The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 24, 2009
the bread was yummy but my topping did not turn out like the picture mine was clumpy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 31, 2009
Fantastic dough, easy to work with and very smoothly textured. Scalding the milk first certainly helps keep the dough from being sticky, however, it also could make it easy to kill the yeast if it does not cool properly. I too used my bread machine which made this so much easier. I also substituted higher gluten flour for the all-purpose flour, as I would in any roll/bread application. The topping is different, but delicious on these delicately flavored rolls.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 7, 2009
After cooling (and savoring that first one off the pan!) I slip each roll into a separate sandwich bag and then freeze. When you want one, just pop a bag into the microwave and hit defrost. You'll have a warm, soft treat with your coffee.....
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Cooking Level: Expert

Living In: Palm Desert, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 24, 2008
I didn't like em that much...
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Cooking Level: Intermediate

Living In: Wyoming, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
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Reviewed: Nov. 22, 2008
I really hate giving bad reviews especially if it may have been because of something I did wrong, but I followed this recipe exactly. These came out way too dense, not fluffy like the Pan dulce my mother in law makes. I dont think I will attempt this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 16, 2008
Excellent! These are a little more decadent than what I grew up with but they are wonderful--esp. with a cup of cocoa or coffee-MMMMMmmmmmm. Don't change a thang!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 26, 2008
The bread was definitely too dry when 5 cups were used. Next time I'll cut it down like others. But other than that, a great recipe. I will definitely try again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 25, 2008
Nothing like traditional Pan Dulce (AKA Pan De Huevo)i grew up eating in San Andtonio, but over all a decent roll with or without the topping. I added a bit of water to the topping and flattened it into disks the same size as the rolls and cut designs,as this is more traditional and looks nicer
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 30, 2007
This was gorgeous. We're having a Mexican themed new year (07-08) and I wanted to go a little further than Tequila! I didn't get the pink look despite adding red food colouring and a touch of cinnamon. For some reason, the dough didn't rise well but I'm unfamiliar with American recipes and I;ll try it agin with the metric measurement to report back!! Would vanilla seeds be an acceptable addition to the dough?
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 3, 2007
Love it! Easy to make when you make the dough in the bread machine! I can't wait to make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 16, 2007
I live in Phoenix, AZ so it's not difficult to find these in the stores. I've always wanted to make them but been intimidated by the number of steps. The soft fluffy rolls are so worth it! Not as dense as I seem to find in the stores. I think next time I will try adding a little anise seed to the dough like you find in the bakeries. I did end up using the egg white leftover from using yolks in the topping to glaze the buns before topping them, it helped the crumb topping stay on and gave the areas that showed thru a nice glossy appearance. Thank you for the great recipe & instructions! Will definitely be a keeper.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 12, 2007
I am from Guatemala and I live here, so you can imagine that I eat Pan Dulce, some call it Pan de Manteca, but not as much as I would like because it shows in the hips:)!. I love the taste and it is a comfort food in the afternoon. Just to share how we eat the Pan Dulce: 1. With a hot cup of coffee! the regular one. Break the bread in half, with your hands, and pour it in the coffee a few seconds to make it moist, just the piece you are going to bite, repeat after each bite. This is the most authentic and popular way to eat it. 2. I particularly like to slice the bread and spread some butter on the bottom slice, place the top and eat with the coffee way (1). My mom always told me that this is the most delicious way to eat Pan Dulce but you can only do it when you are alone or in the company of close frinds. Hope you enjoy as much as I do!
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Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 6, 2007
Here's a tip: bake 15mins if you want a soft, melt in your mouth topping, and bake 20mins if you want a crispier/chewy topping. Hope it helps!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 1, 2007
This was a very good recipe and everyone who tasted them complemented me. I found them to be a little dry myself, but I think I may have made them too big so they seemed that way. The taste was delicious though.
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Cooking Level: Beginning

Home Town: Baton Rouge, Louisiana, USA
Living In: Saint Francisville, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 18, 2007
EXCELLENT!!! I must have make mine smaller then intended, I ended up with 22 and they were a good size! I bet they'd be even better with a little honey drizzled over them...
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Photo by April

Cooking Level: Expert

Living In: Newport News, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 20, 2006
Very tasty. A little dense, but still very good!
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Photo by Emily H.

Cooking Level: Expert

Home Town: Whittier, California, USA
Living In: Foster City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 10, 2006
Great recipe! Made this for my daughter's Spanish class food day and everyone loved it. Used 4 1/2 cups of flour in bread machine as suggested by others. One suggestion is to flatten about 1 tablespoon of topping between parchment paper, spray the top with a little water, place on top and pat it down a bit around the edges. Thanks for a great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 24, 2006
Bread was easy to make, topping was delicious. All it needs is a tad more sugar in the dough. Thank you for posting.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 2, 2006
I only used 4 cups of flour per the previous reviews and added a few tablespoons of milk to the topping to make it more spreadable rather than crumbly. These were so yummy, I have already passed on the recipe to a few of my friends!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 4, 2005
I wasn't sure what to expect, as I've never eaten Pan Dulce, but these were very good! I appreciated the other reviews, especially about the topping. Mine was very sticky, so I just spread it on thickly and was delighted with the crunch and flavor! I'm bringing them to a Mexican friend for the ultimate taste test!
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Cooking Level: Expert

Home Town: Albany, New York, USA
Living In: Bethlehem, Pennsylvania, USA

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