Mini Grilled Cheese Hawaiian Rolls

Buttery, pull-apart sweet rolls stuffed with melty cheddar and provolone, finished with a savory garlic-Dijon glaze for the ultimate crowd-pleasing appetizer.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 sliders

Course: Appetizer, Snack

Cuisine: American

Calories: 190

Ingredients Method Notes

Ingredients

The Roll Base

1 pack Hawaiian sweet rolls 12-count pack
6 slices sharp cheddar cheese
6 slices provolone cheese Can substitute with Havarti

The Butter Glaze

0.5 cup unsalted butter Melted
1 teaspoon garlic powder
1 teaspoon Dijon mustard
0.5 teaspoon everything bagel seasoning
1 tablespoon fresh parsley Minced, for garnish

Method

Without pulling the rolls apart, slice the entire slab of Hawaiian rolls in half horizontally using a serrated bread knife.
Place the bottom slab of the rolls into a 9x13 baking dish. Layer the cheddar and provolone cheese slices evenly over the bread. Place the top slab over the cheese.
In a small bowl, whisk together the melted butter, garlic powder, and Dijon mustard until emulsified.
Generously brush the butter mixture over the tops and sides of the rolls. Sprinkle evenly with the everything bagel seasoning.
Cover the baking dish tightly with aluminum foil and bake in a preheated 350°F (175°C) oven for 10 minutes.
Remove the foil and bake for an additional 5 to 8 minutes until the tops are golden brown and crispy.
Remove from the oven, garnish with fresh parsley, and pull apart immediately to serve.

Notes

Expert Failure Warning: Always use a long, serrated bread knife to slice your rolls. A straight edge will crush the delicate crumb and ruin the texture. To avoid soggy bottoms, ensure you complete the final uncovered baking phase to evaporate excess moisture.