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Old 01-04-2008, 12:00 PM   #1
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Cleochatra's Revoloopsie Rolls (home-made hamburger buns and more)

The recipe looks fantastic, but I'm curious about the taste. Has anyone tried them yet, if so, how are they? Considering they're made with cream cheese, do they taste cheesey. Dumb question, I know but I don't how else to phrase it.........

The Lighter Side of Low-Carb: Better-Than-Ever-Best-Yet Revolution Rolls!
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Old 01-04-2008, 12:07 PM   #2
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Here is a picture tutorial for the recipe I just added!

It's probably cheating to answer to the flavor, but the extra cream cheese really adds a 'fullness' in both flavor and in texture. They're really surprisingly wonderful!

My kids keep stealing them to make sandwiches with and to eat plain. I'm going to have to become a baker in order to keep up with the demand.

Comments from picky kids: "Deeelicious!"
"They're really good and they don't break."
"They're light and fluffy and didn't taste like vegetables."
"They're kind of sweet which is good."
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Old 01-04-2008, 12:10 PM   #3
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Okay, Cleo.

I'm making them today but I'm apprehensive because I'm not a huge fan of cream cheese. If the kiddies love them, then they have to be good.
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Old 01-04-2008, 12:12 PM   #4
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You won't barf from the cream cheese. You most likely won't even taste it. To me, it adds richness and sweetness, but it's not like a cream cheese danish or anything. I think it really is just there to keep the buns supple so that they won't fall apart and crumble.

I didn't know they'd be such a huge hit with the kids and the hubby, but the kids seriously just sat down and ate a half dozen of my buns just now (I just made a new batch)! My husband eats them plain, and so does my son. They now say they want sandwiches made from them! My kids are super-picky (of of them was just diagnosed as high-functioning autism), and so for them to prefer these to bread is pretty huge.

Last edited by cleochatra; 01-04-2008 at 12:14 PM..
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Old 01-04-2008, 12:15 PM   #5
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I LOVE the tutorial! I'm making these tomorrow.
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Old 01-04-2008, 12:19 PM   #6
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I LOVE the tutorial! I'm making these tomorrow.
Me too....except I am afraid to go for another round. I want rolls so badly, not pancakes. Is that too much to ask????

As far as the taste, who knows, I am not a pancake fan so the look of them as pancakes was not for me. And mine were definetly not light and cheewy looking, more dense and solid.
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Old 01-04-2008, 12:21 PM   #7
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I've been wanting to try these, but the "fold" thing was getting me. So glad for the pics and tutorial!
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Old 01-04-2008, 12:25 PM   #8
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You see the really skinny spoon I use to work the ingredients in? I very slowly make "S" shapes in the batter with my tall, skinny spoon.

Again, I'm in Denver in a very dry climate, so that could have some effect on the recipe.

I'm glad the pictures give more of an idea!
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Old 01-04-2008, 01:35 PM   #9
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Quote:
Originally Posted by Tommyswife View Post
The recipe looks fantastic, but I'm curious about the taste. Has anyone tried them yet, if so, how are they? Considering they're made with cream cheese, do they taste cheesey. Dumb question, I know but I don't how else to phrase it.........

The Lighter Side of Low-Carb: Better-Than-Ever-Best-Yet Revolution Rolls!

You can make them with mayo.
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Old 01-04-2008, 01:37 PM   #10
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Here's my first try:



We're getting Wendy's for supper and I can't wait to eat these !!

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Old 01-04-2008, 01:59 PM   #11
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Woohoo, Betty! Those look AWESOME! That's how mine look, too. I want Wendy's again tonight. LOL
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Old 01-04-2008, 02:00 PM   #12
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And thanks for the elevation evaluation. I was really worried I messed a lot of folks up!
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Old 01-04-2008, 02:06 PM   #13
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Okay..I had a grilled cheese sandwich a la Cleo for lunch..Nommie..

Now, for a really perfect shaped RR, you can use those muffin top pans..well oiled or sprayed..They make perfect ones..

Cleo..we would love a You-Tube of you doing this!!! but your little friends added some variety and fun to it!!

Last edited by CarolynF; 01-04-2008 at 02:08 PM..
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Old 01-04-2008, 02:07 PM   #14
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I used the NON-STICK Reynolds wrap on a cookie sheet and it worked flawlessly .. I love that stuff!

Betty
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Old 01-04-2008, 02:16 PM   #15
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They look wonderful!!!! Thanks! I'm going to give them a try after I buy some cream of tartar.
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Old 01-04-2008, 02:16 PM   #16
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sugarless-- I should try parchment! What a GREAT idea!

Carolyn-- OMG! I about fell out of my chair at the thought of doing a youtube. LOLOL!!! Dear sweet Lord. I'd never make a decent video. Maybe someday. NOT!!! ROTFLMAOPMP
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Old 01-04-2008, 02:29 PM   #17
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Sugarless4life they look yummy and real buttery. Hmmm! ARe they the consistency of bread/muffin? What do they taste like?

Awww shucks! I just noticed that I need cream of tartar. What the heck? I never knew it existed. Hopefully, they'll have it at Ralph's or maybe somebody can email some to me. LOL I wish it were that easy.

Last edited by Tommyswife; 01-04-2008 at 02:32 PM..
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Old 01-04-2008, 02:30 PM   #18
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We would love to see you "do your little thing with your funny comments in person"..

Gals...I am not kidding...GO GET A MUFFIN TOP PAN...if you are a serious roll maker..
They are fabulous..gotta spray like crazy, but they are wonderful.
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Old 01-04-2008, 03:53 PM   #19
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Here's my dinner tonight ... Wendy's double cheeseburger with low carb ketchup on the side!


Quote:
Sugarless4life they look yummy and real buttery. Hmmm! ARe they the consistency of bread/muffin? What do they taste like?
The taste really isn't much .. with the burger, you don't even notice .. they hold together every bit as good as a real bun .. I am SOLD on these!

Betty
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Old 01-04-2008, 04:10 PM   #20
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Why are mine all watery?? No way I could put them on a cookie sheet
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Old 01-04-2008, 04:25 PM   #21
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Why are mine all watery?? No way I could put them on a cookie sheet
Hon, you have to fold the egg mixture into the egg whites VERY SLOWLY .. like a snails pace .. so you don't break down the whites .. and make sure your whites are whipped to be STIFF before you begin folding in the egg mixture...

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Old 01-04-2008, 04:35 PM   #22
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Has anyone tried making these with no sweetener?
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Old 01-04-2008, 04:37 PM   #23
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You could probably make it sans sweetener if you wanted to. I haven't tried it. Good to see you, BTW!
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Old 01-04-2008, 04:42 PM   #24
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This is harder than I thought,
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Old 01-04-2008, 04:45 PM   #25
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cnklove-- If you lived closer, I'd drive some over to you! They really are worth it! Don't give up!

sugarless4life is sold on them, so you known they're worth it!
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Old 01-04-2008, 04:46 PM   #26
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This is harder than I thought,

Cute avatar
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Old 01-04-2008, 04:50 PM   #27
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These are soooo versatile, I just warmed them, put butter and sf maple syrup on them....yummo!!
I added 1 TBS of almond flour to my batch and they turned out purrrfect!
my batch yielded 8 large buns.
I used
3 eggs and whites,
cr of t.
3 oz.cream cheese &
the 1 T. almond flour

I will see if they pass the hamburger test tomorrow.
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Old 01-04-2008, 05:26 PM   #28
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Didn't anybody have home ec in 8th grade or high school? Guess everybody took shop class instead.
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Old 01-04-2008, 05:28 PM   #29
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I took shop!

The cute boys were there...
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Old 01-04-2008, 05:29 PM   #30
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Didn't anybody have home ec in 8th grade or high school? Guess everybody took shop class instead.
Hmm both....but we were too busy making stupid pillows in home ec rather than learning to fold egg whites!
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