Hawaiian Roll Sliders

Picture this: it’s a half-hour before the big game and, as usual, I’m running around like a chook with its head cut off (I blame the snack table expectations, honestly). Hawaiian Roll Sliders are my secret weapon. The first time I made these, it was for a potluck—didn’t expect much, but folks practically did a disappearing act on the whole tray. I still laugh thinking about my neighbor Janie, who swore she’d just have one (lies!).

Why I Keep Coming Back to These Sliders

I make this when I’ve only got 20 minutes and not a brain cell to devote to dinner. My kiddo goes wild for the melty cheese pull (even though he’s suspicious of anything green I try to sneak in—I’ve tried spinach, that was a flop). Honestly, these are my get-out-of-dinner-jail-free card. And sometimes, the leftovers somehow taste even better cold the next morning; or maybe that’s just me. Oh, and if you ever doubted, these make picky eaters go quiet—at least for five minutes.

Packing Your Basket: What You Need

• 1 package (12-count) sweet Hawaiian rolls (King’s Hawaiian is the go-to, but supermarket own brands work fine in a pinch, really)
• 8–10 slices smoked ham (I’ll swap in turkey if that’s what’s left in the fridge—been there!)
• 8 slices Swiss cheese (cheddar works too—don’t let the dairy police tell you otherwise)
• 1/4 cup unsalted butter, melted (or margarine, if you must, but I promise, butter is better)
• 1 tablespoon Dijon or yellow mustard (I sometimes raid the condiment shelf for stone-ground if I’m feeling fancy)
• 1/2 tablespoon Worcestershire sauce (I admit, I don’t know what this is made of, but it works)
• 1 teaspoon poppy seeds (Optional, but my grandma swears by them—also, I’ve forgotten them more times than I care to admit)
• 1 teaspoon dried minced onion or onion powder
• Pinch of garlic powder (because why not?)
• Cooking spray or a pat of butter for the dish

Putting it All Together (No Need for Perfection)

1. Heat the oven to 350°F (or about 180°C if you’re metric-minded; sometimes I just crank it to medium—my old oven is moody).
2. Butter or spray a 9×13-inch baking dish (honestly, any oven-safe tray that fits will do—I’ve even used a pie dish when desperate).
3. Without separating the rolls, carefully slice them in half horizontally with a large bread knife. Watch your fingers here—trust me, I’ve slipped and squished the whole lot more than once.
4. Place the bottom half of the rolls into your baking dish. Top evenly with ham (this is where sneaky tastes happen) and then cheese. Whack on the top layer of rolls.
5. Whisk the melted butter, mustard, Worcestershire, poppy seeds, onion, and garlic powder in a bowl (sometimes I just shake it all in a jar—I’m lazy like that).
6. Pour or brush the buttery mixture all over the top. Don’t freak out if it looks like a soggy mess; that’s the magic happening.
7. Cover with foil (if you forget, just tent it with baking parchment—foil never lasts in my house), and bake for about 15 minutes.
8. Remove the foil, bake another 5–7 minutes (until the tops look golden and you’ve got cheese lava oozing out—dangerously good stuff here).
9. Let it sit for a couple minutes (or don’t, and prepare to risk burnt fingertips; I never wait and always regret it).
10. Slice and serve straight form the pan—plates optional.

Notes That Come From Many, Many Trays

• Leave the sliders to sit for a couple minutes after taking out of the oven. Otherwise—cheese avalanches. Ask me how I know.
• More cheese? Always a good idea. Less ham? That’s fine too. I once added jalapeños and, well, my son declared it ‘not food.’
• The glaze soaks in if you prep this an hour ahead. Just keep it chilled, then bake when ready; actually, it seems to help meld flavors.

Turns Out, You Can Get Creative

Sometimes I swap in leftover roast chicken, or I’ll pile in pickle slices for a zingy bite. Pepper Jack cheese is a game-changer if you like a kick, and BBQ pulled pork basically turns these into something from a food truck. Just, uh, don’t try salsa in the sauce—made it once, and I’m still apologizing for the soggy mess.

If You Don’t Have Every Gadget…

I use a bread knife for slicing, but a sharp chef’s knife kind of does the trick (with a gentle sawing motion). Glass or metal baking dish? Either works. Heck, tried it on a sheet pan once with foil walls—worked, just looked funny.

What to Do with Leftovers (If Any Survive)

Pop leftovers in an airtight box in the fridge. Microwave for 30 seconds to bring back the gooeyness. But honestly, in my house, these beauties rarely make it past midnight. I think there was once half a slider left; I decided it was breakfast.

Here’s How I Like to Serve These Bad Boys

On school nights, these go with a big bowl of salty potato chips and whatever pickles I’ve got open. On weekends, I set out some sriracha-mayo for dunking, and my mate Chris swears by dunking his in tomato soup (oddly, it works). Movie night tradition around here is sliders plus fruit skewers—try it!

Pro Tips (Learn From My Mistakes)

• Don’t skip letting it rest a few minutes post-oven. I once rushed, and melted cheese ran everywhere. Not my best look.
• If you forget the foil, the buns go crispy (but in a weird way, still tasty). Actually, broil for 1 minute at the end if you like a crunch.
• Make ahead, but don’t let them soak more than a few hours (tried overnight once—soggy city, regrets everywhere).

Real Questions I’ve Been Asked (So Here’s My Shot at Answers)

• Can I use different lunchmeat? Sure—turkey, roast beef, even salami. Why not?
• Can these be frozen? I suppose, but I wouldn’t. The rolls go a bit odd when thawed. But if you do, let me know!
• No poppy seeds? Totally fine. Skip ’em or swap with sesame—though my neighbor says she dusts everything with everything bagel seasoning and I’m tempted.
• How do you make a big batch? Two pans, same oven, swap shelves halfway. Or if you’ve got a party level appetite, check out this King’s Hawaiian sliders party recipe or AllRecipes’ tweakable version. I borrow from both, depending on what’s in my fridge.
• What if I don’t have Worcestershire? Soy sauce with a splash of vinegar and a shake of sugar gets close. I’ve done it, tastes fine. Or just skip it, not the end of the world.
• Where do you find poppy seeds anyway? Baking aisle or just order online. Or don’t bother (they get stuck in my teeth anyway).

And now, for no reason at all, let me tell you my cat once tried to swipe a slider right off the tray during a backyard BBQ. She failed—barely—but I now defend the pan like a goalie. Anyway, hope you enjoy these as much as we do! Drop me a message if you come up with some wild new variation.

★★★★★ 4.80 from 6 ratings

Hawaiian Roll Sliders

yield: 12 sliders

prep: 10 mins

cook: 20 mins

total: 30 mins

Easy and delicious Hawaiian roll sliders layered with savory ham, melted Swiss cheese, and a buttery glaze—perfect for parties, gatherings, or quick family dinners.

🖨️ Print Pin Recipe

Ingredients

• 1 package (12 count) Hawaiian sweet rolls
• 12 slices deli ham
• 12 slices Swiss cheese
• 4 tablespoons unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon poppy seeds
• 1/2 teaspoon garlic powder

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line a baking dish with parchment paper or lightly grease it.
2. 2
   Keeping the Hawaiian rolls intact, slice them horizontally in half. Place the bottom halves in the prepared baking dish.
3. 3
   Layer the bottom half of the rolls with slices of ham followed by Swiss cheese, then cover with the top half of the rolls.
4. 4
   In a small bowl, mix melted butter with Dijon mustard, brown sugar, Worcestershire sauce, poppy seeds, and garlic powder. Brush the mixture evenly over the tops of the rolls.
5. 5
   Cover the dish with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes or until the tops are golden brown and the cheese is melted.
6. 6
   Remove from oven, let cool slightly, slice, and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 250 caloriescal

Protein: 12 gg

Fat: 12 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 23 gg

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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