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Old 01-05-2008, 06:22 PM   #31
something there
 
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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.
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Old 01-05-2008, 07:39 PM   #32
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Did you use a muffin top pan?
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Old 01-05-2008, 07:46 PM   #33
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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.

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Did you use a muffin top pan?
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Old 01-05-2008, 08:15 PM   #34
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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.


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Old 01-05-2008, 09:01 PM   #35
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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
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Old 01-06-2008, 09:16 AM   #36
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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.
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Old 01-06-2008, 09:39 AM   #37
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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
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Old 01-06-2008, 12:28 PM   #38
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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!
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Old 01-06-2008, 01:03 PM   #39
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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
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Old 01-06-2008, 01:08 PM   #40
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Quote:
Originally Posted by ItsToni View Post
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.
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Old 01-06-2008, 01:32 PM   #41
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Quote:
Originally Posted by ItsToni View Post
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.
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Old 01-09-2008, 04:51 AM   #42
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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.
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Old 01-09-2008, 05:32 AM   #43
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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.
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Old 01-09-2008, 05:58 AM   #44
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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.
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Old 01-09-2008, 08:09 AM   #45
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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
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Old 01-09-2008, 09:51 AM   #46
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Quote:
Originally Posted by Patlaf View Post
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
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Old 01-09-2008, 10:06 AM   #47
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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!
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Old 01-09-2008, 10:25 AM   #48
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I had my Revoloopisie rolls with cinninamon and sf syrup. A very tasty treat.
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Old 01-09-2008, 10:46 AM   #49
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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
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Old 01-09-2008, 10:54 AM   #50
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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!
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Old 01-09-2008, 10:57 AM   #51
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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..
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Old 01-09-2008, 11:00 AM   #52
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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.
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Old 01-09-2008, 01:40 PM   #53
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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???
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Old 01-09-2008, 01:50 PM   #54
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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!
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Old 01-09-2008, 02:04 PM   #55
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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.
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Old 01-09-2008, 04:07 PM   #56
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1 packet of splenda is equal to 1 drop sweetzfree.
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Old 01-09-2008, 04:40 PM   #57
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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.
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Old 01-10-2008, 03:16 AM   #58
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Can you use butter instead of cream cheese?
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Old 01-10-2008, 05:22 AM   #59
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Trying this out this weekend - once my muffintop pan gets here from FedEx.
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Old 01-10-2008, 06:41 AM   #60
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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.
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