Everything Bagel Rolls
Everything Bagel Rolls make a great sandwich bun for your burgers and deli meat, or go ahead and smear them with butter or cream cheese. The texture is soft and chewy, and out-of-this-world delicious!
You can make delicious rolls using other recipes, including my Soft Brioche Dinner Rolls and this Whole Wheat Honey Bread!
Best Sandwich Rolls
When my oldest son was in middle school, I packed him a sandwich with a homemade bun every single day. It wasn’t this exact recipe, but it was soft and delish too. My younger son preferred his crackers and cheese, and so I just had to make sure I had five homemade buns for each week.
It makes me smile now, because I know how much Josh enjoyed this treat, and he also bragged to his friends at the lunch table and told me their reactions afterward. Just call me the “dough-mom”!
I’m a lucky girl to have been able to stay at home for most of their childhood, and now that we have an empty nest, I appreciate it even more.
We don’t eat as much bread anymore, so I truly love an occasional bread-making day. Texas has the perfect climate for it, and I’m still surprised at how quickly the dough rises on certain (warm) days.
Ingredient Notes
- Yeast – I normally use Dry Active Yeast. I buy mine in large quantities on Amazon and keep it in the freezer. (I’ve been known to gift yeast to friends and family, especially during the 2020 pandemic!)
- Sugar – A little bit of sugar helps activate yeast, so I normally include it in my bread recipes that require yeast.
- Water – Make sure you use warm water, not hot. It should be between 100 -110 degrees F when adding it to your yeast and sugar.
- Salt – Some kosher salt is required.
- Butter – The butter helps to slightly enrich the dough, adding incredible flavor to the finished bread.
- Egg – A couple of eggs will also help to enrich it and add chewiness.
- Flour – I used all bread flour for this dough, which helps build a chewy texture. You could substitute half all-purpose flour, if desired.
- Seasoning Mix – Use store-bought Everything Bagel Seasoning, or make your own!
You could make this recipe by hand instead of using a mixer. Use a large mixing bowl and a baking mat in this case.
How to make Everything Bagel Rolls
Step 1
Make the everything bagel seasoning mix (or use store-bought). In a jar, combine the poppyseeds, minced garlic, minced onion, sea salt, sesame seeds, and black sesame seeds. Shake it up until well combined!
Step 2
Make the dough. In a large mixer, combine the yeast, sugar, and warm water. Use a spatula to stir it up. Let this sit to activate, about 15 minutes. (It should get bubbly and foamy.)
Then add the melted butter, eggs, and salt – and stir again. Place the dough hook on the mixer and then add five cups of bread flour plus the Everything Bagel Seasoning. Start mixer and let it run, stopping it intermittently to brush down the sides of the mixer.
Gradually add more flour as needed. You want the dough to still be slightly sticky, but it should pull mostly away from the sides of the mixer.
Grease a large bowl with oil, and use your hands to transfer the dough from mixer to the bowl. Form it into a nice smooth ball, and then cover with a clean dish towel. Let rise until doubled in size, about 30 minutes to an hour.
Step 3
Form rolls. Use a bench scraper (or a knife or your hands) to divide the dough into sections. I normally get about 18 rolls out of this recipe.
Use your hands to form the sections of dough into round balls, bringing everything to the center of the rounds resulting in a smooth top. Place the dough rounds on a prepared baking sheet (with spray or parchment paper) or a square pan for dinner rolls. (See pictures below.)
Since this recipe makes 18 rolls, you can make half hamburger buns and half dinner rolls.
Step 4
Bake rolls. Preheat your oven to 350 degrees. Place one pan of dough in the oven and bake until browned on both the tops and bottoms. Repeat with remaining pan.
NOTE: The hamburger buns (15 – 20 minutes) will take less time than the dinner rolls (25-30 minutes).
Step 5
Brush with butter. When the bread comes out of the oven, brush the tops of the rolls with butter.
Step 6
Cool. Remove rolls to cooling racks and let fully cool.
Step 7
Store. Store rolls in freezer bags or an airtight container. You can also freeze these for up to three months.
Tips for making epic Everything Bagel Rolls.
- When you add the warm water to the yeast and sugar – be careful to use WARM water (between 100-110 degrees F), not hot. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Also, do not use cool water because it won’t activate the yeast.
- Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
- The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate rolls.
- Add all three tablespoons of the Everything Bagel Seasoning to the dough.
- When done, the bottom of the bread should be slightly brown and crunchy, and the top, a nice golden brown.
- Make sure you brush the tops of these with butter!
Everything Bagel Seasoning
If you’d prefer to make your own seasoning blend and keep it handy for other things (hello Toasted Pine Nut Hummus with EBS and Everything Bagel Avocado Toast!), just mix up the following:
- 2 Tablespoons poppy seeds
- 3 teaspoons sesame seeds
- 5 teaspoons black sesame seeds
- 6 teaspoons minced dried garlic
- 6 teaspoons minced dried onion
- and 2 teaspoons sea salt.
What to make with Everything Bagel Rolls
Enjoy!
Kitchen Tools Used: (affiliate links)
xoxo ~ Sue
Everything Bagel Rolls
Ingredients
- 1 Tablespoon yeast
- 1 Tablespoon sugar
- 2 teaspoons kosher salt
- 3 Tablespoons Everything Bagel Seasoning
- 2 cups warm water
- 1/4 cup unsalted butter – melted
- 2 large eggs
- 6 1/2 cups bread flour – more or less, depending on consistency
Instructions
- ** Make sure you read my tips in my blog post!
- In large standing mixer, combine the yeast, sugar, and warm water. Be careful to use warm water, not hot.
- Mix with a spatula and let sit for about 15 minutes to get the yeast working. The mixture should be foamy or bubbly.
- Add salt, melted butter and two whisked eggs, and stir to combine.
- Add 5 cups of bread flour and the Everything Bagel Seasoning and start the mixer with dough hook attached. Gradually add more flour until you get just the right consistency. You want the dough to be soft but not too sticky.
- Grease a large bowl with canola oil and add the dough. Punch the dough down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen.
- Let the dough rise until doubled in size, about one hour (depending on the climate where you live). Punch down and smooth it out, and let it rise again, about 45 minutes.
- Form dough into buns. Place on large greased cookie sheets. Cover with a towel and let rise again, about 30 minutes, or until roughly doubled in size.
- Bake on 350 degrees for 16-18 minutes or until bottoms are slightly brown and crunchy, and top is nice and golden brown. (You'll need to bake dinner rolls longer than hamburger buns.)
- Remove the rolls to cooling racks. Brush the tops of the rolls with butter.
- These rolls freeze well in a freezer bag up to three months.
Notes
- When you add the warm water to the yeast and sugar – be careful to use WARM water (between 100-110 degrees F), not hot. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Also, do not use cool water because it won’t activate the yeast.
- Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
- The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate rolls.
- Add all three tablespoons of the Everything Bagel Seasoning to the dough.
- When done, the bottom of the bread should be slightly brown and crunchy, and the top, a nice golden brown.
- Make sure you brush the tops of these with butter!
hi…made these yesterday …i had to halve the recipe for my bread machine…they turned out fabulous…tho i would use the whole amount of ‘everything bagel’ to the dough next time because i did not use it as topping …the dough was so lovely to work with i wish i could post a picture for you…i will definately make them again thanks for the recipe 😉
These rolls are a winner. They turned out really well and the texture was light and fluffy.
Thanks so much, Jean! I appreciate your feedback!
Sue has the best bread recipes. Try them all!
Thanks sweetie. 🙂