Description
Soft, pillowy Hawaiian rolls slathered in a tangy garlic-butter mix and stuffed with oozy cheddar. Baked until golden, then broiled for crisp tops, each mini sandwich bursts with warm, comforting flavors in every gooey mouthful.
Ingredients
- 12 pieces mini Hawaiian rolls
- 6 ounces cheddar cheese sliced
- 4 tablespoons unsalted butter softened
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- 1 teaspoon fresh parsley chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice each Hawaiian roll in half horizontally, keeping the top and bottom connected at the back.
- In a small bowl, whisk together the softened butter, mayonnaise, Dijon mustard, and garlic powder.
- Spread the butter mixture evenly on the cut sides of both the top and bottom halves of each roll.
- Place a slice of cheddar cheese on the bottom half of each roll, then close with the top half.
- Arrange the assembled rolls on the prepared baking sheet, buttered side up.
- Bake for 10 minutes or until the cheese is melted and the tops are golden.
- Turn the oven to broil and broil for 1–2 minutes, watching closely, until the tops are lightly toasted.
- Remove from the oven, sprinkle with chopped parsley, and let rest for 2 minutes before serving.
Notes
- For a milder flavor, substitute Swiss or mozzarella cheese.
- Prepare ahead and refrigerate assembled rolls for up to 1 hour before baking.
- Serve immediately while warm for the best gooey texture.
- Adjust garlic powder and Dijon mustard to suit your taste.