Step 1

Prepare pan: Preheat oven to 400 degrees F. Line a 9x13-inch baking dish (or whatever comfortably fits your rolls) with parchment paper or foil for easy cleanup.

Step 2

Slice rolls: Using a large serrated knife, slice the rolls in half through the equator, separating the bottoms from the tops - DON'T separate the individual rolls. Place the bottom “slab” in the prepared baking dish.

Step 3

Toast rolls: Bake the bottoms at 400 degrees F for 5 minutes or until toasted lightly golden. Remove from the oven and reduce the temperature to 350 degrees F.

Step 4

Make spread and butter: Meanwhile, whisk together the Honey Mustard Spread ingredients in a medium bowl. In a separate medium bowl (or I like to use a liquid measuring cup), whisk together the Poppy Seed Butter ingredients.

Step 5

Assemble: Spread half of the Honey Mustard Spread over the bottom slab of the toasted rolls. Evenly layer the ham, followed by the cheese. Spread the remaining Honey Mustard Spread over the cut side of the top of the rolls. Place the top slab onto the sandwiches.

Step 6

Add butter: Slowly and evenly pour the Poppy Seed Butter over the rolls, using a brush or spatula to spread the mixture as needed. Some will pool at the bottom of the pan which is okay.

Step 7

Rest: Cover the rolls with aluminum foil and rest for about 5 to 10 minutes.

Step 8

Bake: Bake, covered, at 350 degrees F for about 20 minutes or until the cheese is completely melted. Uncover and bake for an additional 3-5 minutes, or until as golden as desired (watch closely so they don’t burn).

Step 9

Eat! Slice into individual sliders and serve immediately.