“Everything Bagel” Rolls

METHOD

STEP 1

Get some warm-ish room temperature water (no warmer than 110ºF though! If you touch it, it should feel like the least satisfying bath water you can imagine) and combine it with the active dry yeast, and sugar #1 in a medium sized bowl.

STEP 2

Whisk those together and set aside to let the yeast bloom.

STEP 3

Meanwhile, combine the flour, sugar and salt together in a medium sized bowl. Make sure to mix the dries together.

STEP 4

When the yeast has dissolved into the water and looks a little bubbly, pour it into the bowl of your stand mixer.

STEP 5

Add in the flour/sugar/salt, and mix on low speed using the dough hook until there aren’t any dry pockets left.

STEP 6

With the mixer on low, stream in the vegetable oil.

STEP 7

Turn the mixer up to medium / high speed and let it knead the dough for about 7-9 minutes. You’ll know it’s ready if you do a “windowpane” test…basically pause the mixer from mixing, and grab a section of the dough. Gently pull it and if it can get so thin that light can pass through it without breaking, it’s ready to go! The dough should look nice and smooth and be pretty tight when it’s done!

STEP 8

Either spray the bowl of the mixer, or another bowl with pan spray and place the dough inside.

STEP 9

Cover with plastic wrap and let proof in a warm place for 2 hours (or until the dough has basically doubled in size!). You can also proof the dough in the fridge overnight.