Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more) - Page 20

Rory · 01-18-2008, 04:55 PM

Oh I'm in heaven. Just took two rolls lightly applied yellow mustard to one side, added a few raw onion slices..................

and added.................

3 slices of................

Liverwurst!!

cleochatra · 01-18-2008, 04:58 PM

I like liverwurst! I grew up eating it without ever knowing what it was. And I never liked liver.

Rory · 01-18-2008, 05:07 PM

My breathe is an abomination from the raw onions but it had that punch of flavor you just don't get from celery sticks dipped in low fat yogurt dip! And tons of fat.

jswalker1992 · 01-18-2008, 05:49 PM

Time to make more of these already. I took the last two rolls and went to Wendy's for lunch. I was so happy that I could order a Wendy's single and enjoy it again.

I think that I am going to add a little vanilla and cinnamon to my next batch. Maybe a couple of raisins to half of them. I really enjoy these as French toast, so I am hoping the little extra "sweet" gives it that extra "oomph".

anniemo · 01-18-2008, 05:53 PM

i just made oopsie flatbread (on purpose) for 1/2 oopsie bruschetta and 1/2 med style pizza w/olive, lamb, and spinach. delicious! thanks cleo!

lisabinil · 01-18-2008, 05:56 PM

Quote:

Originally Posted by Rory8343

My breathe is an abomination from the raw onions but it had that punch of flavor you just don't get from celery sticks dipped in low fat yogurt dip! And tons of fat.

It's a match for the seegar in your avi now Rory!

Rory · 01-18-2008, 05:57 PM

Quote:

Originally Posted by lisabinil

It's a match for the seegar in your avi now Rory!

Hey are you making fun of my poor sainted mother!

ljh150 · 01-18-2008, 06:33 PM

OK, I finally made some tonight. Chilled the bowl/beaters, whipped very well, and they came out looking just like the picture. 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! I also added garlic salt to the mix before baking.

Tomorrow, I'm going to try to hunt down the sf mrs. butterworths and make some sweet ones using vanilla and cinnamon as suggested above. YUM!

These are going to be a great option for me, I'm going to try really hard not to gain much with this pregnancy.

ljh150 · 01-18-2008, 06:36 PM

Ooh, I forgot to add, that the best thing is I feel very satisfied. After that sandwich, and half a grapefruit, I feel nourished and not like raiding the fridge tonight. Really great!

helens · 01-18-2008, 06:54 PM

I made more oopsies this afternoon and they came out really well this time...much better than last time.

I've figured out that you don't need to fold the yolks in completely, just part way, leaving some of the whites in "clumps". I also like the idea someone else had of baking them at 350º for 15 minutes. It works great. As soon as they cooled a bit I slapped a big spoonful of tuna mixed with mayo on one, more mayo on the other and it made a great sandwich.

Since I made a double batch again, this time I used the non-stick foil and didn't even bother using a baking pan under it. I just slid the foil onto the oven rack and it worked fine. My oven isn't quite wide enough to take two of my baking sheets side by side. (I think I'd better do the next oven purchase without taking DH along!

)

Oh, yeah, and since I'm so cheap, and the foil hardly looked used, I wiped it down with a clean damp cloth and will try using it again.

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.

01-18-2008, 08:27 PM	#585
kougra1984 Senior LCF Member Join Date: Jun 2004 Location: Michigan Posts: 774 Gallery: kougra1984 Stats: Re-inducted 11/5/12:376~337 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	#590
AnitaLCing Senior LCF Member Join Date: Mar 2007 Location: East Texas Posts: 344 Gallery: AnitaLCing Stats: 198/171/160 WOE: Atkins Start Date: restart Oct 1, 2011	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

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01-18-2008, 04:55 PM	#571
Rory Way too much time on my hands! Join Date: Mar 2004 Location: Florida Posts: 17,367 Gallery: Rory Stats: 20W/14M/8	Oh I'm in heaven. Just took two rolls lightly applied yellow mustard to one side, added a few raw onion slices.................. and added................. 3 slices of................ Liverwurst!!

01-18-2008, 04:58 PM	#572
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	I like liverwurst! I grew up eating it without ever knowing what it was. And I never liked liver.

01-18-2008, 05:07 PM	#573
Rory Way too much time on my hands! Join Date: Mar 2004 Location: Florida Posts: 17,367 Gallery: Rory Stats: 20W/14M/8	My breathe is an abomination from the raw onions but it had that punch of flavor you just don't get from celery sticks dipped in low fat yogurt dip! And tons of fat.

01-18-2008, 05:49 PM	#574
jswalker1992 Guest Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 1,570 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	Time to make more of these already. I took the last two rolls and went to Wendy's for lunch. I was so happy that I could order a Wendy's single and enjoy it again. I think that I am going to add a little vanilla and cinnamon to my next batch. Maybe a couple of raisins to half of them. I really enjoy these as French toast, so I am hoping the little extra "sweet" gives it that extra "oomph".

01-18-2008, 05:53 PM	#575
anniemo MAJOR LCF POSTER! Join Date: Nov 2007 Location: brooklyn, ny Posts: 1,363 Gallery: anniemo WOE: whole organic lc	i just made oopsie flatbread (on purpose) for 1/2 oopsie bruschetta and 1/2 med style pizza w/olive, lamb, and spinach. delicious! thanks cleo!

01-18-2008, 06:33 PM	#578
ljh150 Guest Join Date: Jun 2004 Posts: 2,562 Gallery: ljh150	OK, I finally made some tonight. Chilled the bowl/beaters, whipped very well, and they came out looking just like the picture. 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! I also added garlic salt to the mix before baking. Tomorrow, I'm going to try to hunt down the sf mrs. butterworths and make some sweet ones using vanilla and cinnamon as suggested above. YUM! These are going to be a great option for me, I'm going to try really hard not to gain much with this pregnancy.

01-18-2008, 06:36 PM	#579
ljh150 Guest Join Date: Jun 2004 Posts: 2,562 Gallery: ljh150	Ooh, I forgot to add, that the best thing is I feel very satisfied. After that sandwich, and half a grapefruit, I feel nourished and not like raiding the fridge tonight. Really great!

01-18-2008, 06:54 PM	#580
helens Senior LCF Member Join Date: Nov 2007 Location: Washington State Posts: 154 Gallery: helens Stats: Biggest/Big/130 WOE: Atkins Induction 1-21-08 Start Date: June 2007	I made more oopsies this afternoon and they came out really well this time...much better than last time. I've figured out that you don't need to fold the yolks in completely, just part way, leaving some of the whites in "clumps". I also like the idea someone else had of baking them at 350º for 15 minutes. It works great. As soon as they cooled a bit I slapped a big spoonful of tuna mixed with mayo on one, more mayo on the other and it made a great sandwich. Since I made a double batch again, this time I used the non-stick foil and didn't even bother using a baking pan under it. I just slid the foil onto the oven rack and it worked fine. My oven isn't quite wide enough to take two of my baking sheets side by side. (I think I'd better do the next oven purchase without taking DH along! ) Oh, yeah, and since I'm so cheap, and the foil hardly looked used, I wiped it down with a clean damp cloth and will try using it again.

01-18-2008, 07:27 PM	#582
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	#587
AlmondBear Senior LCF Member Join Date: Jan 2007 Location: Los Angeles, CA Posts: 547 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	#588
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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	#591
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	#592
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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	#593
lildragonfly Guest Join Date: Oct 2007 Posts: 2,210 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	#594
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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	#595
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	#596
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,452 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	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	#597
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	#599
hay Funfetti Freak Join Date: Mar 2007 Location: indiana Posts: 22,455 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	#600
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.