Everything Bagel Rolls

5 from 5 votes

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!

Course Appetizer, Side Dish

Cuisine American

Keyword everything bagel rolls

Prep Time 20

Cook Time 25

resting time 2

Total Time 45

Servings rolls

Calories 197kcal

Author Sue Ringsdorf

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.
1 Tablespoon yeast, 1 Tablespoon sugar, 2 cups warm water
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.
2 teaspoons kosher salt, 1/4 cup unsalted butter, 2 large eggs
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.
6 1/2 cups bread flour, 3 Tablespoons Everything Bagel Seasoning
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!

Nutrition