Ham and Cheddar Pretzel Rolls

For the dough:
In the bowl of a stand mixer fitted with a dough hook, or in a large bowl, mix together all the ingredients for the dough. Once ingredients are combined, knead for 5–6 minutes by machine, or 10–12 minutes by hand. The dough should clear the sides and bottom of the bowl and be very soft and smooth, but not overly sticky. If it’s too sticky, add a bit more flour, 1 tablespoon at a time; if it’s really dry and not tacky at all, add a little more water, 1 tablespoon at a time.

Move dough to a lightly oiled bowl. Cover bowl tightly with plastic wrap and let dough rest 30–60 minutes.

For the rolls:
Preheat oven to 500ºF. Cut dough into 3 pieces, and let rest, covered, for 10 minutes. In a bowl, whisk together 1/2 cup warm water with the baking soda and set aside. Lightly spray a baking sheet with nonstick cooking spray and set aside.

On a lightly oiled surface, roll out one piece of dough to an 8×15 inch rectangle. Spread 1/2 cup shredded cheddar cheese on top of the rectangle, leaving a 1/2 inch border around the edge. Spread 4-5 slices of ham on top of the cheese. Roll up the rectangle tightly, starting from one of the long edges and pinch the dough together at the seam to keep it rolled up. Place the roll seam side down and slice it into 8 equal pieces.

Dip each piece into the baking soda solution (whisk it together again in between every couple of rolls, as the soda tends to settle quickly) and place it on its cut side on the baking sheet. Sprinkle with coarse or kosher salt. Don’t worry if some of the cheese falls out into the baking soda wash, most of it will stay in—just work quickly!

Bake for 10–12 minutes or until rolls are golden brown. When they come out of the oven, brush with melted butter. Serve warm. They are best immediately after baking them, but they also reheat well, and are very good cold. They freeze well in an airtight container or ziplock to pull out for quick and easy lunch packing!