this.) It was a learning experience for me as we only had LARGE cakes at my house. Imagine the size of my first cinnamon rolls when I used our "standard cake of yeast" and the recipe actually only needed the small cake of fresh yeast.

I have a wonderful book at home called "Home Baking" and every single recipe is a flour-based recipe. I can check through that tonight and see if there is a closer match.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=10354

 
Rec: Overnight Fluffy Rolls

Grandma Heggestuen's Buns seem to be very much like our family recipe - her recipe is just doubled in amount.

** Overnight Fluffy Rolls **

My Aunt Lee's recipe, and these are my favorite dinner rolls. They take a bit of time to prepare, but they're well-worth it. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good. smileys/smile.gif This is what's on the table at our family gatherings.

12 rolls

* 1/2 cup sugar
* 2 eggs, well beaten
* 1 cup milk, scalded and cooled
* 1 package dry yeast, dissolved in
* 1/4 cup hot water
* 1/2 cup oil
* 4 cups flour, unsifted
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda

1. Stir all ingredients together until well blended, let rise overnight.
2. Pour onto floured board, divide in half.
3. Cut into 12 pieces as for a pie and roll up into crescent shape or shape rolls however you wish.
4. Place in a warm place to rise, about 2 to 3 hours, bake 10 to 12 minutes at 350-375 degrees.

If you'd like to see reviews of the recipe, you can go to where I have it posted at RecipeZaar.

http://www.recipezaar.com/Overnight-Fluffy-Rolls-27122

http://www.recipezaar.com/Overnight-Fluffy-Rolls-27122

 
And my grandpa's recipe, as a bonus. smileys/smile.gif Rec: Grandpa's Rich Swedish Cream Dough

** Grandpa's Rich Swedish Cream Dough **

Old fashioned, this is from my Family Recipe Box. From the Family Recipe Box, in Grandpa's typewriting.

35 min | 15 min prep

1 shaped loaf

* 1 envelope active dry yeast
* 1/4 cup water (115 degrees)
* 1 1/4 cups evaporated milk
* 2 eggs, beaten
* 3 1/3 cups flour
* 1/4 cup sugar
* 1 teaspoon salt

1. Stir yeast into the warm water to dissolve.
2. In a small bowl, mix well the dissolved yeast, milk, and eggs.
3. Set aside.
4. In a large bowl stir together flour, sugar, and salt.
5. Cut in 1/2 cup butter with pastry blender until it resembles coarse meal.
6. Stir yeast mixture into flour mixture just enough to moisten.
7. Spread dough with light film of butter to prevent from drying.
8. Cover with plastic and refrigerate up to four days.
9. Shape and bake as desired at 350 degrees for 15 to 20 minutes.

http://www.recipezaar.com/Grandpas-Rich-Swedish-Cream-Dough-27926

 
Ok, so it looks like 7-12 cups...I need to get more flour. Thanks, Melissa, Marilyn and Julie!

 
You're more than welcome! smileys/smile.gif The rolls are a delicious holiday tradition, so very glad to help.

 
One thing about these these when I'm shaping the rolls is...

... that I end up with a fair amount of flour on the board and lightly knead some of it in, depending on how sticky the dough is. So even if your dough comes out a bit too "wet" you can still work with it, no worries.

 
Nothing on Norway, but another one with a lot of liquids:

4 C water, 2 C milk, 3 C whole wheat, 8-10 C reg flour.

 
And here is the one I use

Addeline's Rolls

1 Quart buttermilk
2 Cakes yeast
1/2 Cup sugar
1 Tablespoon salt
1 Cup melted shortening
1 Teaspoon soda
10 cups flour, sifted

Heat buttermilk to lukewarm. Dissolve yeast and soda in 1/3 cup lukewarm water. Add to buttermilk. Add sugar, salt & shortening. Work in flour. The dough will be very soft. Let rise 1 1/2 hours. Shape into rolls. Let rise again. Bake 375 for 20 minutes

Makes 5-6 dozen rolls

These freeze well. When taken from freezer, it takes 10 to 20 minutes in moderate oven to warm.

 
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