Thread: "Bread" Rolls. WOW!

Ok, me and DH are really impressed with these, still tweaking recipe but thought I'd post as they are a huge help!

Makes 8 half rolls or 4 tops-and-bases

4 medium eggs (or 3 large) separated
pinch of cream of tartar
pinch of salt
3 oz (90g) cream cheese
1/2 tsp sweetener (I use liquid sucralose, which is 1 drop)

Put egg whites, salt & cream of tartar in a bowl and beat until v v stiff (seriously, I put beaters on max for 10-15min to be certain!)
Beat egg yolks, sweetener & cream cheese in another bowl, make sure cheese is fully mixed so no lumps.
Fold the yolk mixture into white mixture and combine
Dollop 8 mounds on to lined baking trays, cook for 30 min at 150C
(I have used Yorkshire pudding tins to make perfectly shaped mounds before, don't laugh, it works!)
Cool in tin 5 mins then cool on rack
Can be stored in air-tight plastic bag

We use two as top-and-base for homemade burgers, or to have a tuna salad roll, DH is talking about bacon rolls, they really are a lifesaver and it amazes me each time how much it feels like I'm eating a bread roll! I make them constantly...

Oops, just realised Dukannotsofatty's Oopsie rolls are v similar to this, just ignore me and use hers!

do yours sink?

No, why are they meant to?

Have just discovered that if you leave a batch in oven for a lot longer (i.e. forget them ) they go crispy and with a tiny smear of soya spread it tastes like toast!! Am thinking that if you added almond flavouring and extra sweetener to yolk mixture you could have LOW CARB ALMOND CROISSANTS!!