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Old 03-31-2008, 10:39 PM   #1
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The Original Atkins Diet Revolution Roll and Tweaks

The original Atkins recipe for low carb, whipped egg white bread rolls, is the Diet Revolution Roll. It originally called for 3 tablespoons of cottage cheese but some people substitute a variety of other ingredients for the cottage cheese nowadays.

There are some tweaks and tips below, along with a link to a video on how to make them courtesy of LCF Alcmene! I thought it might be handy to have it all in one place. I hope that this is the right spot for this thread!

~~~~~~~~~~~~
(The Original) Basic Diet Revolution Rolls
Straight from the 1972 Dr. Atkins Diet Revolution book
Makes 6 rolls

Pam spray
3 eggs separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
1 package of Sugar Twin*

1. Preheat oven to 300°F.
2. Separate eggs very carefully (make sure that none of the yolk gets into the whites.)
3. Spray Pam on a Teflon cookie sheet.**
4. Beat egg whites with cream of tartar until whites are stiff but not dry.
5. Fold in yolks, cottage cheese and Sugar Twin*** (Be extremely careful not to break down the egg whites. Mix for no more than 1 minute.)
6. Place the mixture carefully on the Teflon cookie sheet, gently putting one tablespoon full on top of another until each “roll” is about 2 inches high. Repeat this until you have 6 piles.
7. Place the cookie sheet in the oven and bake for about 1 hour.****

Total carbs 3.1; grams per serving .5
~~~~~~~~~~~~

NOTES since its publication:

*can substitute Splenda or your preferred sweetener
**muffin top pan and small Wilton cake pans work fantastic for these rolls
***recommend blending these ingredients together first before folding in
****cooking times in variations range from 30 minutes to 1 hour

VARIATIONS TO THE BASIC ROLLS since its publications:

Instead of cottage cheese, replace with:

3 tablespoons mayonnaise, OR
3 tablespoons ricotta cheese, OR
3 tablespoons of cream cheese
(Cleo's famous Oopsie rolls use three ounces of cream cheese)

Egg Yolk Add-ins:

-Add a scoop of LC natural protein powder for a more 'bready' texture
-Use a flavored (such as vanilla) protein powder and add in a tablespoon of LC maple syrup for a sweet roll
-Add in a scoop of protein powder, plus a tablespoon of room temperature butter, plus a tablespoon of heavy cream
-For a chocolate version, add in a scoop of chocolate protein powder, a tablespoon of cocoa powder, and a tablespoon of chocolate Da Vinci's syrup

How to Make Them:

Check out LCF Alcmene's video on how to make the rolls:
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Old 03-31-2008, 10:41 PM   #2
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Savory Revolution Rolls

Savory Revolution Rolls

4 eggs, separated
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon parsley flakes
1 large scoop of natural flavor protein powder
2 tablespoons heavy cream
1 tablespoon butter, softened
Pinch Splenda

Optional: Lightly sprinkle tops with parmesan or cheddar cheese before baking.

Last edited by marymc; 03-31-2008 at 10:50 PM..
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Old 03-31-2008, 10:42 PM   #3
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Sweet Maple Revolution Rolls

Sweet Maple Revolution Rolls

4 eggs
1/4 teaspoon cream of tartar
3 tablespoons cottage cheese
1 large scoop natural or vanilla flavored whey protein powder
1/2 teaspoon baking powder
1 tablespoon butter, softened
1 tablespoon SF maple syrup
1 tablespoon heavy cream
1 tablespoon Splenda

Last edited by marymc; 03-31-2008 at 10:49 PM..
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Old 03-31-2008, 10:49 PM   #4
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Tips and Tricks

A few ideas from LCF members

1. Use a muffin top pan - or the small Wilton cake pans to bake them in. This contains them and makes them more full and uniform.

2. Add a scoop or two of natural flavor protein powder. Makes a much more bread-like roll.

3. Add a scoop of flavored (like vanilla) protein powder when you are aiming for sweeter rolls.

4. Let them "air out" well before storing them.

5. Use parchment paper if baking on a sheet - parchment or wax paper can also be used between them for storage to keep them from sticking together. You can also reuse parchment paper several times!

6. Tip for egg whites: if you can turn your bowl of whipped egg whites completely upside down without them falling out, they are just right!!

7. Breaking eggs: As you crack and separate each of your eggs, go ahead and pour the separated white into the bowl you'll be using to whip them in. That way if the next egg yolk happens to bust and leak into your white, you don't mess up the whole batch. Plus if you DO happen to drop some yolk in, its much easier to fish yolk out of 1 white than 2 or 3.
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Old 05-19-2008, 08:48 AM   #5
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Old 05-19-2008, 02:25 PM   #6
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Since I'm trying to limit fats as well as carbs I decided to try the original revolution rolls for the first time (I can't believe I've been low carbing for over 5 years and never tried these!). I *love* these. I've always heard negative things about these but I think they're great. I don't know if it's my brand of cottage cheese or not but mine had these little crunchy bits in them. I can't wait to try the variations marymc posted here. Thanks mary!
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Old 05-19-2008, 05:12 PM   #7
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I used to make these several times a week. Don't know why I got away from them because I also love them. Actually, I like them better than oopsie's (at the risk of sounding like a traitor )

Thank I'll make some tomorrow!
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Old 05-19-2008, 06:05 PM   #8
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I don't know how you hold anything with them. I tried them several times and all they do is fall apart.
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Old 05-19-2008, 07:18 PM   #9
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Quote:
I don't know how you hold anything with them. I tried them several times and all they do is fall apart.
I'll grant you they're not real sturdy, and don't hold hamburgers too well, but they're great for cold sandwiches and as a sweet treat like the cream cheese rolls. They're also good with peanut butter when you just need something to eat quickly. Oopsie's are better for some things but I have to bake them much longer than the recipe states or they taste too eggy to me.
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Old 05-19-2008, 09:32 PM   #10
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You're welcome itsanewme! I like them all ways personally.

Shadowzip, try them with the protein powder added in - it seems to make a much sturdier bun to me, but granted I also do use the muffin top pan which seems to contain them more into a bun shape and probably also helps with them being more solid. I've used them easily with double meat burgers and condiments, egg and bacon sandwiches, ham and cheese sandwiches with mayo, lettuce and tomato, you name it. The picture of the roll by itself is attached at the bottom. On the burger, I apologize for the size but the only pic I have access to right now is on photobucket. The only difference with the burger bun is that I added in some sun dried tomato pesto with this roll (that's the dark spots you see) and I think I may have used mayo instead of cottage cheese on this batch ... if I remember correctly. Held up great though!

Attached Images
File Type: jpg atkinsrolls.jpg (36.8 KB, 95 views)

Last edited by marymc; 05-19-2008 at 09:35 PM..
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Old 05-20-2008, 07:16 AM   #11
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Thanks Maybe I'll try them again when I feel like experimenting. Right now I am enjoying my oopsies, also sometimes with protein powder.
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Old 05-20-2008, 07:32 AM   #12
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Oh I totally understand! If it ain't broke, don't fix it. I liked them too, but cream cheese tended to stall me so I had to use it sparingly. Just wanted to let you know the original rolls can stand up to a big burger too.
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Old 05-21-2008, 11:18 AM   #13
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Quote:
Originally Posted by shadowzip View Post
I don't know how you hold anything with them. I tried them several times and all they do is fall apart.
When I made the revolution rolls I didn't see much difference in texture from the oopsie rolls. Could it be the cottage cheese? I use Friendly brand cottage cheese and notice it's a bit dryer then other brands. Also Friendly brand is lower in carbs and fat.
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Old 05-23-2008, 06:45 PM   #14
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Old 06-02-2008, 12:54 AM   #15
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Just want to make sure I don't lose this! Sounds Delish!
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Old 06-22-2008, 11:21 AM   #16
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atkins rolls

If I want to bake 12 at a time, what would the temperature
be and for how long?
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Old 06-22-2008, 11:31 AM   #17
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Temp and time should remain the same!
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Old 06-22-2008, 11:48 AM   #18
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thank you! I'll give it a try.
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Old 06-22-2008, 11:52 AM   #19
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You're welcome!

Keep in mind that ovens can vary a great deal in temp - what they ACTUALLY are heating to may be very different from what you SET it at - so check them at the minimum amount of time to see how they're doing.
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Old 06-22-2008, 12:07 PM   #20
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Mary, thank you so much for posting the video and also the variations. That video was great! She was absolutely adorable, gave very clear instructions and the visuals gave me great ideas for tweaking the recipe I'm now using.

Thanks again for all the recipes and tips...can't wait to try 'em!
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Old 12-04-2008, 09:37 AM   #21
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I tried these for the first time last night and they are sooooo good! I'm going to use these as "hamburger buns" today. Yum!
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Old 12-04-2008, 01:53 PM   #22
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Old 10-02-2009, 05:01 AM   #23
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Old 10-21-2009, 10:10 AM   #24
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Subscribing - trying tonight
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Old 03-30-2010, 08:28 AM   #25
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Old 03-30-2010, 10:51 AM   #26
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Thanks for putting it all in one place for us!
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Old 04-08-2010, 06:57 AM   #27
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Bump Thanks for the video it was awesome!
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Old 06-16-2010, 05:23 PM   #28
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Old 06-16-2010, 05:40 PM   #29
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This option with mayo works perfectly with my M/E fast! Let's see how they come out
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Old 06-27-2010, 08:49 AM   #30
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subscribing to this great thread!
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