Cheesy Everything Bagel Dinner Rolls

November  9, 2017
1 Ratings
Photo by Posie Harwood
  • Makes one 9" round pan
Author Notes

You can use any mix of seeds and dried herbs for the topping of these slightly cheesy rolls. I like an everything bagel blend for the crunch and flavor it adds; if you don't have a blend, eyeball a mix of poppy seeds, dried onion powder, garlic powder, sea salt, and sesame seeds. I like to use Vermont cheese powder, which you can buy at here, because the texture works really nicely to mix into bread doughs. You can substitute finely grated Parmesan cheese if you can't get the powder, or grated cheddar will work too.

Featured In: Addictive (and Cheesy!) Dinner Rolls That Seriously Up the Ante. —Posie (Harwood) Brien

What You'll Need
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons instant yeast (or 2 1/4 teaspoons active dry yeast)
  • 3/4 cup
    2 tablespoons (198 grams) lukewarm whole milk

  • 1/4 cup (57 grams) unsalted butter, softened
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/3 cup Vermont cheese powder (if unavailable, use grated parmesan or cheddar)
  • 3 tablespoons (30 grams) potato flour
  • 1/3 cup everything bagel topping (or a mix of seeds, dried herbs, and flaky salt of your choice)
  • melted butter, for brushing the buns
  1. Add all of the ingredients except for the everything bagel topping (and melted butter for brushing) to a large bowl or a stand mixer fitted with a dough hook. Mix to incorporate and then knead until you have a soft, smooth dough.
  2. Lightly grease a large bowl and place the dough in it. Cover the bowl with plastic wrap or a damp tea towel and let rise in a warm place for about an hour, or until the dough is almost doubled in size.
  3. Divide the dough into 8 equal pieces and roll each piece into a ball. Place the balls in a greased 9" round cake pan and cover the pan; set aside to let rise until puffy, about 20 minutes.
  4. Preheat the oven to 375° F.
  5. When the rolls are finished their second rise, brush the tops lightly with melted butter and sprinkle the everything bagel topping liberally over the tops.
  6. Bake for 25-30 minutes, or until a light golden brown. Remove from the oven and let cool slightly before turning them out onto a rack to finish cooling. Or eat them warm straight from the pan!

See what other Food52ers are saying.

  • Roger Dube
    Roger Dube
  • Susan Schiowitz
    Susan Schiowitz
  • Ericka Barbara
    Ericka Barbara
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

8 Reviews

Roger D. November 25, 2020
Short-cut.....Trader Joe's "Everything but the Bagel" seasoning.....
Susan S. February 1, 2018
King Arthur has potato flour and Vermont cheese powder. I'll be making these for a Super Bowl party.
Ericka B. January 21, 2018
Made this twice and subbed in rice flour for potato flour (impossible to find, three stores later!). They still turned out great! Soft dinner rolls that everyone always loves. A++
grace January 15, 2018
Is this bagel-like in texture? Or is the name just because of the toppings? Love homemade bagels, but don't make them often because of the time involved.
Posie (. January 15, 2018
Nope, not bagel-like in texture! The name just comes from the flavor inspiration of everything bagels. The texture is a classic dinner roll--light airy and delicious!
Ericka B. January 14, 2018
Three stores later, I still couldn't find potato flour anywhere (and learning that potato starch =/= potato flour....). Any suggestions for a substitution? Rice flour? Quinoa flour?
Posie (. January 14, 2018
You can use cornstarch, mashed potatoes, potato flakes, or if you need to just use more AP flour!
Sunitha January 13, 2018
Could you suggest a substitute for potato flour? Thanks.