Cheese-Stuffed Pretzel Buns

1. 1

   Spray baking sheet with no-stick cooking spray.

2. 2

   Place rolls onto sheet; cover lightly with plastic food wrap.

3. 3

   Let rise at room temperature 1 1/2-2 hours or until completely thawed and rolls feel soft.

4. 4

   Stack 2 quarters cheese; fold in half.

5. 5

   Fold in half again, forming small cube.

6. 6

   Press cheese into center of roll; seal dough around cheese, pinching edges tightly.

7. 7

   Repeat with remaining cheese and rolls.

8. 8

   Place onto baking sheet; let rest 15 minutes.

9. 9

   Heat oven to 425 degrees F. Line another baking sheet with parchment paper; set aside.

10. 10

    Place water into large saucepan; bring to boil over high heat.

11. 11

    Carefully add baking soda and sugar.

12. 12

    (Water will bubble up, then return to a gentle boil.)

13. 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. 14

    Remove with slotted spoon; place onto parchment-lined baking sheet.

15. 15

    Repeat with remaining rolls.

16. 16

    Brush each roll with beaten egg; sprinkle with coarse salt.

17. 17

    Bake 14-16 minutes or until golden brown.

18. 18

    Cool 3 minutes.

19. 19

    Serve warm.

* Per serving · 4 servings · Values may vary.

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