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

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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