Hawaiian Roll Recipes — 10 Genius Ways to Feed a Crowd

From weeknight sliders to party pull-aparts, use one smart sheet-pan formula to serve 12 in 30 minutes—cheap, cheesy, and stress-free.

Feeding a crowd shouldn’t feel like a second job. Here’s the cheat code: one pack of sweet rolls, a fast butter glaze, and a flavor combo everyone fights for. You get crispy, gooey, pull-apart sliders in under half an hour—no juggling six pans or praying over a grill. The ROI on this move is absurd: minimal effort, maximum applause. Ready to turn a $10 grocery run into MVP status? Thought so.

What Makes This Recipe So Good

• Big batch, tiny effort: One 12-count pack turns into a tray of sliders with almost no prep or cleanup.
• Fast: Bake time is about 20 minutes total. With prep, you’re still eating in ~30 minutes, FYI.
• Versatile: Same method, endless fillings—classic deli, pizza night, buffalo chicken, breakfast, and more.
• Party-proof: Slices clean, stays warm, and travels well. Perfect for game days and potlucks.
• Affordable: Uses common, budget-friendly ingredients without tasting like it.
• Kid-friendly but not boring: Think ham-and-Swiss for the littles and spicy jalapeño popper for grown-ups.
• Make-ahead + freezer-friendly: Assemble, chill, bake later—or freeze for emergencies. Future-you says thanks.

What Goes Into This Recipe – Ingredients

• Base
  • 1 (12-count) package Hawaiian sweet rolls
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2–3 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon minced dried onion (or 2 tablespoons finely minced fresh onion)
  • 1 teaspoon poppy seeds (optional but classic)
  • 1 tablespoon chopped fresh parsley (optional)
  • 8–12 slices cheese (Swiss, provolone, cheddar, mozzarella—your call)
  • Fine salt and black pepper, to taste
• Core Filling Options
  • Ham + Swiss: 12 ounces deli ham, 8–10 slices Swiss
  • Turkey + Provolone: 12 ounces turkey, 8–10 slices provolone, 2 tablespoons pesto (optional)
  • Roast Beef + Cheddar: 12 ounces roast beef, 8–10 slices sharp cheddar, 1/4 cup sautéed onions (optional)
  • Pepperoni Pizza: 1 cup pizza sauce, 20–25 pepperoni slices, 2 cups shredded mozzarella
  • Buffalo Chicken: 2 cups cooked shredded chicken, 1/3 cup buffalo sauce, 1/4 cup ranch or blue cheese dressing, 1 1/2 cups shredded mozzarella
  • Breakfast: 8 eggs, soft-scrambled; 6 slices cooked bacon or breakfast sausage; 8–10 slices American or cheddar
  • Veggie Pesto: 1 cup sautéed mushrooms, 1 cup baby spinach, 3 tablespoons pesto, 1 1/2 cups shredded mozzarella
  • BBQ Pulled Pork: 2 cups pulled pork, 1/3 cup BBQ sauce, 1 1/2 cups shredded cheddar
  • Cheeseburger Sloppy: 1 pound ground beef, 1/2 onion diced, 2 tablespoons ketchup, 1 tablespoon mustard, 8–10 slices American
  • Caprese: 2 large tomatoes (sliced and patted dry), 12 ounces fresh mozzarella (sliced), fresh basil leaves, drizzle of balsamic glaze after baking
• Optional Toppers
  • Everything bagel seasoning or sesame seeds
  • Crushed red pepper flakes (for kick)
  • Honey or hot honey (for sweet-heat finish)

The Method – Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment for easy lift and cleanup.
2. Slice the rolls: Without separating, use a serrated knife to cut the sheet of rolls horizontally into a top and bottom slab. Place the bottom slab in the pan.
3. Make the butter glaze: In a bowl, stir together melted butter, Dijon, Worcestershire, garlic, minced onion, poppy seeds, parsley, and a pinch of salt and pepper.
4. Brush + build: Brush a thin layer of glaze on the cut side of the bottom slab. Layer your chosen fillings evenly. Finish with cheese. Cap with the top slab.
5. Top and rest: Brush the remaining glaze over the tops. Sprinkle with extra poppy seeds or everything seasoning if using. Let sit 5 minutes to soak—yes, it matters.
6. Bake covered: Tent with foil (not tight, just covered) and bake 15 minutes.
7. Uncover + brown: Remove foil and bake 5–8 minutes more until the tops are golden and the cheese is melty.
8. Cool briefly, then slice: Rest 5 minutes so the cheese sets. Use a serrated knife to slice into 12 sliders. Try not to burn your fingers in a frenzy of joy.
9. Variation notes (quick guides):
   • Buffalo Chicken: Toss chicken with buffalo sauce and ranch/blue cheese. Layer chicken, then cheese. Optional: drizzle extra ranch after baking.
   • Pepperoni Pizza: Spread sauce on the bottom slab, add pepperoni, then mozzarella. After baking, garnish with grated parm and oregano.
   • Breakfast: Soft-scramble eggs (still glossy), layer with bacon/sausage and cheese. Bake as usual. Maple drizzle after? Not mad at it.
   • Cheeseburger Sloppy: Brown beef with onion, drain, stir in ketchup + mustard + salt/pepper. Layer meat, then American cheese.
   • Veggie Pesto: Sauté mushrooms to cook off moisture. Spread a little pesto on the bottom, then mushrooms, spinach, cheese.
10. Serve smart: Keep warm in the oven on low or pack into an insulated carrier for travel. A small offset spatula works wonders for lifting clean pieces.

Preservation Guide

• Room temp: Safe for 2 hours at most. After that, move to the fridge.
• Refrigerate: Store in an airtight container up to 3–4 days. Reheat covered at 325°F for 10–12 minutes; uncover 3 minutes to re-crisp.
• Freeze unbaked: Assemble, wrap tightly in plastic + foil, label, and freeze up to 2 months. Bake from thawed for best texture.
• Freeze baked: Cool completely, wrap, and freeze up to 2 months. Reheat covered at 325°F until hot, then uncover briefly to crisp.
• Prevent sogginess: Pat watery ingredients dry (tomatoes, pickles), pre-sauté veggies, and don’t drown the rolls in sauce. Balance is key.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Brush a little extra butter glaze right before baking if the tops look dry.

Health Benefits

These sliders can be as indulgent or as sensible as you make them. Lean proteins like turkey or chicken boost satiety and keep you full longer. Calcium-rich cheeses support bone health and add protein, too. Add veggies—spinach, mushrooms, peppers—for fiber, micronutrients, and color that says “I tried.”

Want to lighten it up? Use reduced-sodium deli meats, go easy on the glaze, and pick part-skim cheeses. Whole wheat or multigrain rolls (when you can find them) add extra fiber and a gentler blood sugar curve. IMO, portion control is the secret weapon—one or two sliders plus a salad is a balanced plate, TBH.

Don’t Make These Errors

• Over-saucing: Too much pizza or buffalo sauce will soak the bread. Use enough to taste, not to swim.
• Skipping the foil: You’ll brown the tops before the centers heat. Cover first, then uncover to finish.
• Cold fillings: Ice-cold deli meat can slow melt-time. Let ingredients sit at room temp 10 minutes.
• Watery veggies: Tomatoes, mushrooms, and spinach need patting or a quick sauté to avoid soggy bottoms (no thanks).
• Cutting too soon: Rest 5 minutes so the cheese sets. It’s the difference between neat squares and chaos.
• Weak seasoning: Taste the butter glaze and fillings. A pinch more salt, pepper, or garlic goes a long way.
• Old rolls: Stale bread won’t revive in the oven. Fresh, soft rolls = better pull-apart texture.

Mix It Up

• Cuban-ish: Ham, roast pork, Swiss, pickles (patted dry), mustard. Brush tops with butter + a pinch of garlic.
• Philly Cheesesteak: Thin-sliced beef, sautéed onions/peppers, provolone. Add a smear of cheese sauce if you’re feeling bold.
• Jalapeño Popper: Cream cheese spread, chopped jalapeños, bacon, cheddar. Finish with a hot honey drizzle.
• Chicken Parmesan: Breaded chicken cutlets (thin), marinara, mozzarella, parmesan. Sprinkle basil post-bake.
• French Dip: Roast beef, provolone, caramelized onions. Serve with warm au jus for dunking.
• Teriyaki Pineapple: Teriyaki chicken, grilled pineapple, pepper jack, scallions. Sweet-heat gold.
• Reuben: Corned beef, Swiss, sauerkraut (well-drained), Thousand Island.
• Spinach Artichoke: Spin-dip as the base, plus mozzarella. Creamy and party-proof.
• Caprese Pesto: Tomato, fresh mozzarella, basil, pesto. Balsamic glaze after baking.
• Nutella Banana (sweet): For dessert, skip the butter glaze. Spread Nutella, add banana slices, dust with powdered sugar after warming.

FAQ

Can I make these ahead of time?

Yes. Assemble up to 24 hours in advance, cover tightly, and refrigerate. Brush an extra teaspoon or two of melted butter on top right before baking if they look dry. Bake as directed, adding 2–3 extra minutes if needed since they’re starting cold.

How do I keep the sliders from getting soggy?

Use a light hand with sauces, pat produce dry, and pre-sauté watery veggies. Brush the bottom slab with the butter glaze—it creates a flavorful barrier. Baking covered then uncovered also helps the tops crisp instead of steam.

Can I cook these in an air fryer?

For sure, but work in batches. Place 3–4 sliders in the basket at 320°F (160°C) for 6–8 minutes, checking early. Cover with foil for the first half if your air fryer runs hot to avoid over-browning.

What if I need to feed a big crowd?

Scale up by pans, not by chaos. Two 9×13 pans fit most ovens and give you 24 sliders. Prep both, swap racks halfway through baking for even browning, and keep the first pan warm at 200°F while the second finishes.

Any gluten-free or lighter swaps?

Use gluten-free sweet rolls if available, or small GF buns placed tight together like a slab. For lighter versions, choose lean meats, part-skim cheese, and reduce butter by 25%—still delicious, just less rich.

Which cheese melts best for these?

Swiss, provolone, mozzarella, and American are melty MVPs. Cheddar is great too—go medium or mild for easier melt. If using firmer cheeses (like parmesan), blend them with a melty partner.

Can I freeze assembled sliders before baking?

Yes. Wrap the assembled slab tightly in plastic and then foil. Freeze up to 2 months. Thaw overnight in the fridge before baking so the centers heat evenly and the tops don’t over-brown.

Are these good for lunchboxes?

Absolutely. Bake, cool, slice, and refrigerate. Pack cold with an ice pack; they eat well at room temp. For a melty vibe, reheat in the morning and wrap in foil—still tasty by noon.

Do I have to use poppy seeds?

Nope. They’re traditional, but everything bagel seasoning, sesame, or even a little grated parmesan on top are great alternatives. Or skip seeds entirely—flavor still slaps.

What’s the best way to cut clean squares?

Use a sharp serrated knife and gentle sawing motions. Wipe the blade between cuts, especially with saucy fillings. An offset spatula helps lift pieces without tearing the tops.

Final Thoughts

You don’t need culinary acrobatics to win dinner or game day—just a smart formula and a pack of sweet, squishy rolls. With a simple butter glaze and your favorite fillings, you’ve got crispy edges, melty centers, and zero stress. Keep a pack in the freezer, stash a stick of butter, and consider yourself party-ready at all times. When fast, crowd-pleasing, and budget-friendly collide, this is the play that always scores.