Hot Roll Bagels - Pillsbury Summer Fun Cook Book

Servings: 12 1 pk Pillsbury Hot Roll Mix

1 c Hot tap water

1 Egg

2 tb Margarine/butter softened

1 Beaten egg

1 tb Poppy/sesame seeds (or 2T)

In large bowl, combine yeast from foil pack with flour mixture. Stir in 1 cup hot tap water, 1 egg, and margarine until dough pulls cleanly away from sides of bowl. Turn dough out on lightly floured surface. With greased or floured hands, form dough into ball. Knead dough for 10 minutes until smooth. Cover with inverted bowl; let rest 5 minutes. Divide dough into 12 balls. With greased hands shape each into rope 8 in. long by 1 in. in diameter. Dip one end in water and pinch two ends together firmly. Place rings on floured board and shape circles. Cover; rise 5 minutes. Heat over 375F. Generously grease or line cookie sheets with parchment paper. In dutch over or large saucepan bring 2 qts. water to boil. Reduce heat to simmer. With slotted spoon, drop bagels in one at a time. Cook 5 seconds on each side. Remove with slotted spoon and put on cookie sheets. Brush bagels with beaten egg; sprinkle seeds. Bake 375F for 22-28 minutes or until golden brown. Immediately remove from cookie sheet. 12 bagels. For chewier bagels, after 5 min rise, place on ungreased cookie sheet and broil 5-6 inches from heat 3-4 minutes or until light golden brown. Remove from oven and continue as above - drop in water, etc. Reduce baking time to 18-22 minutes. 1 bagel: 170 cal; 5g protein; 28 g carbo; 4g fat; 290mg sodium; 70mg

potassium.