Hawaiian Roll Ham Sliders with Sweet Glaze
Soft, pull-apart Hawaiian roll sliders layered with ham and Swiss cheese, finished with a sticky brown sugar butter glaze that lightly crisps the tops—perfect for game day, potlucks, or a fast weeknight dinner.
Equipment
- Small baking dish (about 9×13-inch) or rimmed sheet pan
- Long serrated knife
- Small bowl
- Whisk
- Small saucepan or microwave-safe bowl
- Pastry brush (optional)
- Aluminum foil
- Sharp knife
- Spatula
Ingredients
- 12 Hawaiian sweet rolls kept together as a slab (about 1 standard 12-pack)
- 230–280 g sliced deli ham preferably smoked or honey ham
- 170–200 g sliced Swiss cheese about 6–8 slices, or enough to cover the rolls
- 15 g mayonnaise optional, for a thin base layer
- 1 tsp yellow mustard or Dijon mustard optional, mixed into the mayo
For the sweet glaze
- 85 g unsalted butter melted
- 45 g light brown sugar packed
- 10 g Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp poppy seeds optional
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- fine salt to taste (often none needed if ham is salty)
Instructions
- Preheat the oven to 175°C / 350°F. Lightly grease a small baking dish or rimmed sheet pan that fits the roll slab in a single layer (about 9×13 inches).
- Without separating the rolls, slice the whole slab horizontally into a top and bottom layer using a long serrated knife. Place the bottom slab, cut side up, into the prepared pan.
- Optional: Stir mayonnaise and 1 tsp mustard together until smooth, then spread a very thin layer over the cut side of the bottom rolls.
- Layer the ham evenly over the bottom rolls, covering to the edges and overlapping slightly. Fold or cut large slices so each slider will get a similar amount.
- Add Swiss cheese in an even layer over the ham, overlapping as needed to cover most of the surface.
- Place the top slab of rolls over the cheese, cut side down, align the edges, and press gently to settle the filling.
- Make the sweet glaze: Melt the butter until just liquid. Whisk in brown sugar, Dijon mustard, Worcestershire, poppy seeds (if using), garlic powder, and onion powder until the sugar starts to dissolve. Taste and add salt only if needed.
- Spoon or brush the warm glaze over the tops of the rolls, working it into the seams and down the sides; let some pool around the edges.
- Cover tightly with foil (tent slightly so it doesn’t stick) and bake 15 minutes, until the cheese is mostly melted and glaze is bubbling at the edges (add 5 minutes if fillings were very cold).
- Remove foil and bake 5–8 minutes more, until the tops are shiny and golden brown.
- Rest 5–10 minutes, then cut along the roll lines and serve warm, lifting pieces out with a spatula.
Nutrition
Calories: 290kcalCarbohydrates: 23gProtein: 14gFat: 16gSaturated Fat: 9gCholesterol: 55mgSodium: 820mgPotassium: 160mgFiber: 1gSugar: 9gVitamin A: 350IUCalcium: 180mgIron: 1.4mg
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