Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 4

Patlaf · 01-09-2008, 08:09 AM

Having tried to make Revolution Rolls three times--with mayo, sour cream and cottage cheese, and binning all three yukkie results, I was reluctant to try yet again. However, the thought of eating a real sandwich was too much to resist,and WOWSA, these are good. I like to toast them and have them with Dijonnaise and ham for breakfast. These rolls and your fantabulous broccoli soup are winners. You're a jool Cleo.

Pat

LadyJulieAnn · 01-09-2008, 09:51 AM

Quote:

Originally Posted by Patlaf

Having tried to make Revolution Rolls three times--with mayo, sour cream and cottage cheese, and binning all three yukkie results, I was reluctant to try yet again. However, the thought of eating a real sandwich was too much to resist,and WOWSA, these are good. I like to toast them and have them with Dijonnaise and ham for breakfast. These rolls and your fantabulous broccoli soup are winners. You're a jool Cleo.

Pat

This is good to know and has convinced me to give them a try again. I made them about 8 months ago with mayo, I think, and just didn't find them appealing, even after two attempts. We'll see how these work.

Julie

cleochatra · 01-09-2008, 10:06 AM

Lady-- the difference is in the ounces of cream cheese vs tbsp (I use the line markers on the foil package). The rolls are more rich, moist and decadent. The original RRs are pretty gacky and crumbly. I know, because after I biffed, I went back and made an original batch. They weren't making me happy.

Pat-- I am so glad you gave them another shot! I haven't had the broccoli cheese soup in too too long! I have to wait until I'm well out of induction. *sniff* It is great to see you! I love reading the different ways you've eaten them. I love getting ideas!

somethingblue2u · 01-09-2008, 10:25 AM

I had my Revoloopisie rolls with cinninamon and sf syrup. A very tasty treat.

cleochatra · 01-09-2008, 10:34 AM

YUM! That sounds tremendous!

~mina~ · 01-09-2008, 10:46 AM

guess ill give these a go!

I tried the original atkins version and they were OK but the middle was kind of weird.. and yes they crumbled.

ty cleo

cleochatra · 01-09-2008, 10:54 AM

mina-- I didn't at all like the originals. To this day, I remember eating them in the early 80's. I hated them! These are something else. They're not as eggy, less funky-tasting, and they don't crumble. I used one of these as a pita for my gyro the other day and it rolled right up!

~mina~ · 01-09-2008, 10:57 AM

sounds really awesome..

did you use lamb for your gyro.. because im scared of it haha

I used to go to this greek place in NY (they were all over the city im from) and eating gyros.. but Im sure I never thought there was lamb in it..

cleochatra · 01-09-2008, 11:00 AM

I just made lamb gyro for the first time this weekend! (I took pictures and will post them soon). Would you like my recipe (I don't use ground lamb)? It turned out incredibly, and I was scared of lamb as well! I also have a TDF tzatziki recipe.

~mina~ · 01-09-2008, 11:03 AM

yeah i would love your recipe!

cleochatra · 01-09-2008, 12:34 PM

Lemmee put it together and I'll get it to you with pictures.

Pipper · 01-09-2008, 01:40 PM

Cleochatra, Going to make the rolls tonight. Can I use liquid sweetner? About how much is a pinch of cream of tarter if you were using a teaspoon???

cleochatra · 01-09-2008, 01:50 PM

If you're using a tsp, calculate a pinch as 1/8 of a tsp.

As for the liquid sweetener, I'm not sure how you'd calculate the swap, but I always say it's worth a shot!

Pipper · 01-09-2008, 02:04 PM

Thanks for the quick reply. I'm not the best cook. Wanted to give this recipe a shot. If it turns out I will be at Wendy's tomorrow.

shadowzip · 01-09-2008, 04:07 PM

1 packet of splenda is equal to 1 drop sweetzfree.

haystar · 01-09-2008, 04:40 PM

I added about 2 tablespoons of flaxmeal to a double batch of the rolls-- it helped them stand up a better and made the mixture easier to fold. Also, they filled me up even MORE! Just a suggestion for those who like or use flax.

LovesDivine · 01-09-2008, 06:50 PM

Quote:

Originally Posted by cleochatra

Lemmee put it together and I'll get it to you with pictures.

About the gyro recipe...will you post it in the recipe room?

I am gonna have to try these rolls this weekend!

~mina~ · 01-09-2008, 10:07 PM

ty cleo! im looking forward to it

girl81 · 01-10-2008, 03:16 AM

Can you use butter instead of cream cheese?

Jake · 01-10-2008, 05:22 AM

Trying this out this weekend - once my muffintop pan gets here from FedEx.

cleochatra · 01-10-2008, 06:41 AM

Happy-- Cool! I think that will be a lot of fun!

girl-- I have trepidations of butter, just because at room temperature it tends to be soft, and cream cheese can hold its own slightly better. Three ounces of butter is a lot of butter.

Loves Divine-- I'm lazy, so I'll try to remember to post it there in the recipe spot. I always feel that area is for real cooks, and I'm not a 'real cook'. I just like to eat good stuff! Usually I post recipes to my blog and then link to it.

Pipper-- catch you at the drive-thru! LOL

haystar-- I love flax! I will have to add some and see what happens! I need to buy more, though. Mine is pretty old.

sappl38220 · 01-10-2008, 11:53 AM

I've made these several times...always turn out great, but I will never again make them without parchment paper. They stuck to the foil and were almost ruined, even with the pam spray. Parchment is the greatest stuff ever.

DorianH · 01-10-2008, 12:10 PM

How does the taste differ with the flax? I like the idea of adding the fiber........

HEY!! With all the fiber in flax, and these are so low anyway..........

do they have like a NEGATIVE CARB COUNT?!?

How cool would that be.

Dblyn · 01-10-2008, 12:21 PM

I want to know how you all keep them from getting soggy? Ive been making these for a couple years now and they get soggy in the fridge. Ive tried putting a paper towel between them but that didnt help any.Today i put a soda cracker between them

of coarse i know not to eat the cracker

Ive just been suffering with soggy buns for awhile now......

michelemomof2 · 01-10-2008, 12:49 PM

I FINALLY got some cream of tartar (even though Lisabinil said I really don't need it -- I'm skeered to try making them without) today! I can't wait to make these tomorrow! I also got the 3 oz. block of cream cheese so I don't have to measure.

JillianDC · 01-10-2008, 01:08 PM

Dblyn: I put pieces of parchment paper between the buns in a ziplock bag before putting them in the fridge. The buns still get a little soggy, but they don't stick together. When I'm ready to eat them, I pop them in the toaster oven for a couple of minutes and they firm up beautifully. No more soggy buns!!!

sappl38220 · 01-10-2008, 01:10 PM

Quote:

Originally Posted by Dblyn

I want to know how you all keep them from getting soggy? Ive been making these for a couple years now and they get soggy in the fridge. Ive tried putting a paper towel between them but that didnt help any.Today i put a soda cracker between them

of coarse i know not to eat the cracker

Ive just been suffering with soggy buns for awhile now......

I have not had a 'soggy' problem. I don't refridgerate them. I leave them on the counter with a papertowel over them. I make a small batch and they're usually gone in a day or two. I have tried putting them in a zip lock and they stuck together so I don't do that anymore.

Dblyn · 01-10-2008, 01:19 PM

Quote:

Originally Posted by JillianDC

Dblyn: I put pieces of parchment paper between the buns in a ziplock bag before putting them in the fridge. The buns still get a little soggy, but they don't stick together. When I'm ready to eat them, I pop them in the toaster oven for a couple of minutes and they firm up beautifully. No more soggy buns!!!

Thank you, i will try parchment paper.They stuck to the paper towels ewwwwwww.

Susan,
Thank you, i can see where leaving them out would definalty make a difference. I guess i thought they had to be in the fridge because of the egg

They are really nice until i refridgerate them.

01-09-2008, 10:06 AM	#93
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Lady-- the difference is in the ounces of cream cheese vs tbsp (I use the line markers on the foil package). The rolls are more rich, moist and decadent. The original RRs are pretty gacky and crumbly. I know, because after I biffed, I went back and made an original batch. They weren't making me happy. Pat-- I am so glad you gave them another shot! I haven't had the broccoli cheese soup in too too long! I have to wait until I'm well out of induction. sniff It is great to see you! I love reading the different ways you've eaten them. I love getting ideas! __________________ The Lighter Side of Low Carb <--my blog. Where I'm bloggy. National Low-Carb Examiner My national low-carb column. Where I'm columny. Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go We Are Carbarella!

01-09-2008, 08:09 AM	#91
Patlaf MAJOR LCF POSTER! Join Date: Jun 2003 Location: In a small town on the sunny coast of Spain. Posts: 1,375 Gallery: Patlaf Stats: start 226/178/145 WOE: Atkins	Having tried to make Revolution Rolls three times--with mayo, sour cream and cottage cheese, and binning all three yukkie results, I was reluctant to try yet again. However, the thought of eating a real sandwich was too much to resist,and WOWSA, these are good. I like to toast them and have them with Dijonnaise and ham for breakfast. These rolls and your fantabulous broccoli soup are winners. You're a jool Cleo. Pat

01-09-2008, 10:25 AM	#94
somethingblue2u Senior LCF Member Join Date: Mar 2004 Location: Indiana Posts: 994 Gallery: somethingblue2u Stats: 190/175/150 WOE: Atkins for Life Start Date: 2nd time October 2007	I had my Revoloopisie rolls with cinninamon and sf syrup. A very tasty treat.

01-09-2008, 10:34 AM	#95
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	YUM! That sounds tremendous!

01-09-2008, 10:46 AM	#96
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 738 Gallery: ~mina~	guess ill give these a go! I tried the original atkins version and they were OK but the middle was kind of weird.. and yes they crumbled. ty cleo

01-09-2008, 10:54 AM	#97
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	mina-- I didn't at all like the originals. To this day, I remember eating them in the early 80's. I hated them! These are something else. They're not as eggy, less funky-tasting, and they don't crumble. I used one of these as a pita for my gyro the other day and it rolled right up!

01-09-2008, 10:57 AM	#98
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 738 Gallery: ~mina~	sounds really awesome.. did you use lamb for your gyro.. because im scared of it haha I used to go to this greek place in NY (they were all over the city im from) and eating gyros.. but Im sure I never thought there was lamb in it..

01-09-2008, 11:00 AM	#99
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I just made lamb gyro for the first time this weekend! (I took pictures and will post them soon). Would you like my recipe (I don't use ground lamb)? It turned out incredibly, and I was scared of lamb as well! I also have a TDF tzatziki recipe.

01-09-2008, 11:03 AM	#100
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 738 Gallery: ~mina~	yeah i would love your recipe!

01-09-2008, 12:34 PM	#101
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Lemmee put it together and I'll get it to you with pictures.

01-09-2008, 01:40 PM	#102
Pipper Senior LCF Member Join Date: Jan 2007 Posts: 233 Gallery: Pipper	Cleochatra, Going to make the rolls tonight. Can I use liquid sweetner? About how much is a pinch of cream of tarter if you were using a teaspoon???

01-09-2008, 01:50 PM	#103
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	If you're using a tsp, calculate a pinch as 1/8 of a tsp. As for the liquid sweetener, I'm not sure how you'd calculate the swap, but I always say it's worth a shot!

01-09-2008, 02:04 PM	#104
Pipper Senior LCF Member Join Date: Jan 2007 Posts: 233 Gallery: Pipper	Thanks for the quick reply. I'm not the best cook. Wanted to give this recipe a shot. If it turns out I will be at Wendy's tomorrow.

01-09-2008, 04:07 PM	#105
shadowzip MAJOR LCF POSTER! Join Date: Nov 2004 Location: SE Lower Michigan Posts: 1,857 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	1 packet of splenda is equal to 1 drop sweetzfree.

01-09-2008, 04:40 PM	#106
haystar Blabbermouth!!! Join Date: Mar 2007 Location: Michigan Posts: 7,015 Gallery: haystar Stats: HAPPY WOE: Low G.I. Start Date: 1/19/08	I added about 2 tablespoons of flaxmeal to a double batch of the rolls-- it helped them stand up a better and made the mixture easier to fold. Also, they filled me up even MORE! Just a suggestion for those who like or use flax.

01-09-2008, 10:07 PM	#108
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 738 Gallery: ~mina~	ty cleo! im looking forward to it

01-10-2008, 03:16 AM	#109
girl81 Senior LCF Member Join Date: May 2007 Location: USA Posts: 421 Gallery: girl81 Stats: past/90/healthy WOE: clean, high calorie	Can you use butter instead of cream cheese?

01-10-2008, 05:22 AM	#110
Jake zombie cricket Join Date: Dec 2000 Posts: 7,995 Gallery: Jake	Trying this out this weekend - once my muffintop pan gets here from FedEx.

01-10-2008, 06:41 AM	#111
cleochatra Blabbermouth!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,144 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Happy-- Cool! I think that will be a lot of fun! girl-- I have trepidations of butter, just because at room temperature it tends to be soft, and cream cheese can hold its own slightly better. Three ounces of butter is a lot of butter. Loves Divine-- I'm lazy, so I'll try to remember to post it there in the recipe spot. I always feel that area is for real cooks, and I'm not a 'real cook'. I just like to eat good stuff! Usually I post recipes to my blog and then link to it. Pipper-- catch you at the drive-thru! LOL haystar-- I love flax! I will have to add some and see what happens! I need to buy more, though. Mine is pretty old.

01-10-2008, 11:53 AM	#112
sappl38220 Senior LCF Member Join Date: Dec 2002 Location: Northern MN~GODS Country Posts: 545 Gallery: sappl38220 Stats: This time-198/168/140 WOE: general lo carb Start Date: on & off since Dec '99	I've made these several times...always turn out great, but I will never again make them without parchment paper. They stuck to the foil and were almost ruined, even with the pam spray. Parchment is the greatest stuff ever.

01-10-2008, 12:10 PM	#113
DorianH Senior LCF Member Join Date: Dec 2007 Location: RI Posts: 590 Gallery: DorianH	How does the taste differ with the flax? I like the idea of adding the fiber........ HEY!! With all the fiber in flax, and these are so low anyway.......... do they have like a NEGATIVE CARB COUNT?!? How cool would that be.

01-10-2008, 12:21 PM	#114
Dblyn Senior LCF Member Join Date: Jul 2005 Posts: 622 Gallery: Dblyn Stats: 125 goal WOE: Atkins Start Date: April 2004	I want to know how you all keep them from getting soggy? Ive been making these for a couple years now and they get soggy in the fridge. Ive tried putting a paper towel between them but that didnt help any.Today i put a soda cracker between them of coarse i know not to eat the cracker Ive just been suffering with soggy buns for awhile now......

01-10-2008, 12:49 PM	#115
michelemomof2 Very Gabby LCF Member!!! Join Date: Jan 2004 Location: Pennsylvania Posts: 4,867 Gallery: michelemomof2 WOE: Low Carb; CLA/GLA Start Date: January 18, 2004	I FINALLY got some cream of tartar (even though Lisabinil said I really don't need it -- I'm skeered to try making them without) today! I can't wait to make these tomorrow! I also got the 3 oz. block of cream cheese so I don't have to measure.

01-10-2008, 01:08 PM	#116
JillianDC Senior LCF Member Join Date: Feb 2007 Location: Washington, DC Posts: 866 Gallery: JillianDC Stats: 190/140/135 - 5'6 1/2" WOE: SB/Exercise Start Date: January 2, 2007	Dblyn: I put pieces of parchment paper between the buns in a ziplock bag before putting them in the fridge. The buns still get a little soggy, but they don't stick together. When I'm ready to eat them, I pop them in the toaster oven for a couple of minutes and they firm up beautifully. No more soggy buns!!!