Dinner Rolls

[da4123]

i don't know if i found this from this board or not, but i just tried it and it tastes so much like hamburger bun i am compelled that everyone eat it with beef patties!

ok,
3 T cream cheese (shld be abt 2 oz?)
3 eggs, separated
1 pkt Splenda (i used a tablet of saccharin)
a dash of salt
a pinch of cream of tar tar

preheat oven to 300
whisk yolks, cream cheese, splenda and salt in one bowl, set aside.
beat egg whites and cream of tartar till soft peaks form
use a spatula to FOLD IN the yolk mixture, (be careful not to break the peaks!)
spray cookie sheet with PAM and spoon mixture in to six 'buns'. flatten a little and bake for 35 min.

and in the meantime, get ready your patty and lettuce or whatever you like.

enjoy. =)

**
btw, i put this up in another category and pammie tried it and said it was a little too light. i am not a good cook, but was thinking maybe flaxmeal will give it more texture and might make it a 'wholemeal' bun? if anyone tries, do let me know!

[not2late]

I don't know where I saw this recipe before either, but it's a variation of the Revolution Rolls recipe in Dr. A's orginal book from the 1970s. This recipe just substitutes cream cheese for an equivalent amount of the cottage cheese the original recipe called for (http://www.lowcarbluxury.com/recipes...e-bread04.html).

Anyhow, when I first tried this recipe it didn't work properly because the amount of cream cheese was too much and produced a very runny batter. (3 tablespoons of cream cheese is about 1 1/2 ounces of cream cheese NOT 3 ounces like this version calls for.. )

I just skip the cream cheese part, just use the egg yolks and fold in the whites along with flax meal. The resulting bun is more like pate a choux or cream puff.

[pammie]

well I used my left overs this way, I put just a dab of spiced up tomato sauce, some mozerella cheese and peporoni in the center and baked them again until they got kind of hand and crsipy and the cheese melted...voila! stuffed pizza