Instructions

• In a mixing bowl, whip together your eggs, milk, vanilla, cinnamon, salt, and nutmeg until it looks all smooth and blended. You gotta get those flavors cozy inside.
• Preheat a large skillet or griddle over medium heat and add 1 tablespoon of butter. Let it melt and coat the pan so your toast doesn’t stick.
• Take each sliced Hawaiian roll and dip it gently in the egg mixture, letting it soak a few seconds on each side. Don’t rush or you’ll lose that tender inside.
• Lay the soaked rolls onto the hot skillet and cook about 2–3 minutes per side until they get that golden brown color and a slight crisp edge.
• Keep going with the rest of the rolls and add more butter to the skillet whenever it looks dry or sticky. You want that lovely crust but soft middle.
• Serve them warm with a dusting of confectioners' sugar and a drizzle of maple syrup if you’re feeling extra fancy. The combo makes your taste buds sing.
• For added pressure cooker touch, you can place dipped rolls stacked in the cooker with a little butter, cook under high pressure for 5 minutes, then natural release slowly for that tender pull effect.