Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 2

cleochatra · 01-05-2008, 06:22 PM

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.

lildragonfly · 01-05-2008, 07:39 PM

Did you use a muffin top pan?

marymc · 01-05-2008, 07:46 PM

I do. I really think it's easier that way plus they come out so much nicer looking, more like a bun. In fact I bought a MTP especially FOR my RRs. I couldn't find a pan around here locally though, had to order it off of Amazon.

Quote:

Originally Posted by lildragonfly

Did you use a muffin top pan?

cleochatra · 01-05-2008, 08:15 PM

I don't use a muffin top pan, no. It looks like a GREAT idea for the round shape. They tend to flatted out slightly post-baking, so their shape is a bit round. I should probably get a muffin top pan, but then I'd have to wash it.

LowCarbSleepyToast · 01-05-2008, 09:01 PM

well I just ate the last one......... I told DH he'd have 1 left when he got off work..

So i'm doing what any dieter with portion control issues would do. I am making another batch. I doctored these up to be savory. I binge less on savory stuff. I mixed in 4tbsp mayo, 1tbsp itallian dressing, 1tbsp pamesan cheese, some salt and peper and covered in itallian spice blend and oregano.

Sorry I spelled most all those words wrong. I'm sleepy and pathetic with food tonight

lisabinil · 01-06-2008, 09:16 AM

Here's the info from Mastercook.

Per Serving (excluding unknown items): 87 Calories; 7g Fat (77.7% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 122mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat.

LindaSue · 01-06-2008, 09:39 AM

I count mine as just half a carb each since they're closer to half than one carb. Hey, if they can round the numbers down on food labels, why can't I, LOL? If you run the whole batch through MasterCook, it only has four carbs.

Per Batch: 525 Calories; 45g Fat; 25g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs

Per Roll: 87 Calories; 7g Fat; 4g Protein; .66g Carbohydrate; 0g Dietary Fiber; .66g Net Carbs

ItsToni · 01-06-2008, 12:28 PM

Ok - I have these rolls in the oven (for the first time) as we speak. What do most people do with them? Eat them plain or as sandwiches? I'm thinking more on the lines of cinnamon & splenda with cream cheese "icing". Would they taste like a cinnamon roll? I'm getting impatient with them baking...hurry up already!

ItsToni · 01-06-2008, 01:03 PM

um...ok...these are really weird. They are very "fluffy" like but crepe-like at the same time. Someone else told me they are better the 2nd day after keeping them in the fridge overnight. The pictures make them look chewy but they aren't? I don't know about these yet LOL

lisabinil · 01-06-2008, 01:08 PM

Quote:

Originally Posted by ItsToni

um...ok...these are really weird. They are very "fluffy" like but crepe-like at the same time. Someone else told me they are better the 2nd day after keeping them in the fridge overnight. The pictures make them look chewy but they aren't? I don't know about these yet LOL

Think soft meringue bread.

cleochatra · 01-06-2008, 01:32 PM

Quote:

Originally Posted by ItsToni

um...ok...these are really weird. They are very "fluffy" like but crepe-like at the same time. Someone else told me they are better the 2nd day after keeping them in the fridge overnight. The pictures make them look chewy but they aren't? I don't know about these yet LOL

I use them as buns for burgers or sandwiches. I keep mine on the counter in a zip lock bag because they tend to dry out quickly.

weasel! · 01-09-2008, 04:51 AM

Now I finally get it! For those wondering what they're like -- these are actually mini cream cheese souffles. Casting them as "rolls" was a brilliant act of nomenclature on the late Dr. Atkins's part.

These definitely are not bread, but they can fill some of the role that we're accustomed to having bread play on our plate.

Thanks for the recipe, Cleo. I finally made them last night to go with my supper of butter-fried roast pork and home-cultured sour cream. They were nice -- added volume and variety to the plate. Good sopping tool.

Recipe notes: I didn't use Splenda. The eggy flavor was prominent. (Which is not a bad thing, depending on what you're going for.) I anticipate that these should be able to hold up to any type of seasoning, for a wide variety of flavor profiles.

I pulled them at 20 minutes, rather than 30. They were completely cooked through, with a finished, delicate quality. I will try even less time later.

I also tried baking some on foil in my pizza oven (like a toaster oven; the kind you see supermarket sample demonstrators using). They were overdone after six minutes. The tops were overbrowned, with the bad-tasting soft crust of an omelette that's been cooked for too long at too high a heat.

cleochatra · 01-09-2008, 05:32 AM

I have a lot of people who have not low-carbed or done Atkins marvel at the fact that there is no flour in these, yeast they taste so great and hold up so wonderfully!

I am shocked, too. The original rolls are crumbly and eggy. These are just so much more tolerant of being rolled, bent, and holding larger foods.

I even used one yesterday as the base for a mini pizza (like you might otherwise use an english muffin base). I popped the topping-filled mini under a broiler for 3 or so minutes and was extremely impressed with its flavor and texture.

It's a miracle, and I can't believe I just don't miss bread any longer as a result.

tinatina · 01-09-2008, 05:58 AM

I'm loving these in the morning with and egg and 2 slices of turkey bacon.

yummy

I left the sweetner out of my last batch also.

Patlaf · 01-09-2008, 08:09 AM

Having tried to make Revolution Rolls three times--with mayo, sour cream and cottage cheese, and binning all three yukkie results, I was reluctant to try yet again. However, the thought of eating a real sandwich was too much to resist,and WOWSA, these are good. I like to toast them and have them with Dijonnaise and ham for breakfast. These rolls and your fantabulous broccoli soup are winners. You're a jool Cleo.

Pat

LadyJulieAnn · 01-09-2008, 09:51 AM

Quote:

Originally Posted by Patlaf

Having tried to make Revolution Rolls three times--with mayo, sour cream and cottage cheese, and binning all three yukkie results, I was reluctant to try yet again. However, the thought of eating a real sandwich was too much to resist,and WOWSA, these are good. I like to toast them and have them with Dijonnaise and ham for breakfast. These rolls and your fantabulous broccoli soup are winners. You're a jool Cleo.

Pat

This is good to know and has convinced me to give them a try again. I made them about 8 months ago with mayo, I think, and just didn't find them appealing, even after two attempts. We'll see how these work.

Julie

cleochatra · 01-09-2008, 10:06 AM

Lady-- the difference is in the ounces of cream cheese vs tbsp (I use the line markers on the foil package). The rolls are more rich, moist and decadent. The original RRs are pretty gacky and crumbly. I know, because after I biffed, I went back and made an original batch. They weren't making me happy.

Pat-- I am so glad you gave them another shot! I haven't had the broccoli cheese soup in too too long! I have to wait until I'm well out of induction. *sniff* It is great to see you! I love reading the different ways you've eaten them. I love getting ideas!

somethingblue2u · 01-09-2008, 10:25 AM

I had my Revoloopisie rolls with cinninamon and sf syrup. A very tasty treat.

~mina~ · 01-09-2008, 10:46 AM

guess ill give these a go!

I tried the original atkins version and they were OK but the middle was kind of weird.. and yes they crumbled.

ty cleo

cleochatra · 01-09-2008, 10:54 AM

mina-- I didn't at all like the originals. To this day, I remember eating them in the early 80's. I hated them! These are something else. They're not as eggy, less funky-tasting, and they don't crumble. I used one of these as a pita for my gyro the other day and it rolled right up!

~mina~ · 01-09-2008, 10:57 AM

sounds really awesome..

did you use lamb for your gyro.. because im scared of it haha

I used to go to this greek place in NY (they were all over the city im from) and eating gyros.. but Im sure I never thought there was lamb in it..

cleochatra · 01-09-2008, 11:00 AM

I just made lamb gyro for the first time this weekend! (I took pictures and will post them soon). Would you like my recipe (I don't use ground lamb)? It turned out incredibly, and I was scared of lamb as well! I also have a TDF tzatziki recipe.

Pipper · 01-09-2008, 01:40 PM

Cleochatra, Going to make the rolls tonight. Can I use liquid sweetner? About how much is a pinch of cream of tarter if you were using a teaspoon???

cleochatra · 01-09-2008, 01:50 PM

If you're using a tsp, calculate a pinch as 1/8 of a tsp.

As for the liquid sweetener, I'm not sure how you'd calculate the swap, but I always say it's worth a shot!

Pipper · 01-09-2008, 02:04 PM

Thanks for the quick reply. I'm not the best cook. Wanted to give this recipe a shot. If it turns out I will be at Wendy's tomorrow.

shadowzip · 01-09-2008, 04:07 PM

1 packet of splenda is equal to 1 drop sweetzfree.

hay · 01-09-2008, 04:40 PM

I added about 2 tablespoons of flaxmeal to a double batch of the rolls-- it helped them stand up a better and made the mixture easier to fold. Also, they filled me up even MORE! Just a suggestion for those who like or use flax.

girl81 · 01-10-2008, 03:16 AM

Can you use butter instead of cream cheese?

Jake · 01-10-2008, 05:22 AM

Trying this out this weekend - once my muffintop pan gets here from FedEx.

cleochatra · 01-10-2008, 06:41 AM

Happy-- Cool! I think that will be a lot of fun!

girl-- I have trepidations of butter, just because at room temperature it tends to be soft, and cream cheese can hold its own slightly better. Three ounces of butter is a lot of butter.

Loves Divine-- I'm lazy, so I'll try to remember to post it there in the recipe spot. I always feel that area is for real cooks, and I'm not a 'real cook'. I just like to eat good stuff! Usually I post recipes to my blog and then link to it.

Pipper-- catch you at the drive-thru! LOL

haystar-- I love flax! I will have to add some and see what happens! I need to buy more, though. Mine is pretty old.

01-09-2008, 04:51 AM	#42
weasel! MAJOR LCF POSTER! Join Date: Dec 2001 Location: Madison, Wisconsin Posts: 1,139 Gallery: weasel! Stats: 153/138/125; 5'7", small frame WOE: JUDDDD/EFGT/WAPF/whole foods Start Date: recommitted to LC 3/11/07; start JUDDDD 6/08/09	Now I finally get it! For those wondering what they're like -- these are actually mini cream cheese souffles. Casting them as "rolls" was a brilliant act of nomenclature on the late Dr. Atkins's part. These definitely are not bread, but they can fill some of the role that we're accustomed to having bread play on our plate. Thanks for the recipe, Cleo. I finally made them last night to go with my supper of butter-fried roast pork and home-cultured sour cream. They were nice -- added volume and variety to the plate. Good sopping tool. Recipe notes: I didn't use Splenda. The eggy flavor was prominent. (Which is not a bad thing, depending on what you're going for.) I anticipate that these should be able to hold up to any type of seasoning, for a wide variety of flavor profiles. I pulled them at 20 minutes, rather than 30. They were completely cooked through, with a finished, delicate quality. I will try even less time later. I also tried baking some on foil in my pizza oven (like a toaster oven; the kind you see supermarket sample demonstrators using). They were overdone after six minutes. The tops were overbrowned, with the bad-tasting soft crust of an omelette that's been cooked for too long at too high a heat. __________________ --Vesna, aka "weasel!" 6/8-149; 6/11-147; 6/18-145; 6/20-144; 6/23-145; 6/25-146; 6/27-145; 6/29-146; 7/2-144; 7/4-143; 7/7-142; 7/9-141; 7/11-140; 7/14-141; 7/30-139; 8/1-138 VFT ("Virgin Fat Territory") starts below 139. Reached VFT August 1 after 8 weeks of alternate-day dieting! Make yer own food vesnavuynovich.blogspot.com Free from religion

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01-05-2008, 06:22 PM	#31
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: 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.

01-05-2008, 07:39 PM	#32
lildragonfly Major LCF Poster! Join Date: Oct 2007 Posts: 2,209 Gallery: lildragonfly	Did you use a muffin top pan?

01-05-2008, 08:15 PM	#34
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	I don't use a muffin top pan, no. It looks like a GREAT idea for the round shape. They tend to flatted out slightly post-baking, so their shape is a bit round. I should probably get a muffin top pan, but then I'd have to wash it.

01-05-2008, 09:01 PM	#35
LowCarbSleepyToast Senior LCF Member Join Date: Sep 2007 Location: Kentucky Posts: 680 Gallery: LowCarbSleepyToast WOE: Atkins Start Date: 9-8-07	well I just ate the last one......... I told DH he'd have 1 left when he got off work.. So i'm doing what any dieter with portion control issues would do. I am making another batch. I doctored these up to be savory. I binge less on savory stuff. I mixed in 4tbsp mayo, 1tbsp itallian dressing, 1tbsp pamesan cheese, some salt and peper and covered in itallian spice blend and oregano. Sorry I spelled most all those words wrong. I'm sleepy and pathetic with food tonight

01-06-2008, 09:16 AM	#36
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 18,024 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	Here's the info from Mastercook. Per Serving (excluding unknown items): 87 Calories; 7g Fat (77.7% calories from fat); 4g Protein; 1g Carbohydrate; 0g Dietary Fiber; 122mg Cholesterol; 121mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1 Fat.

01-06-2008, 09:39 AM	#37
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,449 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I count mine as just half a carb each since they're closer to half than one carb. Hey, if they can round the numbers down on food labels, why can't I, LOL? If you run the whole batch through MasterCook, it only has four carbs. Per Batch: 525 Calories; 45g Fat; 25g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs Per Roll: 87 Calories; 7g Fat; 4g Protein; .66g Carbohydrate; 0g Dietary Fiber; .66g Net Carbs

01-06-2008, 12:28 PM	#38
ItsToni Major LCF Poster! Join Date: Nov 2005 Location: Northwest Indiana Posts: 2,194 Gallery: ItsToni Stats: 5'9" - started@223/199/160 WOE: Atkins (over & over) Start Date: October 21, 2005	Ok - I have these rolls in the oven (for the first time) as we speak. What do most people do with them? Eat them plain or as sandwiches? I'm thinking more on the lines of cinnamon & splenda with cream cheese "icing". Would they taste like a cinnamon roll? I'm getting impatient with them baking...hurry up already!

01-06-2008, 01:03 PM	#39
ItsToni Major LCF Poster! Join Date: Nov 2005 Location: Northwest Indiana Posts: 2,194 Gallery: ItsToni Stats: 5'9" - started@223/199/160 WOE: Atkins (over & over) Start Date: October 21, 2005	um...ok...these are really weird. They are very "fluffy" like but crepe-like at the same time. Someone else told me they are better the 2nd day after keeping them in the fridge overnight. The pictures make them look chewy but they aren't? I don't know about these yet LOL

01-09-2008, 05:32 AM	#43
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	I have a lot of people who have not low-carbed or done Atkins marvel at the fact that there is no flour in these, yeast they taste so great and hold up so wonderfully! I am shocked, too. The original rolls are crumbly and eggy. These are just so much more tolerant of being rolled, bent, and holding larger foods. I even used one yesterday as the base for a mini pizza (like you might otherwise use an english muffin base). I popped the topping-filled mini under a broiler for 3 or so minutes and was extremely impressed with its flavor and texture. It's a miracle, and I can't believe I just don't miss bread any longer as a result.

01-09-2008, 05:58 AM	#44
tinatina Blabbermouth!!! Join Date: Jun 2007 Location: WV Posts: 6,362 Gallery: tinatina Stats: 223/195/130 5ft3.5in WOE: South Beach Start Date: 2007	I'm loving these in the morning with and egg and 2 slices of turkey bacon. yummy I left the sweetner out of my last batch also.

01-09-2008, 08:09 AM	#45
Patlaf Very Gabby LCF Member!!! Join Date: Jun 2003 Location: In a small town on the sunny coast of Spain. Posts: 3,054 Gallery: Patlaf Stats: start 226/178/145 WOE: Atkins	Having tried to make Revolution Rolls three times--with mayo, sour cream and cottage cheese, and binning all three yukkie results, I was reluctant to try yet again. However, the thought of eating a real sandwich was too much to resist,and WOWSA, these are good. I like to toast them and have them with Dijonnaise and ham for breakfast. These rolls and your fantabulous broccoli soup are winners. You're a jool Cleo. Pat

01-09-2008, 10:06 AM	#47
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	Lady-- the difference is in the ounces of cream cheese vs tbsp (I use the line markers on the foil package). The rolls are more rich, moist and decadent. The original RRs are pretty gacky and crumbly. I know, because after I biffed, I went back and made an original batch. They weren't making me happy. Pat-- I am so glad you gave them another shot! I haven't had the broccoli cheese soup in too too long! I have to wait until I'm well out of induction. sniff It is great to see you! I love reading the different ways you've eaten them. I love getting ideas!

01-09-2008, 10:25 AM	#48
somethingblue2u Major LCF Poster! Join Date: Mar 2004 Location: Indiana Posts: 2,672 Gallery: somethingblue2u Stats: 190/195/150 WOE: Atkins for Life Start Date: 2nd time October 2007	I had my Revoloopisie rolls with cinninamon and sf syrup. A very tasty treat.

01-09-2008, 10:46 AM	#49
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 757 Gallery: ~mina~	guess ill give these a go! I tried the original atkins version and they were OK but the middle was kind of weird.. and yes they crumbled. ty cleo

01-09-2008, 10:54 AM	#50
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	mina-- I didn't at all like the originals. To this day, I remember eating them in the early 80's. I hated them! These are something else. They're not as eggy, less funky-tasting, and they don't crumble. I used one of these as a pita for my gyro the other day and it rolled right up!

01-09-2008, 10:57 AM	#51
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 757 Gallery: ~mina~	sounds really awesome.. did you use lamb for your gyro.. because im scared of it haha I used to go to this greek place in NY (they were all over the city im from) and eating gyros.. but Im sure I never thought there was lamb in it..

01-09-2008, 11:00 AM	#52
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	I just made lamb gyro for the first time this weekend! (I took pictures and will post them soon). Would you like my recipe (I don't use ground lamb)? It turned out incredibly, and I was scared of lamb as well! I also have a TDF tzatziki recipe.

01-09-2008, 01:40 PM	#53
Pipper Major LCF Poster! Join Date: Jan 2007 Posts: 1,090 Gallery: Pipper	Cleochatra, Going to make the rolls tonight. Can I use liquid sweetner? About how much is a pinch of cream of tarter if you were using a teaspoon???

01-09-2008, 01:50 PM	#54
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	If you're using a tsp, calculate a pinch as 1/8 of a tsp. As for the liquid sweetener, I'm not sure how you'd calculate the swap, but I always say it's worth a shot!

01-09-2008, 02:04 PM	#55
Pipper Major LCF Poster! Join Date: Jan 2007 Posts: 1,090 Gallery: Pipper	Thanks for the quick reply. I'm not the best cook. Wanted to give this recipe a shot. If it turns out I will be at Wendy's tomorrow.

01-09-2008, 04:07 PM	#56
shadowzip Major LCF Poster! Join Date: Nov 2004 Posts: 2,809 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	1 packet of splenda is equal to 1 drop sweetzfree.

01-09-2008, 04:40 PM	#57
hay Funfetti Freak Join Date: Mar 2007 Location: indiana Posts: 22,468 Gallery: hay	I added about 2 tablespoons of flaxmeal to a double batch of the rolls-- it helped them stand up a better and made the mixture easier to fold. Also, they filled me up even MORE! Just a suggestion for those who like or use flax.

01-10-2008, 03:16 AM	#58
girl81 Major LCF Poster! Join Date: May 2007 Location: USA Posts: 1,262 Gallery: girl81 Stats: past/100/healthy WOE: unprocessed	Can you use butter instead of cream cheese?

01-10-2008, 05:22 AM	#59
Jake Not Jake Join Date: Dec 2000 Location: Corn Country Posts: 22,303 Gallery: Jake WOE: Plain old Atkins Start Date: 8/22/1973	Trying this out this weekend - once my muffintop pan gets here from FedEx.

01-10-2008, 06:41 AM	#60
cleochatra something there Join Date: May 2005 Posts: 14,426 Gallery: cleochatra	Happy-- Cool! I think that will be a lot of fun! girl-- I have trepidations of butter, just because at room temperature it tends to be soft, and cream cheese can hold its own slightly better. Three ounces of butter is a lot of butter. Loves Divine-- I'm lazy, so I'll try to remember to post it there in the recipe spot. I always feel that area is for real cooks, and I'm not a 'real cook'. I just like to eat good stuff! Usually I post recipes to my blog and then link to it. Pipper-- catch you at the drive-thru! LOL haystar-- I love flax! I will have to add some and see what happens! I need to buy more, though. Mine is pretty old.