Hawaiian roll sliders are soft, sweet rolls baked together with savory ham, melted cheese, and a buttery topping. For the best balance of warm, gooey filling and lightly toasted tops, bake them covered first, then uncover briefly; most batches take about 20 minutes in the oven.
Ingredients
- 12 Hawaiian sweet rolls, kept connected as one slab
- 12 ounces thinly sliced deli ham
- 8 ounces sliced Swiss cheese, about 6 to 8 slices
- 4 tablespoons unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon poppy seeds (optional)
- ½ teaspoon dried onion flakes or onion powder
- ¼ teaspoon garlic powder
Instructions
- Heat the oven. Set a rack in the center and preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish, or use a dish that holds the rolls snugly. If your rolls are unusually small or large, choose a dish that keeps the assembled slab supported.
- Slice the rolls. Without separating the individual rolls, use a long serrated knife to cut the entire slab horizontally through the middle. Set the top half aside. Place the bottom half, cut side up, in the prepared dish. Take care to keep the bottom intact so the filling does not fall through.
- Add the filling. Arrange half the cheese over the bread, then layer on the ham in an even thickness. Top with the remaining cheese and place the roll tops over the filling. Using cheese on both sides helps hold the ham in place and gives the center a more even melt.
- Mix the topping. Stir together the melted butter, Dijon, Worcestershire sauce, poppy seeds if using, dried onion, and garlic powder. Brush or spoon the mixture evenly over the tops, letting a little run down the sides. If the butter begins to solidify, warm it briefly until pourable.
- Cover and bake. Cover the dish loosely with foil, tenting it so the foil does not press on the rolls. Bake for 15 minutes. Covering the sliders helps the cheese melt and warms the filling without overbrowning the sweet bread.
- Uncover and finish. Remove the foil and bake for another 5 to 7 minutes, until the tops are golden and the cheese is fully melted. The usual total baking time is 20 to 22 minutes. If the rolls are still pale, add 2 or 3 minutes, checking frequently; ovens and pan materials vary.
- Check and rest. The center of the filling should be steaming hot. For a precise food-safety check, insert an instant-read thermometer into the center of a slider without touching the pan; for reheated ham and cheese leftovers, the center should reach 165°F (74°C). If starting with cold leftovers as filling, bake until that temperature is reached. Let the assembled sliders rest for 3 to 5 minutes, then cut along the roll seams and serve warm.
Tips
- Prevent soggy bottoms: Pat very moist ham dry with a paper towel, and avoid adding wet condiments inside before baking. Serve extra mustard or other sauces on the side.
- Keep the bread tender: Cover for most of the bake and uncover only to brown the tops. If the tops are browning too quickly, loosely replace the foil and continue baking until the middle is hot.
- Make ahead carefully: Assemble the rolls and refrigerate, covered, for up to 24 hours. Keep the butter topping separate and brush it on just before baking. Add a few minutes to the covered baking time if the dish goes into the oven cold, and check that the center is hot.
- Choose a good knife: A serrated knife makes a cleaner horizontal cut through the connected rolls. Cutting them apart before assembling makes filling and baking less even.
Serving Suggestions
Serve the sliders straight from the baking dish while the cheese is soft. They pair well with a green salad, crunchy coleslaw, pickles, potato chips, or a bowl of tomato soup. For a party, cut the slab into individual portions and set out mustard, mayonnaise, or barbecue sauce for dipping. If serving buffet-style, keep the food hot rather than leaving it at room temperature for an extended period; discard perishable food left out for more than 2 hours, or more than 1 hour when the room or outdoor temperature is above 90°F (32°C).
Variations
Swap the ham for sliced turkey, roast beef, or cooked, shredded chicken, and use a matching cheese such as provolone, cheddar, or pepper jack. For a tangy version, add a thin layer of well-drained sliced pickles, or spread a little pesto inside instead of adding extra sauce. You can omit the poppy seeds and onion, or use sesame seeds and a pinch of dried herbs in the butter. For vegetarian sliders, use a generous layer of sautéed vegetables such as mushrooms and peppers, cooled and drained well, with provolone or Swiss; avoid filling the rolls with vegetables while they are wet, since excess moisture can make the bread soggy.
Storage and Reheating
Refrigerate leftover sliders in an airtight container within 2 hours of baking. They keep for 3 to 4 days in a refrigerator set at 40°F (4°C) or colder. For longer storage, wrap portions tightly and freeze for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. Do not leave cooked ham-and-cheese sliders at room temperature for more than 2 hours, or more than 1 hour above 90°F (32°C).
To reheat a few sliders, place them in a 325°F (163°C) oven, covered loosely with foil, for about 10 to 15 minutes; uncover for the last few minutes if you want the tops crisp. Larger or cold portions may need longer. Heat leftovers to 165°F (74°C) in the center, checking with an instant-read thermometer. A microwave works for a quick single portion, but the bread will be softer: heat in short intervals until steaming hot throughout. Reheat only the amount you plan to eat.
Frequently Asked Questions
How long do Hawaiian roll sliders take to bake?
At 350°F (175°C), plan on about 20 to 22 minutes: 15 minutes covered, then 5 to 7 minutes uncovered. Add a little time if the assembled dish is cold from the refrigerator, and use the melted cheese and a hot center as signs they are ready.
Should sliders be covered while baking?
Yes, cover them loosely with foil for most of the bake. This traps enough heat to melt the cheese and warm the filling while protecting the tops from browning too fast. Uncover near the end to toast the bread.
What temperature should I bake sliders at?
A moderate 350°F (175°C) is a reliable temperature for connected Hawaiian rolls. A hotter oven can brown the sweet tops before the cheese melts, while a lower temperature may require a longer bake and can dry the bread.
Can I assemble Hawaiian roll sliders the night before?
Yes. Assemble the rolls without the butter topping, cover, and refrigerate for up to 24 hours. Brush on the topping just before baking and allow extra covered time because the dish is cold. Check the center rather than relying only on the clock.
How do I know when the sliders are done?
The tops should be lightly golden, the cheese melted, and the filling steaming hot. If reheating cooked leftovers, verify that the center reaches 165°F (74°C). For freshly assembled sliders with refrigerated deli ham, a thermometer is a useful check when the filling started cold.
Can I bake the sliders without foil?
You can, but the tops may brown before the filling is hot. If you skip the foil, watch them closely and lower the oven temperature slightly if they darken quickly; covering them for the first part of baking is the more dependable method.