Directions: |
Directions:1. Combine the water, yeast, ½ teaspoon of the sugar in a small bowl. Stir just until the yeast is dissolved. Cover with a towel and let stand until the mixture is foamy, about 5 minutes.
2. In a large bowl, add the salt, remaining sugar, butter, yeast mixture and 3 ½ c of the flour. Mix. Slowly keep adding moure flour (about 1 c at a time) until the dough starts to pull away from sides fo the bowl.
3. Knead the dough (with your stand mixer or using your hands) for about 5 minutes. Stop and touch the dough with a clean, dry finger. The dough shouldn't be "sticky," but may barely stick to your finger. Add a little more flour, as needed, until you reach that consistency. Knead for 2-3 more minutes.
4. Lightly spray another large bowl with nonstick spray & transfer the dough to that bowl. (Flip the dough over once so both sides are coated with spray). Cover the bowl with a dish towel & let rise until doubled, about 30-45 minutes.
5. Divide the dough into 6 or 8 equal pieces (for large or small bowls). You can use a scale to make sure they're all the same size. Pick up one section of the dough & pat it down with your hands to remove any air. Use your hands to gently fold the dough into a tight ball. Place the dough ball on a baking sheet lined with parchment paper. Make a very small "X" slit on the top of the dough rounds with a serrated knife.
6. Beat an egg with 1 tbsp of milk to make an egg wash. Lightly brush the tops of each dough ball with a very thin layer of egg wash.
7. Cover the rolls really lightly with a piece of plastic wrap. Allow to rise until doubled, about 30-40 more minutes.
8. Bake at 400ºF for about 25-30 minutes. Allow to cool for at least 15 minutes before cutting for bread bowls. |
This recipe for Homemade Bread Bowls is from