1. Begin by whisking together the eggs, milk, sugar, vanilla extract, cinnamon, and salt in a wide, shallow bowl. This custard is where the magic happens, soaking into the Hawaiian rolls and making them tender and flavorful.
2. Slice the Hawaiian rolls in half horizontally if they aren’t pre-split. I like to keep them whole for a thicker bite, but splitting them makes for a crispier edge—both are wonderful.
3. Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter until it sizzles gently.
4. Dip each roll half into the custard mixture, allowing it to soak for about 15-20 seconds per side. You want the roll to absorb enough custard without becoming soggy. If you feel the custard is too thin, let it rest for a minute to thicken slightly.
5. Place the soaked rolls onto the hot skillet, cooking each side for about 3-4 minutes or until golden brown and slightly crisp around the edges.
6. Add more butter to the pan as needed and continue with the remaining rolls, adjusting the heat if the skillet starts to brown too quickly.
7. Serve immediately with your favorite toppings. Maple syrup drizzled over powdered sugar and fresh berries is my go-to, a combo that Mama Lou would have been proud of.

One little secret I learned from Mama Lou is to keep the cooked French toast warm in a low oven (around 200°F) while you finish the batch. This keeps everything perfect and ready to serve at once.