Revolution Rolls problem

[not2late]

Yes, you can, just make sure the towel your wiping the bowl with is absolutely clean (no fat on it because fat will prevent your whites from getting the volume it can.) IF there's a little bit of water left in the bowl, don't worry about it. Egg whites have a good percentage of water anyhow.

[yuriyuri]

ok, thanks... im gonna try to make these for lunch today.

wish me luck! hehe

thanks again :hug

[SweetPixieChick]

Yuri - how did the rolls turn out?

not2late - I added some garlic powder to the egg yolks yesterday, and it helped make them not so bland. Thanks for the tip!

[lostandfound]

Are the revolutionary rolls induction friendly? The recipe looks like it , but wasnt sure about the cream of tarter . How many carbs do they have for each one?

[SweetPixieChick]

Are the revolutionary rolls induction friendly? The recipe looks like it , but wasnt sure about the cream of tarter . How many carbs do they have for each one?

It comes out to about 0.8 carbs per roll (0.3 for 1/2 an egg and 0.5 for 1/2 Tbsp of cream cheese). The cream of tartar is just a pinch so it really doesn't add anything. And I make them without Splenda, but I think even with it, it doesn't add too much (1/6 of 1 packet). Any way you look at it, it is under 1 carb per roll. If you add other spices like garlic powder, then adjust the carb counts - 1 tsp of garlic powder = 1 carb I believe, so about the same as a packet of Splenda.

[lostandfound]

Thanks so much SweetPixieChick..I have been searching for a better way to eat a hamburger..gonna try these tonight!!!

[yuriyuri]

i tried these, and they didnt come out so well..... they stuck to the pan like you wouldnt beleive! and it spread out and made one flat roll... hehe

after scraping off the "bread" i managed to make a sandwich burger, which did taste really good!

any ideas why it stuck to the pan like this? I dont have PAM, so i buttered the pan with butter......

[not2late]

I use a non-stick pan and I butter it very well. If you can get a hold of cooking parchment paper or Silpat (a silicon impregnated baking sheet) that would solve your sticking problem.

To prevent the spread problem you can make aluminum foil collars. Fold a piece of aluminum foil and bring the ends together to make a ring. Make six of these, butter them well and use them as a "mold" to pour your mixture into.

[yuriyuri]

thanx not2late. i have silicon muffin tins (6 muffin holders)... do you think if i butter them, they will not stick so much? id imagine they will hold their shape that way too....

thanks

[not2late]

I think that would work yuri.

[not2late]

Okay, Revolution Rollers....

I ran out of cream of tartar last night while making a batch. Anyhow, I proceded with the recipe, but I added a teaspoon of baking powder (which is a combo of baking soda and cream of tartar) to the egg yolk mixture. I did this because I hope the amount of cream of tartar in the baking powder would stabilize the total mixture. Well, it did! The rolls were a bit more spongy and they didn't collapse as much as they usually do.