Question about revoloopsie rolls.......

DorianH · 01-14-2008, 06:05 PM

Ok, I finally made some and they looked great but they were very spongy and squishy and meringue-y. I expected that but not this squishy- did I not bake them long enough? What's the consistency inside the roll?

Squishy or not, they made a great BLT!

I made a cinnamon roll with it too- yowza was that good!

RiotGirl08 · 01-14-2008, 06:06 PM

that texture sounds about right.

lisabinil · 01-14-2008, 06:07 PM

That's it-I can take or leave the Rev rolls.

AlmondBear · 01-14-2008, 08:13 PM

That's how mine came out like a sponge cake...

I read people saying they were crossiant like, i'm thinking maybe if you make them thinner they will be less spongey

my question is how to take away the egg smell/taste lol I couldn't eat mine, it literally was just like putting an egg on something lol, it would have been an cinnamon egg lol

cleochatra · 01-14-2008, 08:25 PM

They come out spongy,m but the kicker is that they hold together really well for many things. You can, however, toast them or broil them in the oven.

I made thinner ones tonight and rolled steak fajitas in them. I think they'll also make some pretty sweet pizzas as flatter breads.

haystar · 01-14-2008, 08:28 PM

A main component is eggs- so I think they'll always taste a little eggy to some people. I am detesting eggs right now- but LOVE these rolls! So, the eggy taste does not come out to me.

FitnessWanabee · 01-14-2008, 09:04 PM

Detesting eggs??? Say it aint so! Nature's perfect food.

CarolynF · 01-14-2008, 09:06 PM

Cleo: On the cookie sheet, you can probably "free form" them...Like making them thinner, etc..That is a good idea for wraps.

haystar · 01-14-2008, 09:14 PM

Quote:

Originally Posted by FitnessWanabee

Detesting eggs??? Say it aint so! Nature's perfect food.

Yep-- ate way too many scrambled eggs. Its not even that I just don't wan't them anymore- but eating them literally makes my stomach turn.

Trust me- I eat enough of these rolls to get the benefits from eggs!

DarleneL · 01-14-2008, 10:42 PM

could i get the recipe to the rev. rolls? I am really having a hard time with eggs right now and desperately trying to find other things to eat for breakfast. would like to stay on induction a while longer.
thanks a bunch!!

susie41 · 01-15-2008, 05:16 AM

I had forgotten how easy these things are to make. I made them a couple of times when I was low carbing several years ago. Whipped up a batch last night. This morning for breakfast I had a egg and sausage sandwich. I made mine on a cookie sheet with parchment paper and they turned out great.

cleochatra · 01-15-2008, 05:37 AM

Darlene-- due to my over-ovafication during my last induction stint, I can't look an egg in the eye without feeling a little gacky.

The recipe is here.

susie-- that sounds great!

I'm with you, hayatar-- I can eat eggs when they're like that.

Carolyn-- you're right! You can make them a little bit wider. I thinned my batter out ever so slightly. My hubby asked if my buns were supposed to be that flat. I told him it's genetic.

LucilleMcgill · 01-15-2008, 05:38 AM

I use parchment paper also. They come off the paper really nice, and clean up is so easy.

MountainGirl · 01-15-2008, 06:56 AM

Hey Cleo,

HELP!

I made these for the first time last night and I think I did not flatten them enough. They fell apart when I tried to move them from the parchment. And they were very squishy and there is no way I could put anything ON them, let alone wrap them in something. They fell apart in my hands.

Now, I'm thinking I did something wrong with the eggs. The egg whites were very firm and I folded just like you said, but there were clumps of white not mixed in, so I kept folding until they were mixed in. Did I over-fold?

I read that you have a picture tutorial someplace, would you please re-post that, I couldn't find it on your blog.

I REALLY want to make these right so I can wrap stuff in 'em like you do!! Please help?? Thank you!!

lisabinil · 01-15-2008, 07:01 AM

Quote:

Originally Posted by MountainGirl

Hey Cleo,

HELP!

I made these for the first time last night and I think I did not flatten them enough. They fell apart when I tried to move them from the parchment. And they were very squishy and there is no way I could out anything ON them, let alone wrap them in something.

Now, I'm thinking I did something wrong with the eggs. The egg whites were very firm and I folded just like you said, but there were clumps of white not mixed in, so I kept folding until they were mixed in. Did I over-fold?

I read that you have a picture tutorial someplace, would you please re-post that, I couldn't find it on your blog.

I REALLY want to make these right so I can wrap stuff in 'em like you do!! Please help?? Thank you!!

Sounds like you overfolded. The final mix will probably be a little streaky but still fluffy. Folding shouldn't take over 90 seconds or so the experts say. Look further down there are 2 threads on these and I posted links how to fold. Good Luck!

cleochatra · 01-15-2008, 07:35 AM

I'm wondering if they didn't bake long enough. Sometimes leaving them in for a couple extra minutes won't cause any harm. Once I accidentally left mine in for an extra 10!!! I was FREAKED! Opened the oven and they were fine. I was shocked.

I over folded yesterday and ended up with flat buns, but I think they're going to actually be better for the mini pizzas under the broiler.

akmd65 · 01-15-2008, 08:07 AM

can someone put the recipe in this thread...i keep getting blocked from the page with the recipe for some reason.

Dar59 · 01-15-2008, 08:10 AM

Hope this works

3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.

Makes 6@ about 85 calories a piece, >1 carb per

DorianH · 01-15-2008, 08:26 AM

I dunno. They did hold up ok with the BLT, but the squishy-ness of it was a little unsettling. I wasn't expecting to eat a BLT and have squishy meringue splooshing out. It tasted ok in the end, but I'm thinking I'm going to try once more but let them bake a bit more and flatten them a bit more too- mine were quite fluffy because I bi&ch whipped those whites until they were FIRM lol.

GardenGirl639 · 01-15-2008, 08:38 AM

Quote:

Originally Posted by DorianH

, but the squishy-ness of it was a little unsettling. I wasn't expecting to eat a BLT and have squishy meringue splooshing out.

Okay, squishy and squishy meringue splooshing out are two different things.

They really should hold together...if mine "fall apart", it's because they tore, not splooshed.

I couldn't handle splooshing out either

. I think they needed to cook a little longer.

Good luck. They really can be good.

Badger · 01-15-2008, 08:46 AM

I didn't like the texture / eggy-ness when I first made them so I played around with the recipe a bit. Now I do over fold to the point where there are no big lumps of eggwhites and then I spread them out onto a small cookie sheet that has sides (It's actually the lid to an older pan slides on but it works) so I end up with a flat thin almost cake but very thin. I cut it up and use 2 as 'bread' or just eat them plain.

MountainGirl · 01-15-2008, 09:22 AM

Quote:

Originally Posted by Badger

I didn't like the texture / eggy-ness when I first made them so I played around with the recipe a bit.

Hey Badger,

What is your tweaked recipe?

cleochatra · 01-16-2008, 05:59 AM

Dude. Splooshy doesn't sound like these at all.

LaurieRobo · 01-16-2008, 06:22 AM

Cleo - I drool every time I see that pic

cleochatra · 01-16-2008, 06:25 AM

Laurie-- Me too! It is my solid opinion that Wendy's should open its doors to me at 7:25 in the morning.

DorianH · 01-16-2008, 06:28 AM

Ok, dangit I have to try again.

cleochatra · 01-16-2008, 06:34 AM

Dorian-- If it makes you feel any better (seriously) my batch yesterday fell (I tried something different and it didn't work), and I ended up with a bunch of gyro-type breads. The good news is that those are awesome as french toast and gyros! I rolled up my gyro meat in one.

If you still have them, use them for mini pizzas, too. Place them under a broiler with cheese and toppings for 2-3 minutes. Sprinkle with spicy red pepper seeds, and you have a quick lunch.

DorianH · 01-16-2008, 06:38 AM

I think I was so afraid of the whites falling that I actually made them too fluffy. I mean, I whipped the SNOT out of those whites and the resulting rolls were more like little meringue cakes. Maybe I didn't flatten them enough too.

Oh well, I will try again. They weren't bad they just were more cakey than anything. They were very squishy- which I didn't appreciate with bacon but enjoyed very much when drizzled with splenda and cinnamon icing!!

01-14-2008, 06:05 PM	#1
DorianH MAJOR LCF POSTER! Join Date: Dec 2007 Location: RI Posts: 1,431 Gallery: DorianH Stats: 247/???/150 WOE: Moderate Carbs/Dairy Free Start Date: restart 7/7/2008	Question about revoloopsie rolls....... Ok, I finally made some and they looked great but they were very spongy and squishy and meringue-y. I expected that but not this squishy- did I not bake them long enough? What's the consistency inside the roll? Squishy or not, they made a great BLT! I made a cinnamon roll with it too- yowza was that good!

01-14-2008, 08:13 PM	#4
AlmondBear Senior LCF Member Join Date: Jan 2007 Location: Los Angeles, CA Posts: 592 Gallery: AlmondBear Stats: blubbery/roly-poly/toothpick WOE: Modified Atkins Start Date: January 2008	That's how mine came out like a sponge cake... I read people saying they were crossiant like, i'm thinking maybe if you make them thinner they will be less spongey my question is how to take away the egg smell/taste lol I couldn't eat mine, it literally was just like putting an egg on something lol, it would have been an cinnamon egg lol Last edited by AlmondBear : 01-14-2008 at 08:18 PM.

01-15-2008, 06:56 AM	#14
MountainGirl MAJOR LCF POSTER! Join Date: Jul 2003 Posts: 2,440 Gallery: MountainGirl Stats: 218.2/in-between/125 WOE: LC / Working towards renewed health Start Date: July 11 2007	Hey Cleo, HELP! I made these for the first time last night and I think I did not flatten them enough. They fell apart when I tried to move them from the parchment. And they were very squishy and there is no way I could put anything ON them, let alone wrap them in something. They fell apart in my hands. Now, I'm thinking I did something wrong with the eggs. The egg whites were very firm and I folded just like you said, but there were clumps of white not mixed in, so I kept folding until they were mixed in. Did I over-fold? I read that you have a picture tutorial someplace, would you please re-post that, I couldn't find it on your blog. I REALLY want to make these right so I can wrap stuff in 'em like you do!! Please help?? Thank you!! __________________ ~~~~~~~~~~~ 51 years young! Finished chemotherapy for Acute Promyelocytic Leukemia! Now in REMISSION!! Praise G-d! Diabetic, hypothyroid and fully in chemo-induced menopause - working on losing weight and keeping blood sugars stable using LC whole foods NO FRANKENFOODS! Last edited by MountainGirl : 01-15-2008 at 07:14 AM.

01-15-2008, 08:10 AM	#18
Dar59 Senior LCF Member Join Date: Dec 2005 Location: Manitoba Canada Posts: 74 Gallery: Dar59 Stats: 48 5ft 8 WOE: Atkins Start Date: Started 04/10/07	Hope this works 3 large eggs 1 pkg Splenda dash of salt pinch of cream of tartar 3 ounces cream cheese (not Tbsp!) Do not soften! Preheat oven to 300 degrees. Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly. Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out. Makes 6@ about 85 calories a piece, >1 carb per __________________ Darlene ___________ 152.4/143.2/133 One Day At A Time!!! 10 lbs till the end of the year We can do this! 143.2 142 141 140.6 139 138 137 136 135 134 133 132 131 130 129

01-16-2008, 06:34 AM	#27
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,717 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Dorian-- If it makes you feel any better (seriously) my batch yesterday fell (I tried something different and it didn't work), and I ended up with a bunch of gyro-type breads. The good news is that those are awesome as french toast and gyros! I rolled up my gyro meat in one. If you still have them, use them for mini pizzas, too. Place them under a broiler with cheese and toppings for 2-3 minutes. Sprinkle with spicy red pepper seeds, and you have a quick lunch. __________________ National Low-Carb Examiner Columnist The Lighter Side of Low Carb blog Mid-Year Resolution Challenge member: 86 to lose/ 22 lost/ 64 pounds to go We Are Carbarella!

01-14-2008, 06:06 PM	#2
RiotGirl08 Blabbermouth!!! Join Date: Oct 2007 Posts: 6,681 Gallery: RiotGirl08 Stats: 199/pregnant/120 5'2" WOE: whatever stays down Start Date: 10/20/07	that texture sounds about right.

01-14-2008, 06:07 PM	#3
lisabinil Big Yapper!!!! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 8,773 Gallery: lisabinil Stats: 214/185/180 287 in 00 WOE: higher carb Atkins Start Date: SBD 3/5/07,Atkins 4/18/07	That's it-I can take or leave the Rev rolls.

01-14-2008, 08:25 PM	#5
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,717 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	They come out spongy,m but the kicker is that they hold together really well for many things. You can, however, toast them or broil them in the oven. I made thinner ones tonight and rolled steak fajitas in them. I think they'll also make some pretty sweet pizzas as flatter breads.

01-14-2008, 08:28 PM	#6
haystar Funfetti Freak Join Date: Mar 2007 Location: Michigan Posts: 9,249 Gallery: haystar Stats: Happy :) WOE: Low G.I. / Moderation Start Date: 1/19/08	A main component is eggs- so I think they'll always taste a little eggy to some people. I am detesting eggs right now- but LOVE these rolls! So, the eggy taste does not come out to me.

01-14-2008, 09:04 PM	#7
FitnessWanabee Senior LCF Member Join Date: Jan 2008 Location: USA Posts: 611 Gallery: FitnessWanabee Stats: Body Fat - 17%/13.0%/11% WOE: Moderate everything Start Date: December 2007	Detesting eggs??? Say it aint so! Nature's perfect food.

01-14-2008, 09:06 PM	#8
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,556 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Cleo: On the cookie sheet, you can probably "free form" them...Like making them thinner, etc..That is a good idea for wraps.

01-14-2008, 10:42 PM	#10
DarleneL Junior LCF Member Join Date: Jul 2007 Location: Roseburg, OR Posts: 27 Gallery: DarleneL Stats: 225/216/150 WOE: low carb/atkins Start Date: sept 2nd	could i get the recipe to the rev. rolls? I am really having a hard time with eggs right now and desperately trying to find other things to eat for breakfast. would like to stay on induction a while longer. thanks a bunch!!

01-15-2008, 05:16 AM	#11
susie41 Junior LCF Member Join Date: Oct 2002 Location: Western Mountains, NC Posts: 46 Blog Entries: 5 Gallery: susie41 WOE: Atkins Start Date: January 2008	I had forgotten how easy these things are to make. I made them a couple of times when I was low carbing several years ago. Whipped up a batch last night. This morning for breakfast I had a egg and sausage sandwich. I made mine on a cookie sheet with parchment paper and they turned out great.

01-15-2008, 05:37 AM	#12
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,717 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Darlene-- due to my over-ovafication during my last induction stint, I can't look an egg in the eye without feeling a little gacky. The recipe is here. susie-- that sounds great! I'm with you, hayatar-- I can eat eggs when they're like that. Carolyn-- you're right! You can make them a little bit wider. I thinned my batter out ever so slightly. My hubby asked if my buns were supposed to be that flat. I told him it's genetic.

01-15-2008, 05:38 AM	#13
LucilleMcgill Senior LCF Member Join Date: Apr 2007 Posts: 404 Gallery: LucilleMcgill Stats: 235.5/233/199 ~ 5'2.5" WOE: CAD/CALP Start Date: August 3, 2008	I use parchment paper also. They come off the paper really nice, and clean up is so easy.

01-15-2008, 07:35 AM	#16
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,717 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	I'm wondering if they didn't bake long enough. Sometimes leaving them in for a couple extra minutes won't cause any harm. Once I accidentally left mine in for an extra 10!!! I was FREAKED! Opened the oven and they were fine. I was shocked. I over folded yesterday and ended up with flat buns, but I think they're going to actually be better for the mini pizzas under the broiler.

01-15-2008, 08:07 AM	#17
akmd65 MAJOR LCF POSTER! Join Date: Apr 2002 Location: South Jersey, but always a Texan Posts: 1,775 Gallery: akmd65 Stats: 4x to 4/6 in three years WOE: south beach - phase one	can someone put the recipe in this thread...i keep getting blocked from the page with the recipe for some reason.

01-15-2008, 08:26 AM	#19
DorianH MAJOR LCF POSTER! Join Date: Dec 2007 Location: RI Posts: 1,431 Gallery: DorianH Stats: 247/???/150 WOE: Moderate Carbs/Dairy Free Start Date: restart 7/7/2008	I dunno. They did hold up ok with the BLT, but the squishy-ness of it was a little unsettling. I wasn't expecting to eat a BLT and have squishy meringue splooshing out. It tasted ok in the end, but I'm thinking I'm going to try once more but let them bake a bit more and flatten them a bit more too- mine were quite fluffy because I bi&ch whipped those whites until they were FIRM lol.

01-15-2008, 08:46 AM	#21
Badger Senior LCF Member Join Date: May 2005 Posts: 214 Gallery: Badger Stats: 194/142/135 WOE: Atkins	I didn't like the texture / eggy-ness when I first made them so I played around with the recipe a bit. Now I do over fold to the point where there are no big lumps of eggwhites and then I spread them out onto a small cookie sheet that has sides (It's actually the lid to an older pan slides on but it works) so I end up with a flat thin almost cake but very thin. I cut it up and use 2 as 'bread' or just eat them plain.

01-16-2008, 05:59 AM	#23
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,717 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Dude. Splooshy doesn't sound like these at all.

01-16-2008, 06:22 AM	#24
LaurieRobo Senior LCF Member Join Date: Jun 2003 Location: Massachusetts Posts: 735 Gallery: LaurieRobo Stats: Pregnancy High 237 175/155/150-155 WOE: Fueling my workouts and running with plenty of FAT Start Date: March 2002	Cleo - I drool every time I see that pic

01-16-2008, 06:25 AM	#25
cleochatra Big Yapper!!!! Join Date: May 2005 Location: Denver, Colorado Posts: 7,717 Gallery: cleochatra Stats: 350/264/125 WOE: Atkins Start Date: January 1, 2008	Laurie-- Me too! It is my solid opinion that Wendy's should open its doors to me at 7:25 in the morning.

01-16-2008, 06:28 AM	#26
DorianH MAJOR LCF POSTER! Join Date: Dec 2007 Location: RI Posts: 1,431 Gallery: DorianH Stats: 247/???/150 WOE: Moderate Carbs/Dairy Free Start Date: restart 7/7/2008	Ok, dangit I have to try again.

01-16-2008, 06:38 AM	#28
DorianH MAJOR LCF POSTER! Join Date: Dec 2007 Location: RI Posts: 1,431 Gallery: DorianH Stats: 247/???/150 WOE: Moderate Carbs/Dairy Free Start Date: restart 7/7/2008	I think I was so afraid of the whites falling that I actually made them too fluffy. I mean, I whipped the SNOT out of those whites and the resulting rolls were more like little meringue cakes. Maybe I didn't flatten them enough too. Oh well, I will try again. They weren't bad they just were more cakey than anything. They were very squishy- which I didn't appreciate with bacon but enjoyed very much when drizzled with splenda and cinnamon icing!!