roll – Brenda Nolen

1972 Recipes, Appetizers, Breakfast, Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

Diet Revolution Rolls

March 12, 2015September 23, 2021 brendanolen

Diet Revolution Rolls (aka Oopsie rolls or Cloud Bread)
There are tons of variations of this recipe out there (and I have tried quite a few, including substituting avocado for the cottage cheese) but this one is the best! These are not excessively moist, do not collapse to nothing (they do collapse when they cool but not nearly as bad as other recipes), and they have a great texture.
Makes 6 Rolls (2 rolls per serving)

3 eggs separated
1/4 teaspoon cream of tartar
3 Tablespoons cottage cheese (NOT low-fat)
1 package Sugar Twin (or 1/4 teaspoon sweetener of choice)
Pam spray (optional)

Preheat oven to 300 degrees F. Spray Pam on Teflon cookie sheet (or use ungreased parchment paper).
Separate eggs very carefully (make sure that none of the yolk gets into the whites). Beat egg whites with cream of tartar until whites are stiff but not dry.
Blend yolks, cottage cheese and Sugar Twin together until thoroughly incorporated. Fold yolk mixture into beaten egg whites (be extremely careful not to break down the egg whites). Mix for no more than a minute.
Place the mixture carefully on the teflon cookie sheet (parchment paper), gently putting one Tablespoon full on top of another until each “roll” is about 2 inches high (or use 1/3 cup ice cream scoop). Repeat this until you have 6 piles. Rolls should resemble delicatessen rolls.
Place the cookie sheet in the oven and bake for about 1 hour. Let them cool before removing from the baking sheet (the will deflate a bit).
Do not slice to use for a sandwich (they are not thick enough).
One roll=one slice of bread
Per Roll: 39 Cal (56% from Fat, 38% from Protein, 6% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar
Caraway Rolls

Mix 1 Tablespoon of caraway seed into yolk mixture.

Per Roll: 40 Cal (56% from Fat, 38% from Protein, 7% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar
Onion Rolls

2 Tablespoons minced onion
1 Tablespoon butter

In a small frying pan on medium heat, sautee 2 Tablespoons Onion in 1 Tablespoon melted butter until they are almost brown. Let cool, then mix into yolk mixture.
Per Roll: 58 Cal (68% from Fat, 26% from Protein, 6% from Carb); 4 g Protein; 4 g Tot Fat; 1 g Carb; 0 g Fiber; 0 g Sugar
Serving examples:

Bread Crumbs

One entire batch of Diet Revolution Rolls (without sweetener or salt, if you plan on using either in the bread crumbs)

Put the six cooked (and cooled) rolls into a blender or food processor. Process until the rolls become fine crumbs. For drier crumbs, either let the rolls dry overnight before processing. Season according to your tastes/recipe and use in any recipe to replace traditional bread crumbs. When used as breading, this tastes like flour breading (not actual bread crumbs).
Total Grams: 3.1

Diet Revolution Bread

2 Tablespoons Soya Powder (if you have to buy this, here’s a non-affiliate link to what I bought: http://a.co/d/ggqvd01)
1 Tablespoon water

While making the Diet Revolution Rolls above, mix these ingredients in with the yolk/cottage cheese mixture. Let this sit for 15-20 minutes. This allows the soya powder to re-hydrate (and not become hard rocks in the bread). Proceed with the rest of the recipe above.
Originally from the Dr. Atkins’ Diet Revolution (1972), pages 225-227.

Bread, Recipe

Challah

February 21, 2015September 22, 2021 brendanolen

The first loaf of bread I ever made was challah. I had to be … maybe 12 years old? I don’t remember the exact age but do remember where we were living (so that narrows down the time frame a bit). I also remember that beautiful loaf of bread. It was gorgeous and HUGE! I was so proud! Well, until I cut into that dark golden crust to find raw dough (just about an inch of the dough had cooked … the rest was raw as can be). That was also the last time I made bread until I was an adult. I’ve made bread that resembled a chunk of concrete to bread that resembled a dried glob of glue but I was determined. It’s taken me many years of trial and error to figure out exactly how long to knead and how much flour/liquid to add to obtain the right consistency. I’m very happy with my bread making skills (I’ve worked hard for them 🙂 ).

So, while trying to figure out a way to pay back my neighbor for finishing off the front yard that we started whacking on Valentine’s Day, I decided on challah. I have been wanting to make it so long and this time (yes, this was the first time I had made it since that day too many years ago) it was beautiful (and edible)! I used a recipe I had written down and stuffed in my binder of recipes. I have no idea when I wrote this down or who it was who originally shared it (may have been a friend who lives in Israel) BUT I discovered (while doing my favorite activity … searching the internet) a woman who pretty much uses the same recipe on You Tube! The recipe she uses makes 4 huge loaves. The recipe I have makes 6 standard loaves (so, just cut the dough into 6 pieces instead of 4 and you are good, unless you have a large family or are making this to take somewhere).

So, here is the playlist of her videos, plus a couple more. The first video is an amazing demonstration of various ways to form/braid rolls and loaves. I just sat there with my jaw open, in shock that there are so many different ways to manipulate the dough! The second is a woman demonstrating the various braiding methods for loaves: from 3 strands up to 9 strands.

AND here’s my bread:

I cut the dough into 6 sections and made 4 loaves.

See that ugly loaf? That’s what happens when you forget to grease your loaf pans! Here’s a close-up:

The bottom of the loaf stuck like crazy to the pan.

So, those took care of four of the dough chunks and this is what I did with the other two. I cut each of them into 6 sections and made sandwich rolls out of them. Now, these look beautiful but I cooked them way too long. That’s what happens when you turn the timer off (because they weren’t quite brown enough) and then proceed to talk to the neighbor about how her grandson is doing.

3 of these large rolls is the equivalent to one loaf.

And here’s the recipe I used:

Challah (Braided Bread)

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Video

Notes

Challah

3 Tablespoons Yeast
4 cups warm Water
1/2 cup Sugar
2 Tablespoons Salt (reduce if you use salted butter instead of oil, like I did)
1 cup Vegetable Oil (I don’t use vegetable oil nor canola oil. I used melted butter because my olive oil supply is currently limited and I forgot I had peanut oil)
4 large Eggs
12 cups Flour (approximate)

For Egg Wash:

1 large Egg
1 Tablespoon Water
1/2 teaspoon Vanilla Extract or Vanilla Sugar (optional)
1/4 cup Sesame Seeds (optional)

In a large bowl (remember, enough dough for 6 loaves of bread), pour in the warm water (How warm? I test on my wrist: if it doesn’t make me flinch, it’s good. For more specifics, check out this web page: Yeast Is Fussy About Temperature) and whisk in the yeast and sugar (I use Saf-Instant. I don’t bake a lot so once opened, I store it in the freezer. I have had the most consistent results from this yeast even when it has expired). Let sit in a warm spot until it looks like a layer of foam is across the top of the liquid.

In a smaller bowl, break the eggs into it and whisk in the salt and oil. Once the yeast is ready (proofed), whisk the egg mixture into the yeast until everything is well incorporated and you can’t see chunk of egg. Now, for the fun part: adding the flour.

Using a large spoon, stir the flour (1 to 2 cups at a time) into the liquid. Keep doing this until it feels like your arm is going to fall off (I tried making large batches of dough like this when I had a working Kitchen Aid mixer … it wasn’t pretty and is probably what lead to it dying). Then, on a large surface (counter top, kitchen table, whatever will work as long as it is sturdy) sprinkle about 1/4 cup or so of flour and turn your dough out onto the floured surface. Time to knead in more flour.

This is where I used to mess up. When a recipe called for X-amount of flour, I used it all. The amount of flour you use depends on so many factors from the humidity in your house to the size of the eggs you use to what kind of flour you are using that you need to pay attention to how the dough is behaving to determine how much flour you really use for a certain recipe. I typically add (to the bowl) all but the last two or so cups, then add more flour while I knead.

Preheat your oven to 400 degrees F.

When the dough is ready place in an oiled bowl (I don’t have one large enough so I used my stock pot), cover with plastic wrap or a towel (I usually wet a towel with hot water, wring it out, and cover the bowl with it if I’m using a container that doesn’t like plastic wrap) and let rise until doubled (1 to 2 hours, depending on how warm your house is). Once it is risen, punch the dough down and place it onto a very lightly floured surface. Knead just a bit so you can form a nice ball, then separate into sections to make loaves or rolls.

Now, get the egg wash ready. In a small bowl, beat the egg with the water and vanilla (if you are using it).

Each one of the loaves I did a 6-strand braid and the rolls were two strands each. You can shape the dough however you want. Once shaped, brush with the egg wash and sprinkle with sesame seeds (if using). Let the loaves rise until nearly doubled (1 or 2 hours). Bake for 30 to 40 minutes, until the loaves are a deep golden brown. Each one of my loaves were baked for 25 to 30 minutes and, because I got distracted, the rolls probably went for about 40 minutes.