Parmesan Cheese Rolls or Bowls

Our family loves soup, and one of our favorite ways to eat it is in bread bowls. No rocket science here — I just took our favorite white bread and added Parmesan cheese. (Robin gave me that idea since she makes yummy bread bowls with Parmesan in them!) It makes more than a traditional single-loaf recipe, which is perfect for my family who loves to use them as bowls, rolls, buns or whatever else they can think of. –Mellyn

Yield: 14 large rolls or small bowls

  • 1/3 cup sugar
  • 1 Tablespoon salt
  • 1/3 cup oil
  • 2 1/2 cups very warm water
  • 2 cups flour
  • 3 Tablespoons yeast
  • 3/4 cup Parmesan cheese
  • 6 cups flour
  1. Combine sugar, salt, oil, water, flour and yeast in order.
  2. Add Parmesan cheese.
  3. Slowly begin adding the remaining 6 cups of flour, you may need less.
  4. Dough should begin to form a ball and scrape the sides of the bowl, not stick to it.
  5. Let rise until double. (I’ve varied this from 20 minutes, to the recommended 1 hour with good results!)
  6. Divide dough into 14 pieces and shape into balls.
  7. Place on a big cookie sheet, and cut 2 slits in the top of each roll (they’ll fall open a bit).
  8. Cover and let rise for 20-30 minutes.
  9. Bake at 350 degrees for 20-30 minutes.
  10. Brush top with butter, if desired.
  11. To use as bowls, cut off the top of each roll, and hollow out the inside of the bowl (don’t forget to save the bread you pull out for dipping in the soup!) Ladle soup inside.

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