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

[helens]

Originally Posted by Terra2721

Thank you Cleo for this incredible invention! I have had success with 2 batches and LOVE eating hamburgers on them as well as having sandwiches again! One question for everyone out there....I am having issues with my rolls sticking to the sheet. I have tried greased foil, cooking spray out the ying yang and they still stick. Anyone have any tips or tricks?

Someone earlier suggested using the new Reynolds non-stick foil...I tried it and LOVE it!

Someone also said they use Pam-sprayed parchment paper with good results. I haven't tried that yet.

I'm in the process of testing the brown bag storage tip.

[NoSugarGrams]

I just used parchment paper and I did NOT oil it. After they cooled to the touch. I gently pulled the paper off the back. It worked fine.

My bacon and egg sandwich was awesome this morning for breakfast.
I will make some more this weekend.
Good Luck....

[Cutie]

Originally Posted by Terra2721

Thank you Cleo for this incredible invention! I have had success with 2 batches and LOVE eating hamburgers on them as well as having sandwiches again! One question for everyone out there....I am having issues with my rolls sticking to the sheet. I have tried greased foil, cooking spray out the ying yang and they still stick. Anyone have any tips or tricks?

using a cookie sheet?

i'd use parchment paper

[shadowzip]

I use a cookie sheet with silpats and they work perfect. When I use my muffin top pan I spray with non stick spray and they never stick.

Here is a pic of the oopsies I made tonight. A double batch of regular oopsies and a batch of Chocolate Almond oopsies

[helens]

Those look GREAT! CHOCOLATE ALMOND??? OH, no...now I have to make a THIRD batch tonight!

[Terra2721]

Thanks for the tips everyone! Wow, shadowzip....those choc. almond oopsies look incredible. Love to know how you made them.

[shadowzip]

Originally Posted by Terra2721

Thanks for the tips everyone! Wow, shadowzip....those choc. almond oopsies look incredible. Love to know how you made them.

Thank You, I put the recipe in the oopsie recipe thread.

[Alison Jean 71]

Good thing cream cheese is on sale this week! I am stocking up and... I have a confession - I ate 4 oopsies tonight. These are wonderful.

[jswalker1992]

I hope to find it on sale here soon. I am almost out.

[silversunfire]

Originally Posted by shadowzip

I use a cookie sheet with silpats and they work perfect. When I use my muffin top pan I spray with non stick spray and they never stick.

Here is a pic of the oopsies I made tonight. A double batch of regular oopsies and a batch of Chocolate Almond oopsies

Ok you MUST tell how to do CHOCOLATE!
*DROOLING*


ETA: "oops!" Just saw your later post! Running to check these out!

[retroworx]

Hey Guys:

I haven't made Cleochatra's Oopsies yet, nor have I read this whole thread to see if someone has already mentioned this, but I wanted to mention that back when I was making Atkins Revolution rolls, which I made with FF cream cheese, I found that adding some xanthan gum to the egg whites, (approx 1/8 -1/4 tsp) just as the first stiff peaks begin to form, created a higher, firmer, more substantial roll that didn't deflate while baking. My rolls were at least 1.5 inches high and I was actually able to slice each roll in half and use one roll instead of 2 for a burger or sandwich, which of course meant that my carbs and calories on each were significantly reduced. I should also mention that these were easier to cut in half directly out of the oven, as opposed to next day after fridging. I would just cut them all up and fridge/freeze them that way.

Let me know if this works out on these.

Susan

[Tecnokitty]

I have never heard that Susan. I am interested to see if anyone has tried that yet!

[Dreamchaser]

Man, I am so glad this became a sticky!

[Rory8343]

Originally Posted by Dreamchaser

Well yeah, if you're one of those lucky devils with a KitchenAid stand mixer! Show off! I'm so jealous. Us mere mortals in the kitchen with our regular little hand mixers would have a lot tougher time whipping up 12 egg whites at once!

but think of the work `out you are getting. You can post it on the exercise boards

[cleochatra]

retro-- where does one find xanthan gum? I'd be willing to give it a whirl! How much does one add? Does it change the flavor?

[mac24312]

I am not retro but you can find it at any local health food store or even in some specialty food stores also. I have a local Amish store that carries it. I think we uses the same amount like we use Cream of Tarter but we will find out for sure.

Today I decided to do a double batch of these with my hand mixer. I think it turned out really great. I think the cheddar cheese ones are a little small for Hamburger buns and I think next time I want to do these for buns I will do them on a baking sheet covered with Non Stick Aluminum foil and do them 4 at a time. Tell me what you all think of them. The picture is a little blurry and I am sorry about that.

Later and HUGS
Christina

[silversunfire]

Christina, in the right hand pic is that the cream cheese in the middle of them?How did you do that??

PS... the pics are pretty clear to me!

[mac24312]

Yes..the cream cheese mixture is in the cream cheese danish post.. What I did was used 4 oz of cream cheese, 1 egg yolk and 1/2 teaspoon vanilla and 1/2 teaspoon of Orange extract. You soften your cream cheese and put the rest of the stuff into it in a bowl together. I let it sit while I took and fixed the rolls. After I got the rolls ready in my muffin top pans (I made the sides some higher that usual) I took the mixture and spooned some right in the middle of each bun and just baked at 300 for 30 min. I just used Cleo's Oops rolls for them. A couple more carbs per one but so good!!

Thanks..My digital camera sometimes just dont take pics that good or I am just not a good picture taker..LOL

HUGS
Christina

[shadowzip]

Christina those look amazing!
See if you have a setting on your camera for close-ups, that is what I used on my pic.

[cleochatra]

mac-- those look beautiful! Thank you for the tip on where to find the gum!

Can I offer a tip on the cream cheese filling? Never try to use food coloring to change the coloring of the cream cheese filling. Mine ended up pepto bismol pink. Let's just say, no one would touch them. LOL I'm going to try and make these with fruit preserves instead of CC as soon as I can make preserves and have them on-plan...

[silversunfire]

Ok, what is the best way you guys are finding to store them? Ziplock bag? Brown paper bag? In fridge? out? Freeze?

[cleochatra]

I was able to freeze mine with no issues. I just thawed them again, pre-use.

In the fridge, ziplock, half-open to keep the buns breathing. Then, when you want to use the buns, take them out and set them on the counter for 15-30 minutes to let them breathe.

[mac24312]

Originally Posted by cleochatra

mac-- those look beautiful! Thank you for the tip on where to find the gum!

Can I offer a tip on the cream cheese filling? Never try to use food coloring to change the coloring of the cream cheese filling. Mine ended up pepto bismol pink. Let's just say, no one would touch them. LOL I'm going to try and make these with fruit preserves instead of CC as soon as I can make preserves and have them on-plan...

LOL..I dont and wont ever try too. TY Good. Do that and post. Always looking for something new to try with them.

HUGS
Christina

[retroworx]

Originally Posted by cleochatra

retro-- where does one find xanthan gum? I'd be willing to give it a whirl! How much does one add? Does it change the flavor?

Hi Cleo:

In addition to the other places mentioned for locating the xanthan gum, Netrition also stocks it. This may work with other gums if you have any on hand (guar?) but I've never tried others.

Re how much to use: I used to use 1/4 tsp xanthan per 8 egg whites in my Revolution Rolls tweak. Keep whatever cream of tartar you may already be using.

I don't recall the addition of the gum affecting the flavor.

By the way, I used to wait until the buns had been fridged overnight before using them because this softened them and made them less "brittle" -- more of a bun consistency and less of a "brioche" or croissant "flake", if you know what I mean. This had nothing to do with the xanthan -- I found the rolls as Atkins written were always this way anyway. Yours are probably more soft straight up because of the extra cream cheese, I imagine. . . .

Love to hear how these turn out for you once you eventually try them.

Susan

[Yolande]

I have xanthan gum and guar gum in my fridge. I will try it this weekend.