Everything Bagel Seasoned Buns

Instructions

Instructions to make everything bagel seasoned buns:
In your bowl, add liquid ingredients (oil and water) that have been warmed (not hot) with your sugar.
Sprinkle your yeast on top and cover, and let it set in a warm draft-free place in your kitchen till bubbly.
Slowly mix in the remaining dry ingredients.
With a spoon or fingers, start mixing until combined fully.
Let the dough rise in the bowl covered with oiled plastic wrap or a light-weight apron or flour sack towel for 20 minutes in a warm draft-free spot in the kitchen. We like to put it by the stove, and I put a pot on the stove with water to simmer, making the kitchen warm and moist. When it has risen, then begin kneading the dough.
Let the dough rest and rise again.
Pull it out of the bowl, and divide into six equal pieces (for large buns), and shape each one into a round ball. Use your fingers to make to finesse it into a round shape, rotating the ball. Using a dough scoring tool, slice the top of the bun. Put a little water on top of the bun or an egg wash using a baster and sprinkle with the everything bagel seasoning mix, and then let it rise again on a cookie or baking sheet. We used a silicone mat under them to keep them from sticking. If desired, you can grease the cookie sheet instead.
Cover the buns with an oiled piece of plastic wrap or a light apron. Preheat your oven to 350°F
When the buns have risen well, bake them on a cookie sheet in a preheated oven at 350°F for 25 minutes, and they will be lightly golden on the top. Remove the buns from the oven to cool in the pan for 15 minutes or so on a trivet or your stovetop. Then turn out of the pan after 15 minutes of cooling onto a wire baking rack to finish cooling (the wire rack keeps the bottom of the buns from sweating while cooling and it keeps them from getting soft. When completely cool, put your bread in an airtight container or serve immediately.