SLIDER BURGERS ON HAWAIIAN ROLLS RECIPES

Steps:

• Mix the ingredients in a small bowl.
• Cover and refrigerate.
• Add all of the ingredients to the bowl of a stand mixer and mix with the dough hook for about 7 minutes, until you have a smooth dough.
• Cover the bowl and let rise until doubled, about an hour.
• Line a 9 inch by 13 inch baking pan with parchment paper and spray with spray oil.
• Sprinkle your work surface with flour and turn out the risen dough.
• Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls in 3 rows lengthwise in the pan. Spray your hand lightly with spray oil and press down on the dough balls to flatten them in the pan. Cover the pan with plastic wrap and refrigerate overnight.
• The next day, remove the pan from the refrigerator and heat the oven to 350 degrees F.
• Bake the rolls for 20 minutes, until they are lightly browned and have reached an interior temperature of 195 degrees F.
• Remove the rolls from the pan, still attached to each other, to cool on a wire rack.
• Heat the oven to 350 degrees F.
• Combine the ground beef, eggs, 1/2 cup of the onion, the granulated garlic, salt, and pepper together in a bowl and mix with your hands, trying not to overwork the mixture.
• Press the mixture into a 9 inch by 13 inch baking pan or baking sheet.
• Bake the beef for 15 to 20 minutes, until the beef has reached an internal temperature of 160 degrees F.
• Remove the pan from the oven and blot up the excess fat from the meat with paper towels.
• Cover the meat with the cheese slices and return the pan to the oven until the cheese has melted.
• In the meantime, split the slider buns and spread the bottoms with the secret sauce.
• Cut the meat into 12 pieces (3x4 squares) and place the meat onto the bottom buns. Top the meat and cheese with pickles, minced onions, and shredded lettuce and add the top bun.

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes.
  Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.