Receta Ham and Cheese Sliders
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.
Kind of.
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.
Ingredients
- 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
- 28 slices of maple-glazed ham
- 28 slices of swiss cheese (or 14 large slices, cut in half)
- 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
Instructions
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.
Notes
Yields: 28 sliders
Adapted from The Girl Who Ate Everything via Annie's Eats
Estimated time: 3 hours