Cheese-Stuffed Pretzel Buns

• 12 frozen dinner rolls
• 6 (3/4-ounce) slices Land O Lakes Deli Sharp Cheddar American, quartered
• 2 tablespoons baking soda
• 1 teaspoon sugar
• 6 cups water
• 1 Land O Lakes Egg, slightly beaten
• Coarse sea salt

1. Spray baking sheet with no-stick cooking spray.
2. Place rolls onto sheet; cover lightly with plastic food wrap.
3. Let rise at room temperature 1 1/2-2 hours or until completely thawed and rolls feel soft.
4. Stack 2 quarters cheese; fold in half.
5. Fold in half again, forming small cube.
6. Press cheese into center of roll; seal dough around cheese, pinching edges tightly.
7. Repeat with remaining cheese and rolls.
8. Place onto baking sheet; let rest 15 minutes.
9. Heat oven to 425 degrees F. Line another baking sheet with parchment paper; set aside.
10. Place water into large saucepan; bring to boil over high heat.
11. Carefully add baking soda and sugar.
12. (Water will bubble up, then return to a gentle boil.)
13. Drop 4 rolls into gently boiling water; cook, turning once, about 30 seconds per side or until surface of dough has lightly bubbled appearance.
14. Remove with slotted spoon; place onto parchment-lined baking sheet.
15. Repeat with remaining rolls.
16. Brush each roll with beaten egg; sprinkle with coarse salt.
17. Bake 14-16 minutes or until golden brown.
18. Cool 3 minutes.
19. Serve warm.

rolls, cheddar american, baking soda, sugar, water, egg, salt

Taken from www.landolakes.com/recipe/4118/cheese-stuffed-pretzel-buns (may not work)