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.