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

[PghPALady1974]

Originally Posted by jswalker1992

I bake mine at 300* for 30 minutes.

[COLOR="DarkOrchid"]
Same here. [/COLOR]

[AnitaLCing]

My first two batches were soggy after storing in ziplocks. With my last batch I let them cool on rack for 2 hours then I placed them in a brown paper sack in the fridge (stood them up side by side instead of laying flat). The next day they were not mushy or moist at all. I couldn't handle that wet feeling.

[Beth1121]

Originally Posted by AnitaLCing

My first two batches were soggy after storing in ziplocks. With my last batch I let them cool on rack for 2 hours then I placed them in a brown paper sack in the fridge (stood them up side by side instead of laying flat). The next day they were not mushy or moist at all. I couldn't handle that wet feeling.

Good idea! I'll have to try that!

[Dreamchaser]

Originally Posted by 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...Lise

Lise, if you try that, be sure to let us know your results.

Originally Posted by Cutie

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.

Cutie, that's an excellent tip. It sounds perfect. I am wanting to purchase a crown muffin pan. Now I want to get 2!

Originally Posted by 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.

Interesting.

~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.

Well, I seem to be challenged at evenly mixing up the perfect double batch. And BELIEVE ME, I didn't overfold. If anying, I think I didn't fold enough on that one. Like I said my batter was 6 fluffy ones and 4 flatter ones. It was weird. Guess I will just have to practice a bit with that.


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.

Yeah, I was wondering if my cheddar cheese might have broken down some of the whites too.

[PghPALady1974]

[COLOR="DarkOrchid"]I don't really know anything about eating gluten free but would these be good for someone that does? [/COLOR]

[Soobee]

I made 4 batches today. I made them altogether, and the oopsie rolls waiting to bake did not fall at all. I did find that I like them better, drier, at 300 degress for 40 minutes.

[mac24312]

Wonder if you could make rolls instead of buns..Just a thought. I want to make some rolls and dont want to make up Kevin's bread to do it.

HUGS
Christina

[Dreamchaser]

Originally Posted by Soobee

I made 4 batches today. I made them altogether, and the oopsie rolls waiting to bake did not fall at all. I did find that I like them better, drier, at 300 degress for 40 minutes.

Soobe, did you mix all 4 batches at once, 12 egg whites in one bowl and 12 egg yolks in the other bowl? Or did you mix each batch separately?

[Soobee]

I mixed them all together.

[Dreamchaser]

Originally Posted by Soobee

I mixed them all together.

Man, I can't even mix a double batch together evenly and you mixed a quadruple batch?!!!!

I wouldn't even think that 12 egg whites would all fit in one bowl after they're whipped up. You must use a HUMONGOUS bowl for the whites!

Got any tips?

[cleochatra]

I just wanted to say that this thread has over 15,000 page views.

That's a lot of bun-lookers.


mac-- I tried rolls and wasn't terribly happy with them. I ended up with delicious popovers, but not rolls! You could try it and see what you thought-- just use enough to make 4 buns, and try to make rolls with the rest of the batter.

[shadowzip]

Originally Posted by Dreamchaser

Man, I can't even mix a double batch together evenly and you mixed a quadruple batch?!!!!

I wouldn't even think that 12 egg whites would all fit in one bowl after they're whipped up. You must use a HUMONGOUS bowl for the whites!

Got any tips?

My KitchenAid will whip 12 egg whites at once. I have done it before for an angel food cake. I have only done double batches of the oopsies so far and they mixed up just fine. I might have to try the quad-batch next time.

[Dreamchaser]

Originally Posted by shadowzip

My KitchenAid will whip 12 egg whites at once. I have done it before for an angel food cake. I have only done double batches of the oopsies so far and they mixed up just fine. I might have to try the quad-batch next time.

Well yeah, if you're one of those lucky devils with a KitchenAid stand mixer! Show off! I'm so jealous. Us mere mortals in the kitchen with our regular little hand mixers would have a lot tougher time whipping up 12 egg whites at once!

[Dreamchaser]

Guess what, I figured out why I couldn't evenly mix up my double batch yesterday. I used 6 whites and 6 yolks but forget to double the cream cheese and only used 3 oz of cream cheese. DUH! I'm surprised they came out as good as they did.

Today I made a double batch but used the right amount of cream cheese and they were just fine!

[cleochatra]

Dudette, I do better with my hand mixer than the Kitchenaid. I think it's because the Kitchenaid bowl is so deep that is causes me issues when I try to fold in the egg yolk mixture.

LOL. Sounds like you tried to make your own, new oopsie of an oopsie!

[NoSugarGrams]

Good Morning,
I made some this past weekend and they came out looking beautiful and golden brown!! However, for me, that spongy texture thing is going to take some getting used to.

I had one with sweetened cream cheese and cinnamon this morning. That was good!
with my coffee, just like having a danish.

Dreamchaser....

new oopsie of an oopsie!

I was going to say the same thing. Lots of spin offs can come from this!!
Plus, variations are all over the Internet.

I even found one on Linda Sue's that used the 3 ounces of cream cheese but with an extra egg white. I wonder how that would do with an extra white.

I have to admit, I am not crazy about all the work and clean up involved in these. But, carry on everyone. Lots of great brainstorming going on here.
That is how new recipes are born!

[Soobee]

What I like best about this recipe is that for the price(nutrition wise) of eggs and cream cheese you get a bread or Danish. No guilt. I eat an entire batch at a time for breakfast!

[shadowzip]

Originally Posted by Dreamchaser

Well yeah, if you're one of those lucky devils with a KitchenAid stand mixer! Show off! I'm so jealous. Us mere mortals in the kitchen with our regular little hand mixers would have a lot tougher time whipping up 12 egg whites at once!

No Bragging here, If I wanted to brag I would have told you I whipped them up by hand.
I highly recommend saving your pennies to get a Kitchen Aid no matter how long it takes. I have had mine since 1983. With only a couple of minor repairs($2.99 each), That was replacing the brushes after I overloaded it with 3 batches of cookie dough at once. My husband repaired it for me. I really put it through the ringer too. My cousin once told someone that everytime she was at my house I had that Kitchen Aid humming
I am impressed with you doing A double batch with a hand mixer

[Yolande]

Is your Kitchen Aid very noisy? I just bought mine last fall at Costco and I find it very noisy. Not that I mind when I can pour half a container of egg whites in it. Yesterday for the first time I put it up to 10 power and those whites were so stiff it was scary.

[shadowzip]

Originally Posted by Yolande

Is your Kitchen Aid very noisy? I just bought mine last fall at Costco and I find it very noisy. Not that I mind when I can pour half a container of egg whites in it. Yesterday for the first time I put it up to 10 power and those whites were so stiff it was scary.

I don't feel that it is very noisy, but maybe I am just used to it. It is not as noisy as my blender.

[Beth1121]

Originally Posted by shadowzip

No Bragging here, If I wanted to brag I would have told you I whipped them up by hand.
I highly recommend saving your pennies to get a Kitchen Aid no matter how long it takes. I have had mine since 1983. With only a couple of minor repairs($2.99 each), That was replacing the brushes after I overloaded it with 3 batches of cookie dough at once. My husband repaired it for me. I really put it through the ringer too. My cousin once told someone that everytime she was at my house I had that Kitchen Aid humming
I am impressed with you doing A double batch with a hand mixer

I have to second this. My Kitchen Aid is my most used appliance. It is worth every penny. You can get all kinds of useful attachments. I use mine almost every single day...sometimes several times a day!!!

[shadowzip]

Originally Posted by fuelmanswife

I have to second this. My Kitchen Aid is my most used appliance. It is worth every penny. You can get all kinds of useful attachments. I use mine almost every single day...sometimes several times a day!!!

Howdy fellow Kitchen Aid groupee.
I have two bowls with covers So I can mix something up while one bowl has something in it. I forgot to add above another thing I have had to replace is the regular beater. I have worn the vinyl coating off of two of them.

[Dreamchaser]

Originally Posted by shadowzip

I am impressed with you doing A double batch with a hand mixer

Thanks! I'm sure I'm not the only double batcher, hand mixer girl out there though!

[cleochatra]

Soggy rolls will be faboo within 15-30 minutes when left on the counter to air out.

[pamk]

Last night I was craving something sweet and had nothing in the house that wouldnt sabotage my woe. I started nibbling on one of the flatter "failures" from earlier trials and the taste reminded me of a twinkie! It was soft, spongy and sweet. So I took Ready Whip and made a line down the center of one and rolled it up, tasted pretty darn close to a twinkie! Not bad for about 2 carbs.

[NoSugarGrams]

OK.........these are beginning to grow on me!!!

I just made the last two into a bacon and egg sandwich for breakfast!!
OMG.......never would I have thought.......Delicious and hit the spot!!

I am gonna make more this weekend. Oh, and mine came out picture perfect. Storing them in the fridge in a baggie. They did get a little soggy.
I let them sit out like you said, and voila!! It worked.

Next time, I will put a paper towel between them or something.
I am getting used to the spongy texture now also.

So, my advice is to just keep trying. I do wish they were a little easier to make though.

BUT...all Good Things Take Work!!!

[Soobee]

Pamk, you are a genuius. I ran right downstairs to my fridge, grabbed an oopsie roll, sprayed whipped cream down the middle, and ate it. Delicious. Very much like a Twinkie. I can't believe how good it is. I always make my oopsies extra sweet anyway, because I am a sweetaholic. Once the oopsies are made, this will be a terrific quick snack or dessert for those impulsive minutes when you HAVE to have something sweet. Thanks Cleochatra for the recipe and PamK for the Twinkie.

[cleochatra]

Here is something else I made last night (and thank you for the continued feedback, Soobee, NoSugarGrams and pam!)

These are better than real cream puffs. I'm serious! Knife and fork and delicious.




Revoloopsie Cream Puffs

You'll need:

2 revolooopsie rolls
Sugar-Free/ Fat free Cook and Serve Jell-o pudding
High-fat milk
Whipping cream
2 packets Splenda

Make the pudding according to box instructions, using full-fat milk in place of the fat-free milk. Next, mix the whipping cream with Splenda until stiff peaks form. Place both in the refrigerator until the pudding sets up just enough to where it is still warm, but solid.

On a plate, place a Revoloopsie roll. Place a dollop of chocolate (or other flavor) on the roll. Top with a second roll, and place a dollop of whipped cream on top of this. If desired, garnish with sliced strawberries.

Net carbs is 8 grams for slightly less than a quarter cup of pudding, less if you use less.


This recipe is not induction-friendly, unless whipping cream is the only item used, and even then, make sure amounts fall within acceptable induction limits.

[helens]

Originally Posted by cleochatra

Here is something else I made last night (and thank you for the continued feedback, Soobee, NoSugarGrams and pam!)

These are better than real cream puffs. I'm serious! Knife and fork and delicious.




Revoloopsie Cream Puffs

You'll need:

2 revolooopsie rolls
Sugar-Free/ Fat free Cook and Serve Jell-o pudding
High-fat milk
Whipping cream
2 packets Splenda

Make the pudding according to box instructions, using full-fat milk in place of the fat-free milk. Next, mix the whipping cream with Splenda until stiff peaks form. Place both in the refrigerator until the pudding sets up just enough to where it is still warm, but solid.

On a plate, place a Revoloopsie roll. Place a dollop of chocolate (or other flavor) on the roll. Top with a second roll, and place a dollop of whipped cream on top of this. If desired, garnish with sliced strawberries.

Net carbs is 8 grams for slightly less than a quarter cup of pudding, less if you use less.


This recipe is not induction-friendly, unless whipping cream is the only item used, and even then, make sure amounts fall within acceptable induction limits.

GGGRRRRRRRRRRROOOOOOOOOOONNNNNNNNNNNNNNNNNNNNNNNNN !

If I didn't know better I'd think you were pushing these for profit! I logged in and the first thing I saw was that huge picture of your cream puff!

I'm eating a BLT on an oopsie for breakfast, along with one oopsie with bacon, tomato and melted cheese on top. YUM! I was just gonna have one of them, but couldn't make up my mind!

[metqa]

OH CLEO!! What have you DONE! That is BEAUTIFUL!!!!!