Let Me Spill the Beans on These Hawaiian Roll Sliders
Okay, full disclosure: I started making these when my youngest was going through that phase where she refused to eat anything ‘touching’ (you know the one). Weirdly enough, one night I tried these little sliders and she actually gobbled them up. Victory! Oh, and the first time I made them, I managed to drop the ham packet right down the side of the fridge. Classic me. But seriously, when evenings hit like a freight train and all you want is something fast and tasty — this is my ace in the hole. Quick, melty, and everyone grabs what they want (which means less kitchen arguing; I’ll take that any day!).
Why These Sliders Save Me Every Time
I make these on those panic-button nights when dinner needs to materialize out of nowhere. My family goes a bit bananas for these because, well, they’re soft and cheesy, and you can pull them apart with your hands. (Anything you can eat with your hands? Instant win for my crew.) Plus, if you’re anything like me, sometimes you just cannot with washing 37 dishes. These pretty much need one pan and you’re golden. Not gonna lie, I once got so distracted during the cheese slicing that I “accidentally” ate two slices. I regret nothing.
What You’ll Need (And What You Can Get Away With Swapping)
- 1 12-count package Hawaiian sweet rolls (I swear by King’s Hawaiian, but any brand will do in a pinch)
- 250g sliced deli ham (if I’m out of ham, turkey slices work fine—my sister uses roast beef sometimes, too)
- 8 slices Swiss cheese (I’ve totally swapped in cheddar or even that pre-shredded mozzarella, don’t judge me)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard (honestly, yellow mustard has made an appearance more than once)
- 1 tablespoon honey (or just sugar if you’re out of honey—no one’s judging)
- 1 teaspoon Worcestershire sauce (I forget this half the time, but it really does add that oomph)
- 1/2 teaspoon garlic powder
- 1 teaspoon poppy seeds (my grandma insisted on these; I often skip them and it’s still fabulous)
How To Make ’Em Fast — My Real-Life Steps
- Slice the Rolls: Without pulling the rolls apart, slice the whole pack in half horizontally. You’ll get a top slab and a bottom. Stick the bottom half in a baking dish (I use the one that isn’t chipped, but you do you!).
- Layer Ham and Cheese: Lay all (well, most) of the ham evenly on the bottom layer, then cover with cheese. If the slices hang over, just tuck them in. This is where I usually sneak a taste; it’s a chef’s right, right?
- Top and Arrange: Pop the other half of rolls back on top. If they don’t line up perfectly, whatever. Rustic is in.
- Mix the Sauce: In a little bowl, whisk together the melted butter, Dijon, honey, Worcestershire, garlic powder, and poppy seeds. I used to try mixing right in the measuring cup until I poured it all over the counter by accident. Do yourself a favor—use the bigger bowl.
- Brush and Bake: Slather the buttery sauce over the tops. Every inch! Cover the dish loosely with foil (unless you can’t find foil—just watch so the tops don’t get too crispy). Bake at 180°C (that’s 350°F for my fellow Americans) for 10 minutes. Honestly, sometimes I leave it for 12 if I want it extra melty inside.
- Serve Straight from the Pan: Let it cool for like two minutes (if your people will even allow it), then just use a spatula or your best guess to cut or pull them apart. No need for perfection.
Notes from My Oops-and-Wow Attempts
- If you use pre-shredded cheese, pile it high, because it sort of melts into oblivion (in a good way though).
- I once forgot to cover with foil—came out more like crunchy sandwiches, still good, just…different.
- Don’t stress if the sauce is a bit runny; it soaks in beautifully.
Variations I’ve Actually Tried (With Mixed Results!)
- I swapped ham for turkey at Thanksgiving—big hit!
- Pepper jack cheese for a spicy batch (the kids noped out, but I liked it!)
- Once tried leftover pulled chicken…not my best idea. Too soggy.
What You’ll Want for Tools
- Baking dish (I’ve used glass, but I’ve also managed with my old metal sheet pan and a bit of parchment. Good enough is fine!)
- Bread knife (even a serrated steak knife manages in a pinch, though watch your fingers)
- Pastry brush (or just a spoon for the butter sauce—done both, works either way)
How to Store ‘Em (But Good Luck With Leftovers)
Cover the baking dish (or transfer to a lidded container) and stash in the fridge. Will keep 1–2 days, but—honestly—these have never survived beyond a late-night snack attack in my house. I think they taste even better cold the next day, actually.
Serving Them Up — Family Style (Or Just for You, No Judgement)
I usually plop the baking dish right on the table with a pile of napkins and let everyone help themselves. Sometimes I’ll serve these with a quick bagged salad (the one with the crispy things and raisins—my favorite). At birthday parties, I’ve put out some chips and grapes…call it done.
What I’ve Learned (Aka My Cautionary Tales)
- Don’t skip the foil. I tried to rush once and the tops nearly burned. The smell alone had the smoke alarm twitchy.
- Actually, let these sit a bit before cutting or they will absolutely try to fall apart all over the place.
- Oh—watch that hot, melty cheese. I’ve scorched my tongue more than once!
FAQ Time! (Yes, I Get These For Real)
- Can I make them ahead? Totally. Just assemble, cover, and chill. Bake when ready. If baking straight from the fridge, give it a few extra minutes—cold cheese is stubborn.
- Do I have to use poppy seeds? Nah. Honestly, half the time I forget and it’s fine.
- What’s the best cheese? Swiss is classic, but you can use whatever’s lurking in your fridge. Provolone is actually really nice.
- Can I freeze these? Sort of. I’ve done it, but the rolls get a tad chewy. If you don’t mind that, go for it!
- What if I don’t have Worcestershire sauce? Just skip it. Once I threw in a splash of soy sauce instead because—well, why not? Not traditional, but it worked.
So, whether you’re feeding a herd of hungry kids, need a quick snack for book club, or just want something satisfying after a long day—give these 10-minute Hawaiian Roll Sliders a shot. And if you drop the ham on the floor? Five second rule, friend.
Ingredients
- 1 12-count package Hawaiian sweet rolls (I swear by King’s Hawaiian, but any brand will do in a pinch)
- 250g sliced deli ham (if I’m out of ham, turkey slices work fine—my sister uses roast beef sometimes, too)
- 8 slices Swiss cheese (I’ve totally swapped in cheddar or even that pre-shredded mozzarella, don’t judge me)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard (honestly, yellow mustard has made an appearance more than once)
- 1 tablespoon honey (or just sugar if you’re out of honey—no one’s judging)
- 1 teaspoon Worcestershire sauce (I forget this half the time, but it really does add that oomph)
- 1/2 teaspoon garlic powder
- 1 teaspoon poppy seeds (my grandma insisted on these; I often skip them and it’s still fabulous)
Instructions
-
1Slice the Rolls: Without pulling the rolls apart, slice the whole pack in half horizontally. You’ll get a top slab and a bottom. Stick the bottom half in a baking dish (I use the one that isn’t chipped, but you do you!).
-
2Layer Ham and Cheese: Lay all (well, most) of the ham evenly on the bottom layer, then cover with cheese. If the slices hang over, just tuck them in. This is where I usually sneak a taste; it’s a chef’s right, right?
-
3Top and Arrange: Pop the other half of rolls back on top. If they don’t line up perfectly, whatever. Rustic is in.
-
4Mix the Sauce: In a little bowl, whisk together the melted butter, Dijon, honey, Worcestershire, garlic powder, and poppy seeds. I used to try mixing right in the measuring cup until I poured it all over the counter by accident. Do yourself a favor—use the bigger bowl.
-
5Brush and Bake: Slather the buttery sauce over the tops. Every inch! Cover the dish loosely with foil (unless you can’t find foil—just watch so the tops don’t get too crispy). Bake at 180°C (that’s 350°F for my fellow Americans) for 10 minutes. Honestly, sometimes I leave it for 12 if I want it extra melty inside.
-
6Serve Straight from the Pan: Let it cool for like two minutes (if your people will even allow it), then just use a spatula or your best guess to cut or pull them apart. No need for perfection.
Approximate Information for One Serving
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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