Atkins Revolution rolls...help?

[jcapulet]

I made the Atkins Revolution rolls last night. Although delicious, they were really more pankcake-shaped than roll-shaped. I beat the egg whites until they were very stiff, and mixed gently the yolk/cream cheese mix.

Any tips?

Does anyone have pictures of what they should look like?

Thanks!

p.s. I didn't use the version that calls for cottage cheese because I'm on Induction right now.

[not2late]

Re: Atkins Revolution rolls...help?

Let them really "dry out" in the oven. So after you've baked them, let them sit in a turned off oven for a few minutes more. Crack the oven door oven alittle too.

You can try baking them in a regular muffin tin. Grease the cups very, very well to prevent sticking.

[jcapulet]

Re: Atkins Revolution rolls...help?

Let them really "dry out" in the oven. So after you've baked them, let them sit in a turned off oven for a few minutes more. Crack the oven door oven alittle too.

You can try baking them in a regular muffin tin. Grease the cups very, very well to prevent sticking.

I have a muffin tin, I'll try that next...thanks for the tip!

When I dropped them into the cookie sheet, they were kinda flat to begin with...that was why I thought I might have done something wrong.

But the muffin tin will fix that!

[1poundatatime]

Re: Atkins Revolution rolls...help?

Mine always come out pretty flat. They're usually about an inch or so thick and a little smaller than a salad plate (I know, I'm a little vague). They don't have a lot of fillers to thicken them or help them rise, so I'm assuming that's what they're supposed to look like since that's how they always come out when I make them.

[jcapulet]

Re: Atkins Revolution rolls...help?

Mine always come out pretty flat. They're usually about an inch or so thick and a little smaller than a salad plate (I know, I'm a little vague). They don't have a lot of fillers to thicken them or help them rise, so I'm assuming that's what they're supposed to look like since that's how they always come out when I make them.

That's exactly how mine turned out...

I noticed too that the Pay spray didn't cut it...next time I have to grease the sheet a bit more heavily!

[1poundatatime]

Re: Atkins Revolution rolls...help?

Use parchment paper! It makes all the difference in the world. The rolls peel right off the paper and are perfect...no crumbles, no sticks, no nasty crust to scrub off your pan. I swear by it!

[1poundatatime]

Re: Atkins Revolution rolls...help?

Pssst...I also use my parchment paper to make cheese "crackers" in the microwave...works beautifully!

[jcapulet]

Re: Atkins Revolution rolls...help?

Use parchment paper! It makes all the difference in the world. The rolls peel right off the paper and are perfect...no crumbles, no sticks, no nasty crust to scrub off your pan. I swear by it!

I have wax paper at home...is that the same thing? (and is wax paper ok for the oven?)

[jcapulet]

Re: Atkins Revolution rolls...help?

Pssst...I also use my parchment paper to make cheese "crackers" in the microwave...works beautifully!

I was looking at the recipes in the book last night...I saw that one, it sounds yummy!

[1poundatatime]

Re: Atkins Revolution rolls...help?

Don't use wax paper, I'm pretty sure you'd have a very smoky kitchen! Parchment paper can be found in the same section as the ziplock bags in the grocery store.

[not2late]

Re: Atkins Revolution rolls...help?

If they are flat when you drop them onto the cookie sheet, you might be over-folding the yolk-cheese mixture and the egg white. The eggwhite is what keeps them "airy". So don't over fold it. When you put them onto the cookie sheet, they should "stand up", rather than flatten out.

[jcapulet]

Re: Atkins Revolution rolls...help?

Don't use wax paper, I'm pretty sure you'd have a very smoky kitchen! Parchment paper can be found in the same section as the ziplock bags in the grocery store.

EEK! Glad I asked first.

I'll see if they have some parchment paper then in the store then.

[jcapulet]

Re: Atkins Revolution rolls...help?

If they are flat when you drop them onto the cookie sheet, you might be over-folding the yolk-cheese mixture and the egg white. The eggwhite is what keeps them "airy". So don't over fold it. When you put them onto the cookie sheet, they should "stand up", rather than flatten out.

I did try to fold them together gently, but maybe I needed to beat the egg whites a little longer?

[Rubysugar]

Re: Atkins Revolution rolls...help?

My rolls used to be flat, here's what I did... thanks to Alton Brown's show on eggs.

First, the bowls you are using should be glass if possible, plastic as a last resort. Absolutely squeaky clean and dry. Grease, even minute bits, can flaten your egg white. Whip the whites till the form very stiff peaks. In a seperate glass bowl, mix the yolk and other stuff together. I put about a third of the whipped egg whites in with the yolk mix and fold this maybe 4 times. There is always big white streaks left. Add another third and fold again about 4 times. Then I add the yolk and egg whites to the remaining whipped whites and fold just until completely mixed. You will see streaks of whites still even at this point. Then I drop the mix onto a silpat mat. Then bake as directed. Sometimes they are very nice and tall but they flatten if I over mix. Either way they get eaten. I always use one roll for the top and one for the bottom. But I am decadent like that!

[Sashie]

Re: Atkins Revolution rolls...help?

I use my KA mixer and really whip the whites till stiff. Then fold in the rest gently a little at a time. I have no problem baking mine on an ungreased air centered cookie sheet, but they are still in pretty good shape (someday ill buy a mat). I stack the mixture high, then cut them in half and toast them before eating. So one roll gives me two open faced sandwiches. Sometimes they do come out a bit flatter then usual, but I think it was because I didnt whip the whites enough and the excess folding. Someone also mentioned using a muffin TOP pan to form them. I wonder if you could use like those doughnut pans if you grease it well enough to make like bagel shapes.