everything seasoning rolls
What is true love? True love is everything seasoning and bread. Sometimes rolls are just an afterthought; generally thought of as vessels to sop up all of the juices / gravy / leftover flavor treats from your Thanksgiving Day plate. But rolls are one of my favorite parts of any celebratory meal, so I don’t see why they can’t be the star of the show?
It turns out, if you add a touch of everything bagel seasoning to rolls, and they CAN be the star of the show. Breakfast, lunch, and dinner. 🙂
This recipe is kind of a riff from my favorite milk + yeast rolls, but tweaked slightly and brought down to a small batch version. I also tried to simplify it a bit, which always helps. The flavor was still perfect, and the texture was too!
Homemade yeast rolls are so insanely delicious. For these everything seasoning dinner rolls, I used milk to add a softness to the bread. The egg adds a gorgeous richness, and the everything seasoning brings the flavor that make these rolls a complete package.
Do NOT be intimidated by homemade rolls. It may take you a couple of tries to feel comfortable, but I promise you can be successful. Once you pull these soft, warm pillows of heaven from your oven, you’ll know it was worth the effort. They will keep for a few days if you store them at room temperature in a plastic zip-top bag, considering you don’t devour them in one setting (no judgment here if that happens).
Be sure to tag me on Instagram if you get the chance to make these everything rolls! Also, remember that I am always available to answer any questions if you want to reach out to me via email! I’m so happy to have you here, and I’m looking forward to cooking more delicious small batch recipes together!
<3 Sara
small batch everything seasoning rolls
Ingredients
for rolls:
- 4 tbsp. unsalted butter
- 3/4 cup whole milk
- 2 1/2 cups all-purpose flour plus more for dusting / adding if necessary
- 1 1/2 tbsp. granulated sugar
- 1 1/2 tsp. dry active yeast
- 1 tsp. kosher salt Diamond Crystal
- 1 large egg room temperature and farm fresh, if possible
for brushing:
- 2 tbsp. unsalted butter
- 2 tbsp. everything seasoning (see link in 'instructions' for easy recipe)
Instructions
- In a small saucepan over the lowest heat, melt the butter. Once melted, stir in the milk, and check the temperature to be sure it reaches at least 95 degrees F.
- While the butter is melting, whisk the flour, sugar, yeast, and salt in a large bowl. Set aside.
- Once the butter mixture reaches 95 degrees F, transfer it into the bowl of a stand-up mixer, with the dough hook attached. Add the egg, then the dry ingredients to the bowl. Start on the "stir" speed to allow everything to combine, then slowly turn up to the "4" speed and mix for 5 minutes.
- Turn off the mixer, and scrape down the sides. The dough will be sticking to the sides at this point, and that's okay. Stir on "4" for another 5 minutes.
- If the dough is still very sticky and not pulling away from the sides of the bowl, add additional flour one tablespoon at a time until the dough pulls away from the sides and comes together.
- Lightly grease a large bowl (you can use the one that the dry ingredients were mixed in), and set aside.
- Turn the dough out onto a lightly floured surface, and gently form it into a ball. Place the ball into the greased bowl, and cover with a kitchen towel or plastic wrap. Set the bowl in a warm place for 45 minutes, or until doubled in size.
- Roll the dough out again onto a lightly floured surface, and divide into eight equal portions if using a 10.5 x 7.5 casserole dish like mine. If using a 9x9 baking dish, divide the dough into nine equal portions. Roll the portions to form dough balls, and pinch the bottoms to seal them shut.
- Grease your preferred baking dish, and sprinkle with at least one tablespoon of the everything bagel seasoning. (Add more if you'd like more seasoning on the bottom of your rolls). Place the rolls in your preferred baking dish, seam side down. Cover again with a kitchen towel or plastic wrap, and allow to rise an additional 30 minutes.
- Turn the oven to 350 F.
- Melt the butter in a small saucepan, and brush the butter over the tops of the rolls. Sprinkle the rolls with remaining everything bagel seasoning (or more if you like), and bake in the oven for 25-30 minutes at 350 F, until golden and lightly browned.
- Carefully remove from the oven, allow to cool for a few minutes, then serve warm!
Nutrition
Tried this recipe?
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Comments & Reviews
I love my everything bagels from Tim Horton’s and these rolls are on my baking list! Thanks for sharing!
Homemade, delicious, moist and perfect. A must try recipe.
There’s nothing like a great roll recipe to have on hand for when you make soups or chowders during the colder weather. These rolls topped with everything seasoning are perfect.
I can tell you that I will probably slap cream cheese on these bad boys like bagels lol. And really I love that you made this a small batch recipe. That way it’s perfect for my small family.
What a great idea to season them with the everything seasoning you find on bagels. The rolls would be perfect for the holidays although for that I would have to make several batches. But sometimes when it’s just Hubby and me this recipe is perfect.
What a delicious roll recipe here! I love how detailed your instructions are as well!
Everything Seasoning added to beautiful rich yeast rolls..This is a winner ! Your basic recipe for those rolls sounds delightful. This is on my list to try..Thanks for a great recipe.
I love fresh rolls with soup, so having a great recipe is really important this time of the year!! Thank you! I’ll be trying these soon!
I love everything seasoning, love the idea of adding it to dinner rolls! They look so light and fluffy!
This is exactly how I prefer my rolls, fluffy in the center and lightly crisp in the top. The everything seasoning is brilliant! Thanks for the recipe.
LOVE these rolls! I have made them several times now & would like to make them for Thanksgiving, I plan to do a dry tun make them smaller, say 12, to confirm how they do & required cooking time, however there is always so much to do on that busy cooking day! To cut down on prep on the big day I wondered if anyone had tried refrigerating the rolls after the first or second rise?
This is such a good question, Debbie! I think you could refrigerate them after the first rise (but not the second rise), then take them out at let them come to room temperature before baking them on Thanksgiving. I also think you could form them into the rolls before refrigerating them, or punch the dough down and leave it intact if it fits better in your refrigerator. (Either way, just be sure they’re covered with plastic wrap and not exposed to the air while they are in the refrigerator.) And rather than the 30 minutes for the second rise, I would let them sit for about an hour to make sure they’re at room temperature and had a chance to fully get through the second rise.
I hope this helps!! And I’m SO glad you love these rolls!
Thank you Sara! I did a dry run this weekend, After the first rise I rolled them into 12 rolls and put them in a 9 inch square cake pan overnight. Pulled them out our a good hour before baking & they were perfect. I know they will be hit on Thanksgiving. Happy Holidays!
Yay! That’s so great to hear, Debbie! I can’t wait for you to share them with everyone on Thanksgiving! A BIG Happy Holidays to you, too!!