Mini Grilled Cheese Hawaiian Rolls (Printable)

Soft Hawaiian rolls turned into gooey, buttery mini grilled cheese sliders with golden crusts.

# What You'll Need:

→ Bread & Cheese

01 - 1 package (12-count) Hawaiian sweet rolls, unseparated
02 - 8 oz sharp cheddar cheese, thinly sliced
03 - 4 oz mozzarella cheese, thinly sliced

→ Butter Spread

04 - 4 tbsp unsalted butter, softened to room temperature
05 - 1/2 tsp garlic powder
06 - 1 tbsp fresh flat-leaf parsley, finely chopped

# Directions:

01 - Preheat the oven to 350°F. Alternatively, set a large cast-iron skillet or griddle over medium heat.
02 - Using a serrated knife, slice the entire connected sheet of Hawaiian rolls horizontally in one even cut, keeping the rolls attached. Place the bottom half on a rimmed baking sheet or flat work surface.
03 - Distribute the cheddar and mozzarella slices evenly across the bottom half of the rolls, covering the entire surface edge to edge. Place the top half of the rolls back over the cheese layer.
04 - In a small bowl, combine the softened butter, garlic powder, and chopped parsley. Mix until well incorporated. Evenly spread or brush the butter mixture across the top of the roll slab.
05 - For the oven method: Bake uncovered for 12 to 15 minutes until the cheese has fully melted and the tops are golden brown. For the skillet method: Cut the slab into individual rolls and grill each side for 2 to 3 minutes, pressing lightly, until golden and the cheese is melted throughout.
06 - Remove from heat and allow to rest for 2 to 3 minutes. Separate the rolls along their perforations and serve warm.

# Expert Tips:

01 -
  • You get all the comfort of a grilled cheese sandwich in bite sized form, which means nobody stops at just one and honestly nobody should.
  • The sweetness of Hawaiian rolls paired with sharp cheddar and melty mozzarella is one of those flavor combinations that sounds simple but tastes like you tried way harder than you actually did.
02 -
  • If you slice the rolls individually before assembling, you will spend twice as long layering cheese and the structure falls apart during cooking, so keep them connected until the very end.
  • The butter needs to be truly softened, not microwaved into a puddle, because liquid butter soaks through the rolls and makes them soggy instead of crisp.
03 -
  • Cover the baking sheet loosely with foil for the first eight minutes if your oven runs hot, then uncover to finish browning so the tops crisp without burning.
  • Let the assembled rolls rest in the fridge for ten minutes before baking if you have time, because chilled cheese melts more slowly and evenly, giving you a better texture throughout.

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