I made these homemade bread bowls to serve the broccoli-cheese soup.This recipe makes buns that are perfect to serve soup for 1 -- not too big and not too small. They are also soft and great to eat just as is. Make the buns smaller -- may be 8~10 instead of 6, skip the dried thyme and you have great dinner rolls or even breakfast rolls. They taste awesome with a smear of soft butter and if you are like my son, then spread some Nutella.The only change I made to the recipe is add atta (wholewheat flour) to replace some of the all purpose flour. The dough is also very easy to work with.
Recipe from King Arthur flour:
Ingredients:
All purpose flour - 2cups
Atta (whole wheat flour) - 1cup
Semolina - ½cup (I used fine sooji)Salt - 1¼tsp
Dried Thyme - 1tsp
Yeast - 2½tsp
Lukewarm Water - 1¼cups
Sugar - 1tbsp
Vegetable or Canola Oil - ¼cup
Potato flour - 3tbsp (or ½cup dry potato flakes)
Dry milk powder - 2tbsp
Method:
- Combine all the dough ingredients in a mixing bowl or the bowl of a stand mixer. Make a smooth dough.
- Place the dough in a container, cover and set it aside to rise for 90 minutes or until it doubles in volume.
- Gently deflate the dough and divide the dough into 6 equal parts.
- Round each part into a smooth ball.
- Place them on a parchment lined baking sheet; cover and set aside for another 1 hour. The balls should gets quite puffy.
- At the end of the rising time, preheat the oven to 350°F.
- Bake for about 25 minutes or until the bins are deep golden brown. Let the buns cool right on the baking sheet.
- When ready to serve the soup, cut the top of bun and scoop out the bread from inside and fill with the soup. Enjoy!!
Linking this to this week's Fabulous Feast Friday# 5 being hosted by Mir & Sandhya.
