Who likes bagels? I absolutely love bagels. When I was in high school I had a friend who worked at a bagel shop and he’d often bring home bags of day old bagels and we’d all sit around and eat them. Those were the days.
Fast forward a number of years and I’m living in a town that does not have a bagel shop. It doesn’t even have a Panera or some place like that that makes bagels. Sure we have the local grocery stores but their bagels are ok at best. It’s not like Wegman’s where the bagels are awesome. I really miss being able to grab a delicious bagel in the morning.
Now, thinking about bagels let’s talk toppings. Everyone has a favorite bagel topping. My personal favorite is salt. I don’t know what it is about a bagel covered in salt but it’s amazing. Jalapeno cheddar comes in at a close second and everything bagels are probably my third favorite.
So a few weeks back I saw one of my friends post a recipe for Everything Bagel Rolls. I like making bagels but sometimes they are a bit of a pain and everyone knows the best part of an everything bagel is the topping. I find rolls to be a lot easier to make then bagels so I was anxious to try this recipe.
I started making it early on a Saturday morning and these rolls were ready by lunch. The tops were slightly brown and the rolls were soft. The topping was awesome! I spread a little butter on mine while it was hot which was a delicious way to enjoy it. I think next time I might spread cream cheese on the roll as if it were a bagel. Anyway you make them, these rolls are packed with flavor from the topping and are great as a stand alone or with dinner.
- For the rolls:
- ½ c. shortening
- ½ c. butter, softened
- 1 t. salt
- ¼ c. sugar
- 1 c. boiling water
- 2 packages of Red Star Platinum yeast
- 1 c. warm water
- 2 eggs
- 6 c. flour
- 1 egg + 1 T. water, beaten for egg wash
- 1 T. minced onion
- 1 T. garlic powder
- 1 T. sesame seeds
- 1 T. kosher salt
- 2 t. poppy seeds
- 1 t. black pepper
- In a large mixing bowl combine the shortening, butter, salt, and sugar with the boiling water. Allow all of the ingredients to dissolve them mix well and allow the mixture to cool to 110.
- In a small bowl combine the yeast and the warm water. Mix well and let sit for 5 minutes.
- Add the yeast mixture to the shortening mixture and mix well. Beat in the eggs.
- Add the flour a half cup at a time, stirring after each addition, until the flour is incorporated into the mixture. Cover the bowl with plastic wrap and allow to rise in a warm place for 1½ hours.
- After rising gently turn the dough out onto a lightly floured surface. Divide the dough in half then each half into 8 pieces. Roll each piece into a ball.
- Grease two 9-inch pans and arrange half the dough balls in each. Cover with a tea towel and let rise for 1 hour.
- Preheat the oven to 425 degrees.
- Combine all ingredients for the seasoning mix in a small bowl. Lightly brush the tops of the rolls with the egg wash and sprinkle with the seasoning.
- Bake for 20-25 minutes or until golden brown on top. Remove from oven, cool for 10 minutes and enjoy!