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Slice rolls, if needed. Squeeze 24 rolls on an 11x15 inch sheet pan (it's okay if they are touching). Place one slice of ham (some of my slices were super thin, so I added another half slice with those) and one slice of cheese on the bottom half of each roll, then replace tops.
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Mix sauce together with whisk. Brush tops of ham and cheese rolls liberally with sauce, then pour remaining sauce over all. Cover pan with foil and refrigerate for 4-24 hours. Preheat oven to 350 and bake rolls, covered for 10 minutes, then remove foil and bake another 10-15 minutes until the tops are golden brown.
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