Ingredients
Scale
- King’s Hawaiian Sweet Rolls (1 package, ideally a day or two old)
- 4 large eggs, at room temperature
- 1 cup milk (whole or 2%; swap for half‑and‑half or non‑dairy if desired)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- A small pinch of fine salt
- Butter, for frying (unsalted preferred)
- Maple syrup, for drizzling
Instructions
- Prep the Rolls
- Slice the entire slab of Hawaiian rolls in half horizontally so you have top and bottom pieces. Gently separate each roll into individual halves.
- Whisk the Custard
- In a wide, shallow bowl, beat together the eggs, milk, vanilla, cinnamon, and salt until smooth and uniform.
- Soak the Bread
- Dip each half‑roll into the egg mixture, letting it sit 15–20 seconds per side so it drinks up the custard without collapsing. Lift and let any excess drip back into the bowl.
- Heat the Pan
- Warm a large skillet over medium heat and add a pat of butter. Let it melt and foam, but avoid browning or smoking.
- Cook to Golden
- Arrange the soaked roll halves in the skillet without crowding. Fry 2–3 minutes per side, or until each is deeply golden and slightly crisp around the edges.
- Serve Immediately
- Stack warm French‑toasted rolls on plates. Top with a knob of butter (optional) and a generous pour of maple syrup.
Notes
Tips & Variations
- Slightly Stale Rolls absorb custard better and hold their shape.
- Day‑Before Prep: Assemble and soak rolls in custard, cover, and refrigerate overnight. In the morning, cook as directed.
- Topping Bar: Offer fresh berries, whipped cream, or chopped nuts for a DIY garnish station.
- Flavor Boost: Stir a pinch of nutmeg or replace half the milk with half‑and‑half for extra richness.
- Category: Breakfast