Mini Grilled Cheese Hawaiian Rolls (Printable Version)

Sweet Hawaiian rolls layered with cheddar and mozzarella, brushed with garlic butter and baked until golden for gooey, bite-sized comfort.

# What You’ll Need:

→ Rolls

01 - 1 package (12 count) Hawaiian sweet rolls, unseparated

→ Cheese

02 - 8 oz sharp cheddar cheese, thinly sliced
03 - 4 oz whole milk mozzarella cheese, thinly sliced

→ Garlic Butter

04 - 4 tbsp unsalted butter, melted
05 - 1 tsp garlic powder
06 - 1 tsp dried parsley flakes
07 - ½ tsp fine sea salt

# Directions:

01 - Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
02 - Using a serrated bread knife, slice the entire slab of Hawaiian rolls in half horizontally, keeping them connected as one piece. Do not separate individual rolls.
03 - Place the bottom half of the roll slab onto the prepared baking sheet. Distribute cheddar and mozzarella slices evenly across the surface, covering the bread completely.
04 - Set the top half of the rolls back in place over the cheese layer, pressing down gently to create a unified sandwich slab.
05 - In a small mixing bowl, whisk together the melted butter, garlic powder, dried parsley, and sea salt until well combined.
06 - Using a pastry brush, generously coat the tops and sides of the roll slab with the garlic butter mixture, ensuring even coverage.
07 - Loosely tent the baking sheet with aluminum foil and bake for 10 minutes, allowing the cheese to begin melting.
08 - Remove the foil and continue baking for 5 more minutes until the cheese is fully melted and the roll tops are golden brown and slightly crisp.
09 - Remove from the oven and allow to rest for 2 to 3 minutes. Use a sharp knife to separate into 12 individual mini sandwiches. Serve warm.

# Top Tips:

01 -
  • The sweet and savory combo of Hawaiian rolls with garlic butter is the kind of thing that makes people close their eyes when they take a bite.
  • You do not need a stove or a grill because the oven does all the work while you stand nearby sipping coffee.
02 -
  • If you separate the rolls before slicing they wobble everywhere and you end up with uneven sandwiches so always slice the whole block as one unit.
  • Cheese placed cold from the fridge may need an extra two minutes under the foil so let it sit out briefly before assembling if you can plan that far ahead.
03 -
  • Do not skip the foil tent because exposed tops will burn before the cheese in the center has time to fully melt and that imbalance ruins the whole point.
  • Brushing butter all the way to the edges of the roll block ensures every single slider gets the same golden treatment so nobody draws the dry corner piece.

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