Recipe Background
Your soup game is about to get kicked up a notch with these Homemade Bread Bowls! There’s no need to pay café prices when you can make these yummy bowls right at home. They have a nice, fluffy texture on the inside, but a hearty enough exterior to hold up any liquids that may try to seep through. Fill these bread bowls with any soup your heart desires. You can’t pass up these Homemade Bread Bowls—after all, what’s better than a bowl you can eat? It’s so delicious, and there’s no plate clean-up necessary after your meal. Score!
Your soup game is about to get kicked up a notch with these Homemade Bread Bowls! There’s no need to pay café prices when you can make these yummy bowls right at home. They have a nice, fluffy texture on the inside, but a hearty enough exterior to hold up any liquids that may try to seep through. Fill these bread bowls with any soup your heart desires. You can’t pass up these Homemade Bread Bowls—after all, what’s better than a bowl you can eat? It’s so delicious, and there’s no plate clean-up necessary after your meal. Score!
Ingredients
- 1/2 cup plus 2 tablespoons water warmed to 110 degrees F
- 1 (.25 ounce) package active dry yeast
- 2 teaspoons granulated sugar
- 1 cup milk warmed to 110 degrees F
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 4-4 1/2 cups bread flour plus more as needed and for flouring a work surface, divided
- 1 egg white
- 2 teaspoons water room temperature
Directions
- In the bowl of a stand mixer, add together 1/2 cup and 2 tablespoons of the warm water with the yeast and the sugar until the yeast is dissolved.
- Let the yeast mixture rest until bubbly, about 5-10 minutes.
- Mix in the milk, olive oil, and salt.
- Add in 2 cups of the flour.
- Set the mixer with the whisk attachment and combine the mixture on low until well mixed.
- Add the hook attachment to the stand mixer.
- Mix in the remaining 2 cups of the flour, kneading the mixture until it is smooth and elastic, about 5 minutes. Add in any extra flour as needed to make it a soft, and smooth dough.
- Move the dough onto a lightly oiled bowl and cover it with a damp towel.
- Put it in a warm place and allow it to rise until doubled in size, about 1 hour 30 minutes.
- Flour a work surface.
- Line a baking tray with parchment paper.
- Punch the dough down and divide it into 4-5 pieces.
- Round each piece into a ball on a floured work surface, tucking the edge under multiple times.
- Move the rolls onto the prepared baking tray.
- Cover the rolls with lightly oiled plastic wrap.
- Allow the rolls to rest until the dough has doubled in size, about 40-45 minutes.
- Preheat the oven to 425 degrees F.
- Using a mixing bowl, mix the egg white and water using a whisk until it becomes a foamy egg wash.
- Brush on the egg wash over the rolls.
- Bake the rolls in the oven until they are hollow, about 19-24 minutes.
- Lay a piece of oiled parchment paper on top of the rolls to keep them from browning too much.
- Transfer the rolls from the oven and let them cool on a rack.
- Cut the top centers from the rolls.
- Serve with your favorite soup.
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