Reviewed: Jun. 22, 2007

Great recipe, a little hard to knead, but you can add more milk or put the dough in the microwave a few seconds and will be much easier to work. My family loved them. Thanks

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18 users found this review helpful

Reviewer:

Rachel M.

Cooking Level: Expert

Reviewed: Oct. 30, 2008

My family, especially my mother loved this recipe. Very good to serve with salsa. Muchas gracias, Barbara!

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6 users found this review helpful

Reviewer:

DiamondGirl amanecer

Cooking Level: Intermediate

Reviewed: Jan. 4, 2010

Absolutely delicious! My husband is Chilean and he thinks these are better than the ones back home! I use 2/3 of a cup of 2% milk and it helps make the dough a little easier to work with. Also, I tried it with Robin Hood Bread and Roll Mix flour (don't use the yeast packets that it comes with). They come out almost scone-like! Really amazing in the mornings with ham and cheese. Have made these numerous times and they always turn out well. Thanks for this recipe!

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10 users found this review helpful

Reviewer:

Lydia

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 11, 2010

Pretty close to the real thing. My husband is Chilean and this is his favorite type of pancito, the one he misses the most now living in the U.S. He was really happy with these! They didn't come out quite as thick, buttery tasting (the ones in Chile really are like eating slices of butter almost), but I was impressed at how well they came out, and what an easy recipe! Next time I may try a shorter cook time...

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10 users found this review helpful