Next, I take my Hawaiian rolls and slice them in half, making little sandwiches. I arrange them snugly in a shallow dish or baking pan. Once that’s done, I pour the egg mixture evenly over the rolls, making sure each piece gets a generous soaking. I usually let them sit for about 10-15 minutes so that the rolls can absorb all that delicious batter. It really does make a difference in texture!
While the rolls are soaking, I preheat my griddle or skillet over medium heat and add a pat of butter – you want enough to grease the surface well. Once the butter is melted and bubbly, I place the rolls on the cooking surface, cut side down. I cook them for about 3-4 minutes per side until they’re golden brown and a little crispy. The sweet, buttery smell wafting through my home at this point is just heavenly, and I can hardly wait to indulge!
When they’re done, I transfer the rolls to a serving platter and keep them warm in the oven while I finish cooking the rest. Serve them up with plenty of maple syrup and maybe some fresh fruit on the side, and you have a breakfast fit for kings!
Pro Tips for Best Results
I’ve tested this recipe a few times to nail down the best technique. One of my biggest takeaways is to be generous with the soaking time! Allowing the rolls to sit in the custard for a longer period helps them absorb more flavor and moisture. In my experience, letting them soak for at least 15-20 minutes gives you those beautifully custardy interiors everyone raves about.
Another pro tip is to keep an eye on the heat of your skillet. If it’s too hot, the outsides might burn before the insides are cooked through. A medium heat allows for a perfect sizzle without scorching, which is essential for that golden brown color and soft texture. If you’re in a hurry, lower the heat a bit and just take a little extra time to cook.
Lastly, don’t skip the butter! It’s what gives the French toast that rich, indulgent flavor. You can even add a sprinkle of powdered sugar on top for an extra touch of sweetness when serving.
Common Mistakes to Avoid
One mistake I’ve made in the past is not using enough custard mix. You really want to ensure each piece of roll is well-coated; otherwise, you’ll end up with some dry spots. Make sure you soak each half generously in the mixture and give it enough time to truly absorb the flavors. (See the next page below to continue…)