What kind of tool are you using? Some whisks are not made well. I have encountered whisks that I couldn't beat whites stiff with.

A good, large balloon whisk should get you stiff whites in a few minutes. I use a hand-cranked rotary beater and I get stiff whites in 50 seconds. With the electric hand mixer, it takes me four minutes.

Just one more question. I've read the entire thread, but might have missed it.

When you want to eat one (either alone or as a "sandwich"), do you warm it up again?

T-Man says to keep them in the fridge. Do you eat them cold?

THANKS!

I don't leave mine in the fridge. I leave them in an open bread bag. I hate them cold and limp. BUT if you do, put them in the toaster oven to dry them out a bit before eating.

Toaster oven. EXCELLENT idea!

If you leave them in an open bag, don't they get moldy?

Here's another question. I don't really like mayonnaise, so I don't have it in the house. I do like Miracle Whip (full fat) and use it instead of mayo. I know it has a bit more carbs, but I find mayo to be greasy tasting whereas MW is not.

Think I can use MW? Really no need to answer (unless you've tried it and it turned out horribly), since I'll make my first batch that way.

Also, I wasn't going to put the cheese on the top, but then thought that maybe the shredded Parmesan cheese might make it a little more "solid" on the top. Not crunchy, really, but firmer.

Also, would these be horrible in regular muffin tins? Like others, I don't have a muffin TOP tin, but I do have two extra-large-muffin tins (they make muffins double the size of a regular muffin).

Maybe lengthen the cooking time a bit?

How will I know they're done? Stick a knife or a toothpick in and see if anything sticks?

Thanks for the help! I seem to be late to the game on these rolls!

I've wondered the same thing about knowing when they are done ... I've tried the knife trick but it didn't really seem to tell me much. But it might be different with an extra-large muffin tin.

I'm thinking about trying to make a "load" of these and then slice like regular bread but was concerned about knowing when they are done.

The parm on top sounds delicious and a great way to add some flavor. :-)

I keep mine in and airtight container in the fridge. I generally let them warm to room temp before actually eating them.

Since I last posted here, I asked someone on another thread, because she (ElleH) makes these. She uses 3 eggs, 1/4 tsp cream of tartar, 3 Tbsp mayo, plus some garlic and onion powder. She just plops them on parchment paper on a cookie sheet (and shapes them a little with the back of the spoon) and then bakes them for a full hour at 300. She says they come out almost crumbly, so she lets them cool a few minutes and then puts them in a Tupperware container with a lid for about an hour. This last "steaming" makes them the perfect consistency. She says they really do have a bread-like mouth feel. For storage, she keeps them in a plastic bag on the counter, and opens the bag to let them "breath" for 15 minutes a day.

I just realized I'm out of eggs, so these will have to wait until I go to the grocery store tomorrow.

made these tonight and I think I like them more than the oopsies. I think I'm makin a grilled cheese tomorrow

Let me know how the grilled cheese turns out?

I'm tempted to try to make them into a cream puff ... or jelly roll.

I have used them for cream puffs, putting a scoop of froszen chocolate cream inside and drizzling the top w/Walden Farms SF Chocolate Syrup- VERY GOOD!!

Grilled cheese turned out good! My second batch was a little more crumbly but very good

Boy, that grilled cheese idea sounds great!

If I could solve the problem of the stickiness, I would be totally 100% satisfied with them.

Pennink, they don't dry out when exposed to air all the time? Yours stay OK? Maybe I'll try it again. Once I tried storin gthem in a baggie, sealed with a napkin in it. They got really dry and rubbery. I'm desperate here.

As much as I love them, after about the 2nd day they get pretty gross to me--no matter what I do. I force myself to eat them after that 2nd day. And I can't eat a batch in less than about 4 days. They are the most perfect the moment I remove them from the tupperware, an hour after they came out of the oven. If I could just "hold on" to that texture, they would be perfect. Maybe I should find a way to make smaller batches, like only 4 rolls, like in the old days when they baked bread every day or every couple of days?

Next batch, I will try leaving them exposed to air, somehow, all the time.

Sorry, Elle, didn't see your question.

No, they don't dry out. Perhaps it's that they're in an open plastic bag. I like them a bit dry though (really hate them soft).

I have made them with Miracle Whip (until I used that jar up and bought real mayo). They came out perfectly!

That's my problem with the rev rolls and the ooopsies.

I rarely make either so when I do I usually end up eating them all before they get really nasty. Obviously using them for grilled cheese crisps them up a bit

I haven't made them yet, but once they get a little soft, couldn't you pop them in the toaster oven for a few minutes to crisp them up a bit?