Everything Bagel Dinner Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g all-purpose flour</li><li class="ingredients-single-item">240ml warm milk (38-43°C)</li><li class="ingredients-single-item">60g unsalted butter, melted and cooled slightly</li><li class="ingredients-single-item">2 tablespoons granulated sugar</li><li class="ingredients-single-item">2 teaspoons instant yeast (or active dry yeast)</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1 egg white, lightly beaten (for brushing)</li><li class="ingredients-single-item">For the Everything Bagel Topping:</li><li class="ingredients-single-item">2 tablespoons sesame seeds</li><li class="ingredients-single-item">2 tablespoons poppy seeds</li><li class="ingredients-single-item">1 tablespoon dried minced garlic</li><li class="ingredients-single-item">1 tablespoon dried minced onion</li><li class="ingredients-single-item">1 tablespoon flaky sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook attachment</li><li class="equipment-single-item">23cm (9-inch) round cake pan</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, mix together all the everything bagel topping ingredients (sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky sea salt). Set aside while you prepare the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the warm milk (38-43°C), sugar, and instant yeast. Let the mixture sit for about 5 minutes until it becomes foamy. This indicates your yeast is active and healthy. If using active dry yeast, this blooming step is essential; with instant yeast, it's a helpful verification.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the melted butter, egg, salt, and half of the flour to the yeast mixture. Using the dough hook attachment, mix on low speed until combined. Gradually add the remaining flour and mix until the dough pulls away from the sides of the bowl, about 5-7 minutes. The dough should feel slightly tacky but not sticky - this balanced hydration level ensures soft, tender rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft-free spot to rise until doubled in size, about 1 hour. The slow fermentation develops both flavor and structure in your rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn out onto a lightly floured surface and divide into 12 equal pieces (using a kitchen scale helps ensure uniformity). Shape each piece into a smooth ball by pulling the edges toward the center and pinching to seal, then rolling between your palms until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Lightly grease a 23cm (9-inch) round cake pan. Arrange the dough balls in the pan, placing nine around the edge and three in the center. Cover and let rise again until puffy and nearly doubled, about 30-45 minutes. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the rolls have finished their second rise, gently brush the tops with beaten egg white. This creates a beautiful glossy finish and helps the seasoning adhere. Generously sprinkle the everything bagel topping over the rolls, pressing lightly to ensure it sticks.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 18-20 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom. If they're browning too quickly, tent loosely with aluminum foil. The internal temperature should reach about 88-93°C (190-200°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and immediately brush the tops with a little melted butter for extra shine and flavor, if desired. Allow to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm for the most heavenly experience! These rolls will keep in an airtight container at room temperature for 2-3 days, or can be frozen for up to 1 month.</li></ol>