Black Forest Ham Sliders

~ lindy

Black Forest Ham Sliders

**Makes 12 Sliders

Sliders:

*Hawaiian Style Rolls, purchased or see our recipe Here

*Black Forest Ham, thinly sliced

*Favorite sliced Cheese, Swiss, Munster or Pepper Jack etc…

*Fresh cut into chunks and then thinly sliced and or canned crushed Pineapple

Mustard Sauce:

*6 tablespoons Butter, softened (more for the toasting and melting on top of the rolls)

*1 tablespoon Stone Ground Mustard or Yellow Mustard

*2 teaspoon Worcestershire Sauce or to taste

*1/2 teaspoon Onion Powder

*1/2teaspoon Garlic Powder

Mix together in a bowl the above ingredients for the mustard sauce until incorporated.

*Everything Bagel Seasoning, topping

Cut Hawaiian rolls in half leaving them all connected, you will have a 12 sliced roll tops and 12 sliced rolls for the bottom half of the sliders. Set them aside with the cut sides up and butter all the rolls, toast in the oven on boil until lightly brown, as desired. Remove rolls from oven and assemble/layer the rolls individually as follows (Be careful not to separate).

*Cheese

*Ham

*Cheese

*Pineapple

*Mustard Sauce

Add the roll tops. . Then wrap the sliders in foil and place on baking sheet and place in a preheated oven on 350*F. Warm in the oven for 10 minutes or until cheese is melted. Remove from oven and remove foil and brush the tops with melted butter and sprinkle on Everything Bagel Seasoning.

See our Hawaiian Style Rolls for Recipe

Enjoy!

Lindy

Hawaiian Style Rolls

~ lindy

Hawaiian Style Rolls

**Makes 12 Rolls

Hawaiian Rolls

*3/4 cup Pineapple Juice, fresh or canned

*1/3 cup Brown Sugar

*1/4 cup Milk

*4 tablespoons Butter, melted

*1 tablespoon Instant Yeast

*1 Egg

*1 tablespoon Vanilla Extract

*3 and 1/2 cups All-purpose Flour more for dusting

*1/2 teaspoon Kosher Salt

Directions:

In a sauce pan heat on low the sugar and pineapple just until heated through then add the milk, remove from heat allow to cool to 105*F. Then add the yeast and let sit for 10 minutes or until bubbly.

In a stand mixer with dough hook attachment add the egg, melted butter, vanilla and salt. Then add the yeast mixture. Mix on low speed adding the flour a 1/2 cup at a time until incorporated. Then turn speed to medium-low and allow to knead with dough hook in stand mixer about 5 to 8 minutes. Semi-sticky dough.

Cover and allow the dough to rise in bowl for 1 hour or until double in bulk.

Remove the dough from the bowl and form into a flat loaf and cut in half with a bench cutter length wise and then into 12 pieces of roll dough.

Form each piece of dough into a smooth round ball. Place dough balls onto a quarter baking sheet spacing evenly apart into 4 rows, 3 on each row.

Allow the roll dough to rise again another 30 minutes to 1 hour, until rolls double again in size.

Bake in a preheated 400*F. Oven 12 to 15 minutes until golden brown.

Optional: Rub the tops with butter after baking.

Enjoy!

Lindy