Have you ever made a recipe and then you went back and looked at it and then realized you biffed the recipe, but that it was better than the original?
I never fared well in chemistry. In high school, I was the only person Mr Ufus ever had who was able to cause an explosion by simply adding water to plaster of paris in a lab situation. Sorry, Mr U.
Still, sometimes those mistakes turn out to be (albeit less explosive) also more delicious.
That said, here is the real Revolution Roll recipe I have pictured with the Baconator sammich in another blog entry. What I didn't realize at the time was that my mistake made for a much more substantial roll with better flavor.
I realized my oopsie. Then I went back and attempted the original Revolution Roll recipe. What I encountered sans the extra cream cheese was a very dry and crumbly roll that tasted more metalic and less rich. I was disappointed!
That said, I set out to recreate the first recipe I biffed, and the results were so amazing that my husband ate half of them, plain. He loves them and is now converting from eating hamburger buns! WOW!
No, this isn't an infomercial for messing up recipes, and no, my husband isn't a lush when it comes to low-carbing. This man is a hard-sell.
That said, here, in its entirety, with new notes, is...
Here, at Examiner.com!
Sunday, October 21, 2007
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30 comments:
These sound great. DH and I are starting the low-carb thing again, well, mostly DH is - but I've got to cook it! Can't wait to try these for the burgers. Thanks!
Hello, Brenda!
I'm the first to admit I'm not valiant enough to subsist on breadless burgers.
I'm a big fan of eating what tastes good (cheesy but true), and now I can use this to my advantage with recipes like this.
My husband (a so-not-a-low-carber) wants me to experiment some more with the recipe mistake (he's been eating so many of them, I have to cook double batches just to eat a few myself), and has some ideas for different ways of preparing them.
I've never seen him excited about what I'm eating until the last few months. Now he's starting to eat what has before then been my 'Atkins food'.
Way to go on revisiting the low-carb lifestyle! If I can be of any support, let me know. I know how tough it can be. Now I know it can be good-tasting, too.
I am SO excited to find this! I've eaten rev rolls for years off and on--adding ground flax, shredded cheese, ANYTHING to make them hold up better & seem more breadlike. Finally stopped making them because they just weren't quite right, but this sounds great! I hear you on the tastes-good-need-bread-for-burgers thing! Thanks for posting...and for your fun blog. We still miss you at LCF. :)
1956okie-- I hear you! I remembered eating my first revolution rolls in 1984. And no offense, but they sucked.
When I biffed them a few weeks ago with the extra cream cheese I was like, "WOW! I don't remember them being this good"... well, that was for a reason, apparently! LOL
Now I make them only with the extra cream cheese and keep them sealed in a bag and in the fridge. This helps keep them moist and not moldy.
And my hubby keeps eating all of them.
I miss you, too! I am just boycotting LCF until all of the Kimkins threads are gone. Tom knows I am a major fan of LCf and netrition but that I can't support a family board that supports Kimkins in forum form.
That said, there is so much positive happening on that front, that I'm hoping the threads/forum will be history by December.
Here's hoping we'll be posting together again soon.
I don't know. I've never tried the Rev rolls. I think I'm in a food funk, though.
looks like you turned the mock danish into rolls woo hoo. Wonder if one added the cinammon and sweetner how much better the texture of theses would be then the mock dansih is now? and a little flax too yum Cleo now I need to get my mixer cord replaced to whip those whites.
Wonder if Kimkins.com egg white challenge folk know about adding cream cheese to thier bleck :P diet and if Kimmer would allow it.
I'll have to try it this way, thanks!
OYB
Maybe you can use your collectibles to do an enactment of The Rise and Fall of the Kimkins Diet. Maybe for youtube?
OYB
Considering the Kimkins diet? Read this first: Kimkins Diet Scam Update.
Thanks for your great site. I've linked you to mine.
Thank you for the compliment!
I appreciate your kind endorsement!
Also Cleochatra, Can you tell me what you ate during the first month of your huge weight loss? What did you have for breakfast, lunch snacks etc. What's your secret?
sunflowerfreak
Hi there!
I honestly can't keep a food journal, so while I could tell you very general things (like eating oopsie rolls as a norm and not the exception), I really don't have numbers or menus written down.
I don't keep track mostly due to the fact that, being a perfectionist, I am always paranoid about the numbers. As soon as I start listening to the numbers and figures and stop listening to my body, it all falls apart.
I either end up binging or starving myself.
This time around, as difficult as it has been, I have ignored numbers and menus, and I look at hunger.
If you would like, I could provide the types of things I eat during the day, but I won't have numbers or figures, and each day varies tremendously. It would be for informational purposes only.
I'll try to put something together this week if you'd like!
I am going to try these tonight! I have tried the original with mayo, cottage cheese, cream cheese and they were so gross I could not gag them down and I thought if this is what low carb food is like, I won't last another day. I hope so much I love these like you and your husband do since I really love burgers. Thanks for sharing this with us and I would love to know what you are eating esp the first week, first month to get such drastic losses. I read the part where you don't journal and I agree that this makes you think about food more so I get that, but even just a basic idea of the foods you are eating would be so helpful. Thanks for such a great blog, you are very inspirational:)
Thank you so much for being so sweet!
I am so glad to meet another non-journaller! I know in a perfect world we 'd keep track of everything, and as we near goal, I'm sure there's room for that, but for now, it's more important to just do our thang, knowing we're happy and the weight is coming off!
If you have any trouble with the oopsies, just remember to REALLY whip those egg whites! It makes all of the difference!
Jamie
Thanks for the comment back. I was also wondering did you eat any no sugar added items during your first month? I have heard these can really slow wt loss so I am curious. Your 1st month loss is so incredible and makes me want to eat this way but I do have a sweet tooth and so I wanted to know if you ever allowed yourself any of these NSA sweets?
I am not a sweet-eater, but I empathize with folks who like to eat them. It's for a real reason the human tongue has specific taste buds for picking up sweet.
My evil is starches. Pizza, chips, you name it! I have to fight those urges. That's how I end up with so many of the 'bready' recipes.
I stay away from sugar alcohols because I absorb every last living one of 'em! That and they cause me cravings.
For me, I've been following Dr Atkins New Diet Revolution 2002 plan, and so I stick to a pretty low-carb regimen.
I also have a lot of weight to lose, so I'm going to lose it a lot faster than other folks who are closer to goal.
For a sweet tooth, you can look to things like the oopsie rolls heated for breakfast with butter and a little davincis Sugar Free hazlnut syrup. It is tremendous for the sweet tooth, and has enough protein and fat in it to keep you from being hungry soon afterwards. Another option you can look into is sugar-free jell-o with a little whipping cream. You just want to be mindful that SF Jell-o has aspartame, and that's something Dr Atkins warns people about since it stalls 35% of the population.
The good news overall is that low-carbing helps release the 'sweet' in a lot of foods. You really come to appreciate the sweet taste of cheeses and meats when you allow yourself to stay away from sugar-type foods. And, you can enjoy things like diet Rootbeer with a dollop of whipping cream!
Finally, for sweet cravings, there are low-carb tricks of the trade. L-Glutamine is a good supplement that is said to help with sugar cravings. Dill pickles knock out sweet cravings as well. And, finally, within 6 weeks of beginning, you're back to eating some fruit everyday if you feel you miss it.
If you check the book out and decide it's too stringent, and you either don't mind losing more slowly and want no diet phases, I really recommend checking out Dr Thompson's Low Glycemic Load plan. It's an awesome way of eating, too!
Cleo,
I love your blog! Your dedication to your goals is inspirational! I have linked my blog to yours as I would love any readers I have to also come see yours. I lost 40# last year with Atkins, using support groups and all kinds of techniques I learned from others to deal with situations as they come up, and like you're doing here, I'm trying to share with others. In fact, some of them shared your revoloopsie rolls recipes with our group and this is how I came to discover you!
I learned to eat my cheese burgers with sauteed mushrooms and asparagus and onions, and just l-o-v-e-d slurping up the juices afterwards.
Have you set a number for your goal, or is it a general "feel good" you are aiming for?
Diane
Hi, Diane! It is so nice to meet you.
Congratulations on your amazing success with Atkins!
It is good to see that I'm on the right track with the methods I'm using for accountability. I want to pay forward all of the kindnesses I've been afforded over the years as an Atkineer (and a low-carber and woman and mom and weight loss person. and... and...)!
I promised my kids I would lose 150 pounds this year. After that, I will re-evaulate what is practical for me to weigh at my age (taking into account denser bones due to weight, etc), and I'll hopefully, then, hit my goal by next year!
This is a really exciting time for me. I'm almost 50 pounds down since the first of the year.
And that's with oopsies and making low-carb pizzas. I feel very fortunate!
Hi Cleo!
My husband and I recently started on a low-carb diet (a somewhat elderly one from a book his allergist wrote twelve years ago and that the allergist's slim nutritionist cohort has been following since). I like the looks of the oopsies (although they make me yearn for another bowl for my mixer--do you think an immersion blender would work for the yolk mixture?) and am trying to figure out if they could be made Mom-friendly. My mom is allergic to the protein in cow's milk. Would a creamy goat or sheep feta or the Tofutti stuff work, do you think? I have no idea how many carbs are in Tofutti not-cream cheese, but if I could find a way for my mom to eat something bready, she might be able to stop living off of sugar. I suspect she is hypoglycemic like me, and would love to see her feel better and more energetic. Anyone who teaches highschool English in a conscientious fashion needs all the energy they can get!
Hi, marika!
I think it is so awesome that you're looking to adapt these to a dairy-free person.
I say give it a shot with the dairy-free 'cream cheese', but here's what you do:
Make only 1/3 of a batch: one egg, separated, a pinch of cream of tartar, and only one ounce of the 'not cream cheese'. Still bake at 300 for 30 minutes, and this recipe will make two buns.
This way, if you hate it, you've only used enough resources for two buns (and are not losing an entire batch worth of baking items).
I really don't think an immersion blender is going to make the egg whites stiff. A lot of folks (like me) use those cheap, hand held electric mixers you can buy from Wal-Mart. One incredibly brave soul (with super-strong wrists) whipped her whites by hand! I am still in awe of that.
Even with the mixer, it takes about 5 minutes to get those whites whipped up beautifully, so don't worry if they're only frothy at 2 minutes!
Let me know how they turn out, and bless you for taking such good care of your mom!
I just wanted to comment here and say that these rolls are amazing. I am so glad they don't have an eggy taste or heavy texture. I made them yesterday and we had grilled cheese sandwiches! Oh my goodness! You can't go into eating them expecting it to taste just like bread but its damn good. My celiac husband thinks that these rolls are a definite replacement to the yucky alternative flour breads he's been trying.
And a serving suggestion for you or anyone else who wants to know...I was craving garlic bread this morning so I melted some butter, adding some garlic powder and parsley and drizzled the last 2 rolls with the butter and then for good measure soaked up more butter. Very reminiscient of the garlicky buttery rolls from Red Lobster, without the cheddar in the rolls of course.
Which leads me to my question - have you ever experimented with adding heavier things like cheese into the mix and any success? I would love cheesy buns!
This recipe rocks - thanks so much for sharing it!
Megan-- That is tremendous! Thank you so much for sharing that!
I love garlic buttery rolls...and I am so glad you guys have been happy with the recipe and making such delicious tweaks to it!
I usually sprinkle shredded cheddar cheese on top of the bread pre-baking. It looks pretty and it adds a little bit of zip to the bread!
ok so i thought i'd add a comment based on the cheese suggestion you gave me last time. i wonder if it might be best to bake the rolls first then bake for a few more mins or broil to melt the cheese. I baked the rolls with the cheese on the entire time. The rolls turned out like omelets and were just not that appetizing. I am going to try again adding cheese later in the baking process or at the end.
you are really something else, I have never been able to get such info for dieting before I got on this site, I can't beleive how much you've lost in such a short time!!!!!!!! Congrad to you , you give us all alot of hope!
WOW Cleo!! You are becoming so popular. You are talked about along with your Ooopsies on other people's blogs and everything. I know someone has said this before, but I truely believe you should write a book about low-carbing along with all of your awesome recipes. I think you'd make a million (then you could share all that money with us). You're doing great!! Keep it up.
Sunflowerfreak
Thank you guys so much!
I appreciate your kind words and your confidence and am very humbled by the,m.
Plus I want to adopt you.
the examiner link is broken. can you please post the full receipe, i would like to try them. thanks much.
Hey, I tried some Oopsies with the Tofutti Better Than Cream Cheese. They were meh. There just isn't enough flavor in the BTCC. Maybe salt would help, maybe not.
Next we will try chevre/goat cheese. That will have a bit more flavor, and acts /pretty/ much like cream cheese. They'll be savory, but hey, we like that.
I LOVE the oopsie rolls!!! Thank you so much for sharing!!
Oopsie is a really good name, becaue everytime I make them,
oopsie, I did it different!! LOL
Last night I added garlic and shredded cheddar cheese to the yokes (because no-one told me I couldn't lol) and after baking 30 minutes, they looked the same on top but were "gooey" underneth when I pulled them off the pan. After letting them sit on a rack overnight, they still felt "gooey" so I filped them upside down and tossed them back in the oven and baked for another 15 minutes.
Absolute oopsie PERFECTION!
Hi,
I really want to try the oopsie rolls but I can't seem to find your "improved" version with extra cream cheese! I am sure I am missing a link or something so could you point me in the right direction for the recipe, pretty please!!!
Regards
Gilly
Hey there! Here is the recipe. http://www.examiner.com/x-355-Low-Carb-Examiner~y2008m5d20-Want-Supple-GlutenFree-Buns?cid=Examiner%20Link%20To%20Post
I have since ditched any sweeteners added to the recipe and only use cream cheese, egg, cream of tartar and spices!
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