Don’t you just love that great, chewy texture that hot pretzels have to offer? I do, so I adapted my hot pretzel dough recipe in Dining In to create a cheesy version of dinner rolls. You can prepare these while using some of the dough for the Crusty Spinach Pie at the same time. Two for one!
In a bowl, dissolve yeast in water with honey until bubbly.
Stir in salt, oil, and two cups flour. Mix until smooth.
Add remaining flour to form a soft dough; knead for five minutes. (You can refrigerate dough at this point if making ahead, and bring to room temperature when ready to continue.) Let rise 45 minutes to an hour, until doubled.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Punch down dough and divide into four equal parts. Set aside one part for quiche crust.
Divide remaining three pieces of dough into four balls each. Wrap each piece of dough around a piece of cheese, forming a neat ball and making sure to pinch and seal edges tightly.
Place dough balls seam-side down on a lined baking sheet. Let rise 20 minutes.
Brush with beaten egg and sprinkle with coarse salt. Bake for 25–30 minutes, or until golden brown.