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The Ultimate Hawaiian Roll Grilled Cheese: Sweet, Savory, and Perfectly Melty
If there is one universal truth in the culinary world, it is that bread and cheese are soulmates. But when you swap out standard sandwich bread for fluffy, sweet Hawaiian rolls and glaze them with savory garlic butter, you elevate a humble comfort food into something truly spectacular. This Hawaiian Roll Grilled Cheese recipe is the perfect collision of textures and flavors: the sugary softness of the rolls, the sharp salty bite of melted cheddar and provolone, and the aromatic crunch of a garlic-herb crust.
Whether you are hosting a game day gathering, looking for a quick weeknight dinner, or simply craving a midnight snack that hits every taste bud, these sliders are the answer. They are pull-apart perfection, designed to be shared (though you might not want to) and dipped into a steaming bowl of tomato soup. Unlike traditional grilled cheese made one sandwich at a time in a skillet, this method uses the oven to create a dozen golden, molten masterpieces in a single batch. It is high-reward cooking with low-effort preparation, which is exactly the kind of recipe we love at Nutri Flavor Guide.
Why This Recipe Works
The magic of this dish lies in the contrast. The inherent sweetness of King’s Hawaiian rolls pairs beautifully with salty, savory dairy. It is the same principle that makes salted caramel or apples and cheddar such iconic duos. By brushing the tops with a garlic and herb butter mixture, we add an extra layer of savory depth that cuts through the richness of the cheese and the sugar of the bread.
Furthermore, baking these in the oven ensures the cheese melts evenly without burning the bread—a common pitfall of skillet grilled cheese. The radiant heat crisps the top and bottom simultaneously, creating a textural symphony of crunchy exterior and soft, gooey interior.
Ingredients
The beauty of this recipe is its simplicity. You likely have most of these items in your pantry already.
- King’s Hawaiian Rolls: You will need one standard 12-count package. Do not separate them yet; keeping them attached is key to the “pull-apart” effect.
- Butter: Salted butter is best here. You will need it for both brushing the pan and creating the garlic herb glaze on top.
- Garlic: Freshly minced garlic is superior to powder for the glaze, providing a punchy aromatic kick that mimics garlic bread.
- Cheese Blend: This is where you can get creative, but a mix of Sharp Cheddar (for flavor) and Provolone or Mozzarella (for the cheese pull) is the gold standard.
- Fresh Parsley: Chopped finely for the garlic butter mixture to add color and a fresh, grassy note.
- Parmesan Cheese: A dusting of grated parmesan on top of the rolls before baking adds an extra salty crunch.
- Optional – Mayonnaise: Some grilled cheese purists swear by a thin layer of mayo on the inside of the bread for moisture, though butter works perfectly fine.
Step-by-Step Instructions
1. Prepare Your Workspace Start by preheating your oven to 375°F (190°C). This temperature is the sweet spot—hot enough to crisp the bread quickly but gentle enough to melt the cheese thoroughly without scorching the sugar in the rolls. Line a baking sheet with parchment paper or grease a 9×13 inch baking dish generously with butter.
2. Slice the Rolls Remove the slab of Hawaiian rolls from the package. Keeping the rolls attached to one another, use a large serrated bread knife to slice the entire slab horizontally. You should end up with one large “bottom” slab and one large “top” slab. This “slab method” saves time and ensures consistent cheese distribution.
3. Layer the Cheese Place the bottom slab of bread into your prepared baking dish. Now, layer your cheeses. Start with the cheddar, arranging the slices so they cover every inch of the bread. Follow this with the provolone or mozzarella. If you are using shredded cheese, pile it on thick, ensuring it reaches the edges so you get those crispy, frico-like cheese bits on the side. Place the top slab of bread over the cheese layer.
4. Make the Garlic Butter In a small bowl, combine your melted butter, minced garlic, chopped parsley, and a pinch of salt. Mix well. Using a pastry brush, generously coat the tops of the rolls with this mixture. Ensure you get into the crevices and coat the sides if possible. Sprinkle the top with the grated parmesan cheese.
5. Bake to Perfection Cover the dish with aluminum foil. This is a crucial step; it traps steam to help melt the cheese faster. Bake covered for about 10 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the tops are golden brown and the cheese is visibly bubbling and oozing out the sides.
6. Serve Remove from the oven and let them sit for 2-3 minutes. This allows the cheese to set slightly so it doesn’t run out entirely when you cut them. Use a knife to cut along the lines of the rolls, or simply serve the whole slab and let your guests pull them apart.
Tips for the Best Grilled Cheese Sliders
- Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which inhibits proper melting. For the gooiest stretch, buy blocks of cheese and shred them yourself.
- Room Temperature Rolls: If your rolls are cold, they will tear when you slice them. Ensure they are at room temperature for a clean cut.
- Don’t Skimp on Butter: The butter is what crisps the bread. If the tops look dry halfway through baking, don’t be afraid to brush a little more on.
- The Dipping Sauce: While these are delicious on their own, they are designed to be dipped. A classic creamy tomato basil soup is the traditional choice, but marinara sauce or a spicy ranch dip also works wonders.
Variations to Try
Once you master the basic recipe, the sky is the limit. Here are a few popular twists:
- The “Italian”: Use mozzarella and provolone, add pepperoni slices inside, and brush the top with garlic butter and oregano. Serve with marinara.
- The “Jalapeño Popper”: Mix cream cheese with diced jalapeños and spread it on the bottom bun before adding cheddar and bacon bits.
- The “Breakfast”: Layer scrambled eggs, cooked sausage patties, and American cheese for a morning version of the slider.
- The “Ham and Swiss”: A classic combination. Add layers of deli ham and Swiss cheese, and use a poppy seed butter glaze on top.
Hawaiian Roll Grilled Cheese
Golden, buttery, and packed with melted cheese, these Hawaiian Roll Grilled Cheese sliders are the ultimate pull-apart comfort food. Brushed with garlic herb butter and baked to perfection.
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Without separating the individual rolls, use a large serrated knife to slice the entire slab of rolls horizontally in half.
- Place the bottom half of the rolls on the prepared baking sheet. Layer the cheddar and provolone cheese evenly over the bread.
- Place the top half of the rolls back on, covering the cheese.
- In a small bowl, whisk together melted butter, minced garlic, parsley, and salt.
- Brush the butter mixture generously over the tops of the rolls. Sprinkle with grated parmesan.
- Cover loosely with foil and bake for 10 minutes. Remove foil and bake for an additional 5-8 minutes until tops are golden brown and cheese is fully melted.
- Serve immediately while hot, optionally with tomato soup for dipping.
Notes
For extra crispiness, you can brush a little butter on the bottom of the pan before placing the rolls.
Cultural Context
While “Grilled Cheese” is an American staple, typically associated with diners and childhood lunches, the use of Hawaiian rolls introduces a fusion element. King’s Hawaiian bread originated in Hilo, Hawaii, in the 1950s, based on Portuguese sweet bread recipes. By combining this island favorite with the mainland tradition of melted cheese sandwiches, we create a dish that represents the melting pot of modern American comfort food. It bridges the gap between dinner roll and sandwich, savory and sweet, making it a hit across generations.
