Bread Bowls

Submitted By Amanda Hancock

Yummy Bread Bowls

4 ½ tsp. yeast

½ c. warm water

2 c. warm milk

6 Tbsp. shortening

2 eggs

¼ c. sugar

1 ½ tsp. salt

7 c. flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt, and 3 cups of flour; beat until smooth. Stir in enough glour to sorm a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 -8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface, divide into 8 piece. Shape each into a large roll. Place 4 rolls each on two sprayed cookie sheets (they need to not be touching after they’ve had a chance to rise, so give them plenty of room). Cover and let rise until double, about 30 minutes. Bake at 350* for 20-25 minutes. Switch the two cookie sheets positions (top and bottom) half way through the baking time. When done baking, remove to wire racks to cool.