Bread Bowls From Frozen Rolls Food

BREAD BOWL RECIPE - THE EASY WAY!

Steps:

• Pre heat oven to 180c (350f).
• Slice the top off the bread rolls using a serrated knife and set these "lids" aside.
• Using your fingers, scoop out the centre of the roll and reserve for another use (making your own breadcrumbs!).
• Combine the melted butter (4 tbsp), crushed garlic (2 large cloves), salt (if using) and finely chopped parsley (1 tbsp if using) in a small bowl. Using a pastry brush, brush this butter mixture around the inside of the rolls, plus both sides of the lids you set aside earlier.
• Sprinkle the grated parmesan onto the cut side of the lids (these will be garlic bread dippers) and around the inside of the rolls. Tilt the rolls slightly as you go, the parmesan will stick to the butter.
• Place the bowls and lids (cut side up) onto a lined baking tray and bake for 20 minutes or until golden.

BREAD BOWLS FROM FROZEN DOUGH

Steps:

• Line baking sheet with parchment paper or silicone baking mat.
• Slice the thawed dough into 6 equal pieces, and roll each piece into a tight ball.
• Place dough balls 4-inches apart on a prepared baking sheet, and brush with egg. Spray a large piece of plastic wrap with nonstick cooking spray, and lightly cover plastic wrap over dough. Let dough rise in a warm place until double in size, about 2-3 hours.
• Carefully remove plastic wrap. Bake at 350 degrees F for 25 minutes, or until golden brown. Cool bread on a wire rack until just warm.
• With a knife at an angle, slice the top off of the bread. Compress sides and bottom of the bread to form a well. Fill with your favorite soup, stew, chili, or dip. Serve.

RHODES SOUP BOWLS ----BREAD SOUP BOWLS MADE EASY

Steps:

• Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
• For larger bowls cut loaf in half or use 6 dinner rolls.

BREAD BOWLS

Steps:

• Cut loaf into 3 equal portions; form each into a ball. Place 4 in. apart on a greased baking sheet. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm place until doubled, about 2-3 hours. Brush with egg. Bake at 350° for 25 minutes or until golden brown. Cool. Cut the top fourth off each loaf; carefully hollow out top and bottom, leaving 1/2-in. shell. (Discard bread from inside or save to make croutons or bread crumbs.) Fill with soup, dip or salsa. Replace top if desired.

BREAD BOWLS FROM FROZEN ROLLS

Steps:

• Place frozen rolls on a greased cookie sheet - you will need three per bowl. You don't need to place them super far apart because you'll be combining them anyways!
• Cover with greased plastic wrap, and let rise for about five hours. I let them rise overnight and that worked well.
• Once they have risen, combine three of the rolls together and roll into a big, round ball.
• Place each ball back on the cookie sheet, brush with egg wash, cover with greased plastic wrap, and let rise 2-3 hours in a warm spot.
• Bake at 350 for about 25 minutes or until golden brown.
• Remove from oven. When cool enough to handle, cut off the top of each bread bowl, and remove the inside of the bowl.
• Let cool and then serve immediately or store for another time.

HOMEMADE BREAD BOWLS

Steps:

• Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
• Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
• Remove and cover with plastic wrap - let the dough rise until doubles in size (about 30 minutes).
• Grease 2 cookie sheets and sprinkle with corn meal.
• Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
• Place on cookie sheet with no more than 6 to a cookie sheet (don't let them touch). Let them rise for another 30 minutes.
• Bake each cookie sheet at 400 for 18 minutes.

PILLSBURY BREAD BOWL - A BOWL YOU CAN EAT

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Place 4 (10-oz) custard cups upside down on ungreased cookie sheet.
• Spray outside of cups with cooking spray.
• Cut loaf of dough crosswise into 4 equal pieces.
• Press or roll each piece into 6-inch round.
• Place each round over custard cup on cookie sheet, shaping dough to fit around cup and form bowl shape.
• Dough should not touch cookie sheet.
• Bake 11 to 13 minutes or until golden brown.
• Place bread bowls with custard cups on cooling rack; cool 5 minutes.
• Remove bowls from cups.
• Place bread bowls in shallow soup bowls or pasta plates.
• Ladle soup into bread bowls; serve immediately.