Hot roll bagels - pillsbury summer fun cook book

MMMMM----- Recipe via Meal-Master (tm) v7.06
  
       Title: Hot Roll Bagels - Pillsbury Summer Fun Cook Book
  Categories: Breads
    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.
  
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