Rosemary Bread Bowls

Homemade bread bowls infused with rosemary, perfect for soup or stew.

Servings 8 Bread Bowls

Prep Time 1 30

Cook Time 30

Combine the yeast, water, and ½ tsp sugar in a bowl. Stir to dissolve the yeast and cover with a clean towel for about 5 minutes. The mixture should look foamy.

In your mixer's bowl, add the yeast mixture, butter, sugar, salt, rosemary, and 3½ cups of flour.
Mix on low using a dough hook attachment.
Slowly add more flour until the dough starts to pull away from the sides of the bowl.
Increase the speed of the mixer to knead the dough for about five minutes. The dough should no longer be sticky to the touch. If it still sticks, add a little more flour and continue to knead.
Knead for an additional 2-3 minutes.
Lightly oil a mixing bowl. Transfer the dough to the bowl, flipping to coat in oil. Cover the dough bowl with a towel and let rise until doubled in size, about 45 minutes.

Using a knife or pastry cutter, divide the dough in half. Divide each piece in half again, until you have eight total portions.
Gently press the dough to remove excess air, then fold into a tight ball.
Place the dough ball on a baking sheet, ensuring any folds or creases are on the bottom.
Using a sharp knife, lightly score a small X across the top of the dough balls.
Beat together the milk and egg to make an egg wash. Using a brush, lightly brush the dough balls with the egg wash.
Cover the dough balls with plastic wrap and let them rise until doubled, again about 45 minutes.

Preheat oven to 400 degrees F.
Remove plastic wrap and put the dough balls in the oven. Bake for 25-30 minutes or until golden.
Remove and let cool for at least 15 minutes before cutting for bowls.

Course: Bread

Cuisine: American

Keyword: Bread