Revolution Rolls - they worked!
 

I made Rev Rolls for the first time tonight, and they worked out great! I had one fresh out of the oven, buttered and sprinkled with cinnamon - yum. I'm looking forward to a BLT tomorrow, and experimenting with other fillings/spreads too. I have questions, though:

How do I store these? Must they be refrigerated?

How long will they keep?

Can I freeze them?

What's your favourite way to eat them?

I store them in a plastic bag with a paper towel between each. If it gets too moist I leave the bag open or close it if it is drying. They are good that way for more than a week. I eat them in a ny way I used to with bread.

Do refrigerate them. Most homemade LC baked goods should be refrigerated, because they don't contain sugar, which acts as a preservative in HC baked goods.

Okay, which recipe did you use??? Think I'm gonna have to give them another try. First time around I didn't consider what I ended up with as rolls! lol

Yes....can you post the recipe you used?

I've heard of them, but haven't found a recipe.

This is the recipe I used:

3 eggs
1/4 tsp cream of tartar
3 Tbsp cream cheese, softened
a dash of salt

Preheat oven to 300. Line a cookie sheet with baking parchment. Separate the eggs VERY carefully, make sure none of the yolk gets into the white. Beat the egg whites with the cream of tartar until very stiff. Stir the yolks, cream cheese and salt together. Carefully fold into the egg whites (be careful not to break down the whites, mix for no more than a minute). Place the mixture carefully on the lined cookie sheet, gently putting one Tbsp on top of another until each roll is about 2" high. Repeat until you have six piles. Bake in the preheated oven for 1 hour.

Mine only took 45 minutes to cook. The keys seem to be (1) whipping the egg whites until they're really stiff - hold the bowl upside down and if they stay put, they're good, and (2) the folding - gently and not too much, streaks in the batter are okay.

Next time I'm going to use Emily30's recipe; it calls for 6 eggs and 6 Tbsp of cream cheese so there's a greater yield, I'm sure. Many of the recipes I've come across say these are better served the next day, but I had one straight out of the oven with butter and cinnamon, and it was great! This morning I nuked one and had it with cream cheese and cinnamon, also very good.

Emily 30's Revolution Rolls

6 eggs
1 1/2 teaspoons of Splenda
1/2 teaspoon cream of tartar
6 T cream cheese
dash of salt (optional) - I omitted it

Preheat oven to 300. Separate the eggs. In one bowl, put Splenda, salt and cream cheese and yolks. Whisk this mixture together. In a separate bowl, whip egg whites and cream of tartar until stiff. Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites. Line a cooking sheet with parchment paper and spoon the mixture onto the sheet, making 12, 2-3 inch mounds. Bake about 60 mins. Cool for few minutes, then remove to rack and cool. Put in a ziplock bag (with a few holes in it) in the fridge.

Best served the next day.

.7 carbs, 0 fiber, 58 Calories, 4 fat, 3 protein

Thanks Penelope and Kisal - the fridge it is.

I just read in a cooking site that I should be using 1/8 of a teaspoon of cream of tartar per egg white. So, that is what I will do in my next batch.

Can somebody tell me what is cream of tartar and where I can find it?

It is located in the seasoning section like where the salt and pepper, ect is located.

Ok.....thank you:)

Going to try my hand at these tomorrow.....can't wait for a sandwich again!
I think I read somewhere that you should put waxed paper on your cookie sheet before you put the dough on the cookie sheet....is that right?

I made them once. They are not my favorite thing in the world. But I did make french toast out of the left overs & that was ok.

My advice to baking is use parchment paper. They wont stick .
Parchment paper is my favorite baking too. Its microwavable too. SO you can make cheese crisps there in a jiffy!

Thanks for the advice Mamma....I guess I confused waxed paper with parchment paper! Will grab some today before I start making these.
Thanks again, or I'm sure I would have made a huge mess in my oven!
Trisha

I make these at least once a week and use the following directions:

6 egg whites
4 egg yolks
1/4 teaspoon cream of tartar
3 ounces cream cheese, softned (like 30 sec in microwave)

Beat the white and tartar to VERY stiff in large bowl
Beat the yolks and cream cheese in small bowl
Gently fold yolks into whites - just enough to not have liquid pooling at bottom of bowl
Bake at 300 until light brown on sprayed cookie sheet

I get 12 roll halfs out of this or 6 rolls with a topand bottom. Each of the 12 pieces has only 35 cals, with 3g fat,2g protein and 0.5g carbs. (So one whole roll is only 1 carb!)

I store mine in a ziplock in the fridge then toast them for a minute to warm them up for use. I've made 6" sub rolls out of them too for a great italian sub - the oil and vinegar soak into the roll sooooo gooood!

Hope you enjoy them. They've opened up so many more possiblities for lunch for me. One of my favorites is grilled cheese and bacon - you treat them just like you would regular bread and it comes out great!

Good luck,
Kim