Name: Homemade Bread Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 140 min
Ingredients: 4 teaspoons instant yeast; 2 1/3 cups warm water; 1 Tablespoon sugar; 2 teaspoons salt; 1 Tablespoons olive oil; 3 cups bread flour; 3 ½-4 ½ cups all- purpose flour; 1 egg beaten; 1 Tablespoon water

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Versatile, tasty and fun, these Homemade Bread Bowls are a tasty recipe that is one you should always have in your recipe box.

Bread Bowls are such a fun recipe, one they are bread and two they can be used for multiple things.

Whether soup, salad, dips or more, these Bread Bowls come in handy and will make you a bunch you can use.

If you are afraid to use yeast, please don’t be, like I always say – practice makes perfect and it may not come out amazing the first time.

We make these a lot during the summer and winter because of the versatility of them.

I think that Homemade Bread Bowls are a recipe that everyone should have on hand because they are so useful.

If you’ve been looking for that perfect simple recipe, then look no further and make this one!

Some of my other favorite bread recipes that we have on our site include: Sweet Potato Dinner Rolls, Rosemary Focaccia Bread and Homemade Cinnamon Rolls.

Overhead photo of finished recipe on wooden cutting board.

WHY THIS RECIPE WORKS:

They make the perfect sized bowls, not too large or small.
You can fill these with various things.
Double this recipe to make more or to have on hand for later.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Instant yeast
Warm water
Granulated sugar
Salt
Olive oil
Bread flour
All-purpose flour
Egg
Water

Ingredients needed to make Homemade Bread Bowls.

HOW TO MAKE HOMEMADE BREAD BOWLS, STEP BY STEP:

In the bowl of a stand mixer combine the yeast, water, and sugar with a fork.
Attach the bread hook attachment and add the salt, olive oil, and bread flour.
Mix on low until the flour is mixed in. Add 2 cups of all-purpose flour and continue kneading. Add more flour, ½ cup at a time until you get a soft dough that’s not super sticky. The dough should be sticking to itself more than it sticks to your fingers or the bowl. Once you have the right amount of flour, continue kneading for about 5 minutes.
Remove the dough from the bowl momentarily to grease the bowl with olive oil or cooking spray. Return the dough back to the bowl and cover with plastic wrap.
Let the dough sit in a warm place to double in size, about 60-90 minutes.
Line 2 baking sheets with parchment paper and set aside.
Once the dough is doubled, lightly flour a clean work surface and tip the dough out. Lightly punch the dough down and divide the dough into 6 equal pieces.
Form Each dough piece into a ball and place 3 on the first baking sheet and the other 3 on the second baking sheet.
Cover loosely with greased plastic wrap and let them sit for 30 minutes to let them puff up a bit. They won’t double in size. You just want them to puff up a bit.
Preheat oven to 400 degrees F and make the egg wash by whisking the egg and water together.
Right before placing in the oven brush each roll with egg wash and slash a + or X into the top or simply 2-3 lines next to each other.
Bake for 28-30 minutes or until golden brown. If you want to double check the rolls are done, yeast doughs are done when the internal temperature reaches 195 F.
Remove from the oven and cool on a wire cooling rack. It’s tempting to serve the bowls hot but they will more likely fall apart and not cut well if you cut them when hot.
When ready to serve, cut a large round hole in the top of each bread bowl. Tear pieces of bread out of the inside and reserve them for dipping in your soup or other bowl additions.

Step by step photos on how to make Homemade Bread Bowls.

DO I HAVE TO USE INSTANT YEAST?

We usually make this recipe with instant yeast but you can also use active dry yeast as well.

If you use active dry yeast, use 4 ½ teaspoons and make sure to let the yeast become bubbly in the water and sugar before continuing on with the recipe.

CAN I MAKE THESE BREAD BOWLS BIGGER/SMALLER?

Yes! If you want extra-large bowls you can divide into 4 pieces. Your baking time will be about 35 minutes.

Check at 30 minutes and tent with foil if they rolls are already dark enough before continuing baking.

If you want to make smaller bowls you can divide into 8 pieces. Baking time will be about 22-25 minutes.

WHY DO I NEED TO SLASH THE DOUGH?

If you don’t slash the top of your rolls the steam from inside cold rip your bread while it’s baking.

WHAT CAN I SERVE IN HOMEMADE BREAD BOWLS?

So I’m sure you’ve seen various things served in bread bowls, they are super versatile and can be used for different things. Some ideas include:

Soup
Cold or Warm Dip
Chili
Salad
Pasta

Overhead photo of finished Homemade Bread Bowls with insides taken out of one bowl.

HOW TO STORE:

These can be stored in an airtight container where they will keep for up to 3-4 days.

You can also freeze these, place in a freezer container where they will keep for up to 2 months.

To defrost, remove to the countertop or refrigerator until thawed.

TIPS AND TRICKS:

You can use active dry yeast in this recipe, see above on how to do that.
These can be frozen, see above on how to do that.
The bowls can be used for various things, soups, stews, chili, salad, pasta, dips, etc.
If your stand mixer bowl isn’t large enough to let the dough double in it, let the dough rise in a greased bowl that is large enough for doubling.
If you knead the bread by hand, knead for 10 minutes or so.
Brush the egg wash on evenly for the prettiest bowl. If you don’t brush it evenly the color on your bowls won’t match or you could have some spots darker than others.
You can make larger or smaller bowls, see above on how to do that.

Bread Bowl on wooden plate filled with soup.

When it comes to a recipe that is tasty, versatile and fun, you have to make these Homemade Bread Bowls ASAP!

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If you’ve tried these HOMEMADE BREAD BOWLS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!