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Old 05-22-2012, 06:10 PM   #1
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Just made the oopies rolls Im so excited

I just made these rolls, im so excited i had an egg salad sandwich for dinner with roasted zuccinni, (I must say the roasted zuccini was amazing)

How many of those rolls can i have? im so excited i found something remotely like bread,lol i dont want to over do it.
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Old 05-22-2012, 06:33 PM   #2
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Originally Posted by nmcowgurl View Post
I just made these rolls, im so excited i had an egg salad sandwich for dinner with roasted zuccinni, (I must say the roasted zuccini was amazing)

How many of those rolls can i have? im so excited i found something remotely like bread,lol i dont want to over do it.
I typically make mine in the small muffin tops pans that way two of them only have 1 net carb and I can have two sandwiches. Just be careful you are counting the cream cheese in your total cheese counts for the day.
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Old 05-22-2012, 06:34 PM   #3
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I need this recipe
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Old 05-22-2012, 06:36 PM   #4
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unfortunalty i dont have any muffin top pans i had to do them in just a pan and they tuned out pretty good ran into each other but icut them apart but i was still excited to have a "sandwich"
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Old 05-22-2012, 06:45 PM   #5
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I need this recipe
The below is from Ms. Linda's website. This is the recipe I use. I actually had a pastrami/cheese, mayo, tomato and lettuce sandwich today.

4 egg whites
1/8 teaspoon cream of tartar
3 egg yolks
1 teaspoon granular Splenda or equivalent liquid Splenda
Pinch salt
3 ounces cream cheese, softened


Beat the egg whites and cream of tartar until stiff. In another bowl, beat the egg yolks, Splenda, salt and cream cheese with a mixer until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Spray a baking sheet or muffin top pan with cooking spray. Divide the mixture into 6 mounds then flatten them slightly. Bake at 300║ 30 minutes or until lightly browned on top but soft and not dry and crisp. Cool on the baking sheet for a few minutes then cool completely on a rack. Store in an airtight bag in the refrigerator.

Makes 6 rolls

Per Roll: 88 Calories; 7g Fat; 5g Protein; .5g Carbohydrate; 0g Dietary Fiber; .5g Net Carbs
Per 2 Rolls: 175 Calories; 14g Fat; 10g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs
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Old 05-22-2012, 06:47 PM   #6
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Originally Posted by nmcowgurl View Post
unfortunalty i dont have any muffin top pans i had to do them in just a pan and they tuned out pretty good ran into each other but icut them apart but i was still excited to have a "sandwich"
The oopsie rolls are the best thing for a lowcarber. I am to the point I don't even miss real bread.
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Old 05-23-2012, 06:00 AM   #7
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THANK YOU SO MUCH!! I plan on making them when I get home from my trip.
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Old 05-23-2012, 01:14 PM   #8
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I adore oopsie rolls - need to make some more. My favorite way to use them is as a base for a sandwich- my current love is with a slice of meatloaf and a smear of mayo. Delicious.

~ edit to add: They are fantastic made in a waffle iron!!!
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Old 05-23-2012, 01:47 PM   #9
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I'm making these tonight for the first time... wish me luck
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Old 05-23-2012, 08:23 PM   #10
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Coots- How'd they turn out?
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Old 05-24-2012, 03:27 AM   #11
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YUM - I have to try these. I have been craving bread lately (months into the LC lifestyle) which is a little strange but I definitely need to come up with something that is legal! Thanks for posting.
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Old 05-24-2012, 03:46 AM   #12
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Does anyone knows if these could be made with yogurt in place of cream cheese. I am thinking dripped (greek type) yogurt. What do you think? Also, is the cream of tartar really needed? TIA
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Old 05-24-2012, 04:41 AM   #13
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I am am an oopsie roll pusher! I've made them in so many ways and included so Manu different ingredients. Totally recommend toasting them and using them savory. I've put chocolate cream on them and whipped cream too!

How many you can eat all depends on what else you are eAting. If you are eating them as bread to fo along with a meal I would treat them as bread should have been used ---maybe one with a meal or two a day if part of a sandwich.

If as a meal (i often ate a few instead of eggs for breakfast) then of course ear more
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Old 05-24-2012, 08:10 AM   #14
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Quote:
Originally Posted by tobelowcarber View Post
Does anyone knows if these could be made with yogurt in place of cream cheese. I am thinking dripped (greek type) yogurt. What do you think? Also, is the cream of tartar really needed? TIA
The cream of tartar helps to stiffen the egg whites ...you want them very firm so that if you tip the bowl over they wouldn't fall out. If you can achieve this without you don't need it...it makes the process a lot quicker...I have added a tbs of flax or a tbs of unflavored protein powder to cream cheese part to make them more bread like, more sturdy. This works great.

And I have seen the recipe made with mayo so full fat yogurt might work...I think it would be worth a shot...let us know if it works.

The oopsies also make great french toast with sugar free syrup.
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Old 05-24-2012, 11:00 AM   #15
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The cream of tartar helps to stiffen the egg whites ...you want them very firm so that if you tip the bowl over they wouldn't fall out. If you can achieve this without you don't need it...it makes the process a lot quicker...I have added a tbs of flax or a tbs of unflavored protein powder to cream cheese part to make them more bread like, more sturdy. This works great.

And I have seen the recipe made with mayo so full fat yogurt might work...I think it would be worth a shot...let us know if it works.

The oopsies also make great french toast with sugar free syrup.
allof the above---i have been making these for years, i add garlic and onion powder, and have also put in a little parm cheese-----i use 6 whites and 6 yolks and 4 0z cream cheese---this will make 12-14, ---depending on the size you want----i do not have muffin tins, so i use that nonstick stuff on my cookie sheets and plop it on and spread it out a little, bake 300 for 30 minutes---these make for great buns for cheeseburgers and club sandwiches, i put my burger all together with fried onions-cheese and a little mayo, or what ever you like, and then i put it on my george forman grill for a couple minute or two, to toast it, delicious---the same for my club sandwich----or a grill cheese---endless possibilites to use them for----do not add the garlic and onion if you are going to make french toast with them----these are a must have for lowcarbers----
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Old 05-24-2012, 04:50 PM   #16
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can you make the oopsie rolls without the artificial sweetner?
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Old 05-24-2012, 05:06 PM   #17
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can you make the oopsie rolls without the artificial sweetner?
yes. It isn't integral to the recipe, neither is the salt, but I like them with a bit of flavor. Usually in real bread sweetener is needed to make the dough rise (food for the yeast) but oopsies get their texture from the beaten egg whites and firmness from the cream cheese (or mayo) so the sweetener is a matter of taste.
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Old 05-24-2012, 07:13 PM   #18
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I had a thought can you make the rolls with the flavored syrup? I was thinking if i could make them chocolate hazelnut flavored they would be excellent french toast.
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Old 05-25-2012, 11:27 AM   #19
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Originally Posted by DeltaSierra View Post
I adore oopsie rolls - need to make some more. My favorite way to use them is as a base for a sandwich- my current love is with a slice of meatloaf and a smear of mayo. Delicious.

~ edit to add: They are fantastic made in a waffle iron!!!
I never even thought of using the waffle iron. This is great, because I have been looking for a good waffle recipe. I don't care for the flax recipe. This is great!!

Last edited by mrshill45; 05-25-2012 at 11:30 AM..
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Old 05-25-2012, 07:43 PM   #20
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i only use sweetener when it needs to be sweet
i used dry mustard for savory and Italian seasonings for hoagie rolls and pizza crusts
this has tons of ideas
Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more)
i usually do 8 oz of cream cheese to 8 eggs
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Old 05-25-2012, 07:44 PM   #21
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I had a thought can you make the rolls with the flavored syrup? I was thinking if i could make them chocolate hazelnut flavored they would be excellent french toast.
he he he one Christmas IHOP was killing me with the egg nog pancake recipe i used egg nog da vinci's and made my own!
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Old 05-26-2012, 09:22 PM   #22
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I recently made the original Revolution Roll after having only eaten Oopsies. I added a tsp coconut flour just to see if they have a bit more strength then gently spread the batter in a square pan.

This turned out perfect w/o the worry of rolls flattening out, etc. I will never do it any other way...of course the other bonus is that the bread is the same thickness throughout.
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Old 05-27-2012, 08:10 AM   #23
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What is the difference between oopsie and revolution rolls? The cottage cheese???
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Old 05-28-2012, 02:31 PM   #24
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Revolution rolls have cottage cheese but only 3 TBSP.

The thing I forgot to mention is that I blended the cottage cheese and egg yolks w my stick blender so the mix was smooth.
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Old 05-28-2012, 04:31 PM   #25
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Revolution rolls have cottage cheese but only 3 TBSP.

The thing I forgot to mention is that I blended the cottage cheese and egg yolks w my stick blender so the mix was smooth.
Thank you! I am going to try this! Seems like it would be lighter. The coconut flour is awesome.
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Old 05-28-2012, 05:40 PM   #26
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Revolution rolls are made using any of the cheeses. Cottage, cream or ricotta cheese or mayo. They all come out great.

They are very induction ready. And if you cook them a little longer they are sturdy.

I use coconut flour but it's not induction friendly. They taste more bread like to me this way.

Check out that long thread , we've done many things using this recipe.

Also if you take a roll and put an extra tablespoon of sweeten cream cheese on top you will have a cheese danish. Yummy!!!!
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Old 05-29-2012, 04:24 AM   #27
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I made these and find them sticky when holding them. I toast them now but really have to watch as they burn quick in toaster. They are really good. Anyone know how tonget rid of the stickiness?
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Old 05-29-2012, 07:52 AM   #28
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Brenda I cook them to get brown all over then there is less stickyness. And let them dry out . I leave them to dry out b4 I put them in a large plastic bag, sometimes 3 or 4 hours , then refridgerate.
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Old 05-29-2012, 10:10 AM   #29
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Oopsie Garlic Bread

My current favorite: I add a scoop of plain protein powder to make the rolls a little firmer, plop the batter into a muffin-top pan, and sprinkle with sesame seeds. THEN: I squeeze a couple cloves of garlic into butter or coconut oil, slice the Oopsies in half and spread the garlic mixture over it, then pop in the toaster oven. Oh myyyy...

Last edited by Earlygirl; 05-29-2012 at 10:12 AM..
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Old 05-29-2012, 02:39 PM   #30
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thanks Ester, I will bake them longer.. I like the idea of the sesame seeds sprinkled on the too.. yum.
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