Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 12

haystar · 01-15-2008, 08:34 PM

Quote:

Originally Posted by realityjunkee

I can't get to the baconator cause this is my downfall! pull out of the fridge, heat 10 sec and put the butter on so it's all melty...yum. Then I take teeny tiny bites to savor the buttery goodness...lol.

Oh I hear ya sister! They are SO good like this! I like to make my buns savory with garlic powder...they are just divine!

Lickrish · 01-15-2008, 08:38 PM

I give up on trying to do egg whites. lol I whipped em forever with cream of tarter as well and no luck. I got it to the consistency of heavy cream. I went ahead and added some mayo for some thickness and cooked them and fresh out of the oven they were good, more like pancakes than what I've seen posted but they tasted like potato pancakes. But after they sat awhile I didn't care for the taste so I guess I'd have to eat the whole batch as soon as they come out of the oven.

I think its safer for me to stick with LC tortillas etc.

Leashy · 01-15-2008, 08:51 PM

How come the pics are not on the page posted on the first page?

cleochatra · 01-16-2008, 05:44 AM

Quote:

OH YEAH! We will as we sit around in our skinny jeans!

I'd be happy in any pair of denim that would have me!

Alison-- I am very happy that you like these! I had four yesterday: two for a Sonic egg, sausage and cheese toaster, and 2 for mini pizzas for dinner.

Quote:

Don't worry no one likes to share Cleo's Buns.

And yet my mirror shows they're rather prolific.

epix-- You have to mix, moving the mixer quickly. I probably beat mine on the highest setting for 3-5 minutes. It shouldn't take anymore than that. Mine came out more like pancake batter last time because I tried to over beat the yolk mixture pre-adding.

Cutie-- You beat my buns!

haystar-- Right on! I calculate the cream cheese mentally into the plan, too. 3-4 ounces of cheese per day. I can't eat the mini pizzas without cheese. It'd be unnatural.

LadyJulieAnn-- Woohoo! Yeah, the reason I like them is because they don't taste eggy. And because they're malleable, they hold up pretty well to a lot of things! I think if they were as stiff as the real revolution rolls, they'd crumble.

In fact, they do! I went back when I realized I goofed, and made the original recipe and when I placed that Wendy's baconator on those buns, the buns crumbled and fell apart. Boooooo! I dare say the Red Robin Gourmet burgers and the Heyoooooge burgers at Carl's Jr would have sustained worse casualties! No one wants a crumby burger!

Leenie-- you gave me a belly laugh! That is hilarious!!! Bwaaaaaaa!!!!

realityjunkee- LOL... everything counts in small amounts (Depeche Mode)

cleochatra · 01-16-2008, 05:49 AM

Lickrish-- If you have a Kitchenaide stand mixer, that whips whites like nobody's business. The whites go foamy before they go stiff, and the bowl might need to be chilled beforehand to help keep the egg whites cold! A lot of folk use the thin ones for LC french toast (cutie turned me on to that, and it sounds awesome!).

Leashy-- They might have been posted, but then I rearranged my photo album online, so the picture might not link like it's supposed to.

Here you go!

LaurieRobo · 01-16-2008, 06:23 AM

Drool -

cleochatra · 01-16-2008, 06:26 AM

My tummy is all a-squee, and the restaurant doesn't even open for a few hours.

metqa · 01-16-2008, 07:55 AM

Quote:

Originally Posted by CarolynF

I wonder how these oopsies would work in muffin tins??? Of course we would have to spray the dickens out of the tins so they wouldn't stick. They would be perfect for "cream puffs" that way.

Not too well. The insides will be more rubbery and eggier, since the heat will have a harder time getting inside.. I tried them in a mini round cake pan, since in one of the bread threads they came out well as buns, but the oopsie roll just deflated and when I cut in in half it wasn't as done as when they are baked flat. I haven't tried my muffin top pan yet though.

cleochatra · 01-16-2008, 08:15 AM

metga-- that's how mine were--like popovers. The difference was weird. My daughter loved them, though! They're bite-sized.

shadowzip · 01-16-2008, 09:56 AM

Quote:

Originally Posted by Cap57

I finally tried these yesterday after reading so much about them. I had tried the "real" RR wa-a-y back and didn't care for them.
Cleo, I love your Oopsies! They are really great as a neutral flavor to deliver whatever yummy fillings you want! I had mustard and black pastrami which was delicious. Then I tried toasting one and topping it with peanut butter. It was good, but I have another recipe for a microwave bread that I like better for that.

There is a recipe for a steak sandwich on the Pioneer Woman's blog that has me drooling. I'm wondering it would work on the oopsie rolls, or if they would get too soggy because the sandwich looks so juicy. I might give it a try.
If you google "Pioneer Woman Cooks" then look for Marlboro Man's Favorite Sandwich, you'll find the recipe. She has some other ones that can be LC friendly too, and like Cleo and Rory, she is very entertaining to read.
Thanks ladies, for keeping me laughing! And congrats Cleo, on the article!

I

the Pioneer Woman and the Marlboro Man's Favorite Sandwich is also MY SON NATHAN'S Favorite Sandwich. I Just eat it in a bowl but It would hold up just fine as long as you did not add a lot of the juice to it. Maybe folded over Taco Style?

haystar · 01-16-2008, 10:30 AM

Mmmmmmm the picture againnnn...I could see that thing 1000 times!

MIKI30 · 01-16-2008, 10:34 AM

Please help!!! I have tried to make theese twice and both times ended up with something that resembled soup both times what am i doing wrong? How long do you normally beat the egg whites...can you add to much cream of tartar?? I would love any pointers

Thanks

deemac · 01-16-2008, 10:40 AM

I finally made them. I am waiting for them cool so that i can make a chicken salad sammich. I beat my eggs with a wisk, y fore arm was killing me but it worked. Mine looks exactly like the picture above.

deemac · 01-16-2008, 10:47 AM

OMG Sooooooooooooo good.

Thank u Cleo U are the Best!!!!

CarolynF · 01-16-2008, 10:50 AM

Cleo: Okay...I'm confessing..Just got a Big Mac, brought it home and debunned it and put it on Oopsie rolls.............nommie, nommie..I was in a hurry and it tasted nommie..and only used 2 rolls..There wasn't much special sauce on it..

Leashy · 01-16-2008, 11:02 AM

Thanks Cleo!

So you can use vinegar instead of the tartar? How much?

pbptm · 01-16-2008, 12:11 PM

I whisk my egg whites in a food processor using the whisk blades making sure not to allow any egg yolk get into the whites.
Then in a seperate bowl mix 3 oz marscapone and the egg yolks plus a tsp sf syrup. I always dump all of the stiff whites onto the yolk /cream cheese mixture before carefully folding. They stand up and don't spread a all on the baking parchment.
I used two for a fried egg sandwich for breakfast this morning yum.

Sweeteater · 01-16-2008, 12:18 PM

Quote:

Originally Posted by cleochatra

Lickrish-- If you have a Kitchenaide stand mixer, that whips whites like nobody's business. The whites go foamy before they go stiff, and the bowl might need to be chilled beforehand to help keep the egg whites cold! A lot of folk use the thin ones for LC french toast (cutie turned me on to that, and it sounds awesome!).

Leashy-- They might have been posted, but then I rearranged my photo album online, so the picture might not link like it's supposed to.

Here you go!

That looks pretty good!

I've always made my RR with cream cheese.

diannemc · 01-16-2008, 12:25 PM

Wonder if you left the sweetener out and put some sharp cheese in it and maybe add a little garlic...? Just thinking of the garlic cheese bisquit mix that is so good...

Froggyjean · 01-16-2008, 01:32 PM

I'm not sure if this has already been said...I made it through 8 pages before I gave up

I *accidentally* put mine in the oven at 350. At about 15 min I realized the house really smelled like something was cooking....you know like when you just know that cake is ready to come out? Anyway, I peeked in the oven to see that my rolls looked just like the pic Cleo posted so I took them out. They were just fine at that temp and time.

Point being: If you have less time to make the rolls, 350 at 15 min works out great (in North Texas, that is).

Now I'm off to a school meeting followed by my first hamburger w/a "bun" since last March. Thanks Cleo!!!!

epix · 01-16-2008, 03:34 PM

Grrrrr... made this again tonight and mixed the egg white and cream of tartar for a good 5 minutes.. it got foamy but never stiff so I gave up and left it like that.. after mixing everything together it again was like pancake batter. I know it still tastes good but its kind of annoying I can't actually make individual buns and instead its just one giant 'flat bread'

I did notice there was a SMALL amount of yolk in the whites when I seperated.. just that small amount won't mess it up will it? I used extra cream of tartar tonight as well.

haystar · 01-16-2008, 03:36 PM

Quote:

Originally Posted by diannemc

Wonder if you left the sweetener out and put some sharp cheese in it and maybe add a little garlic...? Just thinking of the garlic cheese bisquit mix that is so good...

Usually I leave out the splenda and add some flax and garlic powder- YUM. Makes them much more savory.

Rory8343 · 01-16-2008, 03:39 PM

Quote:

Originally Posted by haystar

Mmmmmmm the picture againnnn...I could see that thing 1000 times!

Oh that is sooo sad. Honey, go to a frat party or something, do something slightly scandalous!!

(Just teasing you)

Rory8343 · 01-16-2008, 03:40 PM

Quote:

Originally Posted by Rory8343

Oh that is sooo sad. Honey, go to a frat party or something, do something slightly scandalous!!

(Just teasing you)

Then come back and tell us ALL about it!

Rory8343 · 01-16-2008, 03:43 PM

Quote:

Originally Posted by epix

Grrrrr... made this again tonight and mixed the egg white and cream of tartar for a good 5 minutes.. it got foamy but never stiff so I gave up and left it like that.. after mixing everything together it again was like pancake batter. I know it still tastes good but its kind of annoying I can't actually make individual buns and instead its just one giant 'flat bread'

I did notice there was a SMALL amount of yolk in the whites when I seperated.. just that small amount won't mess it up w

01-16-2008, 10:34 AM	#342
MIKI30 Junior LCF Member Join Date: Jan 2008 Location: Delaware,Ohio Posts: 6 Gallery: MIKI30 Stats: 195/187/140 WOE: Atkins Start Date: January 8 2008	REVOLOOPISIE ROLLS Please help!!! I have tried to make theese twice and both times ended up with something that resembled soup both times what am i doing wrong? How long do you normally beat the egg whites...can you add to much cream of tartar?? I would love any pointers Thanks

01-16-2008, 10:47 AM	#344
deemac MAJOR LCF POSTER! Join Date: Mar 2001 Location: Staten Island, New York Posts: 1,127 Gallery: deemac Start Date: everymeal	OMG Sooooooooooooo good.Thank u Cleo U are the Best!!!!

01-16-2008, 12:25 PM	#349
diannemc Senior LCF Member Join Date: Sep 2007 Location: Kosciusko, MS Posts: 258 Gallery: diannemc Stats: 212/153/122 WOE: Atkins Start Date: June 2004	Wonder if you left the sweetener out and put some sharp cheese in it and maybe add a little garlic...? Just thinking of the garlic cheese bisquit mix that is so good... Last edited by diannemc : 01-16-2008 at 12:28 PM.

01-16-2008, 01:32 PM	#350
Froggyjean Senior LCF Member Join Date: Apr 2007 Location: TX Posts: 427 Gallery: Froggyjean Stats: 199.6/157/150 WOE: Low Carb Start Date: April 9, 2007	I'm not sure if this has already been said...I made it through 8 pages before I gave up I accidentally put mine in the oven at 350. At about 15 min I realized the house really smelled like something was cooking....you know like when you just know that cake is ready to come out? Anyway, I peeked in the oven to see that my rolls looked just like the pic Cleo posted so I took them out. They were just fine at that temp and time. Point being: If you have less time to make the rolls, 350 at 15 min works out great (in North Texas, that is). Now I'm off to a school meeting followed by my first hamburger w/a "bun" since last March. Thanks Cleo!!!! __________________ Bonnie Down 40lbs as of 10/1/08

01-16-2008, 03:34 PM	#351
epix MAJOR LCF POSTER! Join Date: Jul 2004 Location: SW Michigan Posts: 2,635 Gallery: epix Stats: 426/290(211 low)/175 WOE: Atkins Start Date: July 2004	Grrrrr... made this again tonight and mixed the egg white and cream of tartar for a good 5 minutes.. it got foamy but never stiff so I gave up and left it like that.. after mixing everything together it again was like pancake batter. I know it still tastes good but its kind of annoying I can't actually make individual buns and instead its just one giant 'flat bread' I did notice there was a SMALL amount of yolk in the whites when I seperated.. just that small amount won't mess it up will it? I used extra cream of tartar tonight as well. __________________ Pete Age: 23 7/1/04 - Weight: 426lb 4/8/06 - Weight: 211lb - Down 215lbs! 1/1/08 - Weight: 295lb - Restarting Member BootCampCharlie Challenge -Rank: Corporal

01-15-2008, 08:38 PM	#332
Lickrish Senior LCF Member Join Date: Jun 2007 Location: Texas Posts: 386 Gallery: Lickrish Stats: 227/174/166 WOE: Low Carb Start Date: May 12th 07	I give up on trying to do egg whites. lol I whipped em forever with cream of tarter as well and no luck. I got it to the consistency of heavy cream. I went ahead and added some mayo for some thickness and cooked them and fresh out of the oven they were good, more like pancakes than what I've seen posted but they tasted like potato pancakes. But after they sat awhile I didn't care for the taste so I guess I'd have to eat the whole batch as soon as they come out of the oven. I think its safer for me to stick with LC tortillas etc.

01-15-2008, 08:51 PM	#333
Leashy Big Yapper!!!! Join Date: Oct 2005 Posts: 8,451 Gallery: Leashy	How come the pics are not on the page posted on the first page?

01-16-2008, 05:49 AM	#335
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,711 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Lickrish-- If you have a Kitchenaide stand mixer, that whips whites like nobody's business. The whites go foamy before they go stiff, and the bowl might need to be chilled beforehand to help keep the egg whites cold! A lot of folk use the thin ones for LC french toast (cutie turned me on to that, and it sounds awesome!). Leashy-- They might have been posted, but then I rearranged my photo album online, so the picture might not link like it's supposed to. Here you go!

01-16-2008, 06:23 AM	#336
LaurieRobo Senior LCF Member Join Date: Jun 2003 Location: Massachusetts Posts: 734 Gallery: LaurieRobo Stats: Pregnancy High 237 175/155/150-155 WOE: Fueling my workouts and running with plenty of FAT Start Date: March 2002	Drool -

01-16-2008, 06:26 AM	#337
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,711 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	My tummy is all a-squee, and the restaurant doesn't even open for a few hours.

01-16-2008, 08:15 AM	#339
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,711 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	metga-- that's how mine were--like popovers. The difference was weird. My daughter loved them, though! They're bite-sized.

01-16-2008, 10:30 AM	#341
haystar Funfetti Freak Join Date: Mar 2007 Location: Michigan Posts: 9,192 Gallery: haystar Stats: Happy :) WOE: Low G.I. / Moderation Start Date: 1/19/08	Mmmmmmm the picture againnnn...I could see that thing 1000 times!

01-16-2008, 10:40 AM	#343
deemac MAJOR LCF POSTER! Join Date: Mar 2001 Location: Staten Island, New York Posts: 1,127 Gallery: deemac Start Date: everymeal	I finally made them. I am waiting for them cool so that i can make a chicken salad sammich. I beat my eggs with a wisk, y fore arm was killing me but it worked. Mine looks exactly like the picture above.

01-16-2008, 10:50 AM	#345
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,508 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Cleo: Okay...I'm confessing..Just got a Big Mac, brought it home and debunned it and put it on Oopsie rolls.............nommie, nommie..I was in a hurry and it tasted nommie..and only used 2 rolls..There wasn't much special sauce on it..

01-16-2008, 11:02 AM	#346
Leashy Big Yapper!!!! Join Date: Oct 2005 Posts: 8,451 Gallery: Leashy	Thanks Cleo! So you can use vinegar instead of the tartar? How much?

01-16-2008, 12:11 PM	#347
pbptm MAJOR LCF POSTER! Join Date: Aug 2004 Location: U.K Posts: 1,331 Gallery: pbptm Stats: maintaining WOE: high fat Start Date: 2003	I whisk my egg whites in a food processor using the whisk blades making sure not to allow any egg yolk get into the whites. Then in a seperate bowl mix 3 oz marscapone and the egg yolks plus a tsp sf syrup. I always dump all of the stiff whites onto the yolk /cream cheese mixture before carefully folding. They stand up and don't spread a all on the baking parchment. I used two for a fried egg sandwich for breakfast this morning yum.