Basic Revolution-ary Rolls – Low Carb and Gluten Free
Quit pining for healthy low carb bread options, for Pete’s sake—and come with Fluffy Chix Cook into the light! Apologies in advance for this very long post. Fluffy needs to describe the various methods of cooking this versatile low carb, keto-licious bread recipe, known as Basic Revolution-ary Rolls. They’re gluten, grain and sugar free—a low carber’s sweet dream, and a diabetic’s friend. And flatly, it wouldn’t be a low carb week, without these handy, low carb rolls in the Fluffy Chix Cook fridge and freezer.
Come with us in the way-back-machine! Grab your bell bottoms and get thee to the ’70s! The recipe for revolution rolls has floated around the internet for years. Low carb, keto friendly, revolution rolls were an adaption of a classic French culinary technique used to make a sponge cake, called genoise. As far as I know, Dr. Atkins, or his wife, first came out with the recipe for revolution rolls in the DR. ATKINS’ DIET REVOLUTION ( ’72 version)—that was when he allowed cottage cheese in Induction and you did not count “net effective carbs;” you counted the full carbohydrate content of anything that went in your mouth. The original revolution roll recipe made the rounds many times over, morphing and stretching the boundaries of good intentions. It disappeared and reappeared, always enjoying a fresh ripple of joy in AtkinsLand.
Fast forward to today and everybody and their brother has a version of revolution rolls. Some recipes use mayonnaise, others sour cream, or even cream cheese, and some still use cottage cheese (my favorite, when not following Induction). In the latest version of the Atkins Diet (NEW ATKINS FOR A NEW YOU), cottage cheese is no longer included in the Induction friendly food list. Cottage cheese isn’t on Dr. Westman’s, Page 4 either. So in order to enjoy these handy IDS (innards delivery systems) while following Atkins Induction or Dr. Westman’s No Sugar No Starch Diet, we had to make some tweaks. And since Susie T. (T for Tweaks) Gibbs’ middle name happens to be Tweaks, that wasn’t an issue.
We went with the cream cheese version to sub out the cottage cheese. Cream cheese IS allowed on Induction—don’t get me started with the logic of this rule—but cream cheese it shall be. (I think we have Linda Sue, of Linda Sue’s Recipes and Menus, to thank for that original substitution. Linda tweaked the revolution rolls way-back-when; God was a child and Moby Dick was a minnow (hehe I saw that on tv), and the Fluffys were only beginning to live low carb. I also began adding pork rind crumbs and shredded mozzarella cheese to give the rolls added body. Instead of fluffy, spongy, cottony puffs, you get an actual roll, capable of being split into 2 thin halves—with substance and body. The extra spices and Country Dijon Mustard add to the flavor profile and downplay the “eggy” flavor, some of the supertasters report.
In all, I’d put the Fluffy Chix Cook version—we call them Revolution-ary Rolls as a tribute to Dr. A.—up against anyone’s. You’ll be pleasantly surprised at how truly bread-like they taste. The texture is so much closer to actual bread, too.
Revolution-ary Rolls – Basic Version (save the nut & seed topping for Phase II)
Use your imagination and form your own bread molds out of nonstick aluminum foil. We’ve made wraps, buns of all shapes and flavors, pizza, stuffed crust pizza, stuffed bites, pot pie toppers, Danish, cinnamon rolls, tiramisu, trifle, genoise, yellow cake, chocolate cake, jelly rolls, yule logs and more things than I can even remember! All morphed and tweaked from the Basic Revolutionary Roll recipe. And if you want to read more Revolution-ary Roll recipes at the Fluffy Chix Cook Archive site, we’ve got plenty to keep you busy!
7.15.14 NOTE: I will tell you honestly…this recipe made without the protein powder in it is Induction and Page 4 friendly. But the rolls and focaccia are not as lovely of a texture, nor are they as sturdy as buns that have 1/2 to 1 scoop of unflavored protein powder added into the egg yolk portion of the batter. The structure provided by the protein powder is very great. Adding the protein powder to the recipe adds 0.04g of carbs per roll. I don’t know about you, but that such a ridiculous difference and my pleasure factor is so much greater, I will be adding protein powder to my rolls and focaccia next time.)
So just do me a favor and try them? Then come back here and drop a comment, ok?
What’s your favorite sandwich? We heart BOBs (Breakfast on a Bun) and Sloppy Joes (which we’re having tonight).
Basic Revolution-ary Rolls – Low Carb and Gluten Free
Notes
These are Fluffy Chix favorite basic roll for everything from hamburgers to hotdogs and po' boys! We change the recipe up all the time depending on our mood. Change the cheese. Change the spices. Make them sweet by omitting the savory spices and adding your favorite flavoring and sugar substitute. Add spices that compliment a sweet version. Top with a cream cheese mixture to make Danish. Top with sausage, hot dogs, bacon, or stuff with cheese to make incredible, savory rolls. The sky is the limit here. YOI = You own it! Make this recipe yours!
7.15.14 NOTE: I will tell you honestly...this recipe made without the protein powder in it is Induction and Page 4 friendly. But the rolls and focaccia are not as lovely of a texture, nor are they as sturdy as buns that have 1/2 to 1 scoop of unflavored protein powder added into the egg yolk portion of the batter. The structure provided by the protein powder is very great. Adding 1/2 scoop of protein powder to the recipe adds 0.04g of carbs per roll. I don't know about you, but that such a ridiculous difference and my pleasure factor is so much greater, I will be adding protein powder to my rolls and focaccia next time.)
Serving Ideas Use buns for burgers, hotdogs, po' boys and sandwiches of all kinds. Split buns and turn them cut side out to make delicious grilled cheese and Panini sandwiches. Use baked rolls as the bread element for bread crumbs and bread chunks for dressings and stuffings. Make French toast. Make bread pudding! We love these buns with sloppy joes of all flavor varieties!
Nutritional Information
Per Roll (No Toppings): 136 Calories; 10g Fat (70.4% calories from fat); 9g Protein; 1.2g Carbohydrate; trace Dietary Fiber; 164mg Cholesterol; 1.2g Effective Carbs
Per Roll with 1/2 scoop Protein Powder: 136 Calories; 10g Fat (70.4% calories from fat); 9g Protein; 1.6g Carbohydrate; trace Dietary Fiber; 1.6g Effective Carbs
Per 4x4-in Square Focaccia: 141 Calories; 11g Fat (69.9% calories from fat); 9g Protein; 1.25g Carbohydrate; 0.08g Dietary Fiber; 165mg Cholesterol; 1.2g Effective Carbs
Copyright © 2010 Fluffy Chix Cook. All rights reserved.
Ingredients
- 8 large eggs, separate yolks and whites into two large mixing bowls
- 1/2 teaspoon cream of tartar
- 6 ounces cream cheese, softened
- 1 cup part skim mozzarella cheese, shredded
- 1/2 tablespoon Country Dijon Mustard
- 1/2 cup pork rinds, process into crumbs (measure as crumbs)
- 1 teaspoon gluten free aluminum free baking powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
Variation Adding Protein Powder to Batter
- 1/2 to 1 scoop natural Unflavored Whey Protein Isolate (Designer Whey)
Variation
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon fresh rosemary—or 1/2 tablespoon dried rosemary leaves, chopped coarsely
Instructions
- Preheat and bake all versions at 325°.
- Separate eggs into clean, dry bowls.
- Whip egg whites with an electric mixer until they become frothy. Add cream of tartar. Continue to beat with an electric mixer until whites become stiff and no longer slide in a bowl. Set aside. (Hint: Fluffy Chix like to use a glass or stainless bowl to whip egg whites. Make sure your beaters and bowl are both scrupulously clean and oil free.)
- Cream the cream cheese, mozzarella cheese, mustard, pork rind crumbs, baking powder, granulated garlic, onion powder and kosher salt together with an electric mixer. Add egg yolks and beat until light and fluffy—about 2 minutes. (NOTE: If adding the unflavored protein powder to the batter, add it to the egg yolk mixture and beat well.)
- Fold egg whites into yolk mixture in three additions. You can be rough with the first addition. The first addition simply loosens the yolk mixture and lightens it. The second and third additions of egg white should be gentle folding motions. Try not to deflate the batter. Work quickly to keep the eggs from deflating.
- Preheat oven to 325°. Spoon batter into mounds on 2 parchment lined 14x18 inch baking sheet (6 rolls per pan). Batter will spread and rise. You can also make focaccia bread and wraps with this batter. Tent bread with a loose sheet of foil if top becomes too golden-usually around the 20-30 minute mark. Bake around 35-45 minutes depending whether you're cooking rolls or focaccia bread. Here are the optional yields from a single recipe: 12 Buns - Hamburger, Hot Dog, Hoagie, etc.; 8 Buns + 8x8 Pan of Focaccia Bread; 14x18 Pan of Focaccia Bread; or 4 Wraps + 4 Buns + 8x8 Pan of Focaccia Bread
- *Alternately:* Make your own molds using nonstick aluminum foil and pour batter into those molds. Fluffy Chix line any object they use to make these rolls. We either line with parchment paper or nonstick aluminum foil. If you don't, the rolls will be very difficult to remove from the baking pan and could tear apart when you try to remove them. When ready to serve, each roll may be split into a top and bottom half, or in the case of hot dog buns, partially split.
- To Make Wraps: Smear a spatula of batter (about 1/4 cup) onto a square of parchment about 7x7 or so. Use a flat knife or an offset spatula (available at Michael's, Hobby Lobby, cooking stores or online) smooth batter into a 6-inch circle, a little over 1/8-inch thick. Nuke on high for about 30-40 seconds. Remove and place tortilla into a large, dry skillet over medium high heat. Heat for 30 seconds. Flip and cook another 30 seconds. Gently peel off parchment paper backing. Continue to heat and flip in pan until tortilla or wrap develops brown spots and looks like a tortilla. Remove and place in a covered dish or plastic bag. The steaming helps the wraps become flexible.
- To Make Focaccia: 14x18 sheet pan lined with parchment (full recipe) or 8x8 pan lined with parchment (1/3 recipe): Pour batter into parchment lined pan (this is a must). Sprinkle top with grated Parmesan cheese and sprinkle with rosemary. Bake 40-45 minutes until done in the center. Tent bread with a loose sheet of foil if top becomes too golden—usually around the 20-30 minute mark. Cut into 4 squares. When ready to eat, each square may be cut into 2 slices horizontally to make 2 slices of bread (4x4-in).
- Let rolls and/or focaccia and wraps cool completely. Store in airtight bags in the fridge up to 1-2 weeks or in the freezer up to 3 months.
Nutrition Facts
Basic Revolution-ary Rolls – Low Carb and Gluten Free
Serves: 12 Servings
|
Amount Per Serving: 1 Roll or Square
|
||
|---|---|---|
| Calories | 136 | |
| % Daily Value* | ||
| Total Fat 10g | 15.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Fluffy Chix Cook
Copyright © 2010 Fluffy Chix Cook. All rights reserved.
The rolls are in the oven now but you don’t say how long to cook them. The directions just say to tent foil if they get too dark around the 20-30 min. mark. Can you tell me the total cooking time please?
Uggh Nora so sorry. Cook for 40-45 minutes. Will change it and thanks for the heads-up! Let us know how they turned out!
I just pulled these out of the oven and I’m pretty excited! Four hamburger buns, two hotdog buns, two cream cheese Danish and a nine-inch circle I intend to use for pizza. YAY! I’ve been pretty scared to try the typical “oopsie”–it seems I always turn this sort of project into rubber, but with your instructions–they came out perfect. Thank you!
Yeeeeehaaaawwwww! Great news Angie Battle! Confidence in the kitchen! Walk like a queen, girl. 😀 Hope you love the taste. Let them cool completely before trying to slice, they won’t tear up that way!
xoxo
Susie T.
Hi Susie!
If I don’t get anything else cooked this weekend, I want to make a batch of these rolls. Best of intentions for so long, but I have to try these! Need to pick up some fresh pork rinds tho. Or will some that have been in a sealed container for a few weeks work ok. They still have crispness.
Also, is it a half cup of pork rinds ground into crumbs, or a half cup of crumbs?
Many thanks for ALL you do!
Alice B
Hi Alice! ((Hugs))
As long as the pork rind crumbs smell ok, you’ll know if they don’t, then they will be fine. Also, it’s 1/2cup of crumbs. I will go clarify that in the recipe. Thanks for bringing it to our attention!!
Have a blessed weekend! BTW,I love using a 4oz ramekin as the mold for making nonstick aluminum foil molds for round buns and I use sprinkles bottle as a mold for hoagies. I use corn “boats” to shape hot dog molds. 😀 Oh and for square bread, I use a small Tupperware container as a mold!
Any non dairy suggestions for the cream cheese? These look amazing but the hubby cant have cow dairy…
Hi K, you can try using mayonnaise. I know many people who sub mayo. You will have to experiment (make a half recipe). I don’t know how much they use? I’d probably start with using about 1/3 cup of mayo.
Although it wouldn’t be Induction or Page 4 legal, you could try using Greek yogurt made with coconut milk or cashew milk? Or coconut or cashew cream cheese or sour cream. They should theoretically work just fine.
Let us know how it turns out!
I was just wondering if you know about how many carbs are in a serving. I’ve been doing atkins for about 3 months now and really need to find sumthing bread like and these look yummy. Just need to be able to keep track of my carbs. Thank you very much.
Hi Amy,
If you scroll down to the bottom of the page, I put the Nutritional Information on every recipe. This recipe makes about 12 servings:
Nutritional Information
Per Roll (No Toppings): 136 Calories; 10g Fat (70.4% calories from fat); 9g Protein; 1.2g Carbohydrate; trace Dietary Fiber; 164mg Cholesterol; 1.2g Effective Carbs
Per 4×4-in Square Focaccia: 141 Calories; 11g Fat (69.9% calories from fat); 9g Protein; 1.25g Carbohydrate; 0.08g Dietary Fiber; 165mg Cholesterol; 1.2g Effective Carbs
Thanks for the response. I will give these suggestions a try.
You’re welcome hon! Let me know how they turn out, ok?
So I halved the recipe (to try) and used manchego (a sheep cheese) in place of mozzarella and 3 tbsp mayo in place of cream cheese as my husband is cow dairy intolerant baked as hamburger buns at 325 for 30 minutes. They came out like a bready quiche? Tasty but not really hamburger buns. I dont know where to go from there. I appreciate any help you can offer! The flavor is great.
K, sorry hon! At first thought I think you are lacking structure. And you have a couple of options. Although they will no longer be Induction friendly, I just don’t believe it will be that big of an issue. You could try adding: 1/4c coconut flour and maybe 1 1/2 tablespoons psyllium husk.
Or, you could try adding some protein powder (the kind he can use)…like pea protein, hemp, rice, whatever. You could also add about 1/8-1/4 cup almond flour too. But all of those things take it out of being Induction friendly. But sometimes when you have food allergies, you have to make compromises. None of these products eaten in moderation, spike my blood sugar. And I think it’s more important to find a workable bread recipe he likes – because let’s face it, convenience food is important! Have you tried the Psylli Wraps? The induction ones? He should be able to enjoy those!!!
Thanks for the tips!
These look beautiful and delicious. What’s the texture like? I make the original Oopsie’s a lot and they tend to be “squishy.” With pork rinds added to these, I’m hoping for a more bread like texture. Thanks in advance, Lisa
These are very sturdy and bread like. Sturdy enough to split in the middle and handle a juicy hamburger! There is only a slight, VERY slight “squishiness”.
Hi – these look fab! I’m a vegetarian, so what do you think I could substitute for pork to make the recipe work? Thanks 🙂
Try subbing with about 1/2 to 2/3 the amount of almond flour. You may have to tweak to get the quantities correct, start with 1/2 the amount first and make a 1/2 batch of these.
Lovely 🙂 thank you! I’ll let you know
Can’t wait! xoxo
I just made these since I’m planning on grilling burgers and dogs tonight. I made the 12 hamburger buns and while they are a nice size around perfectly browned and look and smell yummy, the ability to split them in two looks to be impossible. I have new baking powder and my egg whites were beautiful, I guess I can use 1 each top and bottom since the net carb count isn’t all that bad. Thoughts on what may have happened?
Cathy did you use molds to contain them? Was the batter loose at all? Or was it able to mound up?
Hi, these look great! I too have made traditional “oopsies” but would like something more bread-like. The question I have is what is the best way to store these? With oopsies I know its in a paper bag, but would these be better stored in the freezer? And if in the freezer, what’s the best way to warm them up? Thanks so much!
I let them cool then store in a zip top bag. I freeze them but put parchment between layers (same with the fridge) so store in one layer and don’t overlap. They aren’t as spongy and sticky…I just take them out of the freezer and defrost on the counter. then split and pan toast with butter (better than a toaster).
Of course, you know I adore you!! LUV your FB page too! Awesome recipes, that’s for sure….but, I digress. I have made these several times now and am still shocked how bread like these are! They store beautifully in the fridge too. My reason for posting though is to let VEGETARIANS know that I totally skipped the pork rinds and the recipe was perfect. I did not sub anything for the pork rinds. I want to try making a Danish with this recipe. Any tips on how best to proceed? Like, do you bake for awhile, then add the cream cheese topping closer to the end?
Thank so much for our kind words! And glad you like these! I would try making them with a depression in the center and baking for awhile as you suggest. Let me know how it turned out!
Where in the instructions does it say to add the baking powder?
Thanks Kim, fixed it! Add it to the pork rinds and dry ingredients, stir together and add to the yolk mixture.
Noticed the instructions do not include where to add the baking powder. We added it with the cheese/egg mixture. Seemed to turn out OK. Is this where you recommend?
I fixed the recipe. You add it to the dry ingredients, and stir them into the egg yolk mixture! Thanks y’all for the heads-up!
Hi, could you give an equal measurement in cups to the scoop of protein powder you use? I have unflavored whey protein, but it’s not your brand. I’m not sure if the scoop size is standard among brands.
It depends if your’s is granular or powdered. Mine is granular and measures 1/3 cup or 35g by weight.
Hi. I only have vanilla designer whey. If I just add 1/2 scoop do you think it will matter to the taste?
u will likely be fine with it!!
Thanks for such a quick response! Will let you know how they turn out! 🙂
Yay! Can’t wait to hear!
Haven’t made these yet but I have a quick question before I do. Do these have a noticeable strong eggy taste like regular oopsie rolls have? I liked the texture, but the rolls themselves tasted so eggy that it was hard to actually enjoy what I was eating.
So I think it is less in these. Especially if you use the spices and also if you use the protein powder. The secret to mild rolls is to tent them at about 15-20 minutes to keep them from getting really brown. The more brown they are, the stronger the egg flavor. You can also try leaving out a couple of the yolks and adding in a couple more whites. But not letting them get brown is huge! Hope that helps. We love them.
I have made 3 batches now and going directly by the directions and the first batch tasted great not thick. The second and third a little eggy. I don’t know what I am doing wrong. Help.
tent them at around 15 minutes to 17 minutes with a loose piece of aluminum foil. Browning will make them more eggy.
Could I cook this in a bundt pan?
You can try. In my experience, this sticks like glue to most surfaces. I always line my cooking forms with either non-stick aluminum foil or parchment, or make my own molds. Let me know how it turns out and if it comes out of the pan!
Could I use this recipe in a popover tin? If so do I still cook them at 325?
Sharon, I’m working on a popover recipe at the moment. It should be up early next week. 😀
I think this batter would be too heavy to act like a real popover. Also, it’s quite likely that they would stick and not come out of the pan. You can make a mold Out of nonstick aluminum foil (of the popover pan shape and height. And bake these in that shape. They will be beautiful, just not popover-ish.
where do you get ground pork rinds
Hi Pan, Pork Rinds = Pork Skins = Bakenets = Utz (our favorite brands). Process into panko-sized crumbs in a food processor. We make 2 bags worth at a time. Then store in a Mason jar in the fridge or freezer for convenience. All pork rind measures are after grinding into crumbs.
I have had to throw out so many bags of pork rinds that have gone stale (I really don’t care for them as a snack and so few recipes seem to use them these days), can you suggest an alternative to them in baking LC? Thanks!
Yes, use another blogger’s recipes that doesn’t use pork rinds. 🙂
Last nite I tried to make the revolution-ary rolls..since I have never had the knack for baking, I was afraid I would mess up when it came to “folding” in the egg white/cream of tartar mixture; I did mess up, I think, becuz the rolls didn’t rise, and came out looking more like flat pita bread..and I am wondering if I can leave out some of the garlic/onion, because it tasted too strong for my taste. so help!
Oh I should have read all the comments first, sorry! I have my answer about tenting to keep taste mild, and not browning them..please describe “folding” for me?
Adell google “folding” in eggwhites on youtube. You will be able to watch master chefs perform the technique. Of course, you can always adjust seasonings up or down to suit your preference. Browning makes the rolls “eggy” so I always tent at about the 17 minute mark. Also, to keep the full with better rise, make molds out of nonstick aluminum foil in whatever shape you want. That way you can slightly underbeat the egg whites and it will have even better rise. But if you do that and bake then without anything to contain them, they turn into pancakes. Hope that helps!
So these are induction friendly? Are you saying that it is fine to use the protein powder in this recipe for induction? I really want to try this recipe, but I don’t want to use the protein powder on induction if I’m not supposed to!
Yes in our opinion protein powder is fine. Just see if it stalls you or spikes your blood sugar. Make sure you choose one that is almost zero carbs! I think ours has 3g/30g scoop or less?
These look great. Have you tried these with any other type of protein? I prefer pea protein and wondered if that would work here.
No, but I presume it will work with any protein. Give it a try and let us know, ok?!!! 🙂
I modified your recipe as follows to make rye focaccia breads, which are totally awesome
Replace pork rinds with 1/4 cup flaxmeal and 1/4 cup almond flour (not for Induction)
In addition to the other spices, ADD
1 scoop whey protein
1 1/2 tsp of caraway seeds.
next time, I’m replacing the caraway with oregano in order to get 2 large pizza crusts for the freezer.
WTG! That’s awesome! Thanks for sharing. 🙂