As an Italian who loves diving into American cooking, I have to say, these Hawaiian Roll Sliders totally won me over. The first time I made them, I couldn’t believe how something so simple could be so good.
The sweet, soft rolls reminded me a bit of brioche, but the layers of ham, cheese, and those jammy caramelized onions? That’s pure American comfort food. I made these for a game night with friends, and they disappeared in minutes—now they’re my go-to when I want something easy, fun, and ridiculously tasty.
Irresistible Hawaiian Roll Sliders
Equipment
- Knife
- Large skillet
- Medium bowl
- Baking sheet
- Aluminum foil
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion halved and thinly sliced
- Kosher salt
- 4 tablespoons melted butter
- 1 tablespoon poppy seeds
- 2 cloves garlic minced
- 1/2 teaspoon Worcestershire sauce
- 12 mini Hawaiian rolls
- 1/4 cup mayonnaise
- 1/4 cup honey mustard
- 1 1/2 pounds deli-sliced ham
- 1 pound sliced Swiss cheese
Instructions
- Caramelize Onions: Heat olive oil in a large skillet over medium heat. Add sliced onions and season with a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, until onions are soft and caramelized, about 25 minutes. Let cool.2 tablespoons extra-virgin olive oil, 1 large onion, Kosher salt
- Prepare Poppy Butter: In a medium bowl, mix melted butter, poppy seeds, minced garlic, and Worcestershire sauce. Set aside.4 tablespoons melted butter, 1 tablespoon poppy seeds, 2 cloves garlic, 1/2 teaspoon Worcestershire sauce
- Assemble Sliders: Preheat oven to 350°F. Slice Hawaiian rolls in half horizontally, keeping the top and bottom halves intact. Place the bottom halves on a baking sheet. Spread mayonnaise evenly over the bottom layer of rolls. Layer half the ham, all the Swiss cheese, and the remaining ham. Spread honey mustard over the ham and add the cooled caramelized onions. Place the top halves of the rolls back on.12 mini Hawaiian rolls, 1/4 cup mayonnaise, 1/4 cup honey mustard, 1 1/2 pounds deli-sliced ham, 1 pound sliced Swiss cheese
- Add Poppy Butter Topping: Brush the tops of the rolls generously with the poppy butter mixture, making sure all rolls are evenly coated.
- Bake Sliders: Cover the sliders with aluminum foil and bake for 10 minutes. Remove foil and bake for another 2-3 minutes until the cheese is melted and the tops are golden brown.
Pro Tips for Perfect Hawaiian Roll Sliders
Make ahead: If you’re short on time, caramelize the onions a day or two ahead. Just keep them in an airtight container in the fridge, and you’re good to go when you’re ready to assemble. Trust me, it makes things way easier when you’re juggling other dishes.
Slice smart: When slicing the rolls in half, do them all at once with a big serrated knife—it’s faster and keeps the buns even. Don’t stress about perfection; nobody’s gonna notice once they’re baked and gooey.
Double the butter: The poppy seed butter topping? Make extra! I’ve brushed it on roasted veggies and even garlic bread—game-changer.
Layer it up: I like to layer the ham and cheese so every bite feels super hearty. Stack it up, but don’t overdo it, or the buns might slide around when you’re eating them (been there, done that).
Cover first: Bake them covered first! It keeps the rolls soft while the cheese gets melty, then uncover for a couple of minutes to get those golden, crispy tops.
Reheat like a pro: Leftovers (if there are any) reheat beautifully in foil in the oven. Honestly, they might be even better the next day—I’ve had them for breakfast more than once.
Switch it up: If you’re feeling fancy, swap in Gruyère or sharp cheddar for the Swiss. I’ve experimented a bit, and it adds a whole new layer of flavor.
