Homemade Bread Bowls

Ingredients

• 1/2 cup + 2 Tbsp warm water, 110 degrees
• 1 pkg active dry yeast
• 2 tsp granulated sugar
• 1 cup milk, warmed to 110 degrees
• 2 Tbsp extra virgin olive oil
• 2 tsp salt
• 4 – 4 1/2 cups bread flour
• 1 egg white
• 2 tsp water

Directions

1. Add 1/2 cup + 2 Tbsp warm water, the yeast, and the sugar to the bowl of a stand mixer, then whisk until the yeast dissolves. Let it sit for 5 – 10 minutes. Mix in the milk, olive oil, and salt. Add 2 cups of the flour, attach the whisk, and blend on low until everything is evenly combined. Change to the dough hook, add 2 cups flour, and knead until the dough turns smooth and elastic, about 5 minutes. Work in more flour, up to 1/2 cup, only as needed to make a soft, smooth dough that pulls away from the bowl. Move the dough to a lightly oiled bowl, cover it with a damp towel, and set it somewhere warm until doubled, about 1 1/2 hours.
2. Deflate the dough, then divide it into 4 or 5 equal pieces. On a lightly floured work surface, shape each piece into a ball, tucking the edges underneath several times as you go. You can flatten a piece a bit first, roll it up like a cinnamon roll, and then tuck the edges under until the ball is smooth; that little bit of fuss helps it keep its shape. Place the rolls on a baking sheet lined with a silicone baking mat. Cover them with lightly oiled plastic wrap, or lightly dust the tops with flour and cover with ungreased plastic wrap. Let them rest for 40 – 45 minutes, until almost doubled. During the last 10 minutes of the rise, heat the oven to 425 degrees.
3. In a small mixing bowl, whisk the egg white with the water until frothy, then gently brush the egg wash over the tops of the rolls. Bake for 19 – 24 minutes, until hollow; if they start browning too much near the end, lay foil over the rolls. Take them out of the oven and let them cool on a wire rack. Cut the top centers from the rolls and store in an airtight container.