This is a sponsored post written by me on behalf of Goldilocks Bakeshop and Restaurant. All opinions are 100% mine.
As you know, I am a big fan of Goldilocks Bakeshop. Growing up, their ensaymada, mamon and cake rolls were always my top picks for baon to school and snack after school. While a college student in Manila, their restaurant on Taft Avenue was my go-to destination for home cooked meals away from home. Even to this day, their many sweet and savory offerings are my best-loved treats!
The nearest Goldilocks Bakeshop is only about 10 miles from the house but when you factor in the notorious Southern California traffic, the drive could easily take a good half hour or so. As I don’t go to the store as often as I’d like, I tend to stock up on my favorite goodies to tide me till my next visit. Yet as much as I love their baked goods and enjoy them any chance I get, there are times when I’ve just bought more than I can comfortably consume.
With a little ingenuity, however, the bread loaves I often “overbuy” never go to waste. I like to turn pan de leche rolls into Hawaiian bread pudding or sliced white bread into these cheese dog bread rolls.
Mommies out there, if you’re looking for the perfect handy dandy snack the children won’t get enough of, these bread rolls are it! Golden and crunchy on the outside and filled with meaty hot dogs and creamy cheese on the inside, they’ll sure please kids and adults alike!
Here are a few simple tips to help you turn out a big bunch in no time:
- I find the sweet and tangy taste of banana catsup a great compliment to the creamy and salty flavors of these bread rolls. You can either spread a very thin layer of catsup on the bread (not too thick or the bread will turn too soggy to roll) before you add the sliced hot dog and cheese or just serve the fried bread rolls with a side of banana catsup for dipping.
- Cut the hot dog and cheese into thin strips so you’ll be able to roll the bread tightly around them.
- I like to freeze the prepared bread rolls for a few minutes before frying so the cheese firms up a little and does not ooze out of the rolls during frying. You can skip this step if you want your cheese more melted and gooey.
- Make sure your oil is at 350 F to 375 F range. The right temperature is crucial in frying. Too hot and the bread coating browns before the inside is sufficiently heated through, too low and the bread rolls absorb a lot more oil. To prevent the temperature from plummeting, do not overcrowd pan and fry in batches as needed.
That’s it, folks. Enjoy!
- 12 slices white bread
- 3 hot dogs, cut into 4 strips
- 4 ounces quick melt cheese, cut into 24 thin strips
- 2 eggs
- ¼ cup milk
- 1 cup Panko bread crumbs
- Trim edges of each bread and with a rolling pin, flatten until very thin. Spread catsup very thinly on the top side of bread slice.
- Arrange a piece of hotdog and two cheese strips on at the edge of bread and roll bread into a log to enclose filling. Press lightly on seams to completely seal (or secure with toothpicks and remove when ready to dredge in bread crumbs). Repeat with remaining bread slices.
- In a bowl, combine eggs and milk and whisk together until well-beaten. In a shallow dish, place Panko bread crumbs.
- Dip bread rolls in egg mixture and roll in bread crumbs, patting down crumbs to fully coat.
- In a wide, thick-bottomed pan over medium heat, heat about 2 inches deep of oil. Place prepared bread rolls seam side down and
deep-fryuntil golden, turning on sides as needed. Remove from pan and drain on a wire rack set over a baking sheet. Serve hot.