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

[WenB]

I made oopsie danishes - YUM!

I added lemon extract and splenda to the yolks, then after folding together, I mixed some cream cheese, an egg yolk, raspberry davinicis and some xanthan gum and dolloped on each oopsie to be baked.

The cream cheese mixture bled through a bit, but they were AMAZINGLY delicious!

[DeltaSierra]

Originally Posted by WenB

I made oopsie danishes - YUM!

I added lemon extract and splenda to the yolks, then after folding together, I mixed some cream cheese, an egg yolk, raspberry davinicis and some xanthan gum and dolloped on each oopsie to be baked.

The cream cheese mixture bled through a bit, but they were AMAZINGLY delicious!

oh MY!!! I am going to have to try this!!!!!!!

[jgw]

Originally Posted by WenB

I made oopsie danishes - YUM!

I added lemon extract and splenda to the yolks, then after folding together, I mixed some cream cheese, an egg yolk, raspberry davinicis and some xanthan gum and dolloped on each oopsie to be baked.

The cream cheese mixture bled through a bit, but they were AMAZINGLY delicious!

I know this taste great. I will be trying this.

[BusyBeeMommy]

I tried to make them.....they look like the picture but taste extremely eggy.

I don't think the cream cheese mixed well with the yolk. It was straight from the fridge and it clumped.

Didn't have cream of tartar, but I did have baking powder, but I don't think I whipped them long enough.

I'll try again another day.

[lazlo0607]

so is thier anything you can sub for the cream cheese. doing no dairy. really like these rolls though. any help please!!!!!!!!!

[BikerAng]

I'm going to give oopsies a try with homemade mayo tomorrow. I love these rolls too, but have also omitted dairy for a while. I'll post back on how they compare to the cream cheese oopsies (my favorite!).

[JoniBGoode]

Originally Posted by BusyBeeMommy

I tried to make them.....they look like the picture but taste extremely eggy.

I don't think the cream cheese mixed well with the yolk. It was straight from the fridge and it clumped.

Didn't have cream of tartar, but I did have baking powder, but I don't think I whipped them long enough.

I'll try again another day.

Cleo!!! These are soooo wonderful!

Busy Bee, my first batch was flat and tasted pretty eggy. (They actually made tasty pancakes, though.) I think they are eggier if they are not cooked sufficiently. (I already had the oven preheated to 350, so I cooked the first batch at that temp. They browned very quickly and I ended up only cooking them about 10 min. They really need to cook at 300 degrees 30 to 35 min, even if they are small.)

You definitely need the cream of tarter. For the second batch, I followed the "eggwhite impaired" directions and used room-termperature eggs. I put a dash of salt in the egg whites first, and used a narrow, deep ceramic (not plastic) bowl. Beat them to soft peaks, then add a rounded 1/8 tsp of cream of tarter. (It's more than you think.) Put the mixer on the highest speed, and just beat the heck out of those little puppies!!

You want the eggwhites at the stage that cookbooks call "glossy". When they are very stiff, turn the bowl upside down. If they fall out, they aren't done! (This is actually fun when it works, and I'm going to do it every time I make this recipe.) I beat my egg whites some more, even though they didn't fall out!

It's okay if there are some lumps in the cream cheese/yolk mixture. I used the method of folding about 1/4 of the whites into the yolks, then verrrrry gently folding that mixture into the remaining whites.

I used a lever-type ice cream scoop to drop them on the greased cookie sheet, because I wanted small ones. They were about 2.5" x 2.75" and at least 1.5 inches tall, even after baking. Even though they were small, I cooked them for 35 minutes. These were actually tall enough that I could have sliced them in half and melted butter in the middle if I wanted. (I got 6 small ones and 3 flatter large ones out of 3 eggs.)

Here's my tweak: I wanted a "biscuit-like" object, so I brushed the tops and bottoms with melted, unsalted butter after 20 minutes, and again when they finished baking. This made the crust softer, and made them taste more like biscuits.

When they first came out of the oven, I couldn't figure out if they tasted more like a very light biscuit, or a flaky croissant. Mostly because I was too busy sopping up the tiny bit of remaining melted butter with one, stuffing it in my mouth, and moaning in pleasure. They did not taste eggy at all!

They are light and flaky, not "crumbly" like the old-fashioned Revolution Rolls.

After sitting overnight, the texture is even more bread-like. The texture is much better than any "white" low carb bread I've ever had!! I am really looking forward to serving these with beef stew in the winter, and sopping up the gravy with them!! Yum-o!!

I went to MickeyD's this morning, and got a bacon, egg & cheese biscuit. Threw away their white thing, and sandwiched the middle between two of my little oopsies!! It was WONDERFUL! My longing for a few breadlike objects is gone!

Later this week I'm going to cook barbequed brisket, and make big, sloppy barbeque sandwiches on these, with pickles and a slice of onion. (I must be the only person on the planet who really doesn't mind eating her burgers with a knife & fork. But, as a former Texan, I really miss my barbeque beef sandwich on thick, fluffly buns!)

I will also say, although these are very good, they are also very filling, due to the eggs and cheese. So, overeating them is not a problem for me. When I made the first batch yesterday, I ate 3 of them right away. But, then I was too full for dinner last night, so it was not a big problem!

PS -- sorry if this is a repeat of an earlier post. I only had time to read the first 32 pages of this thread, so far!

[BikerAng]

I made these with mayo (3 eggs and 3 oz mayo), not nearly as good as with cream cheese. They were really flaky on top yet oily and more eggy. Oh well, it was worth a try!

[JoniBGoode]

Originally Posted by 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.

Adream, that fish sandwich sounds sooo good!!

As good as Cleo's Magic Buns are fresh out of the oven, they are sooo much better after a day or so. But, that is a very hard theory to prove!

Okay, Oopsies are causing me mental health issues, too. I have lackaoopsie-phobia: the irrational fear of running out of oopsies at some vague, undefined point in the future.

I made my first (flatish) batch yesterday afternoon and inhaled three: one with garlic butter and Italian cheese, one with butter, one with SF pancake syrup. All unbelieveable!! So I immediately made another batch, which came out nice and fluffy!! That batch made 6 little ones and 3 larger ones from 3 eggs. I ate two of the little ones (dinner roll or biscuit sized) this morning.

Now, I can't shake the feeling that I should make more oopsies. It's after dinner, I'm not hungry, but I think...what if, at some point in the near future, I want an oopsie and none is available?? What will I do??

Mind you, I bought tons of cream cheese and eggs today, so there isn't any real danger, but I can't shake the feeling that I need to be in the kitchen baking oopsies!! Just in case! You never know when you might have the type of emergency that requires a few dozen oopsies!!

Does anybody else have this problem? If so, is there a recovery program, or is professional intervention necessary?

[BikerAng]

Yes, I too had that same fear - I ended up making a batch a day because they were so "breadier" the next day. I ended up cutting dairy out of my diet for a while, and that's pretty much cured my oopsie addiction, but I miss them terribly.

[cleochatra]

I love oopsies the next day, too! I like them to solidify a bit.

What a great idea making them a bit more sour in flavor!

[Greer'sGal]

Hi, I've been lurking and am really curious about these.... Has anyone been able to keep them around long enough to let me know if they keep well? Should they be refrigerated? Frozen?

[Lise]

Originally Posted by Greer'sGal

Hi, I've been lurking and am really curious about these.... Has anyone been able to keep them around long enough to let me know if they keep well? Should they be refrigerated? Frozen?

I basically make a triple batch every time (8 eggs/ 8 oz cream cheese=18 sandwich size buns) and they last me at least a week....I store them in 2 large tupperware containers with a small piece of foil between each oopsie..I keep one container on the counter and one in the fridge....I use up the counter ones first and the fridge ones get eaten near the end of the week...they stay nice and fresh this way...

[cleochatra]

Lisa is right--and they can be frozen, too!

They keep fairly well. In my dry climate they keep on the counter for a few days. Many keep them in the fridge in more humid climates.

Make sure to let them rest in warm dry air prior to use to help them solidify. In a sealed bag they tend to go moist.

[SweetPoison2]

Originally Posted by JoniBGoode

Now, I can't shake the feeling that I should make more oopsies. It's after dinner, I'm not hungry, but I think...what if, at some point in the near future, I want an oopsie and none is available?? What will I do??

:

That is hilarious!!! Tell me, what is the carb count on one of these puppies?

oh...and the recipe too

[jgw]

Originally Posted by Lise

I basically make a triple batch every time (8 eggs/ 8 oz cream cheese=18 sandwich size buns) and they last me at least a week....I store them in 2 large tupperware containers with a small piece of foil between each oopsie..I keep one container on the counter and one in the fridge....I use up the counter ones first and the fridge ones get eaten near the end of the week...they stay nice and fresh this way...

Lise this is a good idea. Making a large batch will help me out.

[Greer'sGal]

I was wondering the carb count, as well.....

[Josuanna]

I am vacationing in Austria for a week, and asked the hotel beforehand if I could prepare some oopsies for myself in the so-called parents' kitchen - but it doesn't have an oven. So they asked me for the recipe and prepared "oopsies" for me... man, aren't they flat! And brittle! I was touched that the cook tried, though, and didn't want to tell him that there are hundreds of posts on how to prepare an oopsie...

[gweny70]

I'm going to Philly next month and am dying to visit my fav cheesesteak place....I have been thinking how I'm going to handle it---Eat it without the bun or just not even step foot in that place. Not getting one at all might be hard...we are staying at a BnB 2 blocks over....sooooo I'm thinking I might just pack up some oopsie rolls, order my fav cheesesteak, toss their bun/roll and use mine. Hmmmm! I can see me walking in with my freezer bag full of oopsie rolls now...lol! YUmmmmmm!

[Lise]

Gwen you will get over any feelings of embarrasement the second you take your first guilt free bite....bring on the oopsie's

[PghPALady1974]

[COLOR="DarkOrchid"]Instead of me trying to go thru 1900+ posts,
Has anyone just taken the mixture and dumped it all onto a jelly roll pan? If so how long did you bake it for?[/COLOR]

[cleochatra]

I still baked for 30 minutes on 300. It was the base to the new pot pie recipe I put together.

[mac24312]

Yes..that and your stuffing looks great Cleo..what is the best way to stale them for that? Mine never stay long enough to get stale..LOL

HUGS!
Christina

[cleochatra]

Hey mac! Thanks!

Mine just got stale. I'd say to leave them out for a day or two uncovered. They dry out pretty quickly.

[PghPALady1974]

Originally Posted by cleochatra

I still baked for 30 minutes on 300. It was the base to the new pot pie recipe I put together.

[COLOR="DarkOrchid"]Thanks cleo! [/COLOR]

[Madam De Leon]

Originally Posted by mac24312

Yes..that and your stuffing looks great Cleo..what is the best way to stale them for that? Mine never stay long enough to get stale..LOL

HUGS!
Christina

Originally Posted by cleochatra

Hey mac! Thanks!

Mine just got stale. I'd say to leave them out for a day or two uncovered. They dry out pretty quickly.

Cleo, I'm not trying to contradict you on this - but Mac lives in SW Virginia, not high-and-dry Colorado. I know how humid it can be in Va. The oopsies are fully cooked at 1/2 hour at 300F, but for some reason, they just pick up any moisture in the air very easily. (maybe it's all that nice cream cheese in them.. yum!) So it's likely to take a couple days of leaving the oopsies out uncovered on relatively dry days, just to keep them from being downright sticky any more!

In fact I baked a batch this morning, and it was so humid in here from the little bit of drizzly rain we had this afternoon that I think they're actually stickier now (about 14 hours later) than they were when I took them out of the oven early this morning.

I also have problems if I leave them on the parchment paper a little too long - they stick to the parchment, because of the moisture that condenses on the bottoms of the oopsies.

[mac24312]

Originally Posted by Madam De Leon

Cleo, I'm not trying to contradict you on this - but Mac lives in SW Virginia, not high-and-dry Colorado. I know how humid it can be in Va. The oopsies are fully cooked at 1/2 hour at 300F, but for some reason, they just pick up any moisture in the air very easily. (maybe it's all that nice cream cheese in them.. yum!) So it's likely to take a couple days of leaving the oopsies out uncovered on relatively dry days, just to keep them from being downright sticky any more!

In fact I baked a batch this morning, and it was so humid in here from the little bit of drizzly rain we had this afternoon that I think they're actually stickier now (about 14 hours later) than they were when I took them out of the oven early this morning.

I also have problems if I leave them on the parchment paper a little too long - they stick to the parchment, because of the moisture that condenses on the bottoms of the oopsies.

Thanks..your right...mine do the same thing..I think i will bake a test batch and leave them out for about 3 or 4 days...maybe..just maybe..they will stale that way and make a test batch of Stuffing before thanksgiving...


HUGS to you and Cleo!
Christina

[cleochatra]

Putting them in the fridge in an open container should also suck the moisture out of them.

[CarolynF]

I made the stuffing..It was extremely nommie, Cleo. I was in a "hurry up mode" so I dried my oppsie pieces in the oven. However, I do think I will try the "air" method next time.

I went back to my normal recipe and sauteed the onion/celery in some of the butter and then instead of the water, I added chicken broth...

Honestly, it has the best stuffing taste this side of real bread stuffing.

[BikerAng]

Oh YUM! Did the oopsies hold up or did they get really mushy? Would you mind posting your recipe? I'd love to try it! TIA!