The Spicy Brown Party Rolls

Creating a lavish cuisine for Derby Day? A fantastic choice is Fire Brown Party Rolls, which have brown sugar-garlic cream atop and sandwich turkey, melted cheddar, and tender bacon between clinging bread.

These sider-style Kentucky scorching browns are ideal for passing on, and they’re a traditional Derby pick. It’s so simple to assemble the pull-apart festive rolls: just tear the logs horizontally, without trying to divide them into single rolls, and then heap on the toppings.

These enormous buns are made with layers of turkey, Gruyère, tomato, bacon, and Parmesan cheese. For a lovely look that gives the sandwich structure, twist the turkey rather than arranging its pieces plain.

The enjoyable phase starts soon after the sandwiches are put together. Cover the sandwiches with a dip made of melted butter, Dijon mustard, Worcestershire sauce, and light brown sugar to make them extra juicy and flexible, then oven them until the tops become a beautiful crunchy golden brown. We assure you that everyone around you will talk about these delicious brown party rolls.

The ingredients

• 1 tablespoon Dijon mustard
• 2 teaspoons dried minced onion
• 1 ½ teaspoons Worcestershire sauce
• 1 teaspoon light brown sugar
• ½ teaspoon grated garlic (from 1 medium garlic clove)
• ½ teaspoon Mexican-style hot sauce 
• 1 ounce Parmesan cheese, shredded (about ¼ cup)
• ¾ cup butter, melted
• 1 pkg. small sweet Hawaiian rolls (such as King’s Hawaiian)
• 5 ounces Gruyère cheese slices
• ½ pound thinly sliced deli turkey
• 1 small tomato, cut into ¼-inch slices
• 6 slices thick-cut bacon, cooked and cut into 2-inch pieces

Steps to Prepare the Brown Party Rolls

• Turn the oven on to 375 degrees Fahrenheit. Apply a thin layer of culinary liquid to a casserole pan. Rolls should be divided horizontally, but not into separate rolls. The bottom portions of the buns should be placed in the casserole dish that has been prepped.
• Arrange three thin strips of Gruyère cheese, slicing them to place in a uniform layer, atop the bottom sections of the buns. Place turkey chunks atop Gruyère, compressing them to distribute them evenly. Carefully scatter bacon chunks on the exterior. 
• Evenly cover the bacon with the leftover Gruyère chunks, trimming them to suit. Add the Parmesan cheese uniformly. The top half of the buns should be placed on the highest point.
• Dissolve butter, Dijon mustard, minced onion, Worcestershire, brown sugar, garlic, and the spicy sauce should all be combined in a 2-cup fluid-gauging mug. Fill an oven tray with the combination, gently pouring it over each roll so they can absorb it. For about fifteen minutes, or until the cheese has softened, roast the dish covered with aluminum foil in an already-heated oven.
• Remove the lid and bake for 8 to 10 minutes, or until the edges are golden and crispy brown. Take out of the oven, then wait for five minutes to serve. From the precooked dish, deliver the heated sandwiches. 

This scorching hot dish isn’t only for Kentucky. It must be present at every event you host.