atkins rolls

[Guest guest]

Okay, so I finally, after 1-1/2 years doing Atkins, discovered how to make Atkins Rolls.  Wow!  I must have been sleeping all this time, cause they are the closest thing to bread that I'm gonna get.  And oh so delicious!  The problem, though, is that I end up eating the whole batch by myself, cause they are habit forming.  I have made them with cottage cheese (not so great), with sour cream (pretty good), and with cream cheese (yes!).  I plan to make them with ricotta cheese tomorrow.  I have made them with liquid splenda (the cream cheese ones), and have made them with no sweetener at all (the others).  

Tomorrow I plan to add the cinammon and more sweetener, and make them as a danish.  I want to experiment as much as I can, cause these things are good, I mean REALLY GOOD.  

My question to all the Atkins roll veterans, though, is how do you make them come out less crunchy?  I find that they are falling apart on me, is this normal? Sometimes the center is not cooked all the way, but the top is really crumbly if I'm not careful.  And can they be frozen?  After I make a batch, I'd like to eat only one or two, and hide the rest, as in my freezer or cupboard.  How long can they stay?  

Thanks to all who posted the recipe for the Atkins Rolls.

Ka

266/208/175  8/3/99

[Guest guest]

> A blender would break the whites down when you tried to get them out for

>folding in the yolks. Are you using a regular electric hand mixer? Oh

>yes, are you using a glass bowl? That is very important. If you usee

>plastic it very likey has oil residue on it.

Yeah, I don't have a hand mixer believe it or not. I don't normally

need to beat egg whites, and in the past have just used a whisk in

a ceramic bowl. It's just a lot of work - although a great

workout!

Dana