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

[CanadaBoy29]

My first batch ever are in the oven. But it's not looking good. The mixture was really watery, not thick at all. I used all the ingredients exactly as listed in Cleochatra's recipe. When I saw that it wasn't thickening very well, I even added another couple of pinches of cream of tartar. Well, we'll see in half an hour how they look. If they don't spill off the cookie sheet into the oven!

[Amber Colin]

Originally Posted by Madam De Leon

Cleo seems to have good luck with storing them on the counter for a few days (Cleo, you'll have to chime in with how long you're able to store them without refrigeration, because I've forgotten), but she lives in Colorado, where the air is a good bit dryer than it is here in Pa.

When I leave my oopsies out on the counter overnight to "dry out", sometimes they seem even more moist the next morning than they were the night before, because our humidity is so high in Pa. And this is in springtime... We've had a lot of rain lately, but in between storms, the humidity tends to drop way back down. Think about how much higher the humidity is in July and August, even without rain!

You could maybe store them sitting out for a couple days, if you have your AC running to take the humidity out of the air, but I would suggest just going straight to refrigerator storage soon after they've fully cooled. I've been doing that lately, then popping them in the toaster oven to dry them out a little more right before using them, since they tend to get sticky sitting in a bag in the fridge.

hello

ya here in singapore, also quite hard to even keep oopsies in the fridge... the next few days of keeping made mine smell weird and they become moist. it feels like holding two slices of fried eggs! of cos in the beginning its not eggy... storing them in the humid singapore whether, fridge or not, made them eggy! arghh

hi Cleo I've been reading ur site and recipes.... really admire your patience and your devotion in experimenting when I myself is such a lazy person. hehe! even separating eggs makes me tired. If only i could just order oopsies from u, to be shipped over here. u should really find some way to mass produce it and sell it internationally!!!

Amber

[cleochatra]

Canada-- Hey! If they are watery, try pouring into some shallow bread pans (greased!) and you'll end up with something that won't run all over the pans.

Amber-- Hi! If you refrigerate, take them out of the fridge before you use them. About an hour ahead. they won't be sticky. I hate sticky bread, too!

Thanks so much for your kind words! I really appreciate them

[CanadaBoy29]

Yeeeeahhhh, mine didn't work. They smell fantastic, but they are as thin as a dime, and burned after 15 minutes @ 300. Not sure what went wrong!

Edit: I may know what went wrong. I need to use a more powerful mixer, I think. I used an eggbeater which normally works quite well, and I worked myself up into a sweat mixing the whites, but maybe it wasn't enough force?

[cleochatra]

Dude-- that sounds colossally wrong. You have had a bad oopsie day.

How stiff were the whites? Were they peaky like the nipples on a Spice Girl?

[CanadaBoy29]

They weren't anything like a Spice Girl's nipples. Well, maybe Sporty's.

The whites weren't stiff at all, actually. I did add extra tartar but to no avail. I think the mixer was the problem. I'll try again later.

[cleochatra]

Ahhh. You're going to have to whip those peaks for at least 3-5 with an electric mixer. If you're going at it by hand, look for closer to 5-7 minutes! It sounds like you got to Frothyland but didn't make it to Sportyville.

[CanadaBoy29]

Originally Posted by cleochatra

Ahhh. You're going to have to whip those peaks for at least 3-5 with an electric mixer. If you're going at it by hand, look for closer to 5-7 minutes! It sounds like you got to Frothyland but didn't make it to Sportyville.

We're still talking about eggs, right?

[cleochatra]

Bwahhh!!!

Ah, yeah.

[CanadaBoy29]

OK, I thought so.

Yes, I will give them another shot with the mixer until they become the glasscutters you promised.

[lowcarblulu]

CanadaBoy - you might also be careful to use a scrupulously clean glass or metal bowl (not plastic) and clean beaters to whip your egg whites. Any fat (or any tiny bit of egg yolk) will prevent the whites from foaming. Best of luck!

[skg]

I made my first batch Sunday morning and they turned out great, I used a muffin top pan. I hadn't realized they needed to stay out so long so I took them back out of the baggies and left them air out over night. I did however take two of them to Red Robin with me for dinner that night, I ordered the burger wrapped in lettuce so I didn't waste a good bun them just used some of that with my sandwich - yummy. Thank you so much for the recipe and advice on storage.

[Adream]

I'm having a problem with my Oopsie rolls - I can't seem to keep any extra because I just keep eating them!

I used them for rolls for a home-made version of a fast-food fish sandwich (leftover parmesean crusted haddock, nuked + mayo and dill relish on 2 Oopsies...good stuff.) Then I heated 2 more in the toaster oven and topped them with melted coconut oil and s.f. caramel syrup...voila, dessert. At dinner, I had 2 as 'dinner rolls.' I just can't keep these things around! Next time, I'm making a triple batch!

Oh! This last batch I made had a 'sourdough' flavor because I used homemade yogurt cheese instead of cream cheese. The texture was perfect and the bit of sourdough taste was very nice.

As far as any egg white issues - My KitchenAid stand mixer with whisk attachment whips those egg whites until stiff in no time. They almost turn into a ball, then I know they're ready.

[Madam De Leon]

One thing I"ve noticed the last couple times I've made oopsies is that at some point while whipping the egg whites, it will suddenly feel a little more difficult to move the mixer around in the bowl of egg whites (I use a hand held electric mixer). If you're not watching for it, you might not notice it though. Anyhow, this is when I know they're stiff enough. I still check to make sure they form very stiff peaks, and that they don't move at all when I turn the bowl upside down though.

[Queenie324]

I just made my first batch....they are cooking now! Let's see how things look in about 25 minutes!

[rachellypoo]

These things are making this WOE SO much easier for me! the one thing I missed most of all was sandwiches. I have made regular oopsies, sweet oopsies, and oopsie pizza crust, and they all turned out wonderful.. the best part is just grabbing a quick sandwich when I am hungry like I used to do when I didn't have time to cook. Cleo, you ROCK for sharing this, and I am so grateful for all the variations I have found. However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

[Queenie324]

SUCCESS!!!! They turned out awesome. My first time to do egg whites too!!!

Can't wait to have french toast tomorrow morning, and a hamburger for lunch!

[skg]

However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.

[cleochatra]

I make two long buns as a hotdog bun and then sammich it in that way. I haven't tried slicing bread in half. Some make the circles on pans and then wrap them.

[wishbone]

Cleo - luv the new avi!!
JAN

[cleochatra]

Ha ha! Thank you. I was being silly. I love my low-carb books.

[metqa]

Originally Posted by skg

However, has anyone ever discovered a way to make oopsie hot dog buns? mine would crumble if I tried folding them like that.

I think someone said to use a canoe pan - I bought a twinkie pan which is the same thing but I haven't tried it yet - darn I should of I made two batches of oopsies today.

When I have flat oopsies, they curve around a dog just fine. I cant imagine it would work with a fluffy oopsie. I guess you could make a batch of oopsies ad deliberately beat down the batter on the last two scoops and then pour a flatter, more bendable oopsie. Or you could make a regular fluffy oopsie and scoop out the middle like I did for the danishes, that leaves room for a dog to sit inside.

[Madam De Leon]

I don't have any problem curving a "fluffy" oopsie around a hot dog, but I always do it with oopsies that have completely cooled and have been stored for a while, so they're really soft. Even if I put them in the toaster oven to reduce the exterior moisture, they're still soft enough to wrap around a hot dog.

This may again come back to the amount of humidity in the air - Other than right as they come out of the oven, my oopsies are really not brittle at all. After cooling on a rack for a few minutes, they become softer and more pliable. In a very dry environment, they might not ever become quite so pliable. I think it's just one of those YMMV things.

[Qgirl]

I just made my first batch of these and they came out PERFECT!!! I am so glad I read most of these posts so that I knew what to look out for. Also, I do not have a muffin top pan so I used a plain ole cookie sheet. Risky, I know! But hopefully my experience will help any newcomers:

1) As suggested by someone else, I used 1/4 tsp of cream of tartar to ensure that the peaks of my whites would stay nice and stiff. I also used 2 packets of splenda which made them too sweet, so I am going to use less next time.

2) I used an electric hand mixer on high until the whites stuck to the bowl, even when the bowl is turned upside down, AND the peaks of the whites stood up straight without bending.

3) Before combining the yolks and the whites together, I scooped out about 2 spatula-full scoops of whites and stirred them gently into the bowl holding the yolks. Stir gently yet thoroughly. You will see the yolks mixture will lighten in texture and color and volume. THEN, I pour the lightened yolks into the whites and FOLD gently. Gently is the key! So when I plopped them onto the cookie sheet, the batter did not run at all and I had perfect mounds that held together.

4) My oven runs a bit hot, so I only had to bake mine for 20 minutes. The key was watching them become a golden brown and I knew they were ready.


Right now, I am eating 2 oopsies with 2 poached eggs and non-maple pork sausages! My favorite breakfast is to eat poached eggs on buttered toast. Oopsies are a GREAT replacement and sop up the yolk perfectly.

[missis36]

Cleo, wanna have my babies??? These are awesome! First of all thanks to you for the recipe, second thanks to all the kind folks on here for the tips on egg whites. I made them, they were actually more biscuit like than I imagined, and so next time I must flatten them a bit more....however, I had a blt with the rolls and can I just say YUMMMMMMMMMMMM.

I also had strawberry shortcake...it was the most amazing taste ever. These little suckers just pick up whatever flavor you try to give them.

So I needed to tell you that you rock!!!!!!!!

Thanks

[mlindie]

I'm a long time lurker. I really like the oppsies! I made my first batch today. For the most part they turned out well. A little flat ( less folding next time). The only problem I had was sticking. I sprayed the heck out of the pan, but they did stick anyway. Any tricks? Should I try parchment paper? I will also look for the MT pan that everyone is talking about. There is every store imaginable in vegas so I should be able to find anything.
thanks for the great recipe! I don't like the flavor or texture of 90% of low-carb products, this one is a keeper.

[Lise]

Originally Posted by mlindie

Should I try parchment paper?

Yes....they never stick and you don't have to wash your cookie sheet because the dough never touches it...I love parchment paper....I just let them cool for a min and then I flip the whole piece with the oopsies on it onto my cooling rack and peel the paper off........ready to be re-used..they never fail and clean up is a breeze

[lilymo]

Lise, that is THE cutest pup I have EVER seen!

[Lise]

Originally Posted by lilymo

Lise, that is THE cutest pup I have EVER seen!

Thanks Lily....she is 3 months old and weighs 1.7 lb....she has us all twisted around her cute little paws......her name is Missy

[vernswifevickie]

OK...add me to the list of oopsie fans! I have made these twice in the past few days and I am just getting ready to go down to the kitchen and make another batch. These are my current favorite!