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

[luckiangel]

Originally Posted by hippiegirl

Wow. There ae no words...

you got that right HP!!!!! OMG they were so good...i think Cleo should get the Nobel Peace prize for this recipe cuz it certainly has brought peace to our household......NO ONE talked at breakfast this morning and when they tried we told them to BE QUIET while eating the oopsie's.........

Originally Posted by gettingsmaller

luckiangel,

I am totally amazed about the waffles! Guess what is on my menu for breakfast tomorrow??



gs

can i join you???

[LindaSue]

Originally Posted by Determinedtolose

Okay, here's my bbq beef sandwich with LindaSue's "Favorite Coleslaw" on top and a side of roasted rads!



Sorry it's so big!

Can you post a larger photo? It's very hard to tell what it looks like.

[thisisrightnow]

What exactly is cream of tartar? I've never heard of it and was wondering if it'd mess up the whole recipe if I made them outside the tartar?

[Tecnokitty]

Info from wikipedia:

[edit] In food
In food, potassium bitartrate is used for:

Stabilizing egg whites, increasing their heat tolerance and volume;
Preventing sugar syrups from crystallising;
Reducing discolouration of boiled vegetables;
Frequent combination with baking soda (which needs an acid ingredient to activate it) in formulations of baking powder.
Commonly used in combination with potassium chloride in sodium-free salt substitutes
A similar acid salt, sodium acid pyrophosphate, is confused with cream of tartar due to their similar function in baking powder.

I have heard some folks use vinegar or lemon joice in its place but I have never tried it. It is found in the spice isle in case you want to pick some up.

[Rory8343]

Brought two oopsies with me to work. Went out to lunch with a skinny nurse coworker after a very stressful confrontational meeting at work. Ordered the big fabulouso burger with bacon and cheese with a side of broccoli. It came to the table looking incredible. I whipped the baggie out of my fashionable Stone Mountain Handbag, pulled out the Oopsies and piled the burger on top. But before I could take a bite of my drug of choice my skinny nurse friend said---- 0000hhh what is THAT! Turns out she is a big time low carber who lowered her dangerously high cholesterol with the help of Dr. A and wants the recipe. She just put her sister and BIL on Atkins and wants to give the recipe to them to!

Atypical Yogi A blog

[Rory8343]

Originally Posted by thisisrightnow

What exactly is cream of tartar? I've never heard of it and was wondering if it'd mess up the whole recipe if I made them outside the tartar?

I never made them WITH the tartar until this week. Much better higher with the tartar.
Atypical Yogi A blog

[Determinedtolose]

I know! I don't know how to shrink pictures.

[thisisrightnow]

I'm gonna make them without the cream of tartar cause I really don't see how a pinch of it could make that big of a difference.

[luckiangel]

Originally Posted by thisisrightnow

I'm gonna make them without the cream of tartar cause I really don't see how a pinch of it could make that big of a difference.

BELIEVE ME.....there's a difference........

[nadi namaki]

Here ia my burger, i am addicted now. U should see how DH looks at me.

[sungoddess]

Originally Posted by thisisrightnow

I'm gonna make them without the cream of tartar cause I really don't see how a pinch of it could make that big of a difference.

I wouldn't think a pinch would make all that much difference either, but I use 1/4 tsp and that does make a difference. I have made the recipe without the COT and with, and also with lemon juice instead.

The COT really is a great stabilizer. I was taught to use 1/8 tsp of cream of tartar for each egg white you beat. But in this recipe, I just use 1/4 tsp.

Just an aside- I found the egg whites whip up much better with eggs that are at least 3 or 4 days old. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. And
a beaten egg white can foam to 6 to 8 times its original volume if the egg whites have been at room temperature for 30 minutes before beating.

[cherrycat]

Hmm, maybe cream of tartar is what I need to make oopsies thick enough to slice? I finally got the folding down. While they're deliciously edible, I have to use two of them for a burger.

[lisabinil]

Originally Posted by cherrycat

Hmm, maybe cream of tartar is what I need to make oopsies thick enough to slice? I finally got the folding down. While they're deliciously edible, I have to use two of them for a burger.

Everyone seems to be using two for burgers. If you want thicker ones just pile them higher but you'll probably have to adjust your baking powder.

[Jennywren]

Ohmigosh, Cleo! I've been following this thread from the beginning, and enjoying everyone's creativity with these little gems! BUT...just had to tell ya: On Tuesday, I made "Pascke-oopsies!" ...hadn't had pascke in YEARS!! (hope I'm spelling it right.)

I'd seen them in the stores of course, and was still thinking about them when I got home. I'd already made some nice-sized oopsies in my muffin-top pan, so I took a skinny little knife and poked into the side of the oopsie, and moved it back and forth so as to create a pocket inside the roll. Then I made a cone of some waxed paper, put some s/f jelly inside the cone. Snipped off just the tip of the point and filled my oopsies thru the little holes in the side. I did a couple each of blueberry and raspberry, and frosted with some sweetened cream cheese...and they were WONDERFUL Hubby loved them too...and he's not LC-ing!

Sorry I couldn't have gotten here sooner to share it for Fat Tuesday...but it's gonna be Fat Sunday in the morning when we repeat them for breakfast!! So maybe others will want to try this too. They look alot like HC bakery rolls... and the taste isn't all that far from the real thing either!!

Thank you so much for sharing these! They're terrific--I hate to be without at least a couple oopsies in my fridge cuz they've become a staple around here!! Bless you, Girl! Jenn

[luckiangel]

HC Bakery Rolls.......seems familiar......where are you from??? seems i have heard my mom talk about these.....

[Jennywren]

Lucki...."seems i have heard my mom talk about these....."

I have only the vaguest memory from many years ago myself--just a wee tot at the time...teehee. But if my memory serves me right, these are pretty close! And yummy!

[oct2667us]

I am going to make Cleo's Revoloopisie rolls. for the frist time tomorrow morning. whish me Luck lol...

[Jennywren]

Good Luck...you'll do fine, I bet! And you'll be SO glad you did them...they're great!

[luckiangel]

Originally Posted by oct2667us

I am going to make Cleo's Revoloopisie rolls. for the frist time tomorrow morning. whish me Luck lol...

Good luck stayin' out of 'em!!!!!!!

[hippiegirl]

I made a double batch tonight - I'm going to my parents' house in the morning for Eggs Benedict (yum!), so I'm taking *ahem* a few to use instead of Englsh Muffins.

My question, though...First batch came out great. But second batch was very flat because the batter had fallen. What would prevent this next time? Fridge? Freezer?

Does anyone have a way to keep this from happening, other than making two batches separately?

TIA

[Soobee]

I have read that some people use xantham gum to stabilize the eggs and make them higher. The original suggestion was 1/4 t in the whites. Then someone tried 1/4 t in the yolks. Either change might solve your problem.

[Mallory]

Originally Posted by Soobee

I have read that some people use xantham gum to stabilize the eggs and make them higher. The original suggestion was 1/4 t in the whites. Then someone tried 1/4 t in the yolks. Either change might solve your problem.

And.. I have used more than a 1/4 tsp of COT.just shaking the container in and I think thats what changed the volume of the egg whites..so I think you could use a bit more with no change in the recipe other than being more stable.

[Determinedtolose]

I think what has helped me keep the rolls fluffy is using my KitchenAid mixer. Using the wire whisk attachment and metal bowl. And when I fold them, I use a metal spoon. When I've used a plastic spatula, it would ruin the egg whites and become watery in the bottom. I think because of the prior uses of the spatula.

That's my experience.

[luckiangel]

Kim, I make sure that i can get the whole batch in the oven at once. I noticed that when i have to leave some out to cook that half hour wait does increase the probability that the whites won't hold up. Also i noticed yesterday when my kitchen started to get too warm they also began to fall. I usually make 12 rolls at a time in the oven.

[Determinedtolose]

OH yeah! I use two sheet pans and put one under the other in the oven, 1/2 way I rotate the pans.