Mini Grilled Cheese Hawaiian Rolls (Printable)
Sweet Hawaiian rolls layered with cheddar and mozzarella, brushed with garlic butter and baked until golden.
# What You 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
→ Butter Mixture
04 - 4 tbsp unsalted butter, melted
05 - 1 tsp garlic powder
06 - 1 tsp dried parsley flakes
07 - ½ tsp fine sea salt
# Steps:
01 - Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Keeping the rolls connected as a single block, use a serrated knife to slice the entire pack in half horizontally, creating a uniform bottom layer and top layer.
03 - Place the bottom half of the rolls on the prepared baking sheet. Distribute the cheddar and mozzarella slices evenly across the surface, ensuring full coverage to the edges.
04 - Set the top half of the rolls over the cheese layer, pressing down gently to create a snug, even 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 top and sides of the roll slab with the garlic butter mixture, allowing excess to drip into the crevices between rolls.
07 - Tent the baking sheet loosely with aluminum foil. Bake for 10 minutes to allow the cheese to begin melting without over-browning the tops.
08 - Remove the foil and continue baking for 5 additional minutes, or until the cheese is fully melted and bubbly and the roll tops are golden brown and crisp.
09 - Remove from the oven and let rest for 2 to 3 minutes. Use a sharp knife to cut along the existing seams of the rolls, creating 12 individual mini sandwiches. Serve immediately while warm.
# Expert Advice:
01 -
- They come together on one baking sheet with zero flipping or babysitting individual sandwiches.
- The combination of cheddar and mozzarella gives you both sharp flavor and that perfect cheese pull.
02 -
- Do not skip the foil tent because uncovered the entire time will give you dry crunchy rolls instead of soft pillowy ones with a crisp top.
- Letting them rest for two minutes before separating keeps the cheese from sliding off entirely.
03 -
- Slice the cheese a little thicker than you think because it shrinks as it melts and you want overflow, not gaps.
- Brushing butter under the bottom layer of rolls adds an extra crispy base that takes these from great to unforgettable.