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

[Joycelyn]

Cleo, I have done many tweaks and comparisons between the Atkins Revolution Rolls and your Oopsie Rolls, and Cleo...YOUR OOPSIE ROLLS ROCK. No comparison in the final analysis.

Cleo, if you don't mind me asking, are you still on Rob Thompson's Glycemic Load Diet or are you officially back on Atkins? Did the Glycemic Load Diet not work for you?

You are an inspiration to us all!

[General_Sline]

thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart...
it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!

[Madam De Leon]

Originally Posted by General_Sline

thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red: Kitchen & Dining

it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!

Wow! That's quite a mixer!

My mixer is about a 20 year old hand held mixer - still gets those peaks stiff, so I'll probably continue using it until it dies.

[qbu]

It's a great mixer! I have one like that and it works great for egg whites...and a lot more!

Originally Posted by General_Sline

thanks again for the recipe. My 2nd batch was much better than the first, but they still need some work. I ordered this mixer Amazon.com: KitchenAid KSM150PSER Artisan Series 5-Quart Mixer, Empire Red: Kitchen & Dining

it had good reviews so i figured i'd give it a shot and hopefully it'll help with getting those stiff peaks!

[Josuanna]

I made those for the first time yesterday, without the splenda, and with a little garlic, and we ate them all in one go, my daughters and me-- I had some tuna spread (tuna, mayo, garlic, tabasco and lemon) and avocado spread (avocado, olive oil, chopped pepperoni, lemon, salt and pepper), and couldnt resist to put some onion slices on top...great! My daughter (three years old) loved them plain, the other loved taking them apart and feeding her twin sister...I saved two for breakfast and had them with chicken aspic, corned beef... My husband said they were just like American hamburger buns, I took that as a compliment, as that's what I wanted them to be... I do another batch today, with dried onions sprinkled on top, maybe a little cheese!

Ahyes, I used a silicon cover for my baking sheet, and they stuck a little, but could be removed beautifully.

I do prefer them to the old revolution rolls!

Thank you all in this great thread, I am addicted to reading it all...

Josuanna

[girl81]

Would anyone be interested if I started a "JUST PICTURES: revoloopsie thread" to show off the various experiments and outcomes?

[Josuanna]

I would definitely be interested, and would contribute, too!!

[sungoddess]

Originally Posted by girl81

Would anyone be interested if I started a "JUST PICTURES: revoloopsie thread" to show off the various experiments and outcomes?

yes, I LOVE having beautiful photos. It makes all the difference in the world.

[theislandgirl]

I'm pretty sure that's why this thread was started, to have "alternate" recipes with pics, of what everyone had done. Of course, it got to be big, too, but there's GREAT pics and ideas in there:

Uses for oopsie rolls (recipe thread)

[Bluqq]

I just made them for the first time
had some issues with the whites
I made them in lil muffin tins so they are small but they came out!

Im going to make some tuna salad and pack a few for lunch tomorrow!

[snickers5422]

Please forgive me if the answer to this question has already been posted. I'm not even one quarter finished reading through the 60 pages!

What is the best way to store these? Just in the fridge?

Thanks in advance
Sheryl Northern California

[jenna...]

Originally Posted by snickers5422

Please forgive me if the answer to this question has already been posted. I'm not even one quarter finished reading through the 60 pages!

What is the best way to store these? Just in the fridge?

Thanks in advance
Sheryl Northern California

Depends...is it humid where you are? Myself in the LA area, right now in July when it's hot and dry, I leave out the first day (8 hours or so) then refridge until used. During the winter we weren't as hot and dry so they were a bit stickier therefore I would leave them out during the day for 2-3 days and refridge at night and for the last few days.

[snickers5422]

Thanks Jenna! No humidity here unless a stray bit of a tropical storm drifts up from your direction every now and then! That's all I needed to know!

Sheryl

[snickers5422]

I have another question for anyone who could enlighten me. My oven has the traditional element heat as well as convection heat choices. I began witht he element heat but tried my convection yesterday @ 325 because that's the lowest temp for convection. They browned much better and were done in about 20 minutes. Anyone else use their convection ovens?

Thanks in advance
Sheryl

[mac24312]

Yes..I do..I double them when I make them and use my convection on my oven..my convection oven when you set it at 350 it goes to 325 for convection...I found out I like them better fixing them with that instead of baking them the standard way.

[CopperAnnette]

Yep, me too. I do three trays of six each, and they turn out very nicely at 325 convection bake. No issues with browning unevenly.

[snickers5422]

Thanks so much Mac24312 and CopperAnnette! Yes, my convection selection always lowers by 25* and it's the way I bake 99% of the time. That tears it...I'm buying at least one more muffin top pan! And maybe even the individual angel food cake pans as well!

One more thing, if I may ask, when baking the Oopsie cake in an 8 x 8 square pan with a double recipe of the mix, how long, on average does it take to bake? My husband and I are celebrating our 43rd anniversary and his 64th birthday this weekend and, by golly, we're having this wonderful cake!!!

Sheryl

[lazlo0607]

cant wait to try went and bought eggs was out


tooter how was it

[jillywilly]

OMGoodness these are so good! I was surprised at how well they turned out.
I made tuna melts and then we used them for burger buns for dinner last night. Very yummy! Thanks for the recipe!!!!

[madpoet]

Hello all, I joined just so I could post on this thread These things are great. Much better than the original Rev. rolls. I made mine last night with 2 drops of Sweetzfree and 1tsp pumpkin pie spice. Tasted great. They mounded up really nice, but they fell pretty flat while cooking. Not sure what happened there. Also there were squishy bits of cheese in the middle which was a texture I wasn't expecting. Might need to cook it a little longer next time. Thanks again!

[katlj]

Aren't these things THE BEST!!

I make mine with cream cheese and eggs. Nothing else. I think they taste great! Tonight I made chili dogs with Cleo's Chili recipe. Holy Cow! It was delicious!! I mean even if I weren't low carbing I'd be totally in love with this. I needed to get my calories up (under 1000 yesterday = no good) without raising the carbs too high and this certainly did the trick. Cleo, you're the best!

ETA: madpoet: I mix my eggs yolks and cream cheese almost as long as the egg white so that the cheese is completly broken up. Hope that helps!

[Dreamchaser]

Originally Posted by katlj

ETA: madpoet: I mix my eggs yolks and cream cheese almost as long as the egg white so that the cheese is completly broken up. Hope that helps!

katlj - Are you serious? I mean the normal egg white mixing time is somewhere around 5 minutes or so. Do you really mix your egg yolks and cream cheese that long? Don't your oopsies turn out really, really flat?

[berighteous]

They taste better with a pinch of salt. I let the cream cheese sit to soften and mix it and the yolks, salt,splena, herbs, etc., with a fork. Takes only about 30 seconds to mix it well with no big lumps. I usually mix it fairly smooth. I whip the whites really stiff. plop onto parchment and swish into round and they're good to go.

[DANNIEB]

I would love to make oopsie, but how??? sorry I need written instructions. I can't find any Sorry. Please Help Me, they look so delicious.

[berighteous]

from Cleo's blog:

CLEOCHATRA'S BEST EVER REVOL-OOPSIE ROLLS

3 large eggs
1 packet of Splenda
A dash of salt
A 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 for 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.

Storage and freezing:

I store them in a Ziplock bag with the bag open partially (this way they breathe and don't get too moist) and keep them in the fridge after the first day. Then, when you want to use them, take them out and set them on the counter for 15-30 minutes or until they are room temperature. This makes them more "dry" and less sticky.

As for freezing, I tried freezing and they do freeze. This time you want to close the Ziplock when storing (I only store two per bag). To thaw, let them rest on the counter until room temperature in the bag with the bag open. When they're close to room temperature, set them outside of the bag so that they can "dry" out slightly for use.

Makes 6 "Oopsie Rolls"
Calories 85 each
Carbs Less than 1g each (WOWee!!!)

[FB!]

Where do you get cream of tartar? These look delish!!

[berighteous]

you can get cram of tartar and any grocery store in the spices aisle. It's a very common ingredient. It's used to stabilize beaten egg whites. You can make em without it, but I always use it.