Hi everyone -- I just assumed everyone here already made the rolls -- I don't eat them often, but they sure are great when I want a sandwich. I've had meatloaf sandwich, and a BLT sandwich, and they are great for french toast. I make the puffy rolls you see online, but then I make 6 of them in my (I use a big doubled recipe) muffin top pan, and those I use for the french toast. I dug my old kitchen aid out of the back of the cabinet for the egg whites, and then use a hand mixer for the yolks and cream cheese.
My recipe I found that I use is (doubled from double recipe). Makes 12 revolution rolls about kaiser roll/hamburger roll size, and 6 muffin tops I use for french toast.
12 egg whites and 1/2 tsp cream of tarter in the kitchenaid and make them very stiff peaks.
8 egg yolks beaten with 6 ounces creem cheese softened in microwave bout 30 sec.
Then gently fold the yolk/cream cheese mixture into the egg white mixture.
Have your cookie sheets already to go previously -- these puppies really can ADHERE to the pan, so use parchment paper. Bake for 30 mins at 300 degrees and then put them on cooling racks to cool. They need to be stored with wax paper around then so they don't stick.
They taste better if toasted in the toaster before you use them for a sandwich. They also taste better the next day after you make them. My low carb buddy at work says he and his wife make grilled cheese sandwiches with them. I use two rolls to make a sandwich. People make these sweet like danishes and savory like garlic and herb bread, etc. Also, someone took no stick aluminum foil and make some type of six inch roll pan to make them like a subway sandwich roll.
You're right, I am overcommitted. And I will unload any activity I can, or change to a day job when I can, but that probably won't happen for a while. Yes I'm busy, but God is so wonderful to give us grace to handle these things.
