Cheese-Stuffed Pretzel Buns

• Vegetarian

• Refrigerated

  • 1 Land o lakes egg, large

• Baking & Spices

  • 2 tbsp Baking soda
  • 1 Sea salt, coarse
  • 1 tsp Sugar

• Bread & Baked Goods

  • 12 Dinner rolls, frozen

• Dairy

  • 1 6 (3/4-ounce slices Land o lakes sharp cheddar american blend

• Liquids

  • 6 cups Water

Found on landolakes.com

Description

Directions

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

Nutrition