Now with no Splenda. You don't need it. If you find you need a more savory roll, experiment with adding dry mustard and dill. It's better than you think!
The recipe at Examiner.com
This recipe goes with this blog entry.
Oopsie Rolls (Gluten-Free Buns)
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Preheat oven to 300 degrees F.
Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Makes 6@ about 85 calories a piece, >1 carb per
Induction Friendly, Gluten-Free
New~! Oopsie Q&A
New! Red Robin with Oopsies
Here is a picture of a Wendy's burger on a Revoloopsie roll! It's as good as it looks!
83 comments:
I never thought of using my action figures to help me with cooking. Maybe Captain Kirk can give me a hand next time I make rolls?? (I'm not even going to ask Darth Vader for help. He is such a jerk.)
I think Kirk could rock in the kitchen. All Picard ever says is, "Make it so."
Everyone's a critic.
And, in my defense, those aren't my "action figures". They're collectibles.
Stop looking at me that way.
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.
These rolls are so excellent.
Thanks so much, Barbara! I really love these things!
I've now evolved into using them as pizza crusts. Just a couple of minutes under the broiler in the oven, topped with pizza schtuff, and this is just amazing!
I'm also trying some other things and will post the results!
I appreciate your feedback!
Jamie
HELP!!!!! I JUST MADE THEESE ROLLS TWICE AND I HAD PANCAKES WHAT AM I DOING WRONG?
I ended up with a flatter batch this time around, so I used them as oopsie pizza crusts.
They ROCK with cheese, olives, pepperoni and a titch of pizza sauce under a broiler for 2-3 minutes.
Now, assuming you want the buns, it's really important to whip the stiff peaks super-stiff, and to only blend in the egg yolk/cheese mixture as little as possible. I use a tall iced tea spoon and make very slow, lazy s's through the whites. Yes, there might still be small bits of cream cheese, but you don't want to overbeat the yolk mixture. If it's too liquid, it will also make the whites slightly runny.
So, very little mix-in, add 1/4-1/3 of the yolk to the whites at a time, lazy S pattern when blending, and blend very, very little, and very very slowly.
If need be, you can super-chill both bowls to ensure that the items are also very cold before even putting the ingredients together!
I hope this helps!
You can do this! sometimes there's just something little causing the problem.
Wow - those sound awesome! I'm so glad I found your blog. Much success to you - I started Atkins on December 29 and have lost 23 pounds to date, 100 to go.
Christina-- You're doing amazingly well! You must feel very happy! And to start before New Year's Eve shows you are a true leader, in every sense of the word!
Thanks so much for coming to visit, and please keep me posted on your progress! We have very similar goals, it seems like!
Jamie
WoW! Sailor moon rox! She was kinda dense in the head tho, so it's rather astonishing that she can succeed in the kitchen!! Awesome pictures! :-)
Lita would have been better in the kitchen. I couldn't let Mina in--you know how her cooking experiments turn out!
And Usagi would have eaten all of the rolls fresh out of the oven!
I had to trust some of the outer senshi (plus Mars) to do a stellar job!
Hey, Cleo. I'm dying to try these, as everyone is raving about them. :-) One question... I buy Splenda in big bags, so I'm not sure how much is in a "packet" -- is that a tablespoon or something? Please reply if you know... and thanks again!
Hey! It's great to see you!
If you use bagged Splenda instead of packets, you want to use 2 tsp of Splenda for each packet.
A lot of folks use less Splenda, or none at all (substituting onion or garlic salt/powder) in place of the sweetener.
Let me know how yours turn out! Egg whites can be tricky, but this recipe is worth the effort. Even the flatter ones can be used for mini pizza crusts, pitas and oopsie french toast.
:o)
I hope that helps!
Hey, they turned out great! Glad I read through everyone's various trials and tribulations before I tried these... I think I saved myself at least one bad batch by learning from everyone else's mistakes. :-)
I actually wanted mine a bit flatter, so spread them out more to begin with. Now I have a follow-up question... how do you reheat these (toaster? microwave? frying pan? oven?)? You mentioned using them in french toast... do you actually coat them with french toast batter and use them as the bread base, or do you figure they're already eggy, so just heat them up and pour sugar-free syrup/jam on them?
These are going to help me so, so much.... many thanks!
I am so glad these have worked out for you!
I reheat differently depending on their shape. If they're more full I pop them in a toaster. If they're more flat, I heat them in the microwave. If I use them as pizzas, I pop them under a broiler with toppings!
My friend Amy uses egg and a bit of cream and cooks them as french toast, but I think that they're so good as they are plain. I just heat in the microwave and add butter and SF hazelnut syrup!
Thanks for sharing your recipe! Uranus did a great job in describing how to get these to work and I think I can use the oopsie rolls for many things that I have been missing.
The little pizzas sound yummy.
Now, I am off to read more of your blog. :)
Thanks for the kudos on the pizzas! They really are a lifesaver, especially in a situation where you need something--and quick.
Cleochatra, I am totally amazed that you lost 29 pounds in January. That is amazing. I have been on Atkins for a few weeks now and I am just finding out today all of the hidden carbs I am eating. Like coffee (3 carbs). My cream I use says 0 carbs but someone told me that the company can put down 0 carbs if it comes to less them 1 carb per tablespoon. So I am staring all over again knowing some of these new facts.
Question: Can you eat your Revoloopsie Rolls on the induction phase of Atkins??
Hi, sunflowerfreak!I have great news!
The oopsie rolls are fine for induction!
Keep in mind that depending on which plan you follow, the entire recipe includes three ounces of cream cheese. If you are following the 2002 plan, you are allotted an entire amount of 4 ounces of cheese per day (including cream cheese). You won't want to eat and entire batch in a day, or if you do, make sure to account for the cream cheese use.
On induction you want to stick to one Tbsp of cream per day.
I lost so much because I'm a big girl (think large, plus extra credit for ginormous). I exercise every day and I am really working to eat only when hungry and not eat because of stress or other non-hunger reasons.
You can do this! I really think exercise is a big key, and the oopsies have made this way of eating so phenomenal, I haven't gone off-plan once! I can hold food in my hands again.
I missed that more than I ever realized!
Some oopsie recipes might not be all right for induction (cream puffs), and I'm streamlining the site so that recipes appear on the right-hand side with links for ease of use.
Cleo,I finally made your rolls and they were delicious, but the fell apart while I was eating them. You said they were soft. Are your that way.
No, mine don't fall apart. That's the whole beauty of the oopsies! While the revolution rolls of old crumbled and fell apart in my hands, I'm able to eat an entire gourmet burger with an oopsie (we went to Red Robin last night and they held the burger beautifully).
I'm not sure what might have happened. You do live in the northwest. Maybe they got depressed with the lack of sunlight and fell apart... ha ha!!!
You could try baking them longer, too. I'm in Colorado, so while I'm told others at sea level haven't had an appreciable differences, there could be some based on climate (moist versus dry)?
I did not whip the whites until firm enough and the first batch was like flat cookies but the second batch is just like your pics.
I have to say your blog is vibrant and I like your attention to detail as well as creating these bunlike coverings for hamburgs. I had been using large lettuce leaves and what a mess on a juicy burger.
Thanks.
Ottawa
Thank you so much for your kind words!
I am so glad you finally have achieved oopsie rolls to your liking!
It is so much nicer than using lettuce! I tried that once and was thoroughly not a happy girl!
Anonymous...lettuce leaves are for...I'm not really sure what they're for, but I agree they are NOT Faux Hamburger Buns!
Cleo...these Revol-Oopsies sound great! I think I'll stir up a batch 2nite to go with a Porterhouse! You've got such a fantastic blog...love your style and attitude! Keep up the good work.
Ron, aka The Former Donut Junkie
Amen, Ron!
Preach it.
To me, a burger should be able to be held firmly in the fists of the very happy person about to eat it. There's nothing I could want less around that burger than a bit of lettuce. On the burger? Sure! Around it? Are they insane?
Let me know what you think of the oopsies! I have a husband who thinks they rock and he's not a low carber.
Be sure to let them 'rest' before eating. Some like theirs fresh out of the oven, but I like mine to have more substance, and fresh out of the oven they feel a little too soft.
Miss Cleo,
I just made a batch of Revol-Oopsie's and my wife and I loved 'em. We had 'em with a big old Porter House steak for dinner this evening. Mine turned out just a fuzz thinner than what you have pictured...not a prob! I know now how to make 'em 'stand up' the next time out.
I just blogged about these wonders on my Life Without Donuts blog so all my LC friends could share the love! Thanks a million! I just added you to my Blog Roll too.
Donuts, schmonuts. We don't need those, do we?
I know half of the time, I feel like those adds for Lean Cuisine where I'm always saying what I ate, and people glare at me because they're chewing on the plastic fork that just scraped out the last portion of some noodly thing from some frozen lunch.
Your dinner tonight sounds fabulous!
Thanks for the add, Mr Ron! It's nice to meet you.
Hi Cleochatra,
I am not much of a cook but I really wanted to try these and well, it was full of phail. I'd like to say I followed your instructions carefully, but it came out pretty runny and smooth looking nothing like your pics. I'm not entirely sure what I'm doing wrong...
Any ideas on what it can be for the n00b cook? :(
A lot of people I talk to realize that much of the time they never beat the egg whites nearly long enough to end up with stiff whites.
Others realized that even though the whites are stiff, they wayyyyy over mixed when they added the whites to the yolks.
It's usually one of those two. If you tell me which it's not for you, I can help more specifically! :)
Wellll, I know that the yolk mixture turned out rather smooth and not chunky like what you had in your pics, so that probably didn't help. Maybe I just mixed it too well. Btw, just to be sure, but how much is 3 oz.? I don't have anything that measures weight but I used this conversion tool that says it's about 6 TBS. Is this about right? Maybe this is the problem too.
The whites turned out alright I think but how stiff are we talking? I can say that it was creamy looking but that's about it. Should the consistency be more like whipped cream? How long do you usually mix for before it become the right consistency?
I'm going to be trying these again tonight and I better get it right! lol...
You're doing fine! It's really trial and error when it comes to egg whites.
You definitely don't want to overmix the yolk mixture. I give it a few seconds, or just until the mix looks like runny scrambled eggs. There will be some chunks of cheese. This keeps the mixture colder and less liquid.
If you look on the outside foil of the cream cheese wrapper, it will show (or should) the ounce markers in lines along the edge. I cut off three sections for use.
The egg whites should be so perky, Posh Spice's breasts are jealous.
You want the whites so stiff that even a politician's demeanor sits up and takes note.
You want to be able to lift the mixer and see visible points where the whites are left protruding. VERY stiff. You can easiy beat for 3-5 minutes or more-- so don't give up! Creamy isn't good enough.
I think we just tackled the two major things! a lot of folks tend to think egg whites are either spoiled or done when they turn foamy... it takes a lot longer to beat egg whites than that.
Let me know how it works out!
If you're leery, try making 1/3 of a batch for practice (1 ounce cc, one egg-- 2buns) until you feel confident! It's a lot less worrisome when you're not worried about wrecking a batch! Just practice beating those whites.
You'll get it this time around. I just know it!
Miss Cleochatra,
I just added a post over at my blog that gives a few tips for making 'Perfectly Perky' Egg Whites if anyone is interested. http://lifewithoutdonuts.blogspot.com/2008/02/tips-for-making-perfectly-perky-egg.html
Ron, aka The Former Donut Junkie
Thank you for the tips, Ron! Egg whites definitely require some extra work to hit that sweet spot!
Oh my, I got so hungry for oopsie rolls the other night I made a mini batch and fried them in a pan like pancakes. Don't recommend it. But I have had some very nice looking oopsies recently. Enough to freeze individually in little baby bags, take out and pop in the toaster and top with butter, splenda and cinnamon...when I haven't more than a nanocarb left for the day. On another site, someone was suffering stall and said they would have to cut out cheese for the week. I thought oh no, don't take my oopsies from me! (as I was also stalling.)Then I realized an oopsie has only 1/2 an ounce of cream cheese, or less in my case, since the mounds never come out exactly to 6. 8, 9, 7. So it's the other stuff I was eating, not the ooopsie. Like the protein bar I was counting as 3 net carbs, when it actually has 17, I think. Well, I just wanted to ramble on about oopsies for a while, because I love them so. I have taken batches to underprivileged low carbers I know who never even suspected such a delight existed. They are forever grateful to me, but truly, it's to you, Oopsiefchatra, that we owe our undying gratitude.
THE GREAT BOWL AND BEATER CONTROVERSY: NOw, Mr. Donut Addict says beaters and all should be at room temperature for perkier peaks on egg whites. But I thought I read they should be chilled -- which is what I did, and they were beautiful. So how do we solve this mystery?
Thankyouthankyou, Linda
Hi, Linda!
I think there are as many ways to whip egg whites as there are whippers (which sounds a little violent when I think about it)... Ron's options are good suggestions for folks who are having problems with their whites, unless you don't have problems doing things in other ways.
For example (anecdotal evidence follows), I have never had problems with room temperature bowls and implements. Now, that's not to say others haven't, but for me, it's made no difference.
What has mattered was trying to soften the cream cheese (don't!), trying to over mix the yolks to make it smooth (don't!) and trying to over fold the whites with the yolks for a uniform appearance (don't!).
I also spoon the mounds on the pan. I don't pour or use a spatula. To me that makes a big difference, too!
Thank you so much for your kind word regarding the recipe! I am so glad you're enjoying them as much as I am, and so appreciate your feedback!
warmly,
Jamie
Didn't mean to cause a 'stir'! My post was just 'tips'. And everyone knows that 'tips' are well...just that...'tips'...not set in stone rules of the road.
I tried whipping the egg whites 'cold', matter of fact I put the bowl in the fridge for a minute or two, and I tried whipping them up at room temp. Room temp seemed to work for me, but my advice to everyone is to do what works for you! After all, this ain't 'Rocket Science'.
What ever you do...have some fun and enjoy making Oopsies...and eatin' them too! Oopsies are fun no matter how you make 'em...not matter how you slice 'em...no matter how you eat 'em!
Woo-Hoo! Thanks Miss Linda and Miss Cleo!
Ron, aka The Former Donut Junkie
Now there's a thought...Oopsie Donuts!!!
Thanks for your help, Ron!
I swear, there are so many ways to do something, but your help will give people something very important to consider.
Oopsie donuts, I have none. I do have a very talented baker's oopsie eclaire cake recipe, and my oopsie cream puff made with chocolate pudding, however...
OK all of this Oopsie talk the past few days, I need to make some. So tonight I declare "double Batch Oopsie night". Anyone want to join me? I am also making Oopsie Pizza tonight for supper. It's an Oopsie day!!
sunflowerfreak
Hey! Be sure to check out my newest recipes!
Pizza from cauliflower!
And bread sticks from cauliflower!
And lasagna from cauliflower!
Why do I detect a theme here?
Recipes? What recipes? Where? How do I find them?
Cleo, why don't you write a book? It could be an oopsie book, with chapters about all the dazzling events and poignant moments where Oopsies made the difference. And also a cookbook.
I'm serious, too. I would buy copies for all my friends.
Anyhoo, cauliflower what?
Made a double batch of oopsies tonight and let the cream cheese stay a little chunky, and wow! They are beautiful with little golden brown bumps nd peaks. Like the surface of the moon.
Linda
Good morning, Linda! Your energy and descriptions of moon buns have me smiling!
The recipes are along the right side of the blog. To get to the most recent posts, there are two easy ways to keep abreast (OMG I said breast) of the newest recipes: One way is to subscribe to this blog. You can have new recipes and written pieces emailed to you, usually only once per day, so that even when there are multiple entires for the day, you still only receive one email (I think). The other is to keep checking the home page of the blog (by clicking the top of the page where it shows the name of the blog). There are also recipes along the right edge of the page, with links to those recipes. I've now organized them by category for easier use.
I think the book idea sounds hilarious! Try finding a publisher who would take on something like that, though! LOL
Cauliflower crust is the newest thing I discovered in the kitchen this weekend. It's delicious, and makes the best pizza, bread sticks and lasagnas I've had yet!
I love your moon buns. So supple, and yet you're able to touch it. And always a full moon... unlike the full moons of college students.
Recipes? What recipes? Where? How do I find them?
Cleo, why don't you write a book? It could be an oopsie book, with chapters about all the dazzling events and poignant moments where Oopsies made the difference. And also a cookbook.
I'm serious, too. I would buy copies for all my friends.
Anyhoo, cauliflower what?
Made a double batch of oopsies tonight and let the cream cheese stay a little chunky, and wow! They are beautiful with little golden brown bumps nd peaks. Like the surface of the moon.
Linda
I'm a firm believe in two things:
deja vu, and the fact that yahoo sometimes has the hiccups.
That comment looks vaguely familiar.
Cleochacha, A FEED? I subscribed to a FEED? Ok. Then why do I want an Oopsie right now? But despite being so cutting edge, I confess I double posted, and also I can't find any recipes. Maybe I'll be smarter tomorrow. Now I have to type in the mystery word, which is pretty easy tonight. It's just ditto, misspelled. Last night it was Zfrggggh. Nite, Linda
LOL!
The recipes are to the right of the blog in categories according to the type of recipe.
I tried to streamline them a little. If you can't find them, they're probably so slimming you can't see their thighs.
Well my first batch is in the oven and has been for 19 minutes...they are staying "aloft" and don't look like they are going to flatten out. Cleo, I may have to come kiss you :) And since we both live in Colorado, I'm NOT kidding! I feel a trip to Chilis for their Blue Cheese Chipotle Bacon Burger coming on.
RavenG
That sounds delicious!
Maybe we'll air kiss over lunch sometime (with our oopsies in tow) (that sounds a little weird, doesn't it?).
Let me know what your burger is like so that I may live vicariously through your mouth (which sounds a little weird, there, too)...
I did up some Oopsies last night and fried up some burgers with a little bit of onion and then broiled bleu cheese on top of the onion and burgers and then put on the Oopsies. OH MY!!! They were awesome. Even my husband loved them. I made Oopsie pizza the other night too and it came out amazingly good. My husband loved the pizza too. I think he's turning into an Oopsie lover too. Of course he would never admit that.
sunflowerfreak
I made these but I think I did something wrong. They look exactly like yours but they almost soggy. There is no way I can use them as a bun. They arent stiff enough. What did I do wrong? Do I need to cook them longer?
If they're not stiff enough, did they just come out of the oven? They need to rest for a little while before they're strong enough to use as hamburger buns. Once they set they should be good to go!
The other thing you could do is pop them back in the oven for a few more minutes.
I tend to let mine dry out on the counter before using them.
Hi again!
Okay, I'm going to try these tonight...again. Unfortunately Cleo, it does not say on the package how much each oz. is. I guess Canadian packaging is different from American! Can you tell me about how much of the package you use? Is it half? A third?
I'll let you all know how it turns out! *crosses fingers*
Good morning!
If you measure along the side of the package, and assuming the package is (as mine is) 4.5" long (12 cm) and 2 1/4" wide (about 5 1/2 cm), then each line/ounce is 13/16", or every 1.5 cm.
If you're making one recipe of oopsies with that block, you're going to measure out 1 3/4" (4.5 cm)
Oh! And good luck to you! Let me know how they turn out!
I attempted to make some oopsie rolls for the first time tonight. I don't know what I did wrong. Mine were very soft and squizhy feeling. I couldnt eat a pizza on there, no way. Any clue what i could have done wrong? I thought i followed the recipe to a T!!!
I usually find that letting them rest and cool solidifies their form. They're warm and soft when they first emerge from the oven, but enough time in air and they harden up slightly.
You might also want to bake them a little longer if they are coming out too soft.
:o)
OK I tried making the Oopsie rolls tonight and they came out flat. I've been reading the tips, and I will try again tomorrow!
Debbie
You can still use them, even flat~ They make great pitas, even french toast.
I find that when some of the batter is thick and some is thin, I can put the thick batter on the pan, and then hollow out the centers (think mashed potatoes and making a well for gravy). Then add the more liquid batter to the centers. The solidity of the stiffer dough helps to hold in the thinner dough for baking.
Bless you, Cleochatra! I made the oopsie rolls last night! They are every bit as delicious as everyone says. My son said they smelled like crescent rolls (my husband was not so kind in his assessment of the smell). I agree with my son, though. I buttered one up, and it was great. Mine were a little flat, but I took them along to Wendy's today and replaced the bun. I wasn't expecting much from them, but they were fantastic! It tasted like the same old Wendy's burger, which just goes to show you how little a bun generally has to offer regarding taste! Anyway, keep up your hilarious blogs. You will be pleased to know our new word in the family is "goatlicker." An example, you ask? Sure. This morning, my 8-year-old son came in and I asked him why he was crying earlier. He said that he wasn't crying, he was just griping about something his dad asked him to do. Then he added with a sly grin, "I was just being a goat licker." Mon dieu! Viva la France!
LOL! Goatlicker. That is a funny story.
Thank you for the compliment and for your feedback on the rolls!
I need to make some more today. When I don't have them, I'm usually teetering on making bad decisions food wise.
Have a Yoplait, Grey Poupon non goatlicky day!
I would like to limit my dairy intake. Have you tried using quark or goat cheese instead of cream cheese with the oopsies recipe?
Wow I just made these. 12 minutes left and they look nice and fluffy. One is flat, but that was at the end of the batter. I can't wait to taste them. They smell GREAT!!!!
Wow! These are so awesome. I made an oopsie of my own though - I didn't read your recipe closely enough and I accidentally made it with 4 eggs and 4 oz of cream cheese and made 6 oopsie rolls in my muffin top pan - they were fluffy and delicious! My next goal is to make blueberry oopsie "muffins" I'll let you know how they turn out. Thanks for sharing your recipe with us!!
WOW Wendy the blueberry ones sound delicious. Please post a recipe when you figure one out.
sunflowerfreak
Does the recipe call for an electric mixer or just manual hand mixing?
Hi Cleo... I love your blog site.. I just returned to low carbing this past weekend, but I have really enjoyed reading your story and great recipes. I would love to make the oopsie rolls... but I'm a little confused about the "cream of tartar".. should I use "tartar sauce" or is there something else you're referring too?... if so.. then what and where can I locate it in the grocery store. thanks.
Hi there! Definitely use a hand mixer. It would take a ton of work and wrist integrity to whip egg whites for 7 minutes!!!
anonymous-- thank you! Cream of Tartar is what you want to look for in the baking aisle. It is a white powder. (You definitely don't want tartar sauce)
I have made several batches of these and love them. I just have one problem, I can get mine nice and fluffy but they always seem to moist. What am I doing wrong?
Hey! I've found that letting the rolls sit out on the counter helps them to dry out. I know I'm not a fan of sticky bread, so it's nice to go ahead and let it rest on a cooling rack until you feel satisfied with the consistency/dryness.
I hope that helps!
I just made my 1st batch tonight and OMG THANK YOU!!!
They came out perfectly and my carb-aholic DH even liked them.
The oopsie recipe link doesn't work. Where can I get the basic recipe? Thanks!
Hi, Cleo! Great blog - I've really learned a lot and picked up some great tips. Just wondering what your thoughts if NOT separating the eggs would make a low-carb version of a 'thin & crispy pizza crust' since, you know, fluffiness isn't really a goal for that. Keep smiling!
Anony Mouse :)
This recipe is the best thing since...well you know!! Oh my goodness Cleo, I made them today and am totally in heaven. Thank you from the bottom of my heart for creating these and sharing them! All of a sudden low-carb is 10,000x easier!!!
First batch of oopsies!
Thankyou so much Cleo. I could kiss you right now.
Seasoned them with some garlic and sage, I have some big plans involving cheddar and roastbeef... Yum.
p.s. I love Sailor Moon too (even enough to dress up like her! I know, Immageek) Farscape, Trekkies, and Galactica FTW.
<3 Brenda
I LOOOOOOVE these rolls! Ever since I heard about them, I've been making a batch of 6 daily. They are PERRRRFECT for cheeseburgers and grilled chicked sandwiches. I havent tried them in any mexican dishes, but I might go to Taco Bell and get the Chalupas and transfer the filling to my Oopsies since they have similar textured bread. I've made cinnamon rolls out of them with butter, splenda, and cinnamon....YUM!!! I am hooked on these rolls! I might be on Induction forever just because of them,lol!!
Thanks so much for the kind words! I tell you I used to count the days until I could be through with induction. When there are so many options, life becomes more bearable.
i haven't tried these yet but I was wondering if these taste egg-y at all b/c I don't like eggs and all the bread substitutes I've tried have all turned out really egg-y
Hi Jamie,
I have been following your blog for almost a year now. I am ready to try LCing again (was successful before, many years ago, but years of emotional and stress eating has packed on the poundage). I really enjoy reading your comedic ramblings. You have put so much work into developing all of these recipes and inspiration. Thank you!!
I was wondering how much exercise you did when starting out on Atkins, and what one of your sample menus for a day would be, if you don't mind sharing??
I am going to try your oopsie rolls today.
May the force be with you,
C
I am determined to make these rolls but have a few questions, no surprise there! Cream of Tarter where in the supermarket do you find this stuff? Also once the rolls are done how long do that stay fresh and can you freeze them? I am sure I will have more questions once I actually make the rolls since I am not much of a cook!
Cream of tartar can be found in the baking/spice aisle. It is a white powder.
I never kept them in the freezer for very long, but you can freeze them after baking. I tend to put wax paper between them to keep them from sticking, and usually only bag 2 at a time, since it's more work to thaw a bunch of rolls if you only need two.
I hope this helps!
I am soooo glad I found this site. I can't wait to try your recipes. Thank You
ive made two batches of these and highly recommend using an electric whisk for extra fluffness.
It also helps, i find, by whisking yolks but adding cream cheese after and stirring vigourously in.
I then add that mix to the fluffed whites and a knife to fold and turn the mixture quick and light.
Both my batches came out ultra fluffy and were delectible with sugar free/low carb maple syrup and then philly and ham.
These little monkies will save me from straying off atkins; infact they are the best part of atkins.
Thank you so so so so much:)
I realize this is an older post but had to comment. THANK YOU! I made these and they're even better than I expected. You're right - not eggy at all.
My very first batch is in the oven right now. Can't wait to try them. I tried low carb a few years ago, and am starting back again. Found you at LCF and followed you here. Your recipes look interesting and I'm anxious to try more. Thanks!
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