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Combine wet ingredients. In the bowl of your stand mixer, using the dough hook attachment, whisk together the pineapple juice, water, milk, brown sugar, honey, butter, vanilla, and salt. Form the dough. Then, add 1 1/2 cups of flour, the egg yolk, and the yeast. Mix on medium speed until combined, and then continue adding 1/2 cup of flour at a.

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Cook eggs: Heat 1 tablespoon of the butter in a large nonstick skillet over medium. Add eggs, salt, and pepper to skillet. Cook over medium, stirring often, until fluffy and almost completely dry, about 3 minutes. Remove skillet from heat, and set aside.

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In a smaller bowl, melt 3 tbsp of butter and mix in 1 1/2 tsp garlic powder, 1 tsp of Italian herbs, 1/2 tsp each of salt and pepper. Brush all over the tops and inside wells of each roll. Now, at the bottom of each well, place 1 heaping tbsp of shredded cheese, and top the cheese with ½ slice of bacon, packing it down to leave as much space.

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Cover with plastic wrap sprayed with pan spray again, and let rise until doubled again. Preheat Oven: When the rolls are almost doubled, preheat the oven to 350°. Create Egg Wash: Combine the egg yolk and water together and brush egg wash over the top of the rolls. Bake: Bake for 18-20 minutes, until golden brown.

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Heat it to 350 degrees and carefully add in the wrapped lumpia. Fry until golden brown. About 2-4 minutes. Line a plate with paper towel to place the fried lumpia on. To make the sauce, combine the vinegar, salt, pepper, garlic, and chili pepper. Serve the lumpia with your choice of dipping sauce, and enjoy!

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Place 3 tablespoons of ham mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten remaining corner with water; roll up tightly to seal. In an electric skillet, heat 1 in of oil to 375°. Fry egg rolls for 2 minutes on each side or until golden brown.

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Directions. In a large saucepan, saute spinach and ginger in olive oil for 1-2 minutes. In a large bowl, combine the ham, water chestnuts, pineapple, green onion and soy sauce. Stir in the spinach mixture. Place 3 tablespoons ham mixture in the center of each egg roll wrapper.

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Allow the rolls to rise in a warm place (if making overnight rolls, remove them from the refrigerator and allow them to come to room temperature first) until doubled in volume (about 1 hour). Preheat the oven to 350 degrees F. Bake the Hawaiian rolls until puffed and golden brown, about 20 to 25 minutes.

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Preheat oven to 375°F. Prepare egg wash by whisking to combine the egg and water. Brush the tops of the rolls with the egg wash with a pastry brush. Bake for 20 to 25 minutes, until rolls are golden brown on top (and have reached an internal temperature of about 190°F). Rotate the pan once halfway through baking.

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Carefully crack an egg into cup. Sprinkle with the remaining cheese, salt, and pepper. Bake until the whites are mostly set and the yolks look jammy, 20 to 25 minutes. Let cool 5 minutes (keep in mind the eggs will continue to cook as the buns sit). Sprinkle the buns with the scallions or chives just before serving.

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Top with shredded Swiss and place the top of the rolls on the cheese. In a small bowl, add butter and maple syrup. Microwave 20 seconds until melted. Brush tops of slider buns with butter mixture over Hawaiian rolls. Loosely cover dish with foil and bake in a preheated oven for 20 minutes. Slice, serve and enjoy.

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Place the bottoms into a small 7×11″ baking dish. Cut each American cheese slice into four smaller squares and place them on the bottoms of the slider buns. Add ground sausage and scrambled eggs. Top with shredded cheese. Rip or cut the bacon strips into smaller pieces to fit better on the rolls.

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Preheat the oven to 350°F when the rolls are just about done rising. Add 1 tablespoon of water to the reserved egg white to make an egg wash. Brush the egg wash over the tops of the rolls. Bake for 20-25 minutes, or until the rolls reach an internal temperature of 190°F.

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Preheat the oven to 350° F. Heat a large non-stick skillet over medium heat. Keep the sliders together and use a serrated knife to slice through the rolls in half horizontally. Place the bottom half of the buns in the casserole dish or baking dish. Add the 6 slices of cheese to bottom buns.

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In a large saucepan, saute spinach and ginger in olive oil for 1-2 minutes. In a large bowl, combine the chicken mince, water chestnuts, pineapple, onions and soy sauce. Stir in the spinach mixture. Place 3 tbsp of chicken mince mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides over filling toward center.

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How to Make Hawaiian Rolls: Grease a 9×13-inch baking dish with butter or non-stick cooking spray. Then, set the dish aside. Next, use a stand mixer fitted with a paddle attachment to combine the pineapple juice, warmed milk, brown sugar, butter, yeast, eggs, and salt. Measure out half of the flour, and use a dough hook to mix the flour into.