I love lobster rolls, and I love sliders. And after the first tried these Amish Dinner Rolls, the texture reminded me a lot of the texture of a New England hotdog bun (what lobster rolls are traditionally served on). So hm. Could I make a slider out of it? I did and was very happy with the results.
Relatively simple filling. 1/2 to 3/4 cups mayonnaise (depending on how much you like. I used 1/2 cup), 1 pound of chopped lobster, 3/4 cup chopped celery, 1/4 cup chopped onion, 4 tablespoons lemon juice, and spices.
A teaspoon of dill, a teaspoon of onion powder, half tablespoon dried scallions or dried chives, and 3/4 to 1 teaspoon celery salt (start with the lower amount and adjust to taste). The first time I made these I did what I do and I just eyeballed it. When I first tasted it, I thought oh no this is going to be way salty, but then after sitting overnight to let the flavors meld, it was just right. You can always add more later though!
Start with a pound of lobster. I get mine at Great Alaska Seafood. Always great quality and shipped overnight! Mix all your ingredients together. If you have time to let this sit it definitely tastes better the next day.
Take your Amish dinner rolls and split in half horizontally. I like to use these disposable pans (particularly when I’m prepping ahead for parties or holidays, makes it so easy).
I had always made my sliders with King’s Hawaiian Rolls, and they are delicious. But the last time I purchased I was blown away by how costly they are. Also the traditional King’s are just a bit sweet for some of the recipes I make, so I use the Kings Butter Dinner rolls, but they have become harder to find and more expensive. I think I’m going to be using these from now on because they taste so good, and due to the cost (and can be made ahead and frozen).
The other thing I love about these rolls is that because they are baked in the pan, they edges of the rolls go all the way to the edge of the pan. With the Kings, I’d always have space on the sides, so the filling would tend to fall out the sides which is a real bummer!
Add your lobster mix. If you wanted to assemble these the day or even 2 beforehand, it works very well and the flavor does improve.
Brush with melted butter. I was generous because the best lobster rolls I’ve had were buttery! Cover with foil or the pan lid.
Bake at 300 for 35- 40 minutes, basically just enough to warm everything through. If you want the tops to be crunchy you could also put under the broiler for a minute or two (watch carefully) but I wanted mine soft and buttery. Cut and serve! These really were amazing and when I made them for a party, they held in the chafing dish beautifully.
Lobster Roll Sliders
- 1 pound lobster chopped
- ¾ cups celery chopped
- ¼ cup onion chopped finely
- ½ cup to ¾ cup mayonnaise
- 4 tablespoons lemon juice
- 1 teaspoon dill
- 1 teaspoon onion powder
- ½ tablespoon dried scallions or chives
- ¾ to 1 teaspoon celery salt to taste
- 1 batch of Amish Dinner rolls
- 3 tablespoons melted butter
- Split Amish Dinner rolls in half. Mix remainder of ingredients (except melted butter) and add to split rolls. Brush top with melted butter and cover with foil. This tastes better if left overnight, but not completely necessary. Bake in 300 degree oven 35 to 40 minutes or until heated through.