Slice the entire 12-count block of King's Hawaiian Sweet Rolls horizontally, creating a top and bottom half while keeping them connected at their sides.

In a medium mixing bowl, combine the 8 tbsp softened unsalted butter, 3-4 minced garlic cloves, 2 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh chives (optional), ½ tsp sea salt, and ¼ tsp freshly ground black pepper. Mix thoroughly until all ingredients are uniformly combined into a fragrant butter spread.

Spread about 2 tablespoons of the garlic herb butter evenly over the entire cut surface of the bottom half of the rolls. Repeat with another 2 tablespoons on the cut surface of the top half.

Distribute the 2 cups of shredded or thinly sliced cheese evenly over the buttered cut surface of the bottom half of the rolls.

Carefully place the buttered top half of the rolls back onto the cheese-layered bottom half, aligning them to form a cohesive block. Press down slightly to ensure good contact.

Generously slather the remaining garlic herb butter (about 4 tablespoons) over the entire top and sides of the assembled block of rolls using a pastry brush, ensuring all exterior surfaces are coated for a golden crust.

Preheat a large, heavy-bottomed non-stick skillet or electric griddle over medium-low heat for about 3-5 minutes, ensuring consistent warmth.

Carefully transfer the entire assembled block of buttered Hawaiian rolls into the preheated skillet, placing it top-side down. Immediately cover the skillet with a lid or large piece of aluminum foil to trap heat and steam. Cook for 5-7 minutes, checking periodically, until the bottom is a deep golden-brown and crispy.

Once the first side is golden, use a large spatula (or two) to carefully flip the entire block of rolls over. Cover the skillet again and continue to cook for another 5-7 minutes, or until the second side is golden-brown and the cheese inside is completely melted, warm, and gooey.

Optional: If the cheese isn't fully molten or you desire an extra crispy top, transfer the grilled rolls to a baking sheet and bake in a preheated oven at 350°F (175°C) for an additional 3-5 minutes.

Carefully remove the entire block from the skillet/griddle and place it onto a clean cutting board. Let it rest for 2-3 minutes to allow the cheese to set slightly. Then, using a sharp serrated knife, slice through the natural divisions to separate them into individual mini grilled cheese sandwiches.

Garnish with a sprinkle of fresh parsley or chives for visual appeal and freshness. Serve immediately while hot and the cheese is at its peak gooeyness.