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Revolution Rolls

on October 21, 2012

These bread-substitute rolls are known by several names. To my knowledge they first came from the Atkins recipe cookbooks and called Revolution Rolls, but Oopsie Rolls is the most popular name. This recipe can be adjusted for more or less by remembering the proportion is essentially 1 oz cream cheese to 1 large egg.  My basic recipe:

3 large eggs separated (room temperature is best)

3 oz cream cheese

1/4 tsp cream of tartar

1/2 tsp baking powder

1/4 tsp salt

Opt: 2T unsweetened protein powder or psyllium powder (makes the rolls a bit denser). Also, dried chives, sesame seeds, poppy seeds for sprinkle on top before baking.

Beat the egg whites with cream of tartar until firm. In a separate bowl beat the egg yolks with the cream cheese to smooth consistency, adding baking powder, salt (and psyllium or protein if using). Fold into the whites,  and mound the mixture onto parchment or a silipat sheet on a large cookie sheet . Makes about 8, and bake at 350F for 15 minutes or until golden brown. When cooled careful lift with a spatula and store in a container in the refrigerator.

I have toasted these on the  low setting  with good effect, or put under the toaster oven broiler with cheese on top, but you have to keep an eye on them.

These make a great “shortcake” for a few berries and a dollop of whipped cream.

I like them best spread with herb boursin cheese topped with a thin slice of ham.

Update: I tried baking these for 20 minutes and they were definitely a bit sturdier for use as hamburger buns.


3 responses to “Revolution Rolls

  1. eddacker says:

    so you forgot to mention how much baking powder, I am new to baking and wouldn’t have a clue.

  2. eddacker says:

    thanks, great rollls!

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