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

[Yummy's_Girl]

Originally Posted by Tecnokitty

humm, I ate my last one today but I have never tried toasting them. When I make my next batch I will give that a shot Sammi, thanks

They are even yummier that way! HTH

[Cutie]

Originally Posted by swinglow

Tell me about it, Tecnokitty! We all could have! LOL



I was wondering about this! I tried to split the philly cheese into thirds and use 1/3 of a bar per batch but they came out super tender and kinda crumbly. I guess more like the original rev rolls? Sigh, guess I'll have to go for 1/2 the bar. Ooh, or maybe decrease the eggs by one? Or add a dollup of mayo... hmmm I'll probably try them all.

i often use a half a bar per batch (4 oz) and just add in another egg to keep it proportionate (total of 4 eggs per batch)...that makes 6 "good sized" buns!

[swinglow]

Well, I ended up using 1/3 of the cream cheese with three eggs and added a tablespoon of mayo. I also beat my whites a bit longer and they got uber thick! Started climbing up the mixer kinda thick. I used a dash of cream of tartar before beating whites and added a tsp of xanthum just as the soft peaks began. All together the buns turned out big, fluffy and much sturdier. The only difference between this and last time was the added mayo. Let you know how they taste on next report!

[swinglow]

Taste with the added tablespoon of mayo is awesome! Way sturdier than when I tried to use just the third of cream cheese brick. I like that I can now get three nice sized batches per brick of cream cheese. Also the added tablespoon of mayo stopped the sticking I was experiencing before. Used regular foil with pam spray and didn't even need to use a spatula to remove.

[Tecnokitty]

Denise, I think my brain is fried today. Can you tell me how many eggs you used and how many Oz of CC? lol, I am having one of those days today! Thanks

[swinglow]

Originally Posted by Tecnokitty

Denise, I think my brain is fried today. Can you tell me how many eggs you used and how many Oz of CC? lol, I am having one of those days today! Thanks

No problem, Tecnokitty, happens to the best of us!

I divided the 8 oz block of cream cheese into three parts. So that works out to be a little over 2.5 oz for the three eggs. But they came out too brittle; almost as if I'd made the original rev rolls. So I added a tablespoon of mayo and that put the recipe at:

3 eggs
2.5 oz cream cheese
1 tablespoon mayo
dash of cream of tartar
1 packet splenda
dash of salt
1 tsp xanthum gum

Makes for dense high oopsie rolls. High enough to split one in half for a single sandwhich or burger. Yay!

[Need2LoseNow]

okay, so heres my oopsies....i just followed the recipe and hoped for the best! i didnt see all the fabulous egg white beating tips early on in this thread before i started so i will try those next time. my peaks werent as stiff as they shoulda been, but i was sick of standing there with the hand mixer! okay, now for the unveiling!



they were so pretty and golden! here, theyre just sitting on a plate in the microwave. i have a mouse that just wont die and i didnt want him munching on my oopsies while i slept!

and the next morning i whipped out the foreman grill and made oopsie grilled cheese sandwiches! they were pretty good, but a little salty because i may have put too much in the rolls and then the american cheese i used was uber salty. but all in all, very yummy!





i want to try sweet ones next! im gonna get some jello and eat them with whipped heavy cream (sweetened with splenda)

[Need2LoseNow]

i need some supplies...i dont have nearly enough bowls! and im afraid im gonna need a toaster oven, STAT!

[swinglow]

N2L, your rolls are beautifulllllll! And that grilled cheese! Girl, I'm salivating and I'm not even hungry! LOL

[stormy911]

Has anyone else been bothered by the dryness & kinda wierd after taste?? I can't seem to get past that after taste.

Is there anyway to make them moister without them breaking down?

[Yummy's_Girl]

I dont find them dry or a weird after taste at all. I dont think you can make them much mositer than they already are or they woudnt hold up

[swinglow]

Originally Posted by stormy911

Has anyone else been bothered by the dryness & kinda wierd after taste?? I can't seem to get past that after taste.

Is there anyway to make them moister without them breaking down?

You may be skimping on the fat, there stormy. My first rev oopsies were kinda dry and brittle. I hadn't added enough cream cheese. I added a tablespoon of mayo to the yolks for the next batch and that cleared right up! Oh, and the first time, I used too much cream of tar tar which left a funky after taste.

Fine out of the oven; better the next day and DELISH from then after.

As I'm typing this I'm eating a chicken breast sandwhich with cheese and mustard and the most moist, supple bun. mmmmmmmmm This one with an added tablespoon of mayo is also more flexible then my first batch. I could easily fold it around a hot dog where my last batch would have crumbled.

Lovin the rev oopies! Hope they work out for you.

[Determinedtolose]

I'm going to try you version of the Oospie tonight Denise. It sounds goods! I would like to use roll to make a sandwich, although using 2 was good to. I just don't want to use them up to fast.

Thanks for the tweak!!

[swinglow]

Originally Posted by Determinedtolose

I'm going to try you version of the Oospie tonight Denise. It sounds goods! I would like to use roll to make a sandwich, although using 2 was good to. I just don't want to use them up to fast.

Thanks for the tweak!!

Go for it, Determined! Yeah, I know exactly what you mean. At this point, it's not that 2 are a problem for my diet, I just don't want to run out of them before I have to!

[shadowzip]

I made a batch last night with all mayo and no cream cheese, they are really soft, almost too soft. They also need to bake longer than 30 min, at least 45 min. Just FYI in case anyone was thinkking of using mayo. I know some people have a problem with cream cheese stalling them. Maybe I'll try a mixture next time like you did swinglow, I think I'll try 1/2 mayo and 1/2 CC.

[lisabinil]

Originally Posted by shadowzip

I made a batch last night with all mayo and no cream cheese, they are really soft, almost too soft. They also need to bake longer than 30 min, at least 45 min. Just FYI in case anyone was thinkking of using mayo. I know some people have a problem with cream cheese stalling them. Maybe I'll try a mixture next time like you did swinglow, I think I'll try 1/2 mayo and 1/2 CC.

I make mine with mayo and never have this problem-just bake them longer.

[swinglow]

How much mayo do you use per batch, Lisabinil?

[lisabinil]

Originally Posted by swinglow

How much mayo do you use per batch, Lisabinil?

3-4 tbls per 3 egg batch.

[bprieto]

I tried the all Mayo recipe... They looked pretty, they held up ok, but I really couldn't take the flavor.

Still might use the combo recipe especially if I add in savory type ingredients.

[swinglow]

Thank you for sharing, Lisabinil.

[lisabinil]

Originally Posted by bprieto

I tried the all Mayo recipe... They looked pretty, they held up ok, but I really couldn't take the flavor.

Still might use the combo recipe especially if I add in savory type ingredients.

I don't add any Splenda in when I make them with mayo-I like a savory roll.

[Need2LoseNow]

do you guys really taste the splenda in your rolls?? i dont dont at all...

[cleochatra]

I don't taste the Splenda at all.

[Big Red]

I didn't taster the Splenda either so I quit putting it in there to save the carb...

[bprieto]

Originally Posted by lisabinil

I don't add any Splenda in when I make them with mayo-I like a savory roll.

Thanks for the tip, I'll try that next.