About the Recipe
2 1/2 cups all purpose flour
2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
2 Tablespoons sugar
1 teaspoon salt
1 cup milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
2 Tablespoons vegetable oil
about 1/4 cup additional flour
1/4 cup of milk (for brushing on top)
poppy seeds or everything bagle seasoning
2 tabs of melted butter.
Combine flour, yeast, sugar & salt in a large mixing bowl.
Stir in milk, followed by oil and egg.
Beat on high for 2 minutes.
On low speed add about 1/4 cup of flour until dough forms a mass.
Place dough on a floured surface and knead 50 turns.
Cover and let rest 10 minutes. Meantime, line a baking sheet with parchment paper.
Cut dough into 8 pieces. With floured hands, press each into a 4 x 6-inch rectangle. From the 6-inch side, roll up tightly into a log and tuck in the ends.
Place seam-side down on the baking sheet, cover with a towel and let rise in a warm spot until they double in size, about 30 minutes.
Meantime, preheat oven to 375° F.
Just before baking, brush each roll with milk and sprinkle with poppy seeds or everything bagel seasoning. Bake for 12 minutes.
Once done, brush the tops with melted butter. Enjoy!