Made my first batch this afternoon and I'm hooked. My all new favorite LC food. I ate one with butter fresh out of the oven. After dinner I made a cinnamon toast one for dessert. Just spread butter over, sprinked some cinnamon and splenda over top and broiled on high for a minute. MMMMMMMmmmmmm...

I'm hooked!! Tomorrow for breakfast ~ ham, egg and cheese breakfast sandwich. So glad I finally broke down and tried an LC recipe. Will have to try more.

I keep wanting to try those. Which recipe did you use? as there are many different ones. Any hints or tips? I read posts where people had them flop horribly.

I've also wanted to try these, but the sound so complicated to make... and like the PP said, I hear a lot of poor outcomes.

I'd like to hear some tips on these as well... thanks!

http://cleochatra.blogspot.com/2007...revolution.html

I just made these this evening....they are GREAT!!!!!!!
Actually very easy to make if you follow her recipe. I'll add that I used a s/s bowl and put that and the beaters in the freezer for a little bit before doing the whites. Also make sure you do the whites first. If you get any bit of the yolk in twith the whites they will not set up. I took pics but they are too big to post here and I can't find my program on the computer to crop them. but i can give you a link.

Recipe:

3 eggs
dash of salt
pinch of cream of tartar
3 oz. cream cheese
1 pkt of Splenda


Preheat over to 300 degrees.

Separate the white and yolks of the eggs in separate bowls.

In bowl with whites add a pinch of cream of tartar and mix until whites are stiff.

In bowl with yolks, add cream cheese, dash of salt, and splenda. Mix.

Take yolk mixture and fold SLOWLY into egg white mixture.

On a Pam-sprayed cookie sheet spoon 6 mounds, carefully flattening a bit.
Bake for 25-30 min. (my oven took 25). Put on cooling rack to cool and then place in a ziploc bag for storage.

I think the key to them coming out right is to fold really slowly so as not to take the fluff out of the egg whites.

How many net carbs per roll? I'm really interested in trying these.

I tried the original recipe. I must have done something wrong, because they tasted entirely like egg and nothing like bread to me. They did have the meringue texture, but tasted terrible.

I was worried about how they'd taste... too sweet? too eggy? too cream-cheesey? NOPE, JUST RIGHT!!!

Did you make the actual Revolution Rolls or Cleo's Oopsie Rolls?

I made the ones in the link you posted above.

okay, as soon as I got the recipe I went out and got what I needed to make some of these much talked about rev rolls. I'm not sure I measured the cream of tarter or salt properly, but we'll see how they turn out. They should be ready in a few. They smell pretty good.

WAWAWA...they came out flat! Tasty, but flat. What did I do wrong?lol I'm going to have to experiment a little more with these until I figure out how do get them just right. I think it will be worth the effort.

PghLady74,

Love your blog! I had to bookmark it. Now I have something else to read! LOL!!

Jen

Thanks for the kudos and for giving these a shot! I have never been a great cook, so when I royally screwed up an original RR recipe, I was so thankful!

I hate the RR recipe. It's crumbly, falls apart and tastes like eggs. These are wonderful by comparison.

Even the flat ones can be used for everything from french toast to pizzas to pitas to quesadillas! Trust me-- I've had a batch turn out that way.

Below are two of the buns cradling a Wendy's Baconator, but they have proven they are supple enough to hold up to the $6 Carl's Jr burger (hugehuge) and the Red Robin Guacamole Bacon Burger (uber huge).

http://i3.photobucket.com/albums/y7...pg?t=1201009777

These have performed really well and have now been featured in an insert locally in the Denver Post and the Rocky Mountain News! I've had positive reactions to these locally, too.