Ingredients
Scale
- 3 1/2 cups all-purpose flour (you can substitute half with bread flour for extra chewiness)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 cup warm water (about 110°F, warm to the touch)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted (plus extra for brushing)
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 2 tablespoons everything bagel seasoning (store-bought or homemade)*
*For homemade everything bagel seasoning, combine 1 teaspoon poppy seeds, 1 teaspoon sesame seeds, 1 teaspoon dried minced onion, 1 teaspoon dried minced garlic, and 1/2 teaspoon kosher salt.
Instructions
- Begin by activating your yeast: in a small bowl, stir the warm water with sugar and yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. This step always reminds me of Mama Lou’s patient smile—she said yeast is alive like us and that we have to be gentle with it.
- In a large mixing bowl, combine the flour and salt. Slowly pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead by hand for about 8-10 minutes until the dough is smooth and elastic. When I knead dough with Ouma, we talk about everything—life, dreams, food. There’s something magical about how the rhythm of kneading brings clarity and calm.
- Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size. I love this part because it fills the kitchen with that unmistakable yeasty aroma that means comfort is coming.
- Once risen, punch the dough down and turn it onto a floured surface. Divide it into 12 equal pieces and shape each into a smooth ball.
- Arrange the rolls on a parchment-lined baking sheet, leaving about 2 inches between them. Cover again and let rise for another 30-45 minutes until puffy.
- Preheat your oven to 375°F (190°C).
- Prepare the egg wash by whisking together the egg and milk. Brush the tops of the rolls gently with the egg wash. This gives them that beautiful golden shine that makes you want to dive right in.
- Sprinkle the everything bagel seasoning generously over each roll. Don’t be shy—this is where the magic happens.
- Bake for 18-22 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. The smell will be irresistible—just like Mama Lou’s kitchen on a Sunday morning.
- Remove from oven and brush again with a little melted butter for extra softness and shine. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
