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

[cleochatra]

Tecno-- that sounds great! Let me know how it turns out...

[Tecnokitty]

Oh my gosh Cleo, that was SOOOOO good!!! To die for!! I cut them like little tea sandwiches, so cute! Too bad my camera batterys are dead

[Mallory]

What size of pan do you think you used..and how long did you bake them for? Same time?

[Tecnokitty]

I baked it in a ceramic 12 4/5 X 9 3/4 bakeware and yep, I baked for the same amount of time

[terrioso]

I LOVE these rolls! I ran across the thread a couple of weeks ago and the first time I made them I "folded" them too much--they seemed ok when I spooned them on the baking sheet but in the oven the "melted" and were very flat, almost like pancakes. I used them on burgers but a bit messy. The second time I folded less and the were better. This time I think will fold the yolk in even less.

After FINALLY making it through all 39 pages (as of now) I found very good information and hints so I think the third time will be the charm!

Cleo--I too live in the Denver area. I will try leaving the ziplock back open and maybe they will not stick to my fingers when eating. It's amazing the life of it's own this thread has taken on.

Thanks again Cleo for the wonderful oopsies and thanks to everyone for the great recipes. My meal reputoir (sp) will now be larger!

[jswalker1992]

Welcome Terrioso! I live down in the Springs. I leave my buns sitting out on the counter for a couple of hours before I put them in the baggie. They don't seem to get sticky when I do that.

[Trents]

These are so good,its my first time trying this..Im so glad i did,goodbye to LC bread..These are better IMO..Thanks so much for this recipe...It's Quite simple too..

[greannmhar]

Can you overbeat the egg whites for Oopsies? I have an old Kenwood Major mixer with a giant whisk and it fairly whomps my egg whites into a poofy heap I have difficulty fitting the rolls onto the tray - could easily make 8 rather than 6. The texture is a little weak when baked, though - like savoury candy floss! Still great!
Babs

[Yummy's_Girl]

I made these last night and am hopefully mkaing tuna salad tomorrow to eat on my oopsies.

Was going to got o wendy's for a baconator burger tomororw but tis supposed to be nasty icy and snowy weather-yucky

[Barbara Ray]

Originally Posted by lisabinil

Didn't anybody have home ec in 8th grade or high school? Guess everybody took shop class instead.

Nope - nuns weren't BIG on Home Ec! No boys in my school so no shop either!

[Boushela]

These muffins sound good! I'm really going to give it a try because I'm seriously wanting a burger that I can hold. It sounds kinda cool will give it a shot today!

[metqa]

Well, I was gonna brag about how I had a sloppy joe on Oopsies, but I just discovered that my oven cooks too high, and so I got a thermometer to make sure that the temp was 300. well I think I undercooked my Oopsies! They looked beautiful and lightly browned, and I let them cool for like 40 min, but when I bit into it it was Wet.

I think I Overstabilized my whites. I used cream of Tartar and a tiny sprinkle of xanthan and it held together well. Folding was weird, but it always is. they stood up on the cooking sheet well. I guess that was because there were huge caverns of stiff egg white that didn't break down in the folding. Oh well. back to the kitchen. Too many variables.

[cleochatra]

Tecno-- you tease! It sounds good

Hi terrioso! I am so glad that they're turning out better-- I barely fold in the yolks. It seems to mix together well without much effort. Weird, I know... Welcome to the board, BTW!

Trents-- I feel the same way. Who misses bread? Not me! I went to Red Robin lasy night and had a huge burger on an oopsie, and it was tremendous!

greannmhar-- I've never overbeaten whites before, but you can overmix the whites with the yolks. I find that I only need to fold two to three times in order to have the mixture fully together. Then, if there is any runny mixture, I spoon it over the tops of the more set rolls at the end.

Yummy's-- these rolls were for the Baconator in my house for the longest time. For a more savory flavor, I sub out the Splenda for dry mustard and a small amount of dill weed...

I took Shop Class in middle school-- it's where the cute boys were.

Boushela-- I made a batch last night right before we ran out the door to a restaurant and then I was ready to go! Even warm I let them cool on the restaurant table and they were ready to go by the time food came...

[greannmhar]

Originally Posted by cleochatra

I've never overbeaten whites before, but you can overmix the whites with the yolks. I find that I only need to fold two to three times in order to have the mixture fully together. Then, if there is any runny mixture, I spoon it over the tops of the more set rolls at the end.

Thanks, Cleo - I added some whey protein to my last batch and that helped the texture a lot. My whites get really HUGE - I add a little vinegar with the COT, maybe that's why. I never have a problem with the fold part. I think it helps to temper the yolks with a bit of the beaten white beforehand - works for me.
Great recipe
Babs

[AnDee]

[COLOR="Navy"]Hi. My name is Anne and I'm now an oopsie-aholic! What a GREAT recipe. I wish I had let mine sit on the counter overnight, but after toasting one it came out just perfect.

Has anyone tried to use half cream cheese and half shredded cheddar? Or, is this a giant no-no. I buy the light Trader Joe's shredded cheese, which is one carb. It might be a great hamburger roll. (I think the stats are right)

Here are the stats from ****** with 1.5 oz cream cheese and 1.5 oz light shredded cheddar and 1 tsp reconsituted onion flakes, and a 1/4 tsp garlic powder:

........grams....cals....%total
....Total:....377
Fat:....30....269....72%
Sat:...14....126....34%
Poly:....3....23....6%
Mono:..10....89...24%
Carbs:...4...16...4%
Protein:..22..88..24%

I'm going to try this and see what happens. How bad could it be...or, how good can it be???

Anne



[/COLOR]

[AnDee]

[COLOR="Navy"]I recalculated the recipe with the cheddar cheese - here are the accurate stats (I put the TJ's shredded cheese into ****** this time) and what the rolls look like at the 15 min mark in the oven. They smell heavenly. The calories are higher than what I posted before, but not substantially. They are still only 1 carb per roll.

........grams.....cals.....%total
Total:............497 (83 for 1 roll)
Fat: 37....329....67%
Sat: 18....166....34%
Poly: 3.....23....5%
Mono: 10...89....18%
Carbs: 6....22....5%
Protein: 36...142..29%

After 15 min in the oven.


Here's the finished product.


PS I always use Cream of Tartar for my egg whites and they come out perfect.


[/COLOR]

[Yummy's_Girl]

Originally Posted by Yummy's_Girl

I made these last night and am hopefully mkaing tuna salad tomorrow to eat on my oopsies.

Was going to got o wendy's for a baconator burger tomororw but tis supposed to be nasty icy and snowy weather-yucky

Well, I didnt get my baconator from Wendy's since the weather was bad. Maybe tomorrow, but the weather may be bad then, too, they say. (Personally, I think it is a conspiracy to keep me from the baconator! )

I did try my oopsies today, though, to make a tuna salad sandwhich. Yummy!

My oopies got sticky in the ziplock bag though. I let them cool two hours then bagged them and left the bag half unzipped laying out on the counter. They were sticky today, but tasted good.

I'm not sure how to avoid the stickiness.

Can these be toasted? I thought maybe I seen a post somewhere saying they can be, but I can't find it now. Has anyone tried it, and if so was it a success?

[AnDee]

[COLOR="Navy"]I brought one to work today and toasted it and it was great. It got rid of the stickiness. I put a schmear of cream cheese on it and it was heaven.

I'm leaving the cheddar cheese oopsie rolls on the cooling rack overnight to see if they'll be less sticky. Then, I'll put them in partially open ziploc bag.

[/COLOR]

[artinformation]

OMG I just made the oopsie's tonight and they were great. They tasted sweet to me so I kept thinking french toast or mini cream puff. I will leave out the splenda next time and make them more savory.

[Need2LoseNow]

Originally Posted by cleochatra

Some add-ins I've tried:

green olives and shredded cheese
green olives, ham and cheese
ham and cheese
cheese and chives

so, when do you add in the add-ins?

[Need2LoseNow]

Originally Posted by cleochatra

I've never tried to mix egg whites by hand before! It takes long enough with the mixer. If you have wrists of steel, you could give it a shot, but make sure you majorly cool the mixing bowl before you start. Hand mixers can be pretty cheap, but I haven't shopped for one lately!

i tried in 9th grade home ec because SOME people werent very SPECIFIC about the meringue for my lemon meringue pie! (yes im still quite bitter about that! she acted like i shouldve known! whats a 13 year old know about pie?!?!?)

anywho, the results are poo....you wont get stiff peaks. at all.

[Yummy's_Girl]

Originally Posted by Need2LoseNow

so, when do you add in the add-ins?

i was going to ask the same thing!

[lisabinil]

Originally Posted by Yummy's_Girl

i was going to ask the same thing!

Add them to your yolk mixture right before you fold into your egg whites.

[Yummy's_Girl]

Originally Posted by lisabinil

Add them to your yolk mixture right before you fold into your egg whites.

Thanks!

[helens]

Originally Posted by cleochatra

Tecno-- you tease! It sounds good

Boushela-- I made a batch last night right before we ran out the door to a restaurant and then I was ready to go! Even warm I let them cool on the restaurant table and they were ready to go by the time food came...

~Cleo~ Do they get upset in your restaurants when you bring food IN?
Some of the places we've been here in western WA get sort of grumpy when we try to bring in our own food or drink.

[Tecnokitty]

BTW Cleo, if I would have know you were going to come up with this oopsie I would have taken stock in Philly cream cheese!!!!!!!! I could have been rich! Rich I tell you...LOL! Also, I started putting half a bar into each batch just so I can keep things easy. It's DELISH! I am down to one square of my oopsie bread left and only have 1 half of a cc bar left in the fridge. I dunno if I can make that last till Friday..eeeekkk.

[swinglow]

Originally Posted by Tecnokitty

BTW Cleo, if I would have know you were going to come up with this oopsie I would have taken stock in Philly cream cheese!!!!!!!! I could have been rich! Rich I tell you...LOL!

Tell me about it, Tecnokitty! We all could have! LOL

Also, I started putting half a bar into each batch just so I can keep things easy. It's DELISH! I am down to one square of my oopsie bread left and only have 1 half of a cc bar left in the fridge. I dunno if I can make that last till Friday..eeeekkk

I was wondering about this! I tried to split the philly cheese into thirds and use 1/3 of a bar per batch but they came out super tender and kinda crumbly. I guess more like the original rev rolls? Sigh, guess I'll have to go for 1/2 the bar. Ooh, or maybe decrease the eggs by one? Or add a dollup of mayo... hmmm I'll probably try them all.

[Tecnokitty]

Denise, please please let me know how they come out with the different variations!! I think next time I make them I may try using a loaf pan and see how it comes out.

[Yummy's_Girl]

I am eating another tuna salad sandwhich on oopsies right now, and no stickyness! This time, I toasted my oopsies in the toaster till they were more browned and they weren't sticky! They held up even better than without toasting them, too.

[Tecnokitty]

humm, I ate my last one today but I have never tried toasting them. When I make my next batch I will give that a shot Sammi, thanks