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

[DorianH]

MMMMM.........

I just stopped at Burger King and got a double whopper (I was hungry )

Add two oopsie rolls.......OH............MY.............GOODNESS.

I will never need buns again.

The texture is just dead-on. And you're right, they held up great even with that big ol' burger.

Oh.....and because I'm a dork, I'm going to admit that when I threw away the BK buns to replace with my oopsie rolls, I said out loud (singing)........."You can't have my burrrrrrrger, you can't make me faaaaaaatttttt, I don't neeeeed you.....buh bye!"

[2BabesMama]

Wouldn't it be nice if we could go to BK or Wendy's or wherever and say, "I'll have the cheeseburger, hold the bun, put 'em on Oopsie Rolls" ? That would be the best thing. Ever.

[nadi namaki]

Cream cheese is on its way to my house.... I cant wait

[cleochatra]

ImThin (Coz you're NOT fat)-- It's an awesome feeling, and then again, not. I'm going to have to buy smaller burgers. *quivering lip*

Dorian! LOL! Look at who smack-talked her former burger! You and Shannon Sharpe out there with the dozens.

2babesmama-- That would be beyond sweet! The only problem is that they'd probably add chemical stabilizers and corn syrup to them... and then call them low-carb. LOL

Woohoo, nadi! I hope you like these!

[Patlaf]

Renee, I think it gave them a better texture, and just a bit more "body", and I had enough to make four sandwiches instead of three.

Pat

[cleochatra]

See, Mallory? You're a genius! You just didn't give yourself any credit!

Lucille-- I LOVE the pizzas made from these! When you get to the nut rung of OWL (if you're Atkinsing) go for pesto, feta, spinach leaves, green olives, alfredo and pine nuts. Gurgggg-drool

Carolyn-- I like that the cream cheese also makes them taste better. I am not a fan of eggy-tasting things. Let me know how the jelly-roll experiment works!

Jenny-- With the egg whites I use nothing wider than an iced tea spoon. I felt that the spatula was too invasive. And then I only slooowwwwly and very minimally make lasy s's across the batter. Only maybe three times through. You don't want to totally mix-- you want to blend. And even then, only slightly.

jacks-- tartar only helps hold the peaks. If you were able to work without it, you're cool beans!

Tecno!!! It is so good to see you! I'm glad my buns make you laugh. I have not attempted to use them in a quiche, no. You have to let me know how that works!

[skaylarson]

okay everyone, you got me all hopped up to try these so I did. Now I can't see the pictures, so I don't know what they're supposed to look like.

I just ate one, plain with butter and it was really good. I could taste the eggy side, but really no different than an egg bagel.

Now here's my issue. I only had whipped cream cheese. My oopsie rolls were really light and fluffy. I'm not sure they could hold up with a Whopper between them.

So give it a whirl..if you want a lighter, fluffier oopsie roll, try the whipped cream cheese.

I'll have to try them with reg cream cheese sometime!

Thanks Cleo

[jswalker1992]

I am awesome. It takes me less time to whip these up and put them in the oven than it does to get a kettle of water going for tea. So, I have a batch of rolls in the oven and I am still waiting for my tea to brew...

[ImFat]

Originally Posted by cleochatra

ImThin (Coz you're NOT fat)-- It's an awesome feeling, and then again, not. I'm going to have to buy smaller burgers. *quivering lip*

Dorian! LOL! Look at who smack-talked her former burger! You and Shannon Sharpe out there with the dozens.

2babesmama-- That would be beyond sweet! The only problem is that they'd probably add chemical stabilizers and corn syrup to them... and then call them low-carb. LOL

Woohoo, nadi! I hope you like these!

lol well before it gets too small I gotta try that Jalapeno burger from Wendy's its pretty tasty even without bread.

[JennyJ]

Well, I made my first batch and just ate a bacon burger from Carl's Jr. It was really good, but I'm wondering if everyone else had their rolls come out really airy. I had one with butter this morning and I couldn't spread the butter it was so fragile. I'm thinking maybe I didn't add enough cream cheese? I had a 16 ounce tub and had to measure using a scale to get 3 ounces. How do you think they would hold up to more cream cheese?

[cleochatra]

Originally Posted by snaggle

Thanks Cleo.
Yeah, kinda ironic that Suzanne Somers ended up becoming a low-carb semi-guru.

And since we are speaking of threes company, my mini-brush with fame: Mr. Roper (when he was still alive!)attended a good friends wedding. He was friends with the groom's family. Another friend who got drunk kept going up to him and asking about Suzanne and John Ritter. He was very annoyed.

LOL!!! I don't know how I missed your second post. I have had a slight bug, so I claim illness. That's a great story!

[DorianH]

JennyJ- I used the "brick" cream cheese, and I just sort of eyeballed the cream cheese, but I definitely did it heavy handed- it was definitely over 3 oz. I think that did the trick, because they came out perfect.

Incidentally, is anyone buying the 1/3 lower fat philly cream cheese? I bought that instead because the carb count is LOWER than regular (says <1g). The taste is the same.

Heck, any way I can cut a carb is good.

[jswalker1992]

I made a pizza! I made a pizza!

[jigglenomore]

Joyously marking my spot!

Elaine

[JennyJ]

Thanks Dorian! I'm making a second batch tonight and I'm going to add more...after all, how can you go wrong with too much cream cheese, really?

Awww, Cleo... Hope your bug takes a hike pronto!

[JennyJ]

Originally Posted by cleochatra

Jenny-- With the egg whites I use nothing wider than an iced tea spoon. I felt that the spatula was too invasive. And then I only slooowwwwly and very minimally make lasy s's across the batter. Only maybe three times through. You don't want to totally mix-- you want to blend. And even then, only slightly.

, Cleo!!! I'm following you from one room to the next! How do you like your shadow today??? Kay, so do I pour ALL of the yolk mixture into the whites and then do the lazy S's or just a bit at a time? Sorry. I'm directionally challenged when it comes to recipes.

[CarolynF]

Okay..the jelly roll experiment turned out great. Now, I have to cut them into rectangles so we can get our Hebrew National dogs around them..This would be a good crust for a huge pizza, too..

[hockeyfan8]

Is there any thing you could sub for the cream cheese??

[Badger]

Dorian - I use the 1/3 Philly just for that reason! I save a carb anywhere I can too!

[ReneeD70]

Originally Posted by hockeyfan8

Is there any thing you could sub for the cream cheese??

I read somewhere someone used sour cream.
If you try it, post ur results!

[hockeyfan8]

Unfortunatly I don't have sour cream either. I'm out of lettuce and dressing so I gotta go to the store tomorrow.

[CarolynF]

Well, the regular RR can be made with mayonnaise, sour cream, ricotta cheese, or cottage cheese.. Oopsies are made with cream cheese.

[shoelattegurl]

It must have been a Burger King day today for us Oopsie lovers. I had 2 whopper Jr's, no bun, no ketchup on my oopsie tonight. IT WAS THE BEST!

[lisabinil]

Originally Posted by hockeyfan8

Is there any thing you could sub for the cream cheese??

Go to the Atkins 72 forum-there is a great thread on the Revolution Rolls and all kinds of variations.

[smileyface]

Originally Posted by cleochatra

These induction-friendly home-made hamburger buns have been cradling Red Robin Burgers and Wendy's Baconators in my sweet, sweet hands since 2007 with great success.

The recipe, now published in an insert of the Denver Post/Rocky Mountain News, is being hailed with great enthusiasm by low-carbers and non-dieters alike. I'm so lucky!!!



And it all began from an accident... one day, genius scientist and mild-mannered citizen Bruce Banner was in the lab one day... wait. Wrong story...

Here. Look at the result. Give these a try!

My family keeps eating them.




Cleochatra's Best Ever RevolOopsie Rolls


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





The recipe has been popular here at LCF with several threads from very clever members who use these for everything from low-carb french toast, to lamb gyros, to paninis to pizzas, to a base for strawberry shortcake. Some use them to make low-carb danishes, and others use add-ins for different flavors.

Some links:

The original blog about these, the background story
Making these with a pictorial
The Denver Post/Rocky Mountain News Insert (Go, low carbers!)
Oopsie roll thread #1
Oopsie roll thread #2
Oopsie roll thread #3
Lamb Gyro recipe using oopsie as a gyro--bottom picture

Cleochatra, I just had to tell you how good these were. I thought I would give them a try, and they are terrific. I do miss bread, and every now and then I will have bread, but go overboard. With these, oh man are they good. Thank you so much for your wonderful receipe.

Deanna