Everything Bagel Rolls make a great sandwich bun for your burgers, deli meat, or go ahead and smear them with butter or cream cheese. The texture is soft inside with a crunchy, savory top.
** Make sure you read my tips in my blog post!
In large standing mixer, combine the yeast, sugar, salt, one tablespoon of Everything Bagel Seasoning, and warm water. Be careful to use warm water, not hot.
Mix and let sit for about 15 minutes to get the yeast working. The mixture should be foamy or bubbly.
Add melted butter and one whipped egg, and stir to combine.
Gradually add 5-6 cups of bread 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.
Whip the remaining egg and brush on top of buns. Sprinkle liberally with the Everything Bagel Seasoning on top, adding plenty because some will come off.
Bake on 375 degrees for 15 minutes or until bottoms are slightly brown and crunchy, and top is nice and golden brown. Remove and let cool on baking rack.
These rolls freeze well in a freezer bag up to three months.