Description
A deliciously savory twist on the classic recipe, enjoy these soft fluffy everything bagel hot cross buns with any meal of the day. Perfect for Easter brunch or as a side at dinner!
Ingredients
Units
Scale
For the Buns
- 3/4 cup 2% or whole milk + 2 tablespoons for brushing
- 1 tablespoon rapid rise instant yeast (fast acting)
- 1/4 cup white sugar
- 1/4 cup golden brown sugar
- 1 teaspoon coarse salt
- 2 large eggs, beaten
- 5 tablespoons unsalted butter, softened to room temperature + extra for greasing
- 1/2 teaspoon vanilla extract
- 3 1/2 to 4 cups bread flour or all purpose, unbleached flour
- 2 tablespoons store bought or homemade everything bagel seasoning + extra for sprinkling
- 1/4 cup green onion, thinly sliced
For the Flour Paste
- 1/2 cup bread flour or all purpose, unbleached flour
- 1/2 cup water
For Topping
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chives, thinly sliced
- Finishing salt
Instructions
- Preheat oven to 350˚F. Grease or line a 9X13 baking dish with parchment paper.
- In a small microwave safe bowl, heat the milk and 1 teaspoon of the sugar for 1 minute, until very warm to the touch, around 110˚F to 115˚F, and whisk contents. If it's not hot enough, continue to warm in the microwave in 10-15 second increments to reach the desired temperature, whisking after each increment.
- In the bowl of a stand mixer fitted with the paddle attachment, add the heated milk mixture and sprinkle the yeast on top. Give it a light stir, cover with a towel and let sit for 5-7 minutes. When the mixture is foamy and smells strongly of yeast, it's ready!
- Add the rest of the sugars, salt, vanilla extract, beaten eggs, butter, and 1 cup of the flour. Mix with the paddle attachment on the lowest or "stir" setting for 30 seconds to one minute until just combined.
- Remove the paddle and replace with the dough hook attachment. Add the remaining flour to the bowl along with the green onion and everything bagel seasoning. Turn the speed onto the lowest setting again and mix until the dough starts pulling away from the sides of the bowl. If the dough is still sticking to the sides of the bowl, add 1 tablespoon of extra flour at a time, letting the mixer run another 30 seconds, until the dough is pulling away from the sides (no more than 4 cups of flour total should be used).
- When the dough is pulling away from the sides and is only slightly sticky to the touch, increase the speed of the dough hook to medium low and mix for 3 minutes (this is kneading your dough).
- Grease a large bowl with butter. Remove the dough from the dough hook and transfer into the prepared bowl. Cover with saran wrap and let rise for 1 to 2 hours, until doubled in size.
- Grease or line a 9X13 baking dish with parchment paper. When the dough is done rising, turn the dough out onto a well floured surface. Gently punch the dough down. Using a pizza cutter or a knife, divide the dough into 15 equally sized pieces. For each piece, fold the seam in and roll into a ball. Place each ball onto the prepared baking dish seam side down.
- Cover the baking dish with saran wrap and let rise another hour.
- When the rolls are done rising, brush each one with the remaining two tablespoons of milk and sprinkle with extra everything bagel seasoning.
- Whisk together the ingredients for the flour paste in a small bowl until smooth. Pour into a small ziploc bag, piping bag, or even a squeeze bottle.
- If using a ziploc bag or piping bag, cut a small area of the corner. Make the crosses by piping the paste down the center of each row of rolls. Then pipe across the center of each row of rolls, creating a cross on each one.
- Place on the center rack in the preheated oven. Bake for 20 - 25 minutes, until the tops are golden and toothpick inserted in the center comes out clean. Remove and brush with the melted butter. Garnish with chives, and sprinkle with finishing salt as desired. Serve warm.
- Prep Time: 15 minutes
- Rising Time: 2 hours
- Cook Time: 25 minutes
- Category: Breads and Baked Goods
- Method: Baking
- Cuisine: American
