We’re pleased to present a debut Foodie Friday post from someone who helps put food on all of our tables — A Kansas Farm Mom, Nicole Small.
I love to cook, but some times of the year I don’t have a lot of time to make a great meal. Over Christmas break, we were all wanting something a little different. I made these bread bowls one morning and still got 250 cows fed with the help of my 7-year-old.
We set the frozen rolls on the counter to thaw as we left to do chores. After feeding for about 2 hours, we had to drive past the house, so we stopped and shaped the thawed rolls into bread bowls. We covered the bowls with a towel and finished feeding. When we came back to the house we popped them in the oven.
The bowls baked while we warmed up leftover Beefy Nacho Potato Soup and were delicious — I will even say as good as rolls you can get at a restaurant. And the best part is that there is only one ingredient!
Super Bread Bowls
Makes 4 bread bowls
16 Rhodes Texas Rolls, thawed but still cold
For each roll, combine 4 rolls to make a smooth ball. Place on baking sheet sprayed with non -stick cooking spray. Cover with plastic wrap or a lint free towel (not a terry cloth towel with all those little balls of fuzz). Let rise until doubled in size (30-60 minutes, depending on how warm your kitchen is).
Remove towel and bake at 350 degrees for 25 minutes or until golden brown. Let cool. Hollow out bread and fill with your choice of soup.
Who knew bread bowls could be that easy?! We will be enjoying more bread bowls when the temperatures drop again, even when I am busy outside taking care of the cattle. If you would like to see our new calves when they start to arrive, be sure to follow me. Calving season starts in two weeks, and I can’t wait!
— A Kansas Farm Mom