Tips for Trouble Free Oopsie Rolls

You want to try them, but they seem too difficult or fussy. Working with egg whites brings visual delight and mental torment.

You are trapped …in the oopsie roll zone.

Egg whites are anything but snogberries and butterflies. There are so many variables that you can think you’ve nailed a process, only to find something else is now awry.

Hopefully these tried and true tips from my kitchen will help your experience be a positive one and not one where you feel you’re looking at a pan of stuff that looks worse than Amy Winehouse after a hickey bender. (Bad Amy!)

“My egg whites turned frothy, but they didn’t hold up in the batter.”

When you whip the egg whites, go for it! You want firm, slighty dry- looking peaks. With a conventional hand mixer, you are looking at an easy 3-5 minutes. Don’t stop when you see froth. These do turn white and peaky!

“I mixed the whites and the yolks. It all went flat. What happened?”

When you add the yolk to the whites, add half or less at a time. Using a tall iced tea spoon (or something tall and slender), make a lazy sine wave (or series of the letter S) across the bowl slowly. Turn the bowl 90 degrees. Repeat sine wave. Then, add the rest of the yolk, distributing evenly around the bowl. Make a lazy sine wave. Turn bowl 90 degrees. Make wave again. That’s it.

“I scraped the batter from the bowl, but it went weird into the pan.”

Scoop batter from bowl with a large spoon or rubber spatula. Don’t pour. I think scraping from the outset can cause two problems: 1. it breaks down the batter; and 2) the solid comes out first and it could separate and leave liquid. I use a large-bowl spoon or a measuring cup for this.

“I had liquid left in the pan and ended up with runny buns towards the end.”

It’s invariable that there will be some liquid which separates from solid, either occasionally or as a regular event. Start by plopping down 6 piles on your cookie sheet of the solid. Go back to the bowl. What is left? Keep building on the six piles slowly. As you near the end, is there liquid? If so, make a gentle well in each oopsie ‘pile’ and distribute the liquid among the piles. Think of the piles as mashed potato, and the center, liquidy bits as gravy. The solid holds the liquid in place, allowing no spreading.

“I had a pan of crepes!”

You can also use mini Wilton-type cake pans or muffin top pans to make oopsie if you end up with a runny batter. These pans allow the rolls to cook up uniform and at almost any size you wish! If you use 6 individual small pans, place them in a jello roll pan to keep your pans from sliding off. If you use nonstick pans, never use metal utensils! Don’t spray for non-stick, as they are already treated! Let the baked oopsie cool in the pan and shrink away from the edges. Then run a rubber spatula along the edges to loosen and invert onto a cooling rack to cool completely.

Other cake pans also result in different shapes of food items. Soon I’ll be revealing some of those forms: stay tuned!

“How do I store oopsies?”

Storage. So you’ve made it through the baking, and your babies look beautiful. We’re talking gossamer beauty so great you almost dropped your coffee cup trying to shield your eyes.

Let the rolls rest on your counter for up to a day on the cooling rack. After this, I place them in a plastic sack or container with the bag open or the lid loose either on the counter or in the fridge. Air circulation helps keep these from becoming sticky. If you are concerned about leaving these on the counter, by all means, you can store them in your refrigerator.

If I plan to keep the rolls for more than 2 days, I pop them in the refrigerator and then let them sit on the counter for a bit before using.

“Can oopsie rolls be frozen?”

Absolutely. I mean we’re talking surer than than Alison Hanigan will forevermore be known as the girl who says, “This one time… at band camp…” I store mine two per bag (you can wash bags and reuse them, oh eco-friends and frugal friends, so this isn’t a waste of resources or money) and then place smaller bags into a larger Ziplock for extra protection from frost.

When I want to use them, I pull out a bag o twins, place them on the counter and allow them to that. Once they are able to be removed from the bag, remove them. Place them on a cooling rack and let them come to room temperature. Use them as you usually do. I have never noticed a change in texture or in flavor due to freezing, and others have reporting great results as well.

“My oopsies are sticking together in the bag and are spongy.”

This is normal when they’re in a bag touching each other. Go ahead and pull out the number of oopsies you’ll need and let them rest on the counter for 30-60 minutes before use. This should help dry them out. If you need to, pop them in the toaster for no more than 30 seconds.

I usually smuggle my buns into restaurants in a baggie in my purse after having left them on the counter. Before I even order, I pull the buns out and let them rest discretely on the table. If I’m on the road, I pull those supple buns from my purse and let them sun on the dashboard (on the bag). (One day my son came from school and he said to me, “Mom?! What are those?” I said, “I’m sunning my buns in your parking lot. I love the look of horror at the thought… ahh, teens!)

“When they come out of the oven, they’re too light and airy. Are you sure these are supposed to hold food?”

Let the rolls rest on a cooling rack before use and let them cool/solidify. They do have a different texture when they first come out of the oven. They become more substantial as they sit on the counter. If I need rolls for dinner I usually make them a few hours in advance or they aren’t generally substantial enough for holding food and do tend to be fluffy and airy (and fall apart).

“My oopsies are too dry.”

Place them in a bag and seal. They should re-moisten within a few hours. (Whew! That was easy)

“I don’t have the time.”

Shockingly, from the time I turn the stove to 300 degrees F until the oven has preheated, I’ve assembled ingredients, made the oopsie batter and have them ready to bake. It is a surprisingly quick process, especially once you get the hang of it. And with three ingredients to memorize, you’re really booking. You don’t need to refer to a recipe after a few batches. The time involved is really minimal. I am a busy person, and understand a lack of time, so I’ll even double a recipe and store them just to save time.

In conclusion, the process might seem daunting, but they’re really worth the little bit of effort. And once you’ve nailed these tried and true techniques, you should find that your oopsies will be oopsies in name only.


Tip 1: If you are unsure about your technique, try making a small batch. Use one egg, one ounce of cream cheese and 1/8 tsp cream of tartar

Tip 2: Use muffin tins for small rolls.

Tip 3: Try whipping eggs at room temperature for even greater volume.

For more tips, visit

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  1. Dr. Cleo,

    Why don't you publish an oopsie Cookbook?


  2. I love your Oopsies, Carol. They have made low carb life livable again.

    Here is a tip for mixing the egg whites and the yolk mixture:

    Take approximately 1/4 of the yolk mixture and stir it into the yolks with a spatula until it is evenly incorporated throughout.

    Then add the rest of the egg whites and fold in, cutting down through the center to the bottom of the bowl, across to the side and up (classic baking folding technique).

    Repeat, working around the bowl, until the whites are incorporated.

    There is no need to baby the batter and there will be no runny residue on the bottom of the bowl.

  3. Dear Dr Cleo
    I just wanted to thank you for saving my life.
    6 months ago I had a heart failour (I am only 24)due to not eating. I so desperatly wanted to loose weight that I stopped eat completely. I hate carbs, they make me hungry, but every one looks so strangely at me when I never eat bread or rice or pasta. Your recepies have saved me from their prying eyes and comments. My BMI is now 14, but was lower when my heart stopped. I don't have to be in a wheelchair anymore. Low carb food is the only food I dare to eat so your recepies have really saved me from being one of those numbers that die of anorexia
    Thank you!!
    I have a question though, can you make Oopsies into crackers?

    • you could easily make ‘flax crackers’ they have zero net carbs minus the parmesan and spices.. check youtube for low carb flax recipes..spread them super thin so they crisp up real well..they are great with some homemade dip

  4. What is the nutritionaly break-down of the oopsies does anyone know other than 85 cals and 1 carb what about the protein, thanks for you help

  5. Jamie aka Carbarella says

    Hey there! Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5

  6. Menopauseprincess says

    When I made these the yolks were extremely runny, I couldn’t see how to get the yolk mixture in. Also, I don’t see baking soda in the recipe, but some others in the comments refer to it. I am waiting for them to come out of the oven now but I fear the worst. HELP,

    • Worst-case scenario, the bread might be flat, but that lends itself well to using the bread as hotdog buns, wraps for sandwiches, sandwich bread, you name it! If you have runny yolks, the best thing to do is to make mounds with the solid batter and then spoon the runny into the center (like mashed potatoes with gravy). I don’t use baking soda or powder; I just try to keep it simple! Even if the oopsies aren’t perfect, they’re still really useful! I use mine for everything, including stuffing!

  7. Menopauseprincess says

    Thanks! I think it was because I didn’t know what to expect. I think the next time will work out, thanks for answering so quickly! 🙂

  8. Woodstockgurl says

    In case you haven’t heard this enough, let me just say I love you. I love you with all the goodness of burgers and sliders and breakfast McMuffins on proper buns! I love you like cheese crepes and gyros and turkey with walnut stuffing! Thank you so much for bringing this possibility into my life. Lettuce wraps have their place, but a true sandwich is a thing of beauty.

    • Woodstockgurl, I am so happy you like the oopsie rolls! I am with you: Lettuce is a great thing, but it doesn’t have to be the only thing.

  9. Thanks for sharing… can’t wait to try this! They sound (and look) great! This will make being the only low-carber in the house a bit less painful 🙂 I will have to check out your other recipes too…

  10. I’ve been low carbing it for about three months now so when I came across this post a couple days ago I was very eager to try it. About 20 minutes ago I just tried the first one…. I just can’t get over the fact that I’m eating eggs. Mine just look like an omelette from ihop minus the filling. Which may be my fault. When I scooped them on the pan I used a cookie scooper and did about three scoops per ‘roll’ then they all fell apart and ran together. Did I do something wrong?? It tasted spongey to me, which I don’t think I’ve seen anyone comment which makes me wonder if I did something wrong.

    • Rachel– people who tend to be super tasters will notice these have a distinct, meringue-type texture/flavor, so if you are sensitive to egg flavors, you’ll probably notice one here, too. There are ways around it, meaning you can add spices like dill and a little mustard to offset the flavor. I do that quite often. Per the batter, what I tend to do these days is to scoop the batter into mini Wilton Cake Pans to keep them in shape. Others use whoopie pan forms or muffing top pans to achieve a consistently-shaped bun. If they fall apart, they’re still useful in casseroles and stuffings, so don’t throw them away!

  11. I’m trying these for the first time today! Do you think it would be possible to cook the oopsie rolls in a small loaf pans?

  12. Hey Ladies, I just made these! Just out of the oven! They were fabulous. I made these in muffin tins. I added a little more than a pinch of Cream of Tarter. I also added 1 tblsp of Brown Sugar. Yes it added 4 more carbs, but divided between 12 muffins I am sure we can all agree thats not very much. I certainly dont intend on sitting down and eatting all 12 at one time :0) They are simply amazing. Thank you so much for sharing this recipe!

  13. Hi Jamie,
    Which speed on the mixer should I use when beating the egg whites? Should it be medium, high or somewhere in between?
    Thank you.

  14. HI Cleochatra!! I have been making oopsies for my daughter (modified Atkins Diet for epilepsy) for a couple of years now and have mastered my recipe for Sams’ Oopsie Bread with a few additives and a new way to bake them!! I use 4 eggs, 200gm cream cheese, 1 x heaped tablespoon Ketocal (optional, a prescription formula for kids), 1 x heaped tablespoon psyllium husk, 1 x pinch each salt and cream of tartar. Beat the whites with tartar, beat the yolks with Ketocal, psyllium and salt, -this can be smooth! Fold into whites and spread in one layer approx 35 x 30 square. (I use a Tupperware silicone baking sheet, -perfect!) Bake for 20 mins @ 150 deg celcius, and slice with a pizza cutter into 12 bread size squares. They are fairly thin but strong with the psyllium. Added psyllium is great for the bowel and not counted as carbs as it is non digestable. It has made such a difference! I keep them in the fridge or freezer separated with greaseproof paper. I also make a peanut butter/vegemite and butter (we are from Australia!) sandwich and pop in the toaster, when you hear a faint crackle they are ready -but dont burn them as they STINK!!
    Thank you ever so much for the original recipe, its been a life saver!!
    Sam x

    • Sam, that sounds really nice! I will have to check out psyllium. I have burned oopsie bread before and am totally with you. There’s a fine line between bread that’s swell and bread that smells!

  15. PLEASE HELP ME. These are awesome, however I put them in the fridge in ziplock with parchment paper between layers. But the tops stick and they don’t dry out. Does anyone just store them in the fridge with the parchment????

  16. I followed this recipe and I ended up with miniature quiches! While the quiche was delicious, I still haven’t figured out how to get them to be rolls. Do you know what I did wrong?

  17. About doing the sine wave – surely this doesn’t fully incorporate the yolk mixture into the stiff whites, does it? What does it look like when you’re finished before you dollop it onto the pan? My first batch I used the baker’s folding method and tried to get a homogeneous appearance and consequently lost a lot of the air. Oopsies went mostly flat. My whites were beaten to the point I turned the bowl upside down and nothing moved. I really want to make a go of these. I was just diagnosed with type 2 diabetes and am still in shock. So far, I’ve figured I will be miserable for the rest of my life. Your Oopsies could go really far in tempering that.

  18. Can you double or triple the recipe to make big batches for freezing or do you need to make one batch at a time?

  19. I’ve made these twice now, the second was better than the first but I can work on my fluff-retaining skills. Let them sit on counter for about three hours but put them in an open plastic bag, when I woke up they were wet and spongy. Separated them (as best I could) and left them on rack all day today and they are drying. I worry that if I put together sandwiches for the work week in individual zipped plastic baggies they will get spongy/wet again. Any guidance for make-ahead sandwich storage for brown bag? Thanks.

  20. Argh! This is exciting! Off to make some of these tonight! I miss bread so much .. on day 3 of induction – nuff said? 😉
    PS I am not a super taster but am “funny” about egg, so the comments about spicing them up / hiding the taste were great too thanks!

  21. what is the recipe for the oopsie bread or rolls ????


  22. I made these for the first time yesterday and have to say I was freaked out about it (reading all the comments and even the recipe, it seemed highly scary!) and I was also anxious about them tasting like pavlova! Or to eggy as I am not a big egg fan. WELL! I am a total oopsie fanatic now. I bought some to work and everyone is raving over them (as snacks lol) for my first batch I put salt, mustard and chives in the egg yolk mix and then sprinkled nigella (or sesame would have done fine but I didn’t have any) seeds on top and baked them .. they were savoury and so delicious I am just rapt. NOW I can have soups, and all the things I long for when doing Atkins, but stay away from as I like them with bread .. Anyone unsure of this recipe – don’t be. It’s the bomb! Thanks so much, from New Zealand 🙂

  23. Hi! Thanks so much for these great tips and troubleshooting techniques! I have a question about freezing them. You mentioned in the post that freezing them is perfectly fine, but I am planning on using them to make breakfast sandwiches. Would there be a problem freezing the whole sandwich together? Thanks!

  24. Pizza oopsie rolls Anyone? Yum!! Mini pizzas or bake a larger size toast it in the toaster oven, griddle or toast in your oven a few minutes. Yummy!!!

  25. Carol Hatfield says

    It doesn’t seem to matter what liner I use the cloud bread sticks to it and when I let them sit there for a few minutes cooling I still have to seriously scrape them off.

  26. Do you have any tips for packing these as a sandwich for away from home lunches? I’m afraid that once I put the sandwich into a plastic container and put the ice pack in the lunch box with it, the bread won’t stay dry. Where I live, the ice pack is neccesary for any filling that contains meat, egg or mayo.

  27. Morning Jamie..
    I loved this artical..
    I have a tip for everyone…
    when whipping the egg whites…. whip and whip
    just like you said.. but… stop.. and turn the bowl
    upside down.. if the egg whites start to slide out…
    whip more.. when they are stiff…
    that is how my mom and Grandma showed me to whip
    egg whites for my Angel Food Cakes that took 1st place at
    the Wappelo County Fair long ago…
    and hey I still do it today…
    have a super day… kiddo you are TOPS WITH ALL OF US..

  28. If you’re using a stand mixer for these with the whisk attachment, how long would you whip the egg whites? Can someone help? Thnx

  29. Hello, first I wanted to say thank you for all the fabulous recipes! I’m so addicted to this site! However, I’m having a lot of trouble making the Oopsie Rolls. I’ve wasted way too many eggs and cream cheese and it’s getting kinda frustrating. I know the first couple times, the issue was that I had no idea how to beat the egg whites (not much of a baker). Actually the very first time I didn’t even know we had an electric mixer! But after a couple tries (and some research online), I could get the egg whites right. But once I fold in the yolk, the whites lose their texture and I end up with Oopsie uh…crackers? They’re not even thick enough for crepes, and they get burned and stick to the pan. I feel like I take it slowly and do the best I can to make the “sine waves” using a spatula but it still ends up too liquidy. Any advice?

  30. Just saw this section!!! I’d like to add a suggestion too. One I learned the hard way. In trying to separate eggs, it’s much easier to separate refrigerated eggs than room temperature eggs! Last batch I made, I ended up making a quiche too, just to not waste the eggs!

  31. If you pack in a container that holds moisture in, they should be fine! In dry climates, they can dry out, but I carry my buns in a ziplock in my purse to go to restaurants (I swap my buns out) and they fare well.

  32. That is great advice from a pretty great lady. I love you, Sheila!

  33. Marge Fornwalt says

    About how long do you have to whip egg whites with regular hand mixer, no whisk. I whipped for about 1/2 hour the second time and the whites were foamy but not stiff. I used cream of tartar the second time (ended up using 2 pinches) and still didn’t thicken. I read where high speed mixing causes whites to break down and not thicken. I’ve tried high and medium speed. Now I’m among the frustrated not wanting to waste more eggs trying again. Thanks so much. Marge

  34. I’d say roughly 5 minutes? I set the timer and walk away or I tend to meddle…

  35. I have your solution: Mini cake pans! I know it’s not romantic, but I just use them anymore because I like my bread to be as uniform as possible. I buy the Mini Wilton Cake Pans or you could use Whoopie Pie Pans or Muffin top pans, too! It’s just easy, and even when you do your best and still get a runny, not-funny batch, you can form the bread you were hoping for and not crackers.

  36. What a great tip! Thanks so much, Dinah!


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