Sunday, April 3, 2011

Basic Revolution Rolls

The Little Roll Who Went to War with Bread
If you don’t learn another thing, learn how to make a good, basic Revolution Roll. Even if you hate the taste of the roll itself, learn the technique. The Revolution Roll technique incorporates classic cooking fundamentals that once mastered, opens door to so many other recipes. What is this revolutionary technique? I see you sitting on the edge of your chair!
Basic Revolution Rolls With Sesame Seeds
It is a super easy technique. In fact, it’s gonna take you longer to look at the step-by-step photos than it will take you to create the recipe itself. But I wanted to be able to show you how the different ingredients should look along the path to Revolution Rolls. The photos will help you understand how far to whip the egg whites, how to fold egg whites with yolks, how to create an easy-release surface on your cookie sheets.
Master the technique and you will be able to make soufflés, and cakes and so many breads, muffins and desserts – both high carb and low carb! So master it OK?

Let’s Get Started!
Assemble your ingredients. You don’t want to stop or answer the phone once you start whipping your egg whites.

Line two half sheet pans (10 x 13 inches) with parchment paper. Parchment paper is available at many grocery stores. It’s different than waxed paper, so don’t sub out for waxed paper unless you like a waxy flavor!

Measure cottage cheese and place in small food processor or blender.

Whiz it in processor until it’s mostly smooth, but don’t worry if there are a few lumps left.

It should be mostly smooth.

Grate mozzarella cheese and set it aside.

Separate eggs into two very clean bowls.

Make sure the bowl where you will whip the whites is free of all oil. Wipe with a vinegar cloth if necessary in order to make sure it’s clean.

Add grated cheese and cottage cheese to egg yolks.

Add all dry ingredients into the yolk bowl.

Using either a stand mixer or a hand held mixer (or food processor). Blend well – about 3-4 minutes.

The beaten yolk mixture should be mostly smooth and pale yellow in color. Whipping the air into them, makes them change color.

Clean beaters well before beating egg white. This is really important! If the beaters have even a little yolk, the whites won't whip up to their full capacity.

Whip egg whites on low speed until egg whites become foamy.

Add cream of tartar to foamy egg whites.

Half way there! Don’t get nervous. This will take about 5 – 7 minutes.

Ok congrats! You’ve now reached the stiff peak stage. See how it holds shape when turned upside down? It won’t slide around in the bowl either.

Ready to mix the yolks and whites. It’s time to apply “the technique.”

Scoop up one third of the beaten whites and place into yolk mixture.

Beat this portion into the yolk mixture without being gentle. The purpose is to loosen up the mixture.

See? It’s already a little fluffy.
Scoop up the second third of beaten egg whites and gently place into yolk mixture. Now it’s time to be careful here. Don’t overwork the batter.

Gently fold whites into yolk mixture. With the edge of the spatula cut into the center of the beaten whites. Scraping the bottom of the pan lift and turn batter over in one continuous, sweeping motion. Turn bowl 90° and again with the edge of the spatula, cut into the center of the beaten whites. Scraping the bottom of the pan lift and turn batter over in one continuous, sweeping motion.

Work quickly. Time makes the whites deflate. Don’t overwork batter because  that will make the egg deflate too.

Now fold in the last third of the egg whites.

One last time! Gently incorporate your whites into the batter with the folding technique.

Use your spatula and spoon out 12 mounds – 6 mounds per sheet pan. Make sure to leave enough room because they grow during cooking!

Place pans on top and bottom shelves, roughly in the center of the oven. At 15 minutes, change position of the pans. The pan on the bottom will now be on top and the top will be on the bottom.

Cook another 15-20minutes and remove pans from oven. Let them rest on the sheet pans for about 10 minutes.

Remove Revolution Rolls to a wire rack to cool the rest of the way.

Place completely cooled buns in an airtight container or baggie and put them in your ice box!
They will turn a little sticky in the fridge. No worries. Just warm them up in your toaster oven or oven for a couple of minutes – not too long or they will get dry, crispy and fragile.

1/2 tsp Sesame seeds add 9 Calories and 1/3 Carb
Basic Revolution Roll
Updated Recipe: 8.10.12

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

8 Large Eggs, separated
1/2c Cottage Cheese (any kind - recipe used Whole Milk)
1-1/8c Mozzarella Cheese, shredded
1/2 tsp Granulated Garlic
1/2 tsp Granulated Onion Powder
1/4 tsp Kosher Salt
1 scoop Protein Powder (about 26g or 1 level scoop that comes with protein = 1/3cup)
1/2 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.

SusieT's Notes:
3 of 4 Forks

I love Revolution Rolls. We’re just not going steady is all. I still prefer them to any low carb bread sub right now, but I would be lyin’ if I didn’t tell you that I do still miss chewy, artisan sourdough bread. Until the day comes when I can either invent that or find a recipe for it, these will do nicely. You should try them!

44g Carbs, 240 Cals, HFCS and TransFats!
Nutritional Information for Entire Recipe

Nutritional Information for Single Roll


  1. Fantastic job, Susie! Amazingly detailed and easy to follow directions and gorgeous photos.

  2. Thanks Jenn! Coming from you, that's high praise indeed! :)

    Even though this recipe has been around and been done so often, it's such a foundation technique, I just felt I had to post the how to! Now I can move forward posting various yummilicious varieties.

  3. You are right - great technique - very useful for low-carb baking to get cakes to be a little lighter in texture and get a better rise. Low-carb baking is usually more dense thanks to the almond flour/nut fours and other ingredients used that produce that kind of result. I had that experience yesterday and will be blogging about how beating the egg whites separately really helps out.

  4. Gosh I couldn't agree more! Can't wait to read about your adventures. :)

    BTW, I tried making biscuits this weekend using your new GF mix as a partial foundation. I say partial because you may or may not remember, I'm allergic to almonds.

    Unfortunately that means so many of the TNT (Tried N True) recipes you work so hard to create for the low carb community are off limits to me. :( Wahhh. Can ya hear me whine from here? So I have come up with a "reasonable" sub for almonds in many cases and was eager to see if my sub works for the almonds in your new GF recipe. I'm close, but not quite there. I have to order some actual "blanched" nut flours. They differ from ground nuts because they are ground from nuts that have had their oil pressed. This means, theoretically they should be less oily (which is the problem I have experienced with almond meal substitutions). My hope is this new almond-sub formulation will be lighter and fluffier, more like real honest-to-goodness almond flour.

    Sooo, still am not GF at this point because of it. But I combined your GF flour formulation with my almond-sub as I have it now, then used it to cut the Carbquick in a biscuit recipe. Talk about dense!!!! I think carbquick makes dense baked goods, but when you added in my almond-formulation with all the oil. Look out!!! Wow, super dense! :) LOL, I couldn't see that adding an egg as you suggest would have helped, but maybe if I'd kinda done a hybrid technique a whipped egg white or two, would have helped.

    So my quest for an almond-sub continues. But in the meantime, I think you are really on track with the new GF Flour formulation. It felt really good, even with my poor almond-sub, substitution!

    Thanks for your hard work!!!

  5. I just found your blog and your instructions...very impressive - but I'm worried when I read "even if you hate the taste of the roll itself" - well, I really want to try these but I want them to taste good, if someone or preferably everyone could give some idea of what they taste like...that would be awesome!

    1. I think they are awesome! But super tasters always describe Rev Rolls as eggy. The eggy taste becomes an issue if you let them get too brown. To keep this from happening, throw a sheet of aluminum foil over them loosely - when they are about at the brown level you like. They continue to cook but the foil hinders the browning process. So you'll get a done roll without the brown egginess most object to.

      They are still my favorite bun!

  6. LOVE your make me laugh so hard! is a Sourdough Bread from The Urban Poser that I think you may enjoy.