Mini Grilled Cheese Hawaiian Rolls (Printable)

Soft Hawaiian rolls filled with cheddar and mozzarella, brushed with garlic butter and baked or grilled until golden.

# What You Need:

→ Bread & Cheese

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

→ Spread

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

# Steps:

01 - Preheat oven to 350°F or set a large skillet or griddle over medium heat.
02 - Using a serrated knife, slice the entire sheet of Hawaiian rolls horizontally without separating individual rolls. Place the bottom half on a baking sheet or work surface.
03 - Distribute cheddar and mozzarella cheese slices evenly across the bottom half of the rolls, then place the top half back on.
04 - In a small bowl, combine softened butter with garlic powder and chopped parsley. Spread the mixture evenly over the tops of the rolls.
05 - For oven method: Bake uncovered for 12 to 15 minutes until cheese is melted and tops are golden brown. For skillet method: Cut into individual rolls and grill each side for 2 to 3 minutes until golden and cheese is fully melted.
06 - Remove from heat, allow to cool slightly, then separate into individual rolls. Serve warm.

# Expert Advice:

01 -
  • The combination of cheddar and mozzarella gives you both sharp flavor and that perfect cheese pull everyone photographs.
  • Cutting the whole sheet of rolls at once instead of assembling each sandwich individually saves you from a tedious assembly line.
02 -
  • If you separate the rolls before baking, the cheese oozes out and burns on the pan, so always keep them connected until after they come out of the oven.
  • Under buttering the tops results in a dry, pale crust that nobody gets excited about, so be generous and use all of that butter mixture.
03 -
  • Slice your cheese while it is still cold from the refrigerator because warm cheese tears and sticks to the knife, making even layers nearly impossible.
  • Brushing a tiny bit of butter on the bottom of the rolls before adding cheese creates a moisture barrier that prevents soggy bottoms.

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