Make-Ahead Hawaiian Sweet Roll Sliders
I love these easy Make-Ahead Hawaiian Sweet Roll Sliders! There, I’ve said it. This easy freezer meal is my go-to for potlucks, picnics, family get togethers – anywhere I need to take food for a crowd! They are so simple to make, and quick to reheat. And the taste is out of this world delicious!
They also make a fabulous light freezer meal option for lunches or dinners on hot summer nights. Plus, no kid has ever complained about having to eat them, not even once, so that is a HUGE win at my house!
There is just something uniquely delicious about warm ham, melty cheese, and sweet tangy mustard all wrapped in a warm sweet roll that will have you, or your guests, craving more!
Making the Sweet Roll Sliders
For the sandwiches, you’ll need a package of sweet rolls (King’s Hawaiian or similar), sliced ham (thin sliced is better), sliced Swiss cheese and a bottle of honey mustard salad dressing.
To start, take your rolls and carefully slice through the entire bunch, so you’re left with one large top piece and one large bottom piece.
Carefully separate your top and bottom pieces and lay them side by side.
Then spread your dressing on both pieces. You can use a bottle of honey mustard, but my family likes the honey mustard salad dressing because it is just a little sweeter. Plus I usually have plenty of it hanging out in my pantry or fridge.
Next, lay out your pieces of cheese to cover your bread.
If you are making these for a potluck or outdoor picnic, you can cut the cheese into smaller sections that match up with each individual roll, so that the sandwiches can be pulled apart easily. But when we make these for home, I just lay the full slices (of both cheese and meat) on and then cut the sandwiches once they come out of the oven.
Next comes the ham. Layer it on the bottom half of your rolls. I used an entire package, and even still husband always claims it “needs” more, but I’ll let you decide for yourself how much to ad.
Carefully flip your top portion of the rolls (with the cheese on it) and lay it over your meat.
A Note About Containers for Freezing
To prep these as a freezer meal, carefully pick up your giant sandwich and place in a freezer container.
I love these steam table pans – these are half size deeps. They are 9×13 and about 3 inches deep. I find mine at Sam’s Club. But if you’re not a Sam’s Club member or don’t have a Sam’s Club close by, you can find them online HERE (affiliate link), or at most restaurant supply stores. I’ve also seen them at dollar stores and Walmart, often labeled as a “roaster”.
If you want to skip the freezer and just make these right now (and who wouldn’t, I mean really?), place them in a foil-lined 9×13 baking dish. Or a steam table tray works, too!
Don’t leave any of that buttery deliciousness in the bowl – you want it ALL on those sandwiches, every last drop!
Freezing Your Hawaiian Sweet Roll Sliders
Now, simply cover and label! (I get these aluminum lids for the steam tray pans at Sam’s Club, where oddly enough they sell the pans in a pack of 36 and the lids in a pack of 30…kinda like that 8 hot dogs and 10 buns deal…ha ha ha!) *still scratching my head on this one*
BUT – you don’t have to have the aluminum lids. You can cover with just regular ol’ aluminum foil and they will do just fine. No need to get fancy.
Be sure to include the date and reheating instructions!
These babies will live happily in your freezer for up to 2 months. But once you’ve tasted them, you’ll know you’ll probably never have to worry about them staying around that long. Promise.
When you’re ready to feast, pull your tray out of the freezer and allow it to thaw in your refrigerator overnight. Then, simply pop the tray of sliders into the oven and bake, covered, at 375 degrees Fahrenheit about 20-25 minutes.
Customize Your Hawaiian Sweet Roll Sliders
Although I used a lot of pictures to help show steps, these really only take minutes to make! Don’t be afraid to try different combinations of meats and cheeses – whatever you or your family like! And you can change out the dressing, too. Try mayo, or ranch. Turkey and cheddar would be a yummy combination, or go wild with ranch dressing, sliced chicken, cheddar cheese and maybe even some bacon!
(For a smaller meal size if you’re only cooking for one or two, you can split this meal in half and place each half in two smaller trays. I found some trays that were about half the size of the normal ones, in a pack of 3, with lids, at the dollar store!)
If you like these Hawaiian Sweet Roll Sliders, check out this recipe for Prep-Ahead Teriyaki Sliders with Broccoli Slaw – my family loves them!
Hawaiian Sweet Roll Sliders
These make-ahead Hawaiian Sweet Roll Sliders are the perfect meal for game day, picnics, potlucks, or easy weeknight dinners! They are simple to make and only take 20 minutes to heat in the oven!! Definitely one of our family’s favorite freezer meals!!
Ingredients
- 1 package Hawaiian-style sweet rolls
- 9 oz thin-sliced deli ham
- 10 slices Swiss cheese
- 1/2 cup poppy seed or honey mustard dressing
- 2 tablespoons butter, , melted
- 1 teaspoon dry minced onion
- 1 teaspoon course-ground mustard
- 1/4 teaspoon poppy seeds
Instructions
- Remove rolls from package, lay flat, and slice in two (so you have one single top piece and one bottom piece). Separate and lay side by side. Spread with dressing.
- Layer Swiss cheese slices over both sections of sandwiches, covering as much as possible.
- Layer ham over the bottom section of sandwiches. Carefully pick up top and flip over onto bottom section. Place sandwich rolls into aluminum pan. (Or if baking fresh, place into foil lined 9x13 dish.)
- In small bowl, combine remaining ingredients and stir. Brush or pour over tops of sandwiches.
- Cover aluminum pan tightly with lid or aluminum foil. Label (be sure to include reheating instructions.) Place in freezer and store up to two months.
- Thaw overnight in refrigerator (skip this step if cooking from fresh).
- Bake in 375F oven, covered, for 20-25 minutes until centers are heated through and cheese has melted.
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Nutrition Information:
Yield: 6 Serving Size: 2 slidersAmount Per Serving: Calories: 359Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 72mgSodium: 715mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 22g
Nutrition information provided as an estimate only.
Conni Davis says
I went and got everything in the picture, but I am now confused. The directions say Honey Mustard, but in the picture it is Poppyseed dressing? What is the Poppyseed dressing for?
Candi says
You can use either Poppy Seed or Honey Mustard. My family likes both, so I generally use whichever of the two that I have on hand at the time. If you want a little sweeter taste, go with the Poppy Seed. If you want a little more tang, go with the Honey Mustard. (I actually made several trays of the sandwiches that day, and took several different versions of the photos. I think I ran out of one of the dressings so I switched to the other on the next batch, and didn’t realize they weren’t consistent through the pictures. I apologize for any confusion.)
Eden says
I’m wanting to make some freezer lunches in individual portions. Could i make this, cut up, and freeze individual portions to pop in the microwave?
Candi says
Absolutely! The bread may not get as crispy as baking in the oven, but it should still work just fine. 🙂
Lauren says
What about the microwave? Is there a way to reheat individual portions that way?
Candi says
Sure! You could even cut them up after making and wrap and freeze individually, then microwave them to eat. Just know that the bread *may* get a little soggy with the microwave method. The rolls crisp up like magic in the oven, but they won’t get crispy like that in the microwave. They should still taste good though. 😉 Next time I make them, I’ll do some testing so I can give you ideas for what will work best with the microwave.
Zlata says
Hi there!
I recently used your recipe in a roundup I put together for CafeMom. Thought I’d share! If you do any social sharing, I’m @zlatathoughts everywhere. Thanks!
https://thestir.cafemom.com/food_party/215647/freezable-meals
Z.
Jennifer says
Looking forward to making this this weekend. If I were to prep this tonight for tmr lunch (leaving it in the fridge overnight), would it be better to save spreading the butter/mustard mixture on top right before baking?
Candi says
I’ve done both and haven’t noticed too much difference. I usually freeze with the butter topping already on, then thaw them overnight in the fridge and bake the next day. And they still get nice and crispy. But if you have the time to do up the butter topping tomorrow right before baking, I’d say go that route, just to make sure you don’t get too much soaking into the break while it’s in the fridge.
Stephanie says
I want to make these for an easy dinner that I can reheat. Can I use already frozen rolls that are thawed without them having a problem thawing, baking, then refreezing? Also, what are some good side dishes to go with it as dinner? Something quick preferably – I have limited time to make dinner on Scout nights, lol.
Candi says
I have never tried making them from rolls that have already been frozen and then thawed. I’m not sure the results would be the best since that would require freezing the bread twice, and that might degrade the texture and taste. But, it is certainly something you could try for one batch. You may be surprised and it may turn out just fine!
For sides on this one, I usually serve with things like potato chips, raw veggies and dip, coleslaw, a cold pasta salad, etc.
Hope that helps – if you try using the frozen rolls, let me know how it turns out!
Frani says
I’m a little confused. Do you spread the dressing on the rolls and pour the the butter, onion and poppyseed mixture over the top? Just want to make sure it’s not the dressing you pour over the sandwich.
Candi says
Yes, spread the dressing on the insides of rolls, then the butter, onion, and poppyseed mixture is poured or brushed over the top of the assembled sandwiches. ????????
Casserole says
Look delicious! Can these be made the night before, refrigerated then cooked in the morning?
Candi says
Absolutely! 🙂