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Revolution Rolls

I’ve gotten a lot of recipes from Sandy’s Kitchen.  She has such a variety, and I highly recommend checking her site out.  She posted this recipe a while ago, and it’s no use re-writing it.  So I’ll give her all the credit for this one!

Shared from Sandy’s Kitchen.

Revolution Rolls
(Great for sandwiches or making a pastry)
Shared by Janella Bella Bobella
Ingredients:
3 eggs at room temp
3 tablespoons light cream cheese at room temp
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
Instructions:
Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.
Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.
Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 daysin a large ziploc bag. Toast them to make them crispy again!
Makes 6 Rolls or 3 servings
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About Katie Matheny

I am a teacher by day, and a wanna-be chef by night. I teach art and Spanish at a small school in Salem, Oregon to a fantastic group of soon-to-be world changers. I've loved cooking since I was a kid, and day dreamed while reading Betty Crocker's giant cookbooks. They were my picture books! I also work with a local non-profit that is doing some amazing things in Haiti. I have an amazing husband who I love to pieces. I love and serve Jesus, my King, and am striving to be a better example of who He is in myself. This is my life, in a few short words every-so-often. I hope you enjoy.

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  1. Pingback: Vegetarian Pizza | mybetterbalance

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