Equipment Needed
- 9×13 inch baking dish
- Small saucepan or microwave-safe bowl
- Sharp knife for slicing rolls
- Pastry brush (helpful but not mandatory—a spoon works)
- Aluminum foil
Step-by-Step Instructions
First, you’ll want to preheat your oven to 350°F (175°C). Take your whole slab of Hawaiian rolls and, without separating them, slice the entire block in half horizontally, like you’re making one giant sandwich. I lay them on their side and use a long serrated bread knife, sawing gently so I don’t squish them. Place the bottom half directly into your ungreased baking dish. Now, layer on your ham. I like to fold each slice into a bit of a ruffle so it has height, which prevents a sad, flat slider. Follow that with a blanket of cheese slices, slightly overlapping to cover every inch.
Next, cap it all with the top half of the rolls. In your saucepan, melt the butter over low heat. Once it’s liquified, take it off the heat and whisk in the Dijon, Worcestershire, poppy seeds, minced onion, and brown sugar. Keep whisking until it’s a smooth, fragrant, tan-colored syrup. Here’s a tip I learned the hard way: let this mixture cool for just a minute before the next step. If it’s piping hot, it’ll make your rolls soggy instead of infusing them with flavor.
Now, for the transformative part. Slowly and deliberately pour about three-quarters of your glaze all over the top of the rolls, trying to get it into every seam and crevice. Use your pastry brush or the back of a spoon to help it soak in. I like to lift the top bun slightly and drizzle some right down onto the cheese layer, too—this is my secret for maximum gooeyness. Don’t rush this. Let that beautiful syrup soak in for a good 5-10 minutes before baking. This patience ensures the rolls become custardy-soft inside, not dry.
Finally, cover the whole dish tightly with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for another 5-10 minutes, until the tops are a deep, shiny golden brown and the cheese is visibly bubbling at the sides. Your kitchen will smell absolutely incredible. Pull them out and immediately brush or spoon the remaining glaze over the top for an extra glossy finish. Let them cool for just a few minutes—this is crucial so they hold together when you cut them—then slice along the perforations into individual sliders.(See the next page below to continue…)