Ingredients
1/2
cup water
1/2
cup milk
4
tablespoons butter
1/4
cup sugar
3
cups Gold Medal™ all-purpose flour
1
teaspoon salt
1
package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1
egg
1
egg, beaten
1
tablespoon water
1
tablespoon everything bagel seasoning
Preparation
In 1 1/2-quart saucepan, mix 1/2 cup water, the milk, butter and sugar. Heat just to simmering over medium-high heat. Cool until instant-read thermometer inserted in mixture reads 120°F to 130°F. In large bowl, mix flour, salt and yeast. Add water mixture and 1 egg to flour mixture; stir until just combined.
Sprinkle flour lightly on work surface. Place dough on floured surface. Knead by folding dough toward you, then with heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn, and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when you press your fingertips about 1/2 inch into dough.
Spray bottom and sides of 13x9-inch pan with cooking spray. Gently push your fist into dough to deflate it. Divide dough into 32 equal pieces. Shape each piece into a ball; place in pan.
Mix beaten egg and 1 tablespoon water; brush dough with egg wash. Sprinkle with seasoning. Lightly spray sheet of plastic wrap with cooking spray; cover pan loosely with plastic wrap, sprayed side down. Let rise in warm place about 40 minutes or until dough has doubled in size. Remove plastic wrap.
Move oven rack to low position so top of pan will be in center of oven. Heat oven to 375°F. Bake 15 to 18 minutes or until golden brown. Remove from pan to cooling rack. Serve warm or cooled.
Make Ahead: After dough has risen in bowl, cover tightly with foil; refrigerate 4 to 24 hours. Before baking, remove foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until dough has doubled in size. If some rising occurred in refrigerator, rising time may be less than 2 hours. Shape and bake as directed.
