Ok ya'll, I need some a little help. I finally made some rev rolls at my boyfriends request. They turned out pretty good, done all the way through. My question is are ya'lls really crumbly around the edges. Mine were, they pretty much fell apart along the edges. They turned into a fine powder when I tried to cut them or spread anything on them. Is this how they are supposed to be or did I do something wrong. My recipe is:

4 eggs, beat egg whites till stiff
1/8 tsp cream of tartar
3 Tbsp Mayo

mixed the mayo and yokes then folded into egg whites. Cooked for 30 minutes at 300.

You were trying to eat them right out of the oven, I am guessing? They need to "rest" for awhile until you can really use them, otherwise they do what you describe - crumble. And IMO 30 minutes is not long enough to bake any version of these. I would take it up to at least 45 minutes, and as much as an hour, depending on how your oven bakes. Once you get the hang of it, yours will be perfect!

Thanks for the response Betsy. As for the crumbling, I did try them straight out of the oven so I could compare the tastes and it was actually after 4 hours cooling that they were still crumbly. Maybe they're not done enough but they were dry through out and my oven seems to cook everything else faster than other folk's ovens.

I'll experiment with it though. Thanks!!!

Yep, they are very dry, crumbly and fragile coming out of the oven. My advice is to have them "rest" in a sealed container straight from the oven. In about an hour you'll be eating very soft rolls!

Thanks Elle, I'll try that, it makes sense.