Okay here's exactly what I do.. I ALWAYS double my recipe to get one dozen rolls...

Revolution Rolls - 12 Rolls


8 eggs, separated
1/4 tsp of cream of tartar
3 Tbs. of Hellman's Mayonaise
1/4 Tsp of Garlic powder (optional)
Sprinkle of cheddar for the top
Sprinkle of freshly grated parmesian cheese for
top

Put whites and cream of tartar in a large bowl. With an electric mixer, beat until whites are stiff..(don't move in the bowl), but not dry.

NOTE: Separate the whites from the yolk in a separate container because I've noticed if you get any yolk in your whites then they won't beat as fluffy.

In a medium bowl, mix yolks, mayonaise, and garlic. Mix
until well blended.

Dump all the yolks on top of the whites mixture.. Gently fold the mixtures together. Do not "mix" you must "fold"

Either using a muffin-top pan (which has been sprayed with Pam) or a cookie sheet, plop 6 mounds.

NOTE: I put the base on and make sure it's spread then pile it up so it's high.

Add sprinkles of cheese to the tops.

Bake at 300 for 25-30 minutes until well browned...Cool on rack and then store in baggies in the fridge.

NOTE: I don't have a rack so I cool them on my wood cutting board in the picture.

I'm sure there are other methods, but this is a very basic, easy one

Here's pictures

Mmm, they look yummy. Maybe I can use some wasabi mayo to make them a little spicy! I love the addition of cheese. Do you know what the carb count is?

show off (giggle)

honestly have no clue... I usually count 1.5 carbs each because of the eggs. I'm not very good with Fit Day or those programs.. perhaps a kind soul could do that for us.

Timothy

Gotta get me a muffin top pan!!!

These look lovely....what do you serve them with?

Thanks for the variation. I always use the recipe that calls for cream cheese. This is a nice change for days when I want to lay low on the cream cheese.

You said that you double the recipe for a dozen, is the recipe you gave already doubled?

Thanks, can't wait to try.

T-Man, these rolls look AWESOME.

Thank you so much for posting and giving us pictures.

I'm always on the lookout for good bread-substitute recipes. Thanks again!

The recipe I posted is for 12 rolls..

T-man

I made them and they are SO GOOD!

The mayo is much easier to fold into the whites and helps keep them fluffy, not to mention the carb difference between that and ricotta or cream cheese!

Fluffy, bready, what more could you ask for (besides a muffin top pan that will fit in my convection oven, LOL)

Thanks again!

Here are the Fitday stats per roll for T-man's recipe:

0.74 g carbs
91.56 calories
7.25 g fat
0.01 g fibre
5.56 g protein

Percentage of calories: 71% fat, 3% carbs, 26% protein.

This was for the following exact recipe:

Makes 12 rolls

8 extra large eggs
3 tablespoons regular mayonnaise
1/4 tsp cream of tartar
1/4 tsp garlic powder
1/2 oz cheddar cheese
1/2 oz parmesan cheese

T-man - if you think you use more or less cheese than this, let me know and I'll correct it.

Oh yeah, and if you spray/grease your pan you'll get a teeeeensy bit more fat there. I only mention this because I gave you the figures to two decimal places so if I'm going to be accurate, I should note this too

Well ... I needed a quick boost this evening as I got ready to make dinner. Soooo ... I had some mini muffin rev rolls (a la T-man's recipe but minus the cheese as I can't eat cheese) and then mixed a bit of olive oil with a bit of garlic infused oil and used that as a dipping oil for the mini rev roll muffins. Hit the spot! Great appetizer!

I'm wondering - can the dipping oil be done with coconut oil instead?

oh and balsamic vinegar and olive oil dipping sauce (like I had in France) is AWESOME!