Everything Bagel Sourdough Dinner Rolls
Everything Bagel sourdough dinner rolls are soft, pillowy, and packed with savory garlic and onion flavor. Topped with a generous sprinkle of everything bagel seasoning, they’re the perfect savory addition to your dinner spread or brunch board.
Servings: 16 rolls
Calories: 198kcal
Equipment
- Pastry Brush or spray bottle
Ingredients
- 180 grams whole milk room temperature, about ¾ cup
- 200 grams active sourdough starter 100% hydration, about 1 cup
- 2 large eggs room temperature
- 375 grams bread flour about 3 cups
- 150 grams all-purpose flour about 1¼ cups
- 50 grams sugar about ¼ cup
- 8 grams sea salt about 1½ teaspoons
- 2 teaspoons garlic powder about 3 grams
- 1 teaspoon onion powder about 3 grams
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 75 grams unsalted butter softened, about 5 tablespoons
- Everything bagel seasoning for topping
- Melted butter optional
Instructions
Mix the dough
- In the bowl of a stand mixer (or large mixing bowl), whisk together the milk, sourdough starter, and eggs until smooth.
- In a separate bowl, combine bread flour, all-purpose flour, sugar, salt, garlic powder, onion powder, sesame seeds, and poppy seeds. Add the dry mix to the wet and begin mixing on low until a shaggy dough forms.
- Add the softened butter and mix on medium-low for 7–10 minutes until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl. The dough should pass the windowpane test. If kneading by hand, it will take longer, but just make sure it passes the windowpane test.
Bulk fermentation
- Cover the bowl and allow the dough to rise at room temperature for 6–8 hours, or until doubled in size and puffy. Perform one or two sets of stretch and folds during the first 90 minutes, spaced 30–45 minutes apart, to build structure.
Shape the rolls
- Turn the dough onto a lightly floured surface and divide into 16 equal portions (around 60–65 grams each). Shape each into a smooth ball and place them in a greased 9x13 inch baking pan.
Final proof
- Cover the pan and let the rolls rise at room temperature until puffy and touching—this can take 2-4 hours depending on ambient temperature. (I do not recommend proofing in the fridge overnight. Rather, fully proof or near to completion, then refrigerate if you need additional time before baking.)
Top and bake
- Preheat the oven to 375°F (190°C). Lightly brush the tops of the rolls with milk or mist with water. Sprinkle generously with everything bagel seasoning.
- Bake for 35-40 minutes or until the tops are golden and the internal temp reaches 190°F.
Finish and serve
- Cool slightly and brush with melted butter if desired. Serve warm or room temp. These rolls are freezer-friendly and make excellent sandwich sliders too!
Notes
How to Store: Store them in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Make-Ahead Instructions: The dough can be bulk fermented overnight and shaped in the morning or chilled after the formed rolls are fully proofed.
Tips
- This dough is enriched, so it takes longer to ferment—don’t rush the rise.
- If you're short on time, you can place the shaped rolls in a warm spot (like a turned-off oven with the light on) to speed up proofing. Cold proofing takes significantly longer due to the enriched dough which is why I don’t recommend cold proofing. Rather proof the rolls at room temperature, then chill until bake time if you need additional time before the final bake.
- These rolls double as sandwich buns—just slice them in half and fill with eggs, cheese, or roasted veggies for brunch or lunch.
- Brushing with butter after baking gives a glossy finish and enhances flavor.
Nutrition
Serving: 1roll | Calories: 198kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 259mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 166IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg
