OK, Ladies, I'm gonna give this version a try after reading all the good stuff about it! I've tried them ALL that have been posted, and mostly use T-man's version (posted in the recipe forum). It's funny, but I have said this before...every few months, someone new takes the "Rev Roll King/Queen" crown. Cleo, you're the new Queen, it seems! Thanks for this one!

Wowza - hot topic.....I haven't made these in months, think I'm gonna. I've also used sour cream and they taste just the same as cream cheese.......I like to make a mixture of cream cheese, splenda, cinnamon, amd butter and make an icing like a sticky bun.

OMG! The queen!

I'm not worthy! I'm not worthy!

It's really funny because the recipe was a total mistake.

I was making a RR recipe because I was desperate for a burger I could hold in my hands, but because I have a busy mind and was listening to talk radio, instead of adding three Tbsp, I added 3 ounces of CC!

I tried them and was like, "G-d, dude! These ROCK!" and then used them for everything.

I had an epiphany and realized I'd made the wrong recipe. I ran to the kitchen to make the right one-- it was crumbly and eggy and gross.

I stuck with the mistake and just call them oopsie rolls, since they were a mistake which still works on induction! I mean, does it get any better than that?!

I came up with this recipe last year, but it's just now taking off, especially with folks in induction, and it's now been printed in a newspaper insert for the Denver Post and Rocky Mountain News (a copy of the article is in my blog). I feel very lucky right now.

And all because of my supple, supple buns.

Want to touch one?

Oh no. Oh no you can't. You must touch your own buns.

Could you make them in a 9"x13" pan and cut into 6 bread-sized squares (easier to toast, etc.)? or will they break into bits?

deidra-- A friend of mine does that and uses the squares for hot dog buns.

I would uber-grease that pan, though!

Well I am gonna make these tonight, I have a hugh beef roast in the crock pot so when I get home I think it is going to be a roast beef sandwich for me.

I'm going to make these for my daughter who is yeast free, i wasn't going to bother with them for her cos although i liked the original RR's i wasn't in love with them. She loves the idea of these with some ham and cream cheese for her packed lunch I'll try the smaller recipe first.

Thank you guys!!!!!!!!!!!!

I really enjoyed my ham, egg and mayo breakfast sandwich this morning.

Okay now that I have been thinking about it, I want to go home and make them now! Wonder if the boss will miss me if I disappear for a while? I mean it is only tax season, my desk is covered in crap, I've already had lunch but I could be right back (about an hour or two or three, might not make it back).
I am seriously wondering if he would mind!!!!!!!

Glad you guys are enjoying them! They do help to stretch the WOE considerably.

Elle:

They are only 2 carbs apiece. Four total carbs for a sandwich with meat. Something that I've really missed and since I have the carb grams to spare.

I don't know anything about the originals, but these come out soft like bread. Love them.

I was just looking through my Atkins 72 book today, and I saw where the rolls can be ground up to be used as bread crumbs. I've never tried that. I think I will try it tonight-as I have about 6 left that are "plain" and I only like my Artisan Rev Rolls now for sandwiches and hamburger buns.

We're having tilapia. I think I'll "bread" them and pan-fry them and make some tartar sauce. That sounds really good to me right now.

I'll probably try it a few different ways..."bread" crumbs only, crushed pork rinds only, a mixture of the 2 together and see how it works out. I know the pork rinds are good, b/c I've done it before with chicken and pork chops, but I want to try them side-by-side.

I keep reading on this thread that the original rev rolls are dry and crumbly. Mine aren't. They are that way when they first come out of the oven, but a few hours in a zip-lock brings them to the consistency of Wonder Bread.

So are these oops rolls soft when they come out of the oven? That could be useful if they are, for special occasions for use as a cake base. I've used my "originals" as a base for lemon cake, and they were really good.

I made the Oopsie rolls and they were...oh, wait. No I haven't.

...never mind...

IS there any kind of substitute for cream of tartar, or no?