Bring a large pot or 14″ saute pan of salted water to a boil.While waiting for water to boil, melt butter in a saute pan over low heat. Add onions, stir once and allow to sweat. (you don’t want to hear any sizzling.) Stir occasionally until all onions are a deep golden. Add green beans to boiling water. cook until just crisp-tender (approximately 2 minutes.) Remove from pan and either submerge in a bowl of ice and water, or place in a colander under cold running water until completely cooled. Heat 2 tbsp olive oil in a skillet or saute pan over medium heat. Add garlic and cook, stirring constantly for 1 minute. Add shitake mushrooms and cook for 2 minutes. Add crimini mushrooms and cook,stirring often, for approximately 5 more minutes, or until mushrooms are done to your liking. Strain green beans and add to mushroom mixture. Toss until heated through. Add salt and pepper to taste. Remove from heat and place in a serving dish. Arrange caramelized onions along the outside of casserole or serving bowl.
Toss together bread crumbs and pineapple and place in a casserole baking dish. Combine eggs, sugar, and butter and pour over pineapple mixture. Bake uncovered at 350 degrees for 30 minutes.
Combine water and yeast in a large bowl. Whisk until dissolved, and set aside. Combine milk, butter, sugar, honey, and salt in another glass or plastic bowl. Microwave for one minute, or until milk is just warm. Set aside until butter is melted.
Add the flour to the bowl containing the water and yeast, followed by the milk mixture. Stir until a sticky dough forms. Turn dough out onto a well floured work surface. Knead dough for about 6 minutes, adding enough flour, as needed to keep the dough from sticking to the surface, or your hands.
Stop when you have a smooth, soft, elastic ball of dough. Grease a large bowl with oil. Place the dough into the bowl and turn over a few times so the dough is lightly oiled. Cover the bowl with a clean towel and leave to rise in warm spot until it doubles in size, about 1 1/2 hours.
Punch down the dough, and turn it out onto a lightly floured surface. Shape into a square and cut into 16 equal-sized sections. Roll each piece into a ball. Line an 18" x 13" baking sheet with a silicon making mat. Place each ball, seam side down, about 2 inches apart on the baking sheet (4 rows with 4 rolls each).
Sprinkle flour gently to dust the tops of each roll. Set the pan in a warm spot (Estelle's places the baking pans under the stovetop light) and allow to rise for 40 minutes.
Preheat oven to 350 degrees F. Bake for 25 minutes until a beautiful warm golden brown. Remove and let cool for 15 minutes. These are heavenly!
Alice Freeman Palmer