MyJourney - those are excellent pictures to illustrate how to make them. Thank you for that!

I, too, made these for the first time. I am already impressed with the nibble I stole before putting them in the ziploc bag and in the fridge. I can't wait til tomorrow!

I am so excited to make these for my DH too - since he can't eat gluten/wheat this may be a wonderful alternative for him.

Yay rev rolls!

For me anyway, these rev rolls lend themselves more to sweet than savory. I've tried BLT and egg and bacon with them, but the best so far was cinnamon/butter/nuts/splenda. The texture seems (IMHO) more suited to fruit, whipped cream, berries, etc.

I've tried them as a sandwich or as french toast. I love that you can have these in as a burger bun, or shape to make a hot dog bun, or just as is. So many ways you can do these. I'm on my second batch and is only been 2-3 days.

Man, I can't wait to make these things right. I wasn't impressed with mine.

What can I do about the excess sticking? More Pam?

And what does "DH" mean? I keep seeing it, and I know what it refers to, but what's it mean?

Thanks!

I just don't get the folding thing..

DH means Dear Husband, or Darling Husband

OOoohhhh.... well, I don't have one of those.

I supposed I have a DW, though.

KT - I cooked my rev rolls on a cookie sheet that I had lined with parchment paper. I then sprayed my parchment paper with Pam just to make sure that my rolls didn't stick. They slid right off without any problem.

Look at two posts from MyJourney in this thread - there is one where she posted instructions for folding that are very well written. Then there is another post where she has posted different stages of the rev roll-making process. Take a look at those posts and see if that helps to clarify.

Don't worry - I'm no Martha Stewart but I whipped these up without any problem - and you can too.

Parchment paper is a great idea. I have that.

I had one this morning with 2 tsp of chocolate hazelnut spread and it was amazing! Tasted like a chocolate croissant.

The only thing I do differently is that I fold the yolks into the whites. I pour the yolks evenly over the whites and then fold. When I tried to do it the other way, the whites just spun around in the bowl and I really had to tear them up to get the yolks to blend in. The way I do it, I fold about 6 times or less and they're done. Just something to try if you're having difficulty folding.

Btw my rolls come out of the oven a deeper caramel brown. Or could you just not tell from the picture?

That camera was horrible! The color is a rich brown around the same shade or slightly darker than Emilys picture and the texture in the middle is identical to Emilys picture but mine are larger sized (puffier) and smaller around. I also cook mine for about 20 minutes less than you I believe.

If you pour the yolks on the whites I suggest doing a little at a time (maybe thirds?) to minimize deflation. Its only a small amount of batter so it probably wouldnt make that big a difference.

I wonder how/if it would work with butter instead of cream cheese.

If you're using parchment, you really don't need the Pam. I used parchment alone, and had absolutely no sticking.

I don't think butter would work. It's the thickness of the cheese that's needed for the rolls to work, I think.