Failed attempt at revolution rolls - HELP :)

[SunnySmile501]

Originally Posted by AllThings

Is it possible to make revolution rolls without cream cheese or mayonnaise? I'd rather pluck both my eyes out before cream cheese or mayonnaise enters my mouth in any form.

You can use many different kinds of fat. The original recipe called for cottage cheese, but you can't have that on induction. I also didn't like them made with cottage cheese. They were extremely fragile and fell apart too easily.

I use half cream cheese and half softened butter. You could use all softened butter. I like the taste using butter and the texture is slightly better with butter. I have never used all butter, though, but I see no reason it wouldn't work.

If you tasted the rolls without knowing what they were made of, you would never be able to guess that they contained cream cheese. I only made them once with mayonnaise, but they worked out fine.

I didn't like mayonnaise or cream cheese when I started Atkins, but now I love both. I can't even believe that I can now lick mayo straight off the knife. I love cream cheese now, too. If you would have told me 5 years ago that I would ever like cream cheese, I'd have thought you were crazy.

[SunnySmile501]

I don't cook on Sunday, but I might try a batch with all butter to see how they do on Monday. I've been wanting to make a batch of "onion rolls," so this would be the perfect time to go ahead and try something different.

[guekjian]

Awesome photos Sunny! I have not tried them yet, but after this, I can't wait! I am not home this weekend, but on monday, I am making them for sure!!!

[CuzMommySaysSo]

can someone email me this recipe? It looks like an awesome alternative!

[Elizellen]

The version I use is this

Revolution Bread
(adapted from Dr Atkins recipe for Revolution Rolls)

Ingredients
3 eggs, separated
1/4 teaspoon cream of tartar
3 tablespoons mayo (the original uses cream cheese)
Pinch of salt

Method
Wisk up the egg whites and cream of tartar till really stiff
So stiff that you could turn the bowl upside down without them moving

In a large bowl mix the egg yolks, mayo and salt.

Scrape out the egg white into the bowl of yolks/mayo and gently fold them together. There are videos around showing how this is done - google folding egg whites and video

Once all blended together I tip it out onto an oiled baking sheet and cook in the oven for about 20-25 minutes at about 150 centigrade (300 fahrenheit I think) till golden brown and firm to the touch.

Let cool to room temperature then slice into 6 pieces.

Used straight away they are perhaps the consistency of a very fluffy omelette, light and spongey.
Store in the fridge overnight in a container that is not airtight and the consistency gets more bready.
I usually put the slices under a hot grill for a minute to give them a sort of 'skin' which makes them firmer and hold together better then when untoasted.

I take a couple of toasted slices in a tupperware container (interleaved with greaseproof paper to stop them sticking together) for 'emergency rations' when we are out all day.

My husband 'needed' a cream cake this afternoon and when in the cafe I ordered a lump of cheese and some butter for my 'bread' and so I had bread and cheese instead of watching him eat!!