In all honesty, there’s a part of me that wonders how the hell my weight hasn’t ballooned out of control. I like baking far too much to not making it a part of what I do. I make a lot of awesome stuff. The problem that follows though is me figuring out just when the heck to do with all of the food. ”Eat it” is definitely an option, but it’s rather risky. Taking that approach might mean that what I made will dominate my food intake for many days to come. That risk is multiplied by a little bit of impatience such that I may just want to eat it all quickly just so that I won’t end up eating it for days to come. See! Bad! Ah, but like I said, I won’t let it stop me from baking. Hell, I’m excited about that George Brown course to come.

So yeah, what’s pictured above? Those are some freshly baked rolls of pandesal. I kind of love the stuff. It’s available from many Filipino food stores but those bagged things just can’t compare to some freshly baked rolls. It’s got a nice crust with a soft chewy centre that’s a little sweet. Add a little butter or margarine and this stuff is insanely good. I saw a recipe for it in my mother’s cookbook. The instructions are handwritten. I photocopied the page when I was visiting their place. I had full intentions of trying out the recipe. This weekend I finally got off my butt to do it. I didn’t have any yeast, so I actually drove over to Walmart at 7 a.m. to get some. I wanted an early start. To my surprise, the assembly was pretty quick. The process of kneading and rising wasn’t tough either. It all just takes some patience. I eventually ended up with what you see above. I tried one of the smaller buns to see if it was worth sharing with other people. It was really tasty, so I ended up trying out another to be sure that I wasn’t imagining things. Eventually I downed a third for good measure. See! Baaaaaaaaad! These rolls definitely trump the store bought stuff.

Trust me: there will be a next time for this. It was simple enough that I could make these on a weekend morning as a project. I think next time I will try adding more sugar. I already increased the sweetness, but I think it could use a little more. Instead of just water, I want to try using some evaporated milk. Through a few more iterations I’ll get this recipe tight enough such that my bread will be well known, yeah? Hahah. First things first though. I need to eat/give away all of these existing ones. Blaaaargh.