Jalapeno Cheddar Pretzel Rolls

In the bowl of a large mixer, combine flour, yeast, salt, water and butter. Mix on low speed with a dough hook until mixture is blended. Scrape down bowl once or twice during this step. Increase speed to medium for about 6-8 minutes or until dough is elastic. If dough is too sticky, add small amounts of flour until it pulls away from the bowl.

Remove dough from bowl, spray the inside of the bowl with non-stick spray. Add dough back to the bowl and turn it over so the top is coated with spray. 

Cover bowl with a towel and place bowl in a warm, dark place such as a slightly warm oven. Let dough rise for 1 hour or until dough has doubled in size.

Punch down dough and transfer to a clean surface. Divide dough into 1 - 1/4 oz. pieces. 

Working quickly, flatten each piece into a circle. Place 1 cube of cheese in the center of 1 dough round and top with a slice of jalapeno. Fold the dough over the cheese and pepper and pinch the ends together. Roll the piece in a circular motion until it is round. Place the dough ball on a large NUCU baking sheet lined with a NUCU non-stick mat. Continue process with remaining dough pieces, placing dough balls about two inches apart. Spray filled dough balls with non-stick spray and cover with a towel. Place in a warm, dark place for 1 hour or until doubled in size.

Pre-heat oven to 400 degrees. When dough is almost finished rising, add 2 quarts of water to a NUCU 3.5 qt. flat sauté pan. Bring to a simmer over medium heat. Gradually add baking soda. Reduce heat to low. 

To dip rolls, gently transfer 3-4 rolls into the simmering water. Turn rolls over after 30 seconds using a large spoon or tongs. Cook another 30 seconds. Transfer rolls to the lined NUCU baking sheet(s). Brush each roll with egg wash, then cut a slit down the center with a sharp knife. Repeat process with remaining rolls.

Bake rolls for 16-18 minutes or until deep golden brown. Serve.