These are as good as, if not better than, the ones that I get a Filipino bakery in south San Diego. I was amazed at the texture I was able to get out of home made rolls. My husband thinks they're the best yeast rolls that he's ever had. I didn't bother with yeast improver as my yeast was fresh (plus, I have no idea where I'd buy it). I didn't want to overwork the dough by shaping it into balls, so I just dumped the dough out of the breadmaker pan and used a really sharp knife to get the size I wanted. They came out ovalish after the rising on the baking sheet, which was perfect for me. I love, love, love, toasting these for breakfast. They go great with bacon and runny egg yolks. They have just the perfect taste and consistency to sop of the yolk. They were also a great accompaniment to spaghetti, chili, and chowder.
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These are as good as, if not better than, the ones that I get a Filipino bakery in south San...