ROLL BAGEL RECIPES

Steps:

• 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.

Steps:

• Combine first 3 ingredients. Cut off top quarter of nori sheet along short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.
• Gently flip nori sheet. Spread 1 1/2 tablespoons cream cheese mixture along top third of shiny side of nori; top with 1/3 cup salmon.
• Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Repeat procedure with remaining ingredients. Slice each roll into 8 pieces with a sharp knife.