Whole Wheat Bread Bowls- Made with Homemade Hot Roll Mix




1 tbsp active dry yeast
1-1/2 cups lukewarm water about a hundred 110 degrees, one egg slightly beaten
2 tablespoons vegetable oil
5-1/2 cups homemade hot roll mix-recipe on site
one egg for brushing on top of the bread bowls mixed with 1 tablespoon water.

1. In KitchenAid mixer dissolve yeast in the water. When the yeast bubbles stir in the beaten egg and the oil. Gradually stir in 3 cups of the hot roll mix until blended. Add additional hot roll mix to make a stiff dough.
I use my KitchenAid mixer with the dough hook attachment, and it makes it really easy.

2. Need with a dough hook about 10 minutes, adding more flour or liquid as needed to get the dough to the right consistency. You don’t want the dough too dry.

Grease another bowl by spraying non-stick canola oil spray into the bowl.

Place the dough in the bowl then spray a little bit more nonstick spray on top of the dough. This prevents it from drying out period then put a cotton kitchen towel that’s only used for bread-making on top of the dough.

Let dough rise about an hour and make sure your kitchen is not too cold.

Grease the outsides and bottoms of six 6 ounce custard cups and then set aside.
Once the dough is risen double in size then divide dough ball into 6 even pieces.

Flatten each 6 dough ball as though you’re making mini pizzas about the length of your hand. Form each piece of dough around each greased custard cup.

Make sure the baking sheet that you have all of these custard cups on his also greased.

Let them stand uncovered for 10 minutes.

Preheat the oven to 375 degrees and bake 20 minutes.

Beat 1 egg mixed with 1 tablespoon of water and then remove baking bread bowls from the oven and brush with the egg water mixture, then bake 5 minutes longer.

Remove from the oven and set on a very sturdy trivet and then very carefully remove the custard cups.

They will be very hot and steam forms from the inside, so be careful!

After removing the Custard Cup brush the inside of each bowl with a water mixture and bake 10 to 15 minutes longer or until lightly browned. This makes 6 bread baskets.

Lastly, just enjoy time with your favorite soup, clam chowder or chili.

Images photographed by Paulette Motzko, PLM Studios

Recipe adapted from “Bread Basket Bowls” from the Make a Mix Cookbook by Allison, Westover and Harward