Originally Posted by cleochatra

I'm glad you like them!

Sbear-- that sounds good~! I wonder if adding a little ThickenThin/NotStarch would matter? I'm tempted to try it.

I did buy some small cake pans and they really made some gorgeous buns!



These are 4.5" across and are nonstick and amazing! There are 3 per package and I found them at Target and King Sooper. They are $4.50 or so for 3, but for 6 for $9 that's still a better deal than the muffin top pans. And, if you're limited for space, you can stack these!



I place them on a cookie sheet (a jelly roll pan would be better--they slip!)



Cooling on a rack. They're really a good-sized bun.



Home made sausage, egg and cheese sandwich on an oopsie. The bun is big... 4.5" across and thick, too! It held up very well!

Originally Posted by TLC_29

Ok I know this may sound stupid.....but whats an oopsie roll and how is it made?

Originally Posted by cleochatra

I accidentally tripled the cream cheese. An ounce is like 3 Tbsp.

The recipe I used called for 3 Tbsp. I accidentally added 3 ounces. A way for me to hold my food in my hands was then born.

And all was good. Because I was hungry.



2bflawless-- a lot of folks use muffin top pans, but I'm a person with less kitchen space, so the pans stack the way I like them to. They might also be less expensive, depending on how many spots are on a muffin top pan.

Originally Posted by cleochatra

I accidentally tripled the cream cheese. An ounce is like 3 Tbsp.

The recipe I used called for 3 Tbsp. I accidentally added 3 ounces. A way for me to hold my food in my hands was then born.

And all was good. Because I was hungry.



2bflawless-- a lot of folks use muffin top pans, but I'm a person with less kitchen space, so the pans stack the way I like them to. They might also be less expensive, depending on how many spots are on a muffin top pan.

Originally Posted by TLC_29

So keep the original recipe the same, just use only 3tbsp....?