Place twelve rolls on a baking sheet (sprayed with nonstick cooking spray) evenly spaced apart. Spray plastic wrap as well and cover the rolls. Place in the refrigerator for 16 to 18 hours (or you can use the quicker method, instructions are on the bag). When you’re ready to prep them, place on the kitchen counter for 1 to 2 hours to allow the rolls to rise (about double in size).
Heat oven to 400 degrees F. Spray a muffin tin with nonstick cooking spray.
Cut each roll into four pieces. Take about 1 to 2 teaspoons of cheddar cheese and wrap the cheese inside. Roll up each piece, dip in melted butter and then put all four pieces in the prepared muffin tin.
Repeat until you finish with all of the rolls.
Add sea salt on top of each roll. Then, using a pastry brush, brush melted butter on top of the rolls. Finish by adding the remaining cheese on top of each roll.
Bake for 14 to 16 minutes or until golden brown.
Allow the rolls to cool in the pan for about 5 minutes. Then, carefully remove them and serve.
Notes: These rolls store nicely in the refrigerator and even in the freezer and you can reheat them in the microwave or the oven!