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

[lisabinil]

Originally Posted by haystar

Hmm both....but we were too busy making stupid pillows in home ec rather than learning to fold egg whites!

I made one too-ugliest thing you ever saw. Still can't sew.

[elyseelyse]

Originally Posted by cnklove38

Why are mine all watery?? No way I could put them on a cookie sheet

Yeah, no do not do that. Well, unless you want an upper arm workout. I have some new muscles popping from scrape scrape scrape. I did still bake it after I made the mess. I was hoping some magic genie fairy would save them in the oven. AH, no that did not happen, twice.

[hay]

Originally Posted by lisabinil

I made one too-ugliest thing you ever saw. Still can't sew.

I think I made an ice cream cone...

[AllisonB]

Here's a tip for stiff egg whites. When I beat egg whites I put a glass bowl and my beaters in the freezer for a while. Not long enough for the bowl to get frosty (you don't want any moisture inside the bowl), but long enough to get really cold. And I try to get my eggs to room temp. before beating. The egg whites are stiff and fluffy in no time.

[ReneeD70]

What does the cream of tartar do? My Grandma always said it was "food bleach" so I never ever bought or used in 17yrs of marriage and I cook/bake a lot. I just always left it out if it called for it. Grandma WUZ crazy tho

[CarolynF]

Originally Posted by cnklove38

This is harder than I thought,

The KEY to whipping egg whites is to making sure you get NO yolk in them..otherwise forget about whipping them..

Many peeps break the eggs and one at a time put the whites in a custard cup in case some yolk falls in by accident..(then you can save that white for an omelette later). Do one egg at a time.in the custard cup..then drop in the large bowl.

The whites have to be so stiff that you can hold the bowl upside down and they won't move..

Cream of tartar helps them "hold up"

[marymc]

It's supposed to help make it fluffier!

Originally Posted by ReneeD70

What does the cream of tartar do? My Grandma always said it was "food bleach" so I never ever bought or used in 17yrs of marriage and I cook/bake a lot. I just always left it out if it called for it. Grandma WUZ crazy tho

[LovesDivine]

Originally Posted by haystar

Hmm both....but we were too busy making stupid pillows in home ec rather than learning to fold egg whites!

OMG those stupid pillows. I still get the willies when I think of them. i quit Home Ec after the sewing debacle.

[lisabinil]

Originally Posted by ReneeD70

What does the cream of tartar do? My Grandma always said it was "food bleach" so I never ever bought or used in 17yrs of marriage and I cook/bake a lot. I just always left it out if it called for it. Grandma WUZ crazy tho

It's a stabilizer for the egg whites-helps them hold their peaks. You can also use white vinegar. I've never used either-never had a problem whipping them.

[JKat]

Originally Posted by weasel!

Has anyone tried making these with no sweetener?

I make mine with garlic powder and onion powder. I also use sour cream instead of cream cheese.

[SugarDoll]

those look good.. who wants to make me some?

signed,

cooking impaired

[helens]

An easy way to separate eggs is to crack the egg and let it drop into your clean hand, letting the white slide into the bowl from between slightly spready fingers...messy, but works well and keeps the yolk from breaking.

You'll get better volume if the eggs are at room temperature, and make sure the bowl is completely dry. A copper bowl will produce the best volume.

If there's even the slightest bit of oil or grease or fat of any sort in the bowl the whites will break down and won't get very stiff. They can also break down if you overbeat them, making them runny.

[Amy Lynn]

my mom and i have been making the rolls this way for about two years now, though we never use sweetener.

i'm with carolyn...you can't beat the muffin top pan for perfect "bun size" and it's fun to experiment with different seasonings etc.

for example, it really takes on a "hamburger bun" taste & texture when you add sesame seeds to the batter.

[LibertyJen]

Okay, Okay ... I gotta get me a muffin top pan ...

These sound delish!!!

[cleochatra]

Sour cream has more carbs in it, so adjust for that in your carb numbers!

It's fun hearing how people are tweaking the recipe!

[emitch]

Originally Posted by helens

An easy way to separate eggs is to crack the egg and let it drop into your clean hand, letting the white slide into the bowl from between slightly spready fingers...messy, but works well and keeps the yolk from breaking.

.

This is how I do it

[cleochatra]

Originally Posted by emitch

This is how I do it

I learned how to separate eggs that way. The hilarious thing is that I learned the technique on Three's Company when Jack went to culinary school!

[Amy Lynn]

Originally Posted by cleochatra

I learned how to separate eggs that way. The hilarious thing is that I learned the technique on Three's Company when Jack went to culinary school!

omg! me too!!

[cleochatra]

[Amy Lynn]

wow, we really are two peas in a pod...how scary!!! lol

[cleochatra]

Scary and yet delightful. Or just scary. Or so delightful it's scary. Or scary.

[LowCarbSleepyToast]

You guys separate the eggs with your hands? Eeeeeww....lol.. All you have to do is gently crack the egg in half, then dump the white out of the half that doesnt have the yolk.. then dump the yolk into the empty half...and repeat until all the white is in the bowl...

I made some with mayo.. I still consider them more of 'oopsie' rolls than traditional revolution rolls because I used alot more mayo than recomended, about 5-6 tbsp probably.



They were pretty good, but unfortunantly, I ate all but one tonight :blush: So I might have to take out the sweetener..or just not make them.

[cleochatra]

I think the light excesses of the fatty addition really do make the rolls more supple! Mayonnaise does have slight amounts of sugar in it, so the sugar in addition to the Splenda could be the issue.

I use the trick of using the egg shell to capture the yolk and moving the yolk back and forth. That's what Jack Tripper taught Cutie and me.

[Amy Lynn]

.

[lisabinil]

Originally Posted by cleochatra

I think the light excesses of the fatty addition really do make the rolls more supple! Mayonnaise does have slight amounts of sugar in it, so the sugar in addition to the Splenda could be the issue.

I use the trick of using the egg shell to capture the yolk and moving the yolk back and forth. That's what Jack Tripper taught Cutie and me.

You'll never make me admit I remember Three's Company-uh uh no way!

[cleochatra]

We were young then, so we're ok! I had to beg to stay up past my bedtime to score a Fantasy Island episode after Love Boat.

[LowCarbSleepyToast]

I'm 21 and I'm very familliar with 3's company.. It comes on nick at night, I've watched a ton of them!

[Amy Lynn]

three's company on "nick at nite"....ack, now i really do feel old! LOL

[lisabinil]

Originally Posted by Cutie

three's company on "nick at nite"....ack, now i really do feel old! LOL

Sad, sad, sad-we watched when the show was primetime and I don't even think we had cable then!

[Amy Lynn]

Originally Posted by lisabinil

Sad, sad, sad-we watched when the show was primetime and I don't even think we had cable then!

cable smable.

we had rabbit ears and dials and we even had to get our butt off the couch to move those dials!