1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Slice the Hawaiian rolls in half horizontally, keeping them connected if possible to make assembly easier, just like Mama Lu would have done with her big pot roast sandwiches.
3. Spread a thin layer of mayonnaise on the bottom half of the rolls. This step is optional but it adds a lovely tang and helps crisp up the sandwich.
4. Layer the sliced cheddar cheese evenly over the bottom halves of the rolls. Don’t be shy here — the cheese is the star.
5. Place the top halves of the rolls back on. Then, in a small bowl, mix together the softened butter, garlic powder, onion powder, chopped parsley, and a pinch of salt and pepper.
6. Brush this flavorful butter mixture generously over the tops of the rolls. This is where the magic happens — it creates a golden, slightly crispy crust that’s pure comfort.
7. Place the assembled rolls on your prepared baking sheet and bake for 10-12 minutes, until the cheese is melted and the tops are golden brown.
8. For an extra toasty finish, switch your oven to broil for the last 1-2 minutes, watching carefully so the tops don’t burn.
9. Remove from the oven and let cool for a couple of minutes before slicing into individual mini sandwiches. Serve warm.

My best advice here: keep an eye on those last few minutes under the broiler — they can go from perfect to burnt in a blink. Also, don’t rush the cooling; melted cheese is delicious but a little patience keeps the gooey filling from running everywhere.