Revol-Oopsie Rolls

[Mitra]

One of the LC Bloggers (Cleochatra) misread the instructions while making an Atkins recipe called Revolution Rolls. She liked her version better than the original, and lots of other people seem to agree. The recipe makes flattish, softish discs that can be used to hold a burger or sandwich filling. All around the internet, people seem to be coming up with variants to make everything from french toast to cream cakes. The basic recipe is Cleochatra's Best Ever Revol-Oopsie Rolls

I've only tried the "plain" form (I missed out the splenda because I didn't want it to be sweet, the salt because my cream cheese was salty, and the cream of tartar because I didn't feel like it). I thought they were better for more strongly flavoured fillings - where the point is the filling rather than the bread, because they were closer to a burger bun than they were to artisanal bread. For me, they'll be an occasional thing, but I could see them being really useful for somebody who needs to do packed lunches.

(If you think any of this looks familiar, it could be because Relief posted about it - but the thread mysteriously disappeared into cyberspace . So we're trying again.)

[Relief]

Thanks Janet--been procrastinating! I have found these to be WONDERFUL and sooo useful.
some things I've used them for:

two of them with bacon and cheese or sausage and cheese--very like an "egg mcmuffin"

toatsed for a few seconds and eat with butter and cinnamon and splenda sprinkled on

fry briefly in palm oil or lard and sprinkle on some splenda--so close to a funnel cake as makes no never mind!

serve with maple syrup and it's french toast!

layer with whipped cream and/or pudding and it's a cream puff.

I mean SERIOUSLY this is a god send for me as they are less than one ECC per and fill in so many spots that I was missing on!

[Ottawa]

I find them great as well and add 1/2 cup CarbQuick, Whey Protein or similar to give them a bit more body.
I used them on Sunday (the original recipe) in my class (14/15 y/o) since they did not believe you could make bread from eggs. Most of the young women knew about the Cream of Tarter and had made meringues but were surprised how close the taste/texture of bread came through.

[Mitra]

I've just made my second batch - they're baking. I did it the same way as before, just eggs and cream cheese, but this time I made sure I beat the egg whites until they were very firm. In my first batch the mixture was a bit runny, so I baked them in individual Yorkshire pudding tins. This time it was firm enough to do free form ones. Now I can have BLT for breakfast .

[Rhyme'n Reason]

How "eggy" do they taste? I can't take the taste or texture of eggs (but the cream cheese is fine ).

[Ottawa]

I use a bit if sweetener in mine and the students thought they tasted like French Toast which is just a little "eggy".

[Mitra]

I don't like omelettes, because they're too eggy, can't stand cooked egg white, and can only eat quiche cooked to just barely setting, because if it's cooked any more it tastes too eggy to me, but I'm OK with these as long as they've cooled. They taste more eggy straight out of the oven. If you're worried, try a mini-batch, with just one egg and one ounce of cream cheese. And try them with a filling, rather than on their own.

Edit: I don't find that these have the proteiny texture that a lot of LC "breads" have.

[artsdesireincanada]

Originally Posted by Mitra

The basic recipe is Cleochatra's Best Ever Revol-Oopsie Rolls

I clicked on the link and there was nothing there. Does anyone have the recipe and can share? My mouth is drooling ...

[Mitra]

The recipe is here. I think that one still works. Basically, it's a variation on an Atkins recipe called Revolution Rolls. I think the original recipe used 1 Tbsp cream cheese per egg, but I haven't tried that version.


For six rolls:
3 eggs
3 oz cream cheese
pinch of cream of tartar

Preheat the oven to 300°F/150°C.

Separate the eggs. Beat the whites with the cream of tartar until they're very stiff (you can do it without cream of tartar, but it helps to get them stiff enough).

Mix the yolks and the cream cheese together, then fold in the whites. Spoon the mixture onto a lightly oiled baking sheet, making six blobs. Flatten them a bit.

Bake for about 30 minutes.

You can add sweet or savoury flavourings depending on how you plan to use them (eg splenda/stevia/vanilla or herbs/garlic etc).

[artsdesireincanada]

thanks Mitra, I am going to try this tomorrow morning! Tonight is the chicken casserole night! My mouth is already watering!