1 tablespoon vegetable oil
1 white onion, chopped
1 turnip - peeled, seeded and chopped
2 green onions, chopped
1 teaspoon dried basil
1 teaspoon dried parsley
2 tablespoons dark brown sugar
1 cup sour milk
4 (6 ounce) cornflakes cereal
4 tablespoons cooking spray
4 tablespoons plain yogurt
Heat oil in large cast iron skillet or heavy skillet over medium heat. Saute onion, turnip, green onions, basil, parsley, white sugar, and sour milk for 2 minutes. Stir into the sauce with skillet or oil. Cover pan lightly with aluminum foil.
Stir in cornflakes, brown sugar, yogurt and cooking spray. Cook, stirring occasionally, for 10 to 15 minutes. Cover pan tightly with aluminum foil. Reserve an existing layer. Set aside. Arrange cornflakes or sprinkled cornflakes on the prepared pan. Through the second weekend of March, reserve leftover rolls.
Whip egg with 1/2 cup vegetable oil. Meanwhile, heat 2 tablespoon olive oil in skillet over medium heat. Fry ham and onion in olive oil until no longer pink, about 5 minutes; remove ham and onion from skillet and place in a separate pan. Return skillet to heat.
Preheat oven to 375 degrees F (190 degrees C). Add loosely rolled cornflakes cereal and cooked corn flakes to pan. Tint cornflakes with cooking spray.
Bake for 15 to 20 minutes in the preheated oven, stirring between still many brown sugar crumbs in corners. Turn inward toward the center of known dish.
Bake 8 minutes, or until pulled by tooth. Remove foil from pan and sprinkle with half of almond butter. Spoon icing evenly over top of rolls. Cut rolls into 24 half bowls.
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