Ham and Swiss Cheese Hawaiian Rolls Made Easy (With Personality!)

This Recipe’s Got History (and Melty Cheese)

You ever have one of those days when only a carb-packed, gooey snack will do? Yep, me too. Ham and Swiss Cheese Hawaiian Rolls are my answer to rainy afternoons, surprise company (my uncle Dan, mostly), or even just a Monday that’s pretending to be a Thursday. First time I made these was at about 10pm when everyone at my house wanted ‘just a little something.’ I won’t lie—I forgot to preheat the oven, and the cheese still turned out delicious. That’s when I realized… these are strangely forgiving.

Why I Keep Coming Back to This

I make this when I’m craving something that feels homemade but won’t leave me washing twelve pans. My family goes crazy for this because of the sweet-and-savory thing (seriously, my teens eat a shocking amount of these). And hey, I admit it: I used to totally mess up the butter topping – never melted it fully—until one time my microwave rebelled and I just used a small pot. Actually, I find it works way better that way.

Let’s Talk Ingredients (Don’t Sweat the Details)

• 1 package (12-count) sweet Hawaiian rolls (any brand; my grandma preferred the classic orange bag but I just use what’s cheapest)
• 250g thinly sliced ham (I sometimes use turkey if that’s what’s leftover, and once tried roast beef—eh, stick to ham or turkey)
• 8 slices Swiss cheese (I’ve swapped in provolone in a pinch, no one riots)
• 4 tablespoons butter, melted (if you only have margarine, desperation is a good seasoning)
• 2 teaspoons Dijon mustard (regular yellow works but there’s something fun about the Dijon tang)
• 1 tablespoon poppy seeds (or skip if you hate seeds getting in your teeth)
• 1 teaspoon Worcestershire sauce (say that three times fast)
• 1/2 teaspoon onion powder (Or more—I’m not here to judge your breath)

How I Actually Make Them

1. Preheat your oven to 350°F (about 180°C). Or, if you’re like me, forget this and panic halfway through assembling.
2. Without separating the rolls, slice them horizontally right through the middle. Gently—nobody wants squished bread. Place the bottom half in a baking dish (I just use my battered old 9×13 pan).
3. Layer the ham on first, then Swiss. Go heavy or light depending on how close payday is. Place the top half of the rolls back on.
4. This is the butter magic part: Mix together melted butter, Dijon, poppy seeds, Worcestershire, and onion powder in a bowl. Pour it slooowly and evenly over the tops (get every bit, trust me). If it runs down the sides, that’s actually the secret sauce. Sometimes I brush, sometimes I just dump—depends on mood.
5. Cover the pan with foil (I once tried baking them uncovered the whole time—nope, dry city). Bake covered for 15 minutes, then uncover and bake another 7-10 minutes or until the tops just start to brown and everything is gooey and perfect. Oddly, sometimes my oven does it in 20 minutes flat; other times it’s stubborn.
6. Let them cool for a few minutes (not like anyone actually waits)—then cut or just pull apart with your hands, monkey-bread style. Best when the cheese is all stringy and dramatic.

Notes from My Scatterbrained Kitchen

• Try not to drown them in sauce, but even if you do—they weirdly still taste great. Don’t ask me why.
• If you have extra, wrap ’em in foil and reheat at 300°F for 10 minutes. But, honestly, they’re usually gone before I can test this twice.
• Once, the only cheese I had was cheddar slices—it tasted fine but didn’t have that melty-pull effect. Live and learn.

Variations I’ve Attempted (and One Epic Flop)

• I swapped pepper jack in for half the Swiss—kids said it was “fancy spicy,” which I took as a win.
• One time I tried BBQ turkey instead of ham—too sweet, honestly. Wouldn’t do again.
• I’ve added thin tomato slices before baking. Not bad, but makes it a bit soggy if you’re heavy-handed.

Grab This Gear—or Improvise Like I Do

• 9×13 baking dish (If all you have is a round casserole, just wedge the rolls in, they’ll squish fine!)
• Sharp bread knife
• Mixing bowl (I use a cereal bowl sometimes—don’t tell the food bloggers)
• Foil

Storage: Reality Check

You can store leftovers in the fridge for up to two days. (Airtight container helps keep them soft.) But, in my house, these have about the same shelf life as a snowball in July.

We Eat Them Like This

I like serving these rolls as a game night snack, or with a big salad if I’m feeling responsible. At family gatherings, they disappear faster than people’s excuses when moving day comes around. My friend Jen dunks hers in ketchup (honestly, not my thing, but it’s her tradition, I guess).

Now, Stuff I Learned the Hard Way

• Don’t try rushing that butter-mustard mix. I once dumped it on in clumps—ended up with patchy flavors. Take 30 seconds and whisk, you won’t regret it.
• If you forget to cover with foil at first, the tops will go crispy before the cheese melts. Not a disaster, but not the goal either.
• Oh! And let them rest five minutes or so—even if you’re hungry; the cheese sets up and everything stays together better. Otherwise, you’ll be chasing slippery ham slices across the counter.

Questions People (and My Mom) Have Asked Me

• Can I make these ahead for a party?—Yep! Assemble, cover, and refrigerate for a few hours. Just add a couple more minutes to bake time if cold. Don’t try overnight—they get soggy, trust me.
• What if I can’t find Hawaiian rolls?—I’ve made them with regular dinner rolls. Squish a bit of soft bread together if you must—no one’s going to call the food police.
• Can you freeze these?—Probably, but I never have. I imagine they’d thaw just fine in the oven, maybe just not as soft.
• Do I have to use poppy seeds?—Nope! Sometimes I skip them when my kid’s got a drug test for football (just kidding, but not really).
• Why are mine sliding apart?—Could be too much sauce or slicing the rolls unevenly. Or maybe you cut them crosswise after baking (I’ve done that; gets messy quick).

Actually, here’s a funny thing that has nothing to do with ham or cheese: last time I made these I dropped a roll and the dog snatched it before I could blink. So, watch your snacks folks; little thieves are everywhere.

★★★★★ 4.60 from 9 ratings

Ham and Swiss Cheese Hawaiian Rolls

yield: 12 servings

prep: 10 mins

cook: 25 mins

total: 35 mins

Sweet Hawaiian rolls filled with layers of savory ham and melty Swiss cheese, topped with a buttery Dijon poppy seed glaze. Perfect for parties, potlucks, or a comforting weeknight dinner.

🖨️ Print Pin Recipe

Ingredients

• 1 package (12-count) sweet Hawaiian rolls (any brand; my grandma preferred the classic orange bag but I just use what’s cheapest)
• 250g thinly sliced ham (I sometimes use turkey if that’s what’s leftover, and once tried roast beef—eh, stick to ham or turkey)
• 8 slices Swiss cheese (I’ve swapped in provolone in a pinch, no one riots)
• 4 tablespoons butter, melted (if you only have margarine, desperation is a good seasoning)
• 2 teaspoons Dijon mustard (regular yellow works but there’s something fun about the Dijon tang)
• 1 tablespoon poppy seeds (or skip if you hate seeds getting in your teeth)
• 1 teaspoon Worcestershire sauce (say that three times fast)
• 1/2 teaspoon onion powder (Or more—I’m not here to judge your breath)

Instructions

1. 1
   Preheat your oven to 350°F (about 180°C). Or, if you’re like me, forget this and panic halfway through assembling.
2. 2
   Without separating the rolls, slice them horizontally right through the middle. Gently—nobody wants squished bread. Place the bottom half in a baking dish (I just use my battered old 9×13 pan).
3. 3
   Layer the ham on first, then Swiss. Go heavy or light depending on how close payday is. Place the top half of the rolls back on.
4. 4
   This is the butter magic part: Mix together melted butter, Dijon, poppy seeds, Worcestershire, and onion powder in a bowl. Pour it slooowly and evenly over the tops (get every bit, trust me). If it runs down the sides, that’s actually the secret sauce. Sometimes I brush, sometimes I just dump—depends on mood.
5. 5
   Cover the pan with foil (I once tried baking them uncovered the whole time—nope, dry city). Bake covered for 15 minutes, then uncover and bake another 7-10 minutes or until the tops just start to brown and everything is gooey and perfect. Oddly, sometimes my oven does it in 20 minutes flat; other times it’s stubborn.
6. 6
   Let them cool for a few minutes (not like anyone actually waits)—then cut or just pull apart with your hands, monkey-bread style. Best when the cheese is all stringy and dramatic.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220 caloriescal

Protein: 10gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 24gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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