My friend Jenn’s mom made these yummy ham and cheese Easter brunch rolls for her bridal shower a few years ago and I begged for the recipe. They’re sweet. They’re savory. They’re so drool-worthy, they’ve become my Easter tradition. Well, that and fried chicken (don’t judge).
Perfect for a potluck, I promise these will be the party favorite. Except for my Bloody Mary bar tradition. Stay tuned for that!
Easter Brunch Rolls
12-count package of King’s Hawaiian dinner rolls
1/2 lb thick sliced deli ham
1/2 lb thin sliced swiss cheese
1 stick butter
1 tablespoon Worchestershire sauce
1 tablespoon yellow mustard
1 tablespoon poppy seeds
2 tablespoons brown sugar
Split rolls in half. Layer ham (I like Boar’s Head deluxe ham) and cheese onto rolls. (I cut swiss cheese slices into quarters and put 2 slices on bottom of the bun and two on top so that each roll has 1 slice of cheese, and I use 1 slice of thin ham per sandwich.)
Arrange filled rolls into a 9″ x 13″ pan. Combine the remaining ingredients in a saucepan and bring to a boil. Mix well and pour over rolls. Let stand for 1-2 hours in the refrigerator if time allows. Bake at 350 degrees for 15 minutes or until cheese is melted and rolls are crusty. Serve warm or at room temperature.