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Georgia’s Easy Lunch Rolls

Posted By Suzanne McMinn On May 19, 2008 @ 5:05 am In Main Dishes,The Farmhouse Table | 34 Comments

These easy lunch rolls are Georgia’s favorite thing to make for just about any occasion. Like if there’s a church supper. Or a funeral lunch. Or her neighbor fell off his tractor and broke his leg. Or if you have been gone all day and she’s standing outside your bathroom door with your mail (after she came in without knocking) and she’s worried that your poor, starving children WON’T GET FED RIGHT AWAY. She’s got lunch rolls. (People need to be fed. Right away. She’s always concerned about that. DID YOU MISS A MEAL? She’s worried!)

Georgia likes to use Pepperidge Farm dinner rolls. I use big homemade yeasty rolls made with Grandmother Bread. You could also use hoagie rolls, or any other rolls you like. For the meat, use any sliced or shredded meat–beef, chicken, ham, turkey, pork, whatever! This recipe is a great use for leftovers. And my kids love it. It’s an easy grab and go meal, and quick to fix.

How to make Georgia’s Easy Lunch Rolls:

approximately 1 dozen rolls (depends on the size of the rolls–you need enough rolls to fill up a 9 x 12 pan)
1/2 pound sliced or shredded meat
1/2 pound sliced Swiss (or other cheese)
1 cup melted butter
1 teaspoon dried onion
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard (or hot pepper butter)

Combine melted butter with dried onion, Worcestershire sauce, and mustard in a small saucepan. Cut rolls in half. Spray a 9 x 12 pan with oil then place bottoms of rolls in pan. Load in the meat and cheese. Pour about one-third of the melted butter mixture over the meat and cheese then add tops. Pour on the rest of the melted butter mixture.

Georgia likes to sprinkle poppy seeds on top. I don’t like poppy seeds because I always imagine they are stuck in my teeth. But if you are daring, go for it.

Cover and refrigerate overnight. Or not. Georgia would never skip this step, but here’s another secret. I usually do. I have hungry children who are STARVING, remember? But you go ahead and refrigerate if you have time. It gives all that buttery flavor a chance to soak in. And these lunch rolls? They have some seriously good flavor.

Bake covered at 350-degrees for 20 minutes. Of course, you can do this a hundred different ways with various combinations of meats and cheeses, and even adding sauteed onions or peppers or mushrooms, oh my, or make it completely vegetarian.

So go ahead, take lunch! It’s on Georgia.

See this recipe at Farm Bell Recipes and save it to your recipe box.

See All My Recipes

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