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

[girl81]

Originally Posted by 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...

What's the secret?

[Wendy T]

Cleo...just wanted to say that you are a GREAT blogger...so funny!
AND....those oopsie rolls look awesome and I plan on giving them a try this weekend!

[NutinHonie]

Thanks, lady, for posting this. I was just thinking the other day I hadn't made them in a while. And this post is just a nice reminder. Visuals!

[MINTYSHAKE]

The pic is fantastic-absolutely mouth watering...

[LovesDivine]

I chilled my stainless bowl last night before whipping the whites and they turned out marvelous!

I am totally enjoying an egg mcmuffin right now OMG! 2 fried eggs, 2 slices (small ones) canadian bacon, 1 slice american cheese between 2 of these oopsie rolls! Wow, I really can not see that I'd ever 'need' to satisfy a craving for a mcmuffin with the 'real deal' cuz these babies rock. I am gonna have to try the pizza thing.

Cleo, I think you have done something AMAZING for the low carb community. You have seriously made this WOE so much easier as far as feeling like something is 'missing'! And to boot, it fits in well with any of the lc variations cuz it is just eggs and cheese. Wow. Hats off to you, and thanks for sharing!

[cleochatra]

Thanks so much for being so kind, LovesDivine! I am glad that these have turned out to be a good thing. I was really really lucky with this error!

My kids like it, my husband likes it, you like it. It's just a boon!

Thanks for your generous sharing of your recipes, ideas and successes with these. Even folks' failures with them helps us to understand the intricacies of whipping and mixing egg whites. Now I'd venture folks could make a mean meringue!


I'm going to have to make more rolls today. I ran out and love the mini pizzas! Way to go, jswalker!

girl81-- I'm at a point where the ingredients are memorized and it's very quick to get the recipe thrown together. By the time the oven has heated, I'm ready to bake these puppies. If you make something often enough, it goes very quickly!

[hockeyfan8]

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

[MorganMacLeoid]

I love these rolls! They can be a real lifesaver sometimes!

One of my fav things to do with them.. before baking, sprinkle a little asiago cheese and prosciutto (or pancetta).. delicious!

I think I need to go make some now.. mmm.

[Boudica]

Originally Posted by Dreamchaser

Never mind. I read through the WHOLE oopsie roll thread #1. And I see that you can make them without splenda. Although people are usually using garlic and other things when they do that.

I can't use Splenda, or any type of artificial sweetener..... and I didn't add any other spices to my Cleo-oopsie rolls... and they turned out perfect! There really was no kind of any taste to them... so they worked out perfect for me as a hamburger bun. I ate one with just a smidge of butter and all I could taste is the butter (My name is Deila... and *I* am a Butter Ho)

~D

[lisabinil]

Originally Posted by hockeyfan8

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

This is my favorite version and with no sweetener added-I don't like sweet bread. I have never had a problem with the original Rev Rolls being too hard either but I have always used a little extra mayo.

[Dblyn]

I finally found a muffin top pan I made a batch of Oopsie rolls last night and added just a tad of flax seed in mine.I had a wonderful bacon cheese egg mcOopsie sandwhich this morning , it was wonderful

[Moving On]

[COLOR="DarkOrchid"] Made my second batch today and they still looks like a puddle of eggs when I try to spoon them onto the cookie sheet. I whipped the egg whites longer this time to the point where, if I turned the bowl over they wouldn't fall out. Obviously I'm not mixing the yolks in enough, but if I did, it just breaks down the whites and then I have the exact same problem ~ runny batter. Maybe I'll try making revolution rolls since I have never tried that. I hope I'm successful soon...my self-esteem is taking a major blow with every disastrous culinary attempt. [/COLOR]

[ImFat]

Originally Posted by JennyJ

[COLOR="DarkOrchid"] Made my second batch today and they still looks like a puddle of eggs when I try to spoon them onto the cookie sheet. I whipped the egg whites longer this time to the point where, if I turned the bowl over they wouldn't fall out. Obviously I'm not mixing the yolks in enough, but if I did, it just breaks down the whites and then I have the exact same problem ~ runny batter. Maybe I'll try making revolution rolls since I have never tried that. I hope I'm successful soon...my self-esteem is taking a major blow with every disastrous culinary attempt. [/COLOR]

I noticed that my yolks were a little clumpy so I used a regular whisk while they were still in The mixer bowl I gave them a good beating until they were light yellow. this smoothed out all of the lumps.. Also I went to my local convenience store and all they had were the 1 oz servings of philly well I asked if I could buy them and she gave them to me, they made measuring super easy, just open and squeeze into bowl

I am in love..I love fried eggs but I dont eat enough eggs on Atkins because I like dipping my bread in the yolk, well I am eating these delicious little things buttterd with fried eggs and bacon as we speak, better than S*X I tell you....

Is it 1 carb for both halves of the bun?

[Dblyn]

Originally Posted by ImFat

I noticed that my yolks were a little clumpy so I used a regular whisk while they were still in The mixer bowl I gave them a good beating until they were light yellow. this smoothed out all of the lumps

I am in love..I love fried eggs but I dont eat enough eggs on Atkins because I like dipping my bread in the yolk, well I am eating these delicious little things buttterd with fried eggs and bacon as we speak, better than S*X I tell you....

Is it 1 carb for both halves of the bun?

I love love love these things ,but i dont know about the:better than S*X I tell you....:

[Moving On]

[ImFat]

My hubby is never home lol, so Ill take it were I can get it

[lisabinil]

Originally Posted by JennyJ

[COLOR="DarkOrchid"] Made my second batch today and they still looks like a puddle of eggs when I try to spoon them onto the cookie sheet. I whipped the egg whites longer this time to the point where, if I turned the bowl over they wouldn't fall out. Obviously I'm not mixing the yolks in enough, but if I did, it just breaks down the whites and then I have the exact same problem ~ runny batter. Maybe I'll try making revolution rolls since I have never tried that. I hope I'm successful soon...my self-esteem is taking a major blow with every disastrous culinary attempt. [/COLOR]

Jenny Rev Rolls work the same way so you'll have the same result. You are overfolding. It should only take about 90 seconds (so the experts say) to fold the mixes. It should be streaky and look like you haven't mixed it enough. Google folding egg whites-there are a ton of videos on the net about it.

[MorganMacLeoid]

Originally Posted by JennyJ

[COLOR="DarkOrchid"] Made my second batch today and they still looks like a puddle of eggs when I try to spoon them onto the cookie sheet. I whipped the egg whites longer this time to the point where, if I turned the bowl over they wouldn't fall out. Obviously I'm not mixing the yolks in enough, but if I did, it just breaks down the whites and then I have the exact same problem ~ runny batter. Maybe I'll try making revolution rolls since I have never tried that. I hope I'm successful soon...my self-esteem is taking a major blow with every disastrous culinary attempt. [/COLOR]

One thing that might help.. instead of adding all of the yolks to the whites at first, take a scoop of the whites and gently fold it into the yolk mixture. This will lighten it a bit and then make it easier to fold into the rest of the whites.

[Moving On]

[COLOR="DarkOrchid"]Thanks, gals! Lisa ~ glad you gave me a head's up on the Rev. Rolls before I decided to try that. I'll just keep tryin'! Actually, even though the batter was puddling on the cookie sheet, they actually came out looking better than I expected. I had a bacon cheeseburger from Carl's Jr. yesterday using these and it was great! Today I am going to get a roast beef sandwich from Togo's and substitute these for the bread. I've missed Togo's![/COLOR]

[Big Red]

I tried these the other night and they came out flat but were pretty good. I used one for a pizza, I put cheese and pepperoni on it and nukes it for 15 secs. It was very good. I had a tuna sandwich on another.

I need to figure out how to get the puffier ones, so I will keep on trying,,,,,
I started folding the yolk mix in a little at a time. I might have mixed them too long.

Why don't you soften the cream cheese? I didn't soften it and had to mixed it a little longer to get the lumps out so maybe that added to the flatness.

Any help with these is appriciated

Karin

[SHinOK]

I've made the original rev rolls for years and plan to try Cleo's version this weekend. (Have stockpiled the cream cheese & eggs in preparation.) Have two muffin top pans ready and waiting!

If yours seem to need more of a "crust" (like if your samich toppings leak through), you can top each roll with a sprinkle of shredded cheese just before baking. I use mozzarella, since it adds very little taste, but you could use whatever cheese you like. The cheese really makes the top of the rolls sturdier and less likely to tear or moosh up (is moosh a word?). I guess you could fold a little shredded cheese into your batter, too, but you'd have to adjust the carb count.

Ground flax makes them a little more bread-like, but I'm going to start with the oopsie version as written and then go from there before tweaking.

I love that these are making a come-back again...they're such a wonderful staple and much lower-carb than any processed bread you can buy. I just wish you could FREEZE them!! I'd cook 50 every weekend and NEVER run out!!!

[cleochatra]

You guys post, and I can't keep up!

I just made another two batches this morning.

They're cooling on a rack now, and then I'll put them into a bag to keep them supple.

I am so glad you guys like them and are trying your own stuff with them! I am going to make a BLT now. I'm hongry.

[Dreamchaser]

Originally Posted by SHinOK

I just wish you could FREEZE them!! I'd cook 50 every weekend and NEVER run out!!!

Normally cream cheese and eggs do freeze well. It seems like there wouldn't be any problem as long as you separate them so they don't freeze together. Has anyone tried freezing them before?

[Dreamchaser]

Originally Posted by Deila

I can't use Splenda, or any type of artificial sweetener..... and I didn't add any other spices to my Cleo-oopsie rolls... and they turned out perfect! There really was no kind of any taste to them... so they worked out perfect for me as a hamburger bun. I ate one with just a smidge of butter and all I could taste is the butter (My name is Deila... and *I* am a Butter Ho)

~D

Great, thanks Delia

[girl81]

What do you all think would happen if I added a bit of wheat bran and a little less cream cheese? Would it make them more stable or crumbly?

[girl81]

Also, how long would these keep in the refridgerator?

[DixieMoon]

I think I'll try making these and slap some sausage gravy on 'em -using heavy cream, browned sausage and Thickenthin/not starch.


Ooh or a Reuben sandwich with corned beef, kraut and melted swiss cheese.

[LucilleMcgill]

Cleo I had the Baconator and it was Da Bomb!

[ImFat]

Originally Posted by DixieMoon

I think I'll try making these and slap some sausage gravy on 'em -using heavy cream, browned sausage and Thickenthin/not starch.


Ooh or a Reuben sandwich with corned beef, kraut and melted swiss cheese.

Drooling as we speak two of my fave foods can you have Thinkenthin on Indcution?

[PrettyPaula]

right then guys and gals

i need your help regarding these, i tried making them once before and they were hideous


im willing to try again... but i need to know, when you guys in the USA say cream cheese, what kind of thing are you talking?? is it like cheese spread? or more like mascarpone??


HELP!!