I had no doubt that with all the rave reviews that these sandwiches had received from fellow bloggers, that they’d be a huge hit at our daughter’s birthday party.
They did not disappoint.
Meet the rockstars of the party, Ham and Cheese Sliders.
I sweetened my favorite dinner roll dough with honey, split the baked rolls and filled them with maple-glazed ham and swiss cheese, and then topped that with a glaze that features mustard, brown sugar, crack, and butter.
I’m kidding about the crack.
They’re addicting. They’re the perfect one-handed party food. And they will be showing up on our Super Bowl menu for sure.
Try to only eat two.
You can take a short cut and use your favorite sweet, white dinner rolls – that shaves 2 hours off the prep time. But I totally think the homemade bread is worth it.
Ham and Cheese Sliders
Sliders made with soft, sweetened white rolls, and topped with a sweet and savory glaze.
- For the dinner rolls:
- 2 packages (2 1/4 tsp each) yeast
- 1 1/2 cup lukewarm water
- 1/4 cup oil (vegetable, canola, or olive) plus more for greasing bowl and pan
- 2 large eggs
- 1/2 cup honey
- 6 1/2-7 cups flour
- 2 tsp salt
- 2 Tbsp melted butter
- For the sandwiches:
- 28 slices of maple-glazed ham
- 28 slices of swiss cheese (or 14 large slices, cut in half)
- For the glaze:
- 8 Tbsp butter
- 1 Tbsp packed brown sugar
- 1 1/2 Tbsp spicy brown mustard
- 1/2 tsp Worcestershire
- 1 Tbsp finely minced onion
- Pinch of salt
- Poppy seeds
- To make the rolls, add warm water to the bowl of your mixer and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
- Add the, oil, egg, and honey to the bowl.
- Add the flour and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the Tbsp.
- Increase speed to medium and knead the dough for 5 minutes.
- Cover the bowl with a damp towel and let the dough rest for 20 minutes. Add the salt and mix the dough on low speed for 1 minute.
- Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
- Grease the bottoms and sides of a 9-inch baking pan.
- Turn out the dough onto a lightly floured surface.
- Roll into rounds the size of a golf ball (~2 oz each) and place in the pan about 1/2-1 inch apart (they should fill the pan after the final rise).
- Cover with a damp towel and let them rise for 20 minutes + oven preheating time. The rolls should expand to fill up the entire pan, if you can see more than a couple of spots of the bottom of the pan, let them rise a bit longer.
- Preheat oven to 350.
- Brush the rolls with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Remove them from the oven and let cool until warm.
- Split the rolls in half and top with a slice of ham (folding to fit), a slice of swiss, and the top of the roll and return to the pan.
- Heat the butter, brown sugar, mustard, Worcestershire, onion, and salt in a small sauce pan, whisking until smooth and melted.
- Drizzle glaze over sandwiches and sprinkle with poppy seeds.
- Cover pan with foil and bake at 350 for 10-15 minutes, until the cheese has melted.
- Serve warm.
Yields: 28 sliders
Estimated time: 3 hours