In the bowl of a stand mixer, add the yeast, sugar, and milk. Let stand for 5 minutes until foamy.
Add the flour, and turn the mixer on low speed with a dough hook attachment. Add rest of the ingredients in the order that they appear.
Let the mixer continue to knead for about 3 minutes until an elastic dough forms (I had to stop every minute or so to force the dough back in the bowl).
Cover bowl with a damp towel and place in a warm, draft free place for 1 to 1 1/2 hours, until the dough has doubled.
Butter and line a 9×13 inch pan with parchment. Divide the dough into 12 equal pieces and form into balls. Line them up 3×4 in the pan, cover with parchment or greased saran wrap, and let rise for another 30 minutes. Preheat the oven to 350°F.
Brush with egg-wash and sprinkle with everything bagel seasoning.