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