Sour cream and chive buns

[jcam222]

Those look amazing! Love the crochet runner in your stick pic. Reminded me of hi in f days at my Grandmas house. Her and my aunt would make those.

 

[bertman]

I was feeling pretty old until Chile chimed in. October of '82 was the beginning of my freshman year.

We will have to try this next year. We always grow some chives, and never find enough use for them. We may have found their purpose.

 

[Brokenhandle]

Looks great, over 21 lol young whipper snappers

Thanks Mike! I appreciate it! Yes, I'm still on the front side of the hill!

Ryan

 

[chilerelleno]

I was feeling pretty old until Chile chimed in. October of '82 was the beginning of my freshman year.

Sheez, at 52 I'm a young pup compared to a lot of guys here.

 

[Brokenhandle]

Those look amazing! Love the crochet runner in your stick pic. Reminded me of hi in f days at my Grandmas house. Her and my aunt would make those.

Thank you! They were really good! And that runner came from her great grandmother. My wife is always knitting and crocheting something. We haven't bought a hot pad for years. She is currently working on a bedspread for our California king bed. I tell her that her aluminum knitting needles would make great kabobs!

Ryan

 

[Brokenhandle]

I was feeling pretty old until Chile chimed in. October of '82 was the beginning of my freshman year.

We will have to try this next year. We always grow some chives, and never find enough use for them. We may have found their purpose.

I bet fresh chives would really kick it up a notch!

Thanks
Ryan

 

[Brokenhandle]

Thanks for the like sandyut I appreciate it!

Ryan

 

[chilerelleno]

Making these tomorrow as BBQ Biscuit Bombs.

 

[Brokenhandle]

Making these tomorrow as BBQ Biscuit Bombs.

Can't wait to see them pics! I think I could sit and eat them until gone...they look absolutely wonderful

Ryan

 

[chilerelleno]

Hmmm, I'm not a baker by any means and have a question.
How do I go about letting the dough rise after stuffing it?
That's an hour or more with the pork sitting in warm dough.... Scary?
Maybe not the best idea to use bread dough versus biscuit?

 

[Steve H]

You had me at rolls. Looks delicious. And the Cheerios sound really good. Never heard of them like that. Can you give me more details on them?

 

[Brokenhandle]

Hmmm, I'm not a baker by any means and have a question.
How do I go about letting the dough rise after stuffing it?
That's an hour or more with the pork sitting in warm dough.... Scary?
Maybe not the best idea to use bread dough versus biscuit?

Good question! I'm definitely not a baker by any means either, I just followed a recipe. I've made sawhorseray buns, and chopsaw Pizza dough recipe and they turned out great! So maybe they can chime in and help. I would say to not go with the 2nd rise. In my thinking using this dough wouldn't be any different than using chopsaws dough and making calzones?

Ryan

 

[TNJAKE]

Hmmm, I'm not a baker by any means and have a question.
How do I go about letting the dough rise after stuffing it?
That's an hour or more with the pork sitting in warm dough.... Scary?
Maybe not the best idea to use bread dough versus biscuit?

I'm not a baker either but can you not let it rise then add meat and fold it over and press edges with fork?

 

[Steve H]

I'm not a baker either but can you not let it rise then add meat and fold it over and press edges with fork?

That's what you do with calzones. Sounds reasonable.

 

[TNJAKE]

That's what you do with calzones. Sounds reasonable.

Yep me and Ryan posted at the same time lol but that was my thinking

 

[chilerelleno]

Good question! I'm definitely not a baker by any means either, I just followed a recipe. I've made sawhorseray buns, and chopsaw Pizza dough recipe and they turned out great! So maybe they can chime in and help. I would say to not go with the 2nd rise. In my thinking using this dough wouldn't be any different than using chopsaws dough and making calzones?

Ryan

I'm not a baker either but can you not let it rise then add meat and fold it over and press edges with fork?

The potential problem I see with not letting the dough rise after handling is ending up with a dense product like pizza/calzone and not a light/fluffy roll or biscuit.

 

[chilerelleno]

Gonna put this on hold till I figure it out.
The dough is just a technicality, the safe food handling is what may kill the idea.

I found a bunch of good looking recipes for sour cream and chive biscuits.

 

[TNJAKE]

The potential problem I see with not letting the dough rise after handling is ending up with a dense product like pizza/calzone and not a light/fluffy roll or biscuit.

Let it rise then cut an opening in the side then stuff it full of goodness?

 

[Brokenhandle]

You had me at rolls. Looks delicious. And the Cheerios sound really good. Never heard of them like that. Can you give me more details on them?

Thanks Steve! Get the big box of plain cheerios and divide in half...should end up with about two, 8 cup batches. Melt a stick of butter (we use salted) in a pot on stove and dump in 1/2 of the Cheerios and stir to coat them with butter, then dump into a bowl and salt to your liking, stirring to get an even mix. Then repeat with 2nd half. Simple to make and hard to put down.
Makes for a tasty little munchie for long trips or for us being in the field. Let me know if ya try them

Ryan

 

[Brokenhandle]

Gonna put this on hold till I figure it out.
The dough is just a technicality, the safe food handling is what may kill the idea.

Probably not a bad idea. Or get your biscuit dough and make the bun dough just use the bun dough for a couple or few and biscuits for the rest. And bake the rest of the buns...I've only had 1 bun with a burger, the rest have just been buttered or used for dunking in soups

Ryan