Rhodes Soup Bowls: Your Edible Vessels of Deliciousness

There’s a certain magic that happens when food becomes the vessel for more food. It’s a delightful culinary dance, a playful presentation that elevates a simple meal into an experience. My earliest memories of such ingenuity involve my grandmother, a woman who could coax flavor out of anything with a twinkle in her eye and a worn wooden spoon. She’d often make a hearty beef stew, but instead of serving it in our usual ceramic bowls, she’d present it nestled inside hollowed-out loaves of crusty bread. The scent of warm yeast mingled with savory stew, and the first bite, a combination of tender beef, rich broth, and chewy, slightly soupy bread, was pure comfort. It’s a memory that always brings a smile to my face, and it’s why I have such a fondness for dishes that embrace this charming, edible-container concept. These Rhodes Soup Bowls, in their simplicity and delicious execution, capture that same heartwarming spirit.

Recipe Overview

• Prep Time: 15 minutes (plus thawing time)
• Cook Time: 25 minutes
• Total Time: 40 minutes (plus thawing and rising time)
• Servings: 3 (from 1 loaf) or 6 (from 12 rolls)
• Yield: 3-6 Bread Bowls
• Dietary Type: Vegetarian-Friendly (base bread)

Ingredients

The beauty of this recipe lies in its utter simplicity, relying on the already fantastic quality of Rhodes frozen bread dough.

• 1 loaf Rhodes frozen bread dough OR 12 Rhodes frozen dinner rolls, thawed but still cold
• 1 egg, beaten (for egg wash)

Equipment Needed

• Baking sheet
• Cooking spray
• Plastic wrap (sprayed)
• Sharp knife
• Spoon

Instructions

These bread bowls are remarkably easy to assemble, allowing you to focus on what truly matters – the delicious soup or dip you’ll be filling them with!

1. Prepare the Dough: If you’re using a loaf of Rhodes frozen bread dough, cut the loaf into thirds. Gently form each third into a ball. If you are using Rhodes frozen dinner rolls, combine 4 rolls to make a ball. You will repeat this process with the remaining rolls to create the desired number of bowls.
2. Shape and Place: Place the dough balls onto a large baking sheet that has been generously coated with cooking spray. Ensure there is ample space between each ball, as they will expand significantly.
3. Egg Wash for Golden Color: In a small bowl, beat the egg. Using a pastry brush, generously brush the tops and sides of each dough ball with the beaten egg. This egg wash is crucial for achieving that beautiful, golden-brown crust.
4. The Rise: Cover the baking sheet with sprayed plastic wrap. This prevents the dough from sticking to the wrap as it rises. Let the dough rise until it has doubled in size. This can take anywhere from 1 to 3 hours, depending on the temperature of your kitchen. Patience is key here for a light and airy bread bowl.
5. Baking the Bowls: Once doubled, remove the plastic wrap. Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the bread bowls are golden brown and sound hollow when tapped on the bottom.
6. Cool and Hollow: Remove the baked bread bowls from the oven and allow them to cool on the baking sheet for a few minutes. Once they are cool enough to handle, use a sharp knife to slice off the top of each bowl. Be careful not to cut too deep. Then, using a spoon, hollow out the inside of the bread, leaving a sturdy shell. You can eat the scooped-out bread, toast it, or even save it for breadcrumbs!
7. Fill and Serve: Your edible bread bowls are now ready to be filled with your favorite chili, soup, dip, or chowder.

• For Larger Bowls: If you prefer larger bread bowls, you can cut a loaf in half or use 6 dinner rolls to create each larger ball. Adjust baking time accordingly, as larger items may require a few extra minutes to ensure they are cooked through.

Expert Tips & Tricks

The simplicity of Rhodes dough means the heavy lifting is already done, but a few chef’s touches can elevate your bread bowls even further.

• Thawing Properly: It’s crucial to thaw the Rhodes dough in the refrigerator overnight. Using it while still cold to the touch prevents it from becoming too sticky and unmanageable. This also ensures a better texture in the final baked product.
• Uniformity for Even Baking: When forming your dough balls, try to make them as uniform in size as possible. This will help them bake evenly, ensuring no bowl is undercooked while another is burnt.
• The “Hollow Out” Technique: For easier hollowing, you can slightly underbake the bread bowls by a few minutes. This makes the interior softer and easier to scoop out without compromising the structural integrity of the bowl. Just ensure they still have a good golden crust.
• Preventing Soggy Bottoms: If your soup or chili is particularly liquidy, you can lightly brush the inside of the hollowed-out bread bowl with melted butter or olive oil before filling. This creates a slight barrier, helping to prevent the bread from becoming soggy too quickly. A quick toast of the hollowed-out interior before filling can also help.
• Don’t Waste the Scraps: The scooped-out bread is too good to discard! Cube it and toast it for croutons, or use it to make delicious bread pudding or savory bread crumbs.

Serving & Storage Suggestions

These bread bowls are at their absolute best served warm, straight from the oven and filled with your favorite hearty dish.

• Serving: Present each filled bread bowl with a spoon for scooping out the delicious contents and bits of edible bread. They are a complete, self-contained meal that’s visually appealing and incredibly satisfying.
• Storage: Unfilled, baked bread bowls can be stored at room temperature in a sealed bag or container for up to 2 days. For longer storage, wrap them tightly in plastic wrap and then foil, and they will keep in the freezer for up to 1 month. To reheat, place in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Filled bread bowls are best enjoyed immediately, as the bread will begin to soften from the filling. If you have leftovers, store them (if the bread hasn’t become too soggy) in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven.

Nutritional Information

(Please note: Nutritional information can vary significantly based on the type of soup or filling used. This is an approximation for the bread bowl itself.)

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	23.8 kcal	1%
Calories from Fat	6.1 kcal
Total Fat	1.6 g	2%
Saturated Fat	0.5 g	2%
Cholesterol	62 mg	20%
Sodium	23.7 mg	0%
Total Carbohydrate	0.1 g	0%
Dietary Fiber	0 g	0%
Sugars	0.1 g	0%
Protein	2.1 g	4%

Variations & Substitutions

While Rhodes dough is the star, there’s room for creative adaptation!

• Herb-Infused Bowls: Before baking, brush the dough balls with melted butter or olive oil and sprinkle with dried herbs like rosemary, thyme, or Italian seasoning.
• Garlic Bread Bowls: Add a clove or two of minced garlic to the melted butter or olive oil you brush on before baking.
• Whole Wheat Twist: If Rhodes offers a whole wheat frozen dough option, you can certainly substitute that for a nuttier flavor and added fiber.
• Gluten-Free Endeavors: While this specific recipe relies on traditional bread dough, you could experiment with pre-made gluten-free bread bowls if available, or attempt a gluten-free bread recipe specifically designed to hold its structure when hollowed.

FAQs (Frequently Asked Questions)

Q: How long do I need to thaw the Rhodes bread dough before using it?
A: It’s best to thaw Rhodes frozen bread dough in the refrigerator overnight. Using it while still cold to the touch is ideal for ease of handling and optimal texture.

Q: Can I use just one large loaf of Rhodes bread dough to make one big soup bowl?
A: Yes, absolutely! You can cut a loaf in half for two large bowls or use the entire loaf (if it’s a larger size) to create one very generous serving vessel. Adjust baking time as needed for larger dough masses.

Q: My bread bowls are sticking to the baking sheet. What did I do wrong?
A: Ensure your baking sheet is very well-greased with cooking spray or lined with parchment paper. Also, make sure the dough balls aren’t too close together, allowing for even cooking and preventing them from fusing.

Q: How do I prevent the inside of my bread bowl from getting soggy too quickly?
A: For particularly liquidy soups or dips, you can lightly brush the inside of the hollowed-out bowl with melted butter or olive oil before filling. Toasting the inside for a few minutes before filling can also help create a slightly more resistant surface.

Q: Can I make these bread bowls ahead of time?
A: Unfilled, baked bread bowls can be stored at room temperature for up to 2 days or frozen for up to a month. Reheat them in the oven before filling. Filled bowls are best consumed immediately.

Final Thoughts

There’s a rustic charm and undeniable deliciousness to serving a beloved soup or stew within its own edible cradle. These Rhodes Soup Bowls offer a delightful shortcut to that experience, transforming a simple frozen dough into the star of your meal. They are perfect for cozy evenings, casual gatherings, or anytime you want to add a touch of warmth and joy to your table. So gather your favorite hearty fare, preheat your oven, and prepare to be delighted by the sheer magic of a perfectly hollowed bread bowl, ready to embrace whatever culinary goodness you choose to fill it with. Enjoy every last, delicious bite!