Brown Sugar Ham Rolls {Football Friday}

Brown Sugar Ham Rolls – Sister Schubert rolls split and brushed with a brown sugar glaze and topped with swiss and deli ham – great for parties! Can make ahead of time and freeze for later. These things fly off the plate!!

Brown Sugar Ham Rolls - Sister Schubert rolls split and brushed with a brown sugar glaze and topped with swiss and deli ham - great for parties! Can make ahead of time and freeze for later. These things fly off the plate!!
These Brown Sugar Ham Rolls are off the charts! SO delicious!! The brown sugar glaze on the rolls is amazing!
The key to these rolls is to get the deli counter to slice your ham super thin – you actually want it shaved, falling apart thin. This is a must. I used Sister Schubert rolls. The secret to easily reassemble the rolls, remove one of the outer rolls and set aside before slicing the rolls in half.  This will help line up the top and bottoms easily. Genius!
If you don’t have access to Sister Schubert rolls (bless you), I am sure you can substitute any precooked dinner rolls.
These rolls can be made ahead of time and frozen for later. These are great for tailgating and even a quick lunch or dinner.
Brown Sugar Ham Rolls - Sister Schubert rolls split and brushed with a brown sugar glaze and topped with swiss and deli ham - great for parties! Can make ahead of time and freeze for later. These things fly off the plate!!




Brown Sugar Ham Rolls - Sister Schubert rolls split and brushed with a brown sugar glaze and topped with swiss and deli ham - great for parties! Can make ahead of time and freeze for later. These things fly off the plate!!



Yield: 16 rolls

Brown Sugar Ham Rolls

prep time: 5 MINScook time: 22 MINStotal time: 27 mins

ingredients:

  • 1/2 lb shaved deli ham (I prefer Boars Head Virginia Ham)
  • 4-5 slices swiss cheese (I prefer Sargento’s Ultra Thin)
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 3 Tbsp dijon mustard
  • 1 pan frozen Sister Schubert dinner rolls, thawed

instructions:

  1. Preheat oven to 350ºF.
  2. In a saucepan, melt butter, brown sugar and dijon mustard.  Stirring continuously.  Remove from heat.
  3. Remove rolls from pan.  Using a sharp serrated knife, slice rolls in half.  **Tip – to easily reassemble the rolls, remove one of the outer rolls and set aside.  This will help line up the top and bottoms easily.**
  4. Brush the sugar mixture on the cut sides of the rolls (don’t forget the roll you removed).  Place swiss cheese on top of sugar mixture.  Top with ham.
  5. Place the top half of the rolls on top of the ham, lining up the empty space.  Replace the roll in the empty space.
  6. Cover pan with foil.  Bake for 15 minutes.  Remove foil and bake an additional 8 minutes.

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Comments

  1. Made these with 6 inch poboy rolls for lunch–really excellent! I did leave them wrapped in the foil for the entire baking time, since poboy rolls have hard crusts already.

  2. Fantastic recipe!! Made them tonight for a light dinner!!! Yummy!!! Thank you all of your recipes!!! I love how even I can make them:)

  3. These are AWESOME! My go to baby shower, wedding shower, brunch food. I used to make them with the Pepperidge Farm rolls because there were 12 perfect square rolls in the foil pan. Then, Pepperidge farm stopped putting them in foil pans and moved to waxed paper. Boo! These do not freeze well and then bake if they are not in a foil pan. They stay gooey instead of crisping up on the bottom. I've never thought of using Sister Schuberts so thanks for the tip!

  4. We make something similar using Hawaiin rolls, a great option if you don't have access to Sister Schuberts. And we heat them in the crockpot on super low, rubbing butter on top of each so they don't stick.

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