Salt does a few important things in yeasted doughs, Cyn, flavor of course, it slows down yeast growth so it doesn't ferment too quickly, but salt also helps gluten form a tighter structure. Being that this dough is formed into curled rolls that hold cheese, a strong dough is really helpful to keep them from not becoming sad blobs, so in addition to giving these rolls an extra boost of fantastic flavor, it helps give the dough a little extra strength. 

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