Everything Bagel Buns
These rolls are delicious, and so versatile! I only put the bagel seasoning inside the buns, and not on top - but I really wanted to. My sister isn't the biggest "everything bagel seasoning" fan - so I opted to leave the flavor mild and just mix the TBS into the dough.
These came out so soft on the inside, with a lovely chew as well. They held up beautifully to burgers, BBQ sandwiches, and were great just eaten "as is". Cut them open, smear with some cream cheese, and add a fried egg for a delicious breakfast sandwich variation!
These keep well in a sealable container on the counter top for a few days to a week, or place in ziploc bags and freeze up to 3 months if desired.
There are not enough meals in the day to try these buns out all the different ways you can use them!
- Burger bun
- Hot Sandwich - BBQ with cheese, toasted Italian
- Cold Sandwich - ham & cheese, BLT, or Club
- Breakfast Sandwich - toast the bread, smear with cream cheese, add fried egg and slice of cheese and browned ham or slices of bacon
- Toasted with just cream cheese (like a bagel)!
- Dinner roll, warm with some butter or plain
- Sop up soup
I think I'm saying give this one a try soon!
Everything Bagel Buns from Sue Bee Homemaker
1 TBS yeast
1 TBS sugar
2 tsp salt
1 TBS Everything Bagel Seasoning
2 cups warm water
1/4 cup unsalted butter - melted
2 large eggs, separated
5-6 cups bread flour
- In the bowl of a stand mixer, combine the warm water with the yeast and sugar. Stir gently to combine and then let stand for 10-15 minutes, until the yeast is frothy and activated.
- Put the dough hook on the stand and add in the melted butter, everything bagel seasoning, and egg. Begin mixing.
- Add in 5 cups of flour, and continue mixing, turning speed up to medium. Add up to another cup if necessary to form a smooth dough.
- Scrape dough out of bowl, add some oil to the bottom, return dough to bowl, flip so that both sides are coated.
- Cover with a tea towel and set in a warm place until dough has doubled in size (about an hour).
- Punch dough down, and then cover again and allow to rise a second time (another 45-60 minutes).
- Divide dough into 12 pieces (for sandwich / burger sized buns, you can break the pieces down smaller for dinner rolls or sliders).
- Roll out into smooth balls, divided between two silpat lined baking sheets.
- Cover prepped rolls with tea towels and allow to rise again until puffy and doubled in size (about 30 minutes).
- Whip the remaining egg and gently brush tops of all rolls with the egg wash. (If you want additional everything bagel flavor / crunch, sprinkle tops of the egg washed rolls with additional everything bagel seasoning prior to baking).
- Preheat oven to 375 degrees. Bake the rolls for 15-20 minutes, until rolls are golden brown on top and bottom.
- Remove to cooling racks to cool completely.
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