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This is a recipe that has been floating around the internet for months. I've seen it everywhere; those annoying short videos of recipes that have been polluting my Facebook feed, Yummly, and Pinterest. It seems as thought everyone has been writing a post on their blog using the exact same recipe and then pinning their own pictures to Pinterest in attempts to drive traffic to their blogs.
Because I don't believe in giving credit for the original recipe to any of the people who have been copying the recipe, I spent half an hour down a Google hole hunting for the original post. As close as I can tell, this is it. It appears that someone named Kari L. submitted this recipe to a Hawaiian style roll company and they posted it on their site and people appropriated it from there.
Now, while I love trying other people's recipes, if I ever post something on this blog, I'll have tweaked at least three things to it or else I wouldn't feel good posting it. Yes, that's how I sleep at night doing essentially the same thing as every other food blogger out there; by telling myself that at least I tracked down the original source and altered the recipe significantly.
Now that I've finished my longish tangent, aren't you all glad that I post the recipe card at the start so that you don't have to trudge your way through my word vomit?
I made a lot of tweaks to this recipe, so I'll try to go into them at a high level.
I tweaked a lot of aspects of the flavor profile.
Don't get me wrong, I really enjoy the original version of this recipe, but there are a lot of things about it that just didn't quite jive with my personal preference in tastes. Since I was using salted butter on top of the Dijon mustard, Worcestershire sauce, and onion powder, I felt that even the sweetness of the rolls wasn't quite enough to offset/accentuate the saltiness and flavors of all of those seasoning.
I also added some more Dijon Mustard and Worcestershire sauce. The sauce didn't have a super strong flavor with as diluted as it was before, so I upped the intensity. With the brown sugar to even out the other flavor, it made the sliders a much more flavorful experience.
I also doubled up the cheese and ham to make it more of a meal and less of a snack.
Finally, I added garlic power. Mostly because I love garlic.
These were a huge hit when I made them the first time for dinner group and an even bigger hit at my Super Bowl party. If you want to make a smaller batch, use a 9x13 pan and half the recipe.