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Old Sat, Nov-25-00, 15:41
doreen T's Avatar
doreen T doreen T is offline
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Posts: 36,246
 
Plan: DANDR '92 Induction
Stats: 241/175/140 Female 165 cm
BF:
Progress: 65%
Location: Eastern ON, Canada
Cool

Hi all

I wanted to find a way to make the Atkins Rev. Rolls so that they would be nice and high, like a kaiser bun, not flattened and thin. Also wanted to improve the keeping quality, ie. not go soggy overnight. Well, after a few tries, I think I have hit on something. These have turned out very well for three tries now, so I guess it's safe to post the recipe.

**DOREEN'S REVOLUTION ROLLS**

3 eggs, separated, room temp.
1/4 tsp cream of tartar
3 Tbsp cottage cheese
1 Tbsp soy flour
1 Tbsp vital wheat gluten
(1 Tbsp wheat bran, optional)
=========================

- first, preheat oven to 500 F. Yes, that hot.
- sprinkle the cream of tartar evenly over the egg whites in a bowl, set aside while you mix the yolks. This lets the powder be absorbed evenly into the liquid whites.
- use a blender or food processor to blend egg yolks, cottage cheese, soy flour and vital gluten. If you don't have a blender, a fork is fine, just try to mash up the cottage cheese to make it a bit smoother. Add the bran if you wish. Set this aside while you beat the whites.
- beat the whites using squeaky clean beaters on high speed. Takes a long time to get very stiff, but this is what you want. I have a Turbo-beater, 200 watts, on high speed, took over 5 whole minutes to get it right. When you turn off beaters and pull them up out of the whites, the little points should stay straight up and not flop over. Viagra might be a good option too.
- okay, the egg whites are ready. Don't put those beaters away just yet. Very carefully spoon the yolk mixture into the center of the egg whites, all of it. Now, quickly put the beaters down through the yolk mixture into the whites. Now, turn beaters on to lowest speed, very quickly, like 2 or 3 seconds, no more, move the beaters around in the bowl, to mix in the yolk mixture. Don't worry if there's still blobs of white not mixed in. You don't want to "un-fluff" the whites.
- get rid of beaters, now use a rubber spatula or large wooden spoon to FOLD in the remainig bits of egg white. Again, it's ok if there's still a few specks of white not mixed in, just so you get as much as possible without breaking down the whites and making the batter thin and runny.
- spray the pan with non-stick spray. Form the buns using smaller blobs of the batter piled on top of one another, rather than one big blob that just spreads out flat.
- put the pan into the hot oven and IMMEDIATELY turn the heat down to 300 F. Bake for 30 minutes. Then turn oven down to 250 F, bake for another 20 minutes. The first hotter stage of baking seals the "crust" so the buns stay nice and high. The second stage cooks the inside.
- cool on a rack. Make sure the buns are completely cooled before putting in a bag.


Total carbs - 7 without bran, 10.5 with bran - trace of fiber without, 3 gm fiber with bran

per bun - 1.2, no fiber without bran 1.8, minus 0.5 gm fiber with bran

[Edited by doreen T on 26-11-00 at 10:11]
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