Sunday, April 3, 2011

Basic Revolution Roll

Yield: 12 Rolls (1 or 2 Rolls per Serving)
Difficulty: Easy
Prep: 15 Minutes
Cook Time: 35 Minutes



Ingredients:
8 Large Eggs, separated
5/8 c Cottage Cheese (any kind - recipe used Whole Milk)
1-1/8 c Mozzarella Cheese, shredded
1/2 tsp Granulated Garlic
1/2 tsp Granulated Onion Powder
1/4 tsp Kosher Salt
1 scoop Protein Powder (about 30g or 1/4 to 1/3c, scoop comes with protein)
2 tsp. Baking Powder, GF, AF (aluminum free)
1/4 tsp. Cream of Tartar
1 rounded tsp Country Dijon (optional)
Sesame Seed (optional)
Parchment Paper


Preheat oven to 325°. Line 10x13 sheet pan with parchment paper and set aside. Assemble ingredients. Separate eggs into two clean, dry bowls. Make sure the bowl for the whites is free of any oil residue and that beaters are clean. An easy tip is to wipe bowl and beaters with a small amount of vinegar on a paper towel.

Process cottage cheese until mostly smooth. Combine cheeses with egg yolks along with all dry ingredients. Beat with electric mixer or food processor until smooth and until color of eggs yolks become lemony and mixture becomes a little thicker. Set aside.

Clean beaters and dry them before proceeding to whip egg whites. Beat egg white until foamy, about 1-2 minutes. Add cream of tartar and continue to mix. Beat egg whites to stiff peak stage. You can tell they are ready when whites no longer slide in your mixing bowl and when peaks stand up on their own when held upside down.

Fold 1/3 of whipped whites into yolk mixture to loosen the mixture up. Don't be gentle with this first 1/3. Just mix it well. Fold the second third into yolk mixture. Be gentle to fold mixture quickly and lightly. Don't overwork.

Add the last third into batter mixture and gently fold until mostly incorporated. Again, work quickly but gently.

Spoon mixture into 12 mounds if you are making normal size buns. Make smaller piles if making puffs or breakfast-size rolls. Place both pans into preheated oven. Rotate pans at 15 minutes. Cook for 30-35 minutes or until done.


Remove from oven and let cool on pan for about 5-10 minutes. Remove rolls to wire rack and allow them to cool. Place in air tight container or baggy and store in ice box until ready to use. Lasts up to a week in the fridge. Freezes well.


Nutritional Information Per Serving

Add 1/2tsp Sesame Seeds for only 1/3 carb





















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14 comments:

Anonymous said...

these look worth trying, thanks for the recipe. just one question - your recipe doesn't state what flavour of whey protein but the link goes to vanilla flavoured. seems like an odd flavour to put with garlic and onion. should it be flavourless protein? what's the deal?

susiet said...

Hi - sorry about the link going to a vanilla flavored powder. I will see if I can fix that. I think it used to go to the Designer Whey Natural Flavor. That would be my preference with the savory versions.

For sweet versions, I would use the vanilla. However, there have been friends who have used the vanilla and it makes it taste vaguely sweet, like wonder bread? So it might be something to try as an experiment!

Good luck. These are still my favorite go-to buns for burgers after 12 years!

Jeanne DeLoach said...

If this is a double post, I apologize. LOoking for a the measurement of cream of tartar. Haven't been able to find that in any of your revolution roll recipes. Thanks!

susiet said...

Hi Jeanne,

So sorry. Doh!! Thanks for bringing that to my attention. I corrected the recipe! I also put in my updated version of them. The last ones I made came out terrifically!!!! I will have to update the nutrition stats on them when I have more time! Happy baking!

Jeanne DeLoach said...

These are tasty, but I'll be glad to try them a second time with actual measurements (as I just winged it the first time). Very glad to have a useful alternative to icky, dry, crumbly commercial low carb bread!

susiet said...

Jeanne, I know right? They aren't dry as dust are they!? So sorry about not getting back with you quicker in time to get your amounts for this batch. I'm trying to decide about whether to rebuild my blog on my own domain or to continue here with these! Until then, I try not to flesh things out in so many directions and some areas tend to be orphaned!

Nikki Parry-Wulff said...

Dear Suzie, I am planning on trying these even though I haven't had much luck to date with beaten egg white recipes (end up tasting dry and omeletty) but: If at first you don't succeed, try try again as my mum used to say :)Can you clarify one thing for me please: cottage cheese is like the very white very lumpy stuff that comes in a pot with a load of water?? Can I sub that for cream cheese or wouldn't that work?

susiet said...

Hi Nikki,

Here's where you can see the pictures and step by step instructions. You can see what cottage cheese looks like so you can match it. You can use cream cheese like my friend Jamie's Oopsie Rolls from YLS.

http://fluffychixcookingbasics.blogspot.com/2011/04/basic-revolution-rolls.html

Jeanne said...

So excited to find this recipe and try it out with my pulled pork. Imagine these rolls with pulled pork and coleslaw (homemade with Splenda instead of sugar, of course.) I do believe we have the perfect storm in this mixture!

susiet said...

Jeanne, they are so wonderful with any kind of sandwich!!! And the pulled pork with coleslaw is incredible. Be sure to check out my "cheater's" recipe for un-barbequed pulled pork. There's also a pretty awesome coleslaw recipe on the site too!

Let me know how you like them!!

http://www.fluffychixcook.blogspot.com/2012/04/un-barbquezation-of-texas-barbequed.html

Anonymous said...

Any idea how to make this dairy free (what would I substitute for the cottage cheese? I have a dairy free protein powder I could use.
Thanks!

susiet said...

Hi, can you use eggs? If so, then you could try using mayonnaise. I don't advocate the use of soy, or I would say tofu could be used. Also, if you make cashew cheese or coconut yogurt you can use that as well if you strain it in a coffee filter to make Greek style dairy-free yogurt.

The cottage cheese adds body to the roll.

Hope that helps. Let me know how they turn out, ok?

S

Jeanne said...

Susiet: Thanks for the un-bbq'd pulled pork link! I will be trying this out, AND the coleslaw, on my new favorite bread recipe!

PS: I also posted a link to this bread recipe on my Pinterest page!

susiet said...

So glad to hear it!!! :) Can't wait for you to try the pulled pork and coleslaw. I think you'll really enjoy them!

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