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

[cleochatra]

A bad habit, eating these? No way!

These are a good habit! You're enjoying low-carb more than ever and eating foods you didn't think you could have as a result!

I know I'm accustomed to these, so I'm not horking them down as much as I was in the past. You get to a point where it's merely a vehicle for food, and not the end in itself.

[helens]

Yes, they're a very good vehicle for nearly any food...except maybe soup?

My comment about the bad habit was for the "Danish", never about the oopsies!
The Danish taste so good I could get carried away.

hmmm..."horking"...I think I like that term! I always reserved it for my dog, though!

[cleochatra]

Splenda in large quantities causes me cravings, so I agree. If the cravings are an issue, try using onion or garlic or seasoning in place of the Splenda!

[CarolynF]

Originally Posted by gettingsmaller

CarolynF

Is your jelly roll pan 13x9? If so, how many eggs and oz of cream cheese did you use?

I am thinking that the recipe may not be enough to cover the jelly roll pan without adding more to the original mix.

gs

When I made these in my real jelly roll which is 15 x something..I used the
3 egg method and put some parchment down. I wanted a thin roll so I could
roll things up in them and they were pretty thin....Think tortilla..

The 9 x 13 would make a thicker roll, maybe less than 1/2 an inch..and you could always add an egg and a bit more cream cheese..

In the pan, I cut mine with a pizza cutter to the shape I wanted..

[Dreamchaser]

OK, I just made my 1st double batch tonight and I have a questions for the "double batchers".

Do you put all 6 egg whites in the same bowl together and of course all 6 yolks together?

After I folded all 6 of my whites and yolks together at the same time I thought I had folded/blended the batter well enough. Did want to overfold because I'm so cautious of that. For one thing, I only got 10 rolls out of it instead of 10 and the 1st 6 that I spooned out were nice and fluffy on the baking sheet but the last 4 were a lot flatter. Not so flat that they didn't stay together though. They all still baked just fine. The last 4 just looked a little different.

I'm thinking next time I do this, I'll get out 4 bowls instead of 2 so I only have to beat and fold 3 together at a time. I think that will make my batter come out more even and plus give me the right number of rolls. The down side is that I will have 4 dirty bowls instead of 2. But that's OK, I think it will be worth it. I think it's pretty hard to blend that many whites and yolks together and get the batch to come out at the right consistency.

I also added 1 ounce of hand shredded cheddar cheese and 1 tablespoon of butter to my yolks/cream cheese so I don't know if that had something to do with it or not.

By the way for the cooking part, if anyone's interested I followed advice from earlier and baked them for 15 minutes at 350 degrees with one sheet on the top and the other sheet on the lower rack underneath. After 15 minutes I took the top sheet out of the oven and put the one from the bottom on the top. I set the timer for 5 more minutes but they only needed between 2 and 3 minutes instead. Actually I liked the ones from the bottom (the flatter ones) a little better because after they cooked on the top a little while, they turned out browner than the other ones and they were a little better to me.

On the plus side, there were still a wonderful success. Even the 4 flatter ones. They tasted great and held up wonderfully with my Wendy's double cheeseburger.

So I thought the cooking part of the double batch would be the issue but actually it was the mixing of the batter and trying to get it all evened out that turned out to be harder for me.

So how about the other "double batchers" out there. Do you mix all 6 of your whites and eggs together or divide it up 3 and 3?

(Sorry so long, I never have known how to make a long story short!)

[Amy Lynn]

i'm a double batcher who mixes all 6 yolks together and all 6 whites together.

[Dreamchaser]

Originally Posted by Cutie

i'm a double batcher who mixes all 6 yolks together and all 6 whites together.

Hmmmmmm. Maybe I need more practice. You've never had any problems with it cutie?

[gettingsmaller]

Carolyn,

Thanks for the reply. I am going to try this method the next time I make these.

GS

[Soobee]

I tried the rools with my glucomannan pudding. They tasted fine, but got soggy. My angel food cake mistakes are better in the pudding than the oopsie rolls. I think they are better dry.

[Lise]

I'm a double batcher and I fold all ingredients together in one batch....I also bake them using the 2 tray/switching after 15 mins method but I've decided I'm going to cook both sheets seperately from now on since I like them better baked with heat from both sides for the full 30 mins...

I think this is my first time posting in this thread but I've been spreading the oopsie word in all my challenges for weeks now........thank you Cleo for sharing your wonderful roll recipe with all of us....I've never felt comfortable eating bunless burgers/sandwiches and now I don't have to....

Lise

[So Cal Girl]

Looks delicious! Must try these-

[Amy Lynn]

Originally Posted by Dreamchaser

Hmmmmmm. Maybe I need more practice. You've never had any problems with it cutie?

i haven't had any problems no...i do the whole batch at once.

i use carolyn's method of putting a little of the yolk mixture in the whites' mixture to "fluff" it up and then i dump the remainder of the yolk mixture in on top and begin folding.

i use the crown muffin pans and can fit two on the top rack of my oven side by side...baking the 12 buns all at the same time, 350 degrees for 15 mins.

now...
if i was only baking six buns at a time, i would NOT do all six eggs at a time because while the first batch was baking the remaining batter can lose their fluffiness and will start to get "runny".

another tip: if you're making two batches, consider making one batch sweet with cinammon & splenda for french toast, shortcake, etc. and one batch savory with various sandwich friendly seasonings.

[cleochatra]

Dottie is going to be moving this to recipes, because this is an awesome thread, but it's permeating the main forum, and it's starting to make me feel a little embarrassed.

I hope we can keep experimenting and trying new things. I have to make more today. I'm addicted to BLT's on these!

[cleochatra]

So Cal-- they are really very good. I don't like eggy things, and these have made me very happy! I eat at least two every day.

[Yolande]

What is the texture like? I made them and they felt too moist. I wonder if I did something wrong.

[cleochatra]

Yolande-- they need to sit out for a little bit before they're bagged up. I let them cool for about an hour. Then I place them in a baggy, but I don't seel the baggy. It just keeps them moist enough.

[Amy Lynn]

yummylicious french toast for breakfast today!

beat egg, vanilla & cinnamon together. soak two buns in the mixture...fry in butter & top with favorite davinci sf syrup!

[cleochatra]

Girl, I'd been using the oopsies as they are for french toast, just toasted in the toaster. I didn't know you actually used them to make french toast! That sounds good.

[Yolande]

Thank you! I will try again this morning.

[Amy Lynn]

Originally Posted by cleochatra

Girl, I'd been using the oopsies as they are for french toast, just toasted in the toaster. I didn't know you actually used them to make french toast! That sounds good.

it is! the cream cheese in the buns melt a little inside the egg mixture "crust"...you gotta try it!

[Sleepy]

ok how are you guys storing these?
i put the leftovers in a ziploc bag and put in the fridge
but now they are sticking to the bag

[cleochatra]

You can peel them apart and then set them on the counter to air out pre-use. Then they work fabulously!

[Amy Lynn]

i layer mine in a rubbermaid container with pieces of parchment paper between the layers. sometimes if they seem too moist, i separate layers with paper towels.

[erikak1970]

*delurking to rave about these*

I made two different batches of these over the weekend. The first I made with the Splenda. Wow! These were good enough for something like a dessert! Hubby liked them too, and wouldn't mind them used as a pancake at some point.

The second batch I made with onion powder and garlic powder with garlic and onion sprinkles on top--sans Splenda. Again, these were awesome. I used two as a bun for a bacon & egg sandwich for breakfast this morning.

ok how are you guys storing these?
i put the leftovers in a ziploc bag and put in the fridge
but now they are sticking to the bag

The first batch I made stuck too, so with the second batch I decided to try and keep them out overnight to dry out a bit, then stuck them in a ziplock bag. I made sure to have lots of air in the bag as well so if they do stick it won't be as bad. The drying out seemed to work. This morning they weren't as spongy as the last batch.

[cleochatra]

Carrie-- I'm so glad that you not only like these, but that you're trying new things. They really are worth the effort! I love eating out now, because I am a burger girl all the way! Salads are for rabbits. Give me angus beef!

[mac24312]

Subbing again since the thread have been combined!!

HUGS
Christina

[PghPALady1974]

[COLOR="DarkOrchid"]Made another batch this morn. I omitted the splenda and added parsley,oregano and shredded cheddar cheese. I then also sprinkled some cheddar on the top. They look pretty good! Don't seem like they will crumble like they did last night since I didn't let them set up a bit before eating!
I am trying to save 4 of them for the next 2 days lunches for work.[/COLOR]

[jswalker1992]

My Frankenfood downfall are hot links. The ones that I like have 7 carbs per!! Wanted one today, so I split it lengthwise into two pieces (gave DH one and cut my carbs in half), fried it up, fried an egg, cut my half of link in half again, put it all on two buns and had a hot link and fried egg sandwich. Yup, I can get use to these.

[helens]

The double batch I made yesterday is more moist than ones I made a few batches back...I think baking them at 350º for 15 minutes isn't taking enough of the moisture out of them. They LOOK great and TASTE great, but once bagged, they seem to be stickier, so I think I'll try going back to the original temp and time and reevaluate the results.

~Dreamchaser~ I make double batches and have no problem folding the yolk mixture into the whites. I put about a cup of the whites into the bowl with the yolks and fold in a few turns, then add more whites and fold again, then add the whole mess to the whites bowl and fold another two or three times. That's it. The more you fold the runnier it will become, at least in my experience. You want to see some clumps of whites!

I get 12 nice big rolls about 1/2 to 3/4 inches high and about 4 1/2 inches in diameter.

I think I'd be more inclined to sprinkle the cheese on top the last couple of minutes of baking rather than adding it to the yolks. I would think when adding it to the yolks, the mixture might be too heavy and break down some of the whites, but that's just my opinion.

~Cleo~ I haven't tried the burger thingy yet, but have to go out today so that's my plan for lunch.

[jswalker1992]

I bake mine at 300* for 30 minutes.