Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 17

shoelattegurl · 01-18-2008, 07:25 PM

Quote:

Originally Posted by hockeyfan8

How do the rolls taste with mayo... Any different??

I thought the rolls tasted great with mayo. But I love mayo with just about anything anyway.

Alison Jean 71 · 01-18-2008, 07:27 PM

I just made my third batch today and I let DD and DH have one. I did not really want to share but...

I use parchment paper and they have come out beautifully every time. This is my new favorite thing!

helens · 01-18-2008, 07:32 PM

Quote:

Originally Posted by Alison Jean 71

I just made my third batch today and I let DD and DH have one. I did not really want to share but...

I use parchment paper and they have come out beautifully every time. This is my new favorite thing!

I haven't tried using parchment paper yet. Did they stick to it? Did you spray it with Pam?

These rolls are a lifesaver! Well, ok, they are BETTER than a lifesaver!

Alison Jean 71 · 01-18-2008, 07:40 PM

Quote:

Originally Posted by helens

I haven't tried using parchment paper yet. Did they stick to it? Did you spray it with Pam?

These rolls are a lifesaver! Well, ok, they are BETTER than a lifesaver!

They do not stick AT ALL. I did not spray it with anything. They come off clean

I agree they are a lifesaver. I can't believe it took me so long to finally make them.

kougra1984 · 01-18-2008, 08:27 PM

I just made these about an hour ago and they are delicious! I made some on a baking sheet and put the rest of the batter into cupcake molds and made mini rolls.

Dreamchaser · 01-18-2008, 09:05 PM

Quote:

Originally Posted by ljh150

OK,I tried one straight out of the oven, and it was very eggy in the middle, (did 300 for 30 min.).

But after they cooled, I made a sammy w/ turkey, mayo, and onion, (out of cheese), and it was really delic!

Janette - After they cooled were they less eggy tasting?

AlmondBear · 01-18-2008, 09:30 PM

What exactly does the egg yolk do, mine were very eggy in taste, i wanna try this again and maybe leave one of the egg yolks out in hopes it would have a less eggy flavor, will that effect it much...

cleochatra · 01-18-2008, 09:44 PM

kougra-- I'm so glad you like them! I am going to use some tomorrow for mini pizzas!

Almond-- I'm sorry they taste eggy! I need to lick your buns and see if you left out the Splenda. That helps. You could also try adding garlic powder. I am not a fan of egg taste, and mine really haven't tasted eggy?

Dreamchaser · 01-19-2008, 12:29 AM

Quote:

Originally Posted by AlmondBear

What exactly does the egg yolk do, mine were very eggy in taste, i wanna try this again and maybe leave one of the egg yolks out in hopes it would have a less eggy flavor, will that effect it much...

I saw one of the posts where someone said that you could sub 2 egg whites for one of the egg yolks for a less eggy taste. You might want to try that.

AnitaLCing · 01-19-2008, 05:29 AM

Cleo...Your Oopsie rolls are da bomb!! Thank you, Thank you!!!

I have never whipped egg whites before, so I was hesitant to make them. The first batch was perfect. Thursay had a Cajun turkey sandwich, Friday had a double jr Whataburger with cheese add bacon (haven't had a burger with a bun in over a year) and this morning I toasted two and smeared with butter, cinn and splenda.

With my next batch I am going to make french toast sticks. I will slice the rolls into strips and dip in butter, cinn and splenda or SF syrup. Yum yum!!

Ladybugg · 01-19-2008, 06:05 AM

I made a steak and cheese sandwich, and it was sooo good!

cleochatra · 01-19-2008, 06:43 AM

Ladybugg-- that sounds so wonderful!

I am going to pull the roll out of the freezer in a few hours. I wanted to give it a full 24 hours to do its thang.

lildragonfly · 01-19-2008, 06:46 AM

For some reason when I put then in frig in bag they seem to stick to one another, they dont do this if i leave out. Is there something we can do to prevent sticky buns?

cleochatra · 01-19-2008, 06:47 AM

lil-- I find that after they've been in the fridge, you take them out and let them 'rest' with the bag open. They'll come apart again.

The main trick is to let them cool completely on a rack post-cooking, but they should easily pull apart when closer to room temp again!

hockeyfan8 · 01-19-2008, 06:57 AM

I've got oopsie rolls in the oven.... Can't wait til their done. Did they work in the frezzer???

cleochatra · 01-19-2008, 07:00 AM

Give me like 4 more hours on the frozen one. I popped one into the freezer yesterday at about noon. I want the full 24 hour effect.

hockeyfan8 · 01-19-2008, 07:04 AM

Ok.. My brother wants me to make him some and freeze them if they work..... He is an constrution worker. SO the idea of taking his own buns and putting a burger on it is very appealing.

hay · 01-19-2008, 07:07 AM

Quote:

Originally Posted by hockeyfan8

Ok.. My brother wants me to make him some and freeze them if they work..... He is an constrution worker. SO the idea of taking his own buns and putting a burger on it is very appealing.

Thats awesome! But- I don't *think* you're supposed to freeze them....

hay · 01-19-2008, 07:08 AM

Actually, what I should have said was I think Cleo said that if you freeze them she thinks they would not come out all nice and soft again..

hockeyfan8 · 01-19-2008, 07:09 AM

I could just give them to him.... But he is not really good at remembering stuff... So he'd probably leave those out for like 3 wks and complain to me that they didn't keep.

lildragonfly · 01-19-2008, 07:10 AM

Well when they stick i just lick the sticky off my fingers rofl, they finger licking good you know!

hay · 01-19-2008, 07:10 AM

Quote:

Originally Posted by hockeyfan8

I could just give them to him.... But he is not really good at remembering stuff... So he'd probably leave those out for like 3 wks and complain to me that they didn't keep.

Yeah, I don't seem to have that problem....I eat them all in a day!

hockeyfan8 · 01-19-2008, 07:17 AM

His roomate would probably try them and eat them all and then brother'd get home and they'd be all gone.

hay · 01-19-2008, 07:18 AM

Quote:

Originally Posted by hockeyfan8

His roomate would probably try them and eat them all and then brother'd get home and they'd be all gone.

Well they are pretty darn good!

hockeyfan8 · 01-19-2008, 07:20 AM

I can't wait to try cleo's

abvidrine · 01-19-2008, 07:26 AM

I finally made some and love the taste.
I'm not sure about the texture for holding up a burger, especially those big ol' burgers y'all have been having

I think my batter was a bit runny, but they came out OK.
I'm going to try again to see if mixing my egg whites at room temp will help.
I found a site that explains how to get the best fluffy egg whites and it said that room temp whites (but separate them cold and let sit) and NO fat in them (no yolk or any kind of fat in them).
It also said to start the mixer at medium speed until foamy then turn it up to high speed to finish them off.
It proceeded to illustrate how to fold in other mixes so you do not break down the whites.
Hopefully this will produce a better texture to hold up a big burger, cause I want one

hockeyfan8 · 01-19-2008, 07:33 AM

They're delish!!!! I just ate them with butter fresh out the oven! OH MY GOSH!!! Way bettert than plain rev. rolls.. THANK YOU CLEOCHATRA!!!

Carleigh · 01-19-2008, 07:39 AM

Dang it...now I need to find where I've hidden my mixer...I'm dying over here just thinking about using them as sweet treats...fluffy, sweet goodness.

DorianH · 01-19-2008, 07:44 AM

Well, dangit. I ran out of cream cheese and had to make them with mayo. We'll see how they come out.

cleochatra · 01-19-2008, 07:47 AM

Thanks for trying these and giving your feedback. Seeing you incorporate them into your menus for different things helps me immeasurably. I'm trying to expand my food repertoire beyond Wendy's Baconators, see...

abvidrine-- Oh, girl, are you in for a treat! Even if the buns flatten slightly, I've found the rock at places like Red Robin, where you can use these even on their HUGE burgers. I took mine in (smuggled them in my purse). When my burger came, I unwrapped the paper (even with their regular buns, they wrap), placed one bun on the bottom. Then I rolled the burger over with the wrap and replaced the second bun. Then I rewrap and it held together just like the regular bun, BUT it tasted better!

Buns don't taste like anything. They're just a vehicle for holding food together in our hands. These perform the same duty, but for virtually no carb or calorie impact whatsoever!

01-18-2008, 08:27 PM	#485
kougra1984 Senior LCF Member Join Date: Jun 2004 Location: Michigan Posts: 774 Gallery: kougra1984 Stats: Re-inducted 11/5/12:376~332 WOE: Low Carb My Way Start Date: ~~re-inducted 11/5/12	Cleo...you ROCK I just made these about an hour ago and they are delicious! I made some on a baking sheet and put the rest of the batter into cupcake molds and made mini rolls.

01-19-2008, 05:29 AM	#490
AnitaLCing Senior LCF Member Join Date: Mar 2007 Location: East Texas Posts: 348 Gallery: AnitaLCing Stats: 191/184/151 WOE: Atkins Start Date: restarted again May 3, 2013	Cleo...Your Oopsie rolls are da bomb!! Thank you, Thank you!!! I have never whipped egg whites before, so I was hesitant to make them. The first batch was perfect. Thursay had a Cajun turkey sandwich, Friday had a double jr Whataburger with cheese add bacon (haven't had a burger with a bun in over a year) and this morning I toasted two and smeared with butter, cinn and splenda. With my next batch I am going to make french toast sticks. I will slice the rolls into strips and dip in butter, cinn and splenda or SF syrup. Yum yum!! __________________ Anita

01-19-2008, 07:26 AM	#506
abvidrine Senior LCF Member Join Date: Sep 2003 Location: Lousiana Posts: 552 Gallery: abvidrine Stats: 185/157/125 WOE: Atkins and 17 Day Diet alternating Start Date: too many to list	Made some last night I finally made some and love the taste. I'm not sure about the texture for holding up a burger, especially those big ol' burgers y'all have been having I think my batter was a bit runny, but they came out OK. I'm going to try again to see if mixing my egg whites at room temp will help. I found a site that explains how to get the best fluffy egg whites and it said that room temp whites (but separate them cold and let sit) and NO fat in them (no yolk or any kind of fat in them). It also said to start the mixer at medium speed until foamy then turn it up to high speed to finish them off. It proceeded to illustrate how to fold in other mixes so you do not break down the whites. Hopefully this will produce a better texture to hold up a big burger, cause I want one __________________ Amy 5'5"

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01-18-2008, 07:27 PM	#482
Alison Jean 71 Major LCF Poster! Join Date: Feb 2004 Location: CA Posts: 2,442 Gallery: Alison Jean 71 Stats: 159/121/119 5'6" 40yrs WOE: Atkins Maintenance Start Date: January 3, 2004	I just made my third batch today and I let DD and DH have one. I did not really want to share but... I use parchment paper and they have come out beautifully every time. This is my new favorite thing!

01-18-2008, 09:30 PM	#487
AlmondBear Senior LCF Member Join Date: Jan 2007 Location: Los Angeles, CA Posts: 546 Gallery: AlmondBear Stats: blubbery/roly-poly/toothpick WOE: Modified Atkins Start Date: January 2008	What exactly does the egg yolk do, mine were very eggy in taste, i wanna try this again and maybe leave one of the egg yolks out in hopes it would have a less eggy flavor, will that effect it much...

01-18-2008, 09:44 PM	#488
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	kougra-- I'm so glad you like them! I am going to use some tomorrow for mini pizzas! Almond-- I'm sorry they taste eggy! I need to lick your buns and see if you left out the Splenda. That helps. You could also try adding garlic powder. I am not a fan of egg taste, and mine really haven't tasted eggy?

01-19-2008, 06:05 AM	#491
Ladybugg MAJOR LCF POSTER! Join Date: Jun 2007 Location: Ontario, Canada Posts: 1,400 Gallery: Ladybugg Stats: 215/209/140 - 5'2" 42yrs WOE: Low Carb < 20g Start Date: May 11, 2009 (again)	I made a steak and cheese sandwich, and it was sooo good!

01-19-2008, 06:43 AM	#492
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	Ladybugg-- that sounds so wonderful! I am going to pull the roll out of the freezer in a few hours. I wanted to give it a full 24 hours to do its thang.

01-19-2008, 06:46 AM	#493
lildragonfly Major LCF Poster! Join Date: Oct 2007 Posts: 2,209 Gallery: lildragonfly	For some reason when I put then in frig in bag they seem to stick to one another, they dont do this if i leave out. Is there something we can do to prevent sticky buns?

01-19-2008, 06:47 AM	#494
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	lil-- I find that after they've been in the fridge, you take them out and let them 'rest' with the bag open. They'll come apart again. The main trick is to let them cool completely on a rack post-cooking, but they should easily pull apart when closer to room temp again!

01-19-2008, 06:57 AM	#495
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	I've got oopsie rolls in the oven.... Can't wait til their done. Did they work in the frezzer???

01-19-2008, 07:00 AM	#496
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	Give me like 4 more hours on the frozen one. I popped one into the freezer yesterday at about noon. I want the full 24 hour effect.

01-19-2008, 07:04 AM	#497
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	Ok.. My brother wants me to make him some and freeze them if they work..... He is an constrution worker. SO the idea of taking his own buns and putting a burger on it is very appealing.

01-19-2008, 07:08 AM	#499
hay Funfetti Freak Join Date: Mar 2007 Location: indiana Posts: 22,472 Gallery: hay	Actually, what I should have said was I think Cleo said that if you freeze them she thinks they would not come out all nice and soft again..

01-19-2008, 07:09 AM	#500
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	I could just give them to him.... But he is not really good at remembering stuff... So he'd probably leave those out for like 3 wks and complain to me that they didn't keep.

01-19-2008, 07:10 AM	#501
lildragonfly Major LCF Poster! Join Date: Oct 2007 Posts: 2,209 Gallery: lildragonfly	Well when they stick i just lick the sticky off my fingers rofl, they finger licking good you know!

01-19-2008, 07:17 AM	#503
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	His roomate would probably try them and eat them all and then brother'd get home and they'd be all gone.

01-19-2008, 07:20 AM	#505
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	I can't wait to try cleo's

01-19-2008, 07:33 AM	#507
hockeyfan8 Senior LCF Member Join Date: Dec 2007 Location: wishing i lived where it snows Posts: 186 Gallery: hockeyfan8 Stats: 188/176/120?? WOE: ATKINS Start Date: 12-26-2007	They're delish!!!! I just ate them with butter fresh out the oven! OH MY GOSH!!! Way bettert than plain rev. rolls.. THANK YOU CLEOCHATRA!!!

01-19-2008, 07:39 AM	#508
Carleigh Very Gabby LCF Member!!! Join Date: Apr 2007 Posts: 4,496 Gallery: Carleigh	Dang it...now I need to find where I've hidden my mixer...I'm dying over here just thinking about using them as sweet treats...fluffy, sweet goodness.

01-19-2008, 07:44 AM	#509
DorianH MAJOR LCF POSTER! Join Date: Dec 2007 Posts: 2,316 Gallery: DorianH	Well, dangit. I ran out of cream cheese and had to make them with mayo. We'll see how they come out.

01-19-2008, 07:47 AM	#510
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	Thanks for trying these and giving your feedback. Seeing you incorporate them into your menus for different things helps me immeasurably. I'm trying to expand my food repertoire beyond Wendy's Baconators, see... abvidrine-- Oh, girl, are you in for a treat! Even if the buns flatten slightly, I've found the rock at places like Red Robin, where you can use these even on their HUGE burgers. I took mine in (smuggled them in my purse). When my burger came, I unwrapped the paper (even with their regular buns, they wrap), placed one bun on the bottom. Then I rolled the burger over with the wrap and replaced the second bun. Then I rewrap and it held together just like the regular bun, BUT it tasted better! Buns don't taste like anything. They're just a vehicle for holding food together in our hands. These perform the same duty, but for virtually no carb or calorie impact whatsoever!