Inspired by this thread regarding "good Italian rolls",
I got to thinking about how I've always said (even after a lot of searching), "There's nothing like an Italian Peoples roll.
Since I'm pretty sure that this board will have readers that will either agree with me (or at least conceded that these two bakeries give the Philly/NJ area rolls like nowhere else) I thought I'd ask the following to a population who are more likely to know:
1. Any guesses as to what makes both of them so darn good?
2. Does anyone have a recipe and/or tips for making something at home that even comes close to either of these?
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