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Revolution Rolls
Status: Approved
NameRevolution Rolls
CategoryBread
DifficultyEasy
Cook Time300 for 50 minutes
Introduction
Revolution Rolls {from DanaCarpenter}
I haven't tried these but they look like a good *bread* alternative if you don't want or have a flour sub.

They look like flying saucers but they make great hamburger buns or sandwich bread. Variations include adding a bit of garlic powder to make garlic rolls or adding extra sweetener and cinnamon and topping with a cream cheese icing to make cinnamon rolls. I make about 3 dozen of these rolls a week. If you haven't tried them you don't know
what you're missing.


*Kangablue's note -- I don't bother with the parchment paper. I do use the air bake cookie sheets and I do spray them with PAM or whatever. They slide off nicely for me.


Ingredients
REVOLUTION ROLLS
3 eggs separated
1 package sweetener
dash of salt
pinch of cream of tartar (optional)
3 T. cottage cheese OR ricotta cheese OR 1 oz. cream cheese
Directions
Step: 1Preheat oven to 300 degrees. Separate the eggs. Add the sweetener, salt and cheese to the egg yolks. If desired, add cream of tartar to egg whites. Beat the egg whites until stiff (whites don't slide when the bowl is tilted). Using a spatula gradually and delicately add the yolk mixture to the meringue. If you have parchment paper, line a cookie sheet with it, otherwise cleanup may take a little while. Spoon the mixture on the cookie sheet making 6 "rolls". Bake at 300 for 50 minutes. They come out kind of crispy at first, but after sitting in a ziploc bag for a few hours they soften up.
Nutrition Information
The whole batch
has slightly over 3 carbs.

Time submitted: Friday, July 16. 2004 at 12:30:10
Contributed By: Anonymous
 
 

 
 
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