Switching it up with something savory today! I love working with dough and have been wanting to create a savory dough recipe. These rolls are extremely soft and packed with garlic flavor and everything bagel seasoning!
Yield: 14 rolls
Preparation: 2 hr. 30 min. (includes rising time)
Bake time: 20 min.
1 tsp. active dry yeast
1 tbsp. honey
1/2 c. water, warmed to 100-105F
1 tbsp. olive oil
1 egg, room temperature
1/4 c. sour cream
2 3/4 c. all-purpose flour
1 tsp. salt
1 tsp. garlic powder
1 tbsp. olive oil
2 tbsp. everything bagel seasoning
1 c. shredded mozzarella
2 tbsp. melted butter
In the bowl of the stand mixer fitted with the dough hook attachment, combine the yeast, honey, and warm water. Let sit for 5-10 minutes, until the mixture starts to create foam on top. Mix in the olive oil, egg, and sour cream until fully combined.
Add in the flour, salt, and garlic powder. Knead using the mixer on a medium-low speed for 6 minutes. If the dough is extremely sticky, you can add in an extra tablespoon of flour, but the dough should be slightly sticky!
Grease a bowl (can be your mixing bowl) with cooking spray or olive oil. Place the dough in the bowl, loosely cover with a towel, and let rest in a warm environment for 60-90 minutes, until the dough doubles in size.
Once the dough has rested and doubled in size, transfer the dough onto a lightly floured surface. Roll the dough into a rectangular shape that is 1/2 inch thick. Sprinkle the mozzarella over the dough, then fold the dough back up, folding twice. Cut the dough into 14 pieces and shape the pieces into balls.
Lightly oil a 9-inch round pan and place the dough balls into the pan, leaving a little bit of space for the dough to rise in between each ball. Brush the top of the dough with 1 tbsp. of olive oil, and sprinkle with the everything bagel seasoning. Let the dough rise again in a warm environment for 30 minutes, or until the dough has pretty much filled into the spaces left in the pan.
Bake for ~20 minutes at 350 F. The tops will be golden brown. If you want to check the temperature of the dough, it should read 195 F. Immediately when you take out the dough, brush the tops with melted butter. Serve immediately. Store leftovers in the fridge
These rolls are best consumed on the day they are baked, but will keep at room temperature for 3 days.
If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights