How to Make Bread Bowls

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Is there any soup that doesn't taste better when served in a freshly baked bread bowl?

You should try making your own because they are easy and {I think} really pretty.

They take a simple soup to the next level and make it a little special.

After all, we eat with our eyes first.

Plus they're just plain fun. 

We are experiencing a cold snap.

When the weather is like this, I don't like to venture too far.

We still have an ample supply of potatoes from last year's garden.

{For tips on how to grow your own potatoes, see this previous post.}

So, I decided to make potato soup using Pioneer Woman's recipe, found here.

She named it "Perfect Potato Soup".  

I have to agree.*

The Weather Man™ loves bread of any kind.

Since I was planning to have only soup for dinner, I needed to add something.

Bread bowls.

You need:

Rhodes Dinner Rolls

One egg 

I used frozen dough.  Rhodes frozen bread is the closest to homemade I've ever had.  

It is not quick.  Just like made from scratch bread,you have to allow it time to rise.  

I had some Rhodes Dinner Rolls in the freezer.  

After allowing them to thaw, I combined four "rolls" into one big roll.  

Here's how:

Thaw dough.  

Careful, it is very sticky.  Cover your hands and work surface with flour.  

Take four pre-made rolls and squish them together and

 knead just enough to combine the 4 pieces into one.

Place on a greased baking pan or cookie sheet.

{I prefer the nonstick baking sheets from the Goldtouch line at Williams-Sonoma.}

Whisk an egg.  Brush on surface.

{This is what creates the shiny coating and makes them brown beautifully.}

Cover loosely with parchment paper and put in a warm spot to allow to rise until doubled in size.

I let them rise about 2 hours.

This is how they look prior to baking.  See the egg wash?

Preheat oven to 350.  Bake for 20-25 minutes.

Let cool.

After they cool, slice off the top.

Be sure to use a serrated knife {or your usual bread knife}

Clear the inside of the roll, to make the "bowl".

This part was much easier than I imagined. 

I was afraid of tearing the roll, or making a hole.  

It is pretty instinctual, and I had no problems at all.

Ladle your soup in the bread bowls.

Garnish and enjoy!

I hope you give this a try.

Go ahead.  

Impress your company. 

*I used about half the amount of onions, and eliminated the Cajun spice.

She explains the importance of getting the right consistency, 

which she does by taking about 2/3 of the cooked soup, 

blending it, then adding it back to the mixture.

Magic.