Start off by preheating the oven to 350 degrees.

You will need a rectangle baking dish.  Preferably a 7x10 dish that's at least 3 inches deep.

Remove the Hawaiian sweet rolls from the packaging and slice them in half.  Pull all the rolls apart individually and place the bottom portion of the rolls in the baking dish.

Layer each roll with ham and cheese evenly.  I usually add one of two slices of ham to each sandwich.  I also tend to fold one slice of cheese in half for one sandwich.  I like to make them hearty.  I love using Swiss cheese but another favorite is Provolone.  YUMMO!

In a medium-size bowl, combine the melted butter, Worcestershire sauce, Dijon mustard, brown sugar, onion powder, and the optional minced onions.

Place the tops of the rolls on each sandwich and brush each one evenly with the sauce you just made.  I make sure to allow each individual sandwich to have sauce that drips down the sides.

The old recipe will tell you to cover this dish with plastic wrap or tin foil and set it in the fridge for at least 4 hours.  Who has time for that?  If you do, that's great but if you don't, that's okay too.  I've placed these sandwiches in the oven right after power the sauce over the sandwiches and to be honest, there's really no difference at all in my opinion.  I wanted to be sure to mention this because it's a wonderful recipe to make ahead of time without the worry of your sandwiches getting soggy.  You can refrigerate them ahead of time and pop them in the oven just before you are ready to eat them.

Bake the rolls uncovered for about 20 minutes and serve them up warm!