Tulo

Kings Hawaiian Sliders Recipe

Keeping the rolls connected in one sheet lets you fill and glaze them all at once instead of assembling each slider by hand, and the sweet Hawaiian roll plus a mustard-Worcestershire butter glaze balances the salty ham and cheese without needing any condiments on the side.

Prep
15 min
Cook
20 min
Total
35 min
Servings
12

Ingredients

Servings12
  • 1 package Kings Hawaiian original sweet rolls (12-count package)
  • 1 lb deli ham, thinly sliced
  • 12 slices Swiss cheese slices
  • 6 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1 1/2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tbsp poppy seeds
  • 1 tsp dried minced onion

Nutrition per serving

Calories
338
Protein
19g
Carbs
27g
Fat
18g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Line a 9x13-inch baking dish with foil or parchment, leaving overhang on the sides.
  2. 2Without separating the individual rolls, slice the entire package in half horizontally so you have one large top slab and one large bottom slab.
  3. 3Place the bottom half in the prepared dish. Layer the ham evenly over the rolls, then lay the Swiss cheese slices on top.
  4. 4Set the top half of the rolls back on, keeping them connected as one sheet.
  5. 5In a small saucepan or microwave-safe bowl, combine the melted butter, brown sugar, Dijon mustard, Worcestershire sauce, poppy seeds, and dried minced onion. Stir until the sugar dissolves.
  6. 6Pour the butter mixture evenly over the top of the rolls, letting it soak into the seams and edges.
  7. 7Cover the dish tightly with foil and bake for 15 minutes, then uncover and bake 5 more minutes, until the tops are golden and the cheese has fully melted.
  8. 8Let the sliders rest for 5 minutes, then use a sharp knife to cut along the roll seams into individual sliders before serving.

Tips & variations

  • Swap the ham for sliced turkey or roast beef, or make it meatless with sauteed spinach and extra cheese.
  • Provolone or sharp cheddar both work in place of Swiss if that's what's on hand.
  • For a spicier version, stir a teaspoon of hot sauce or a pinch of cayenne into the butter glaze.
  • Assemble the sliders up to a day ahead, cover and refrigerate unbaked, then bring to room temperature for 20 minutes before baking so they heat through evenly.

Storage & reheating

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 325°F (165°C) oven for about 10 minutes, or microwave individual sliders for 20-25 seconds; the oven keeps the tops from turning soggy.

Tips from the Tulo kitchen

  • Brushing the extra butter glaze right into the seams between rolls, not just over the top, is what keeps every slider flavorful instead of just the top layer.
  • Let the dish sit for the full 5 minutes after baking before cutting; the cheese is still liquid straight out of the oven and the sliders fall apart if you cut too early.

FAQ

Can I make Kings Hawaiian sliders ahead of time?

Yes. Assemble the sliders in the baking dish, cover tightly, and refrigerate up to 24 hours unbaked. Let them sit at room temperature for about 20 minutes before baking so the center heats through by the time the tops brown.

Why are my sliders soggy on the bottom?

This usually means too much butter glaze pooled on one side, or the dish wasn't uncovered for the last few minutes of baking. Tilt the pan slightly when pouring the glaze to distribute it evenly, and always finish with an uncovered bake to let excess moisture evaporate.

Can I freeze Kings Hawaiian sliders?

Baked and cooled sliders freeze well for up to 2 months wrapped tightly in foil. Thaw overnight in the refrigerator, then reheat covered at 325°F (165°C) for about 15 minutes.

What other fillings work in Kings Hawaiian sliders?

Shredded rotisserie chicken with provolone, pulled pork with cheddar, or a Reuben-style corned beef and Swiss with a bit of drained sauerkraut all hold up well to the same butter glaze.

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