Tater Bread Bowls
Source of Recipe
Southern Living Magazine
Recipe Introduction
Other herbs can be substituted for the chives if desired, or chives and onions can be omitted.
List of Ingredients
- 1 16 oz. package hot roll mix
- 1 cup instant potato flakes
- 1 tablespoon dried chives
- 1 teaspoon instant minced onion
- 1 1/3 cups warm water, 120 - 130 degrees
- 2 tablespoons butter or margarine, melted
- 1 large egg, slightly beaten
- vegetable cooking spray
Instructions
- Preheat oven to 375. Invert 6 10 ounce custard cups on large baking sheet. Coat outside of custard cups with vegetable spray and set aside.
- In large bowl, combine hot roll mix, yeast packet from mix, potato flakes, chives and onions.
- Add warm water, butter and egg. Stir until dough pulls away from side of bowl.
- Place dough on floured surface and shape into a ball. Knead five minutes or until smooth. Cover dough lightly with plastic wrap or clean towel, and let rest for five minutes.
- Divide dough into six portions; shape each portion over custard cup to form bowl. Cover loosely again and let rise in warm place for 30 minutes, making sure bowls do not touch each other.
- Remove cover and bake about 20 minutes or until golden brown. Remove from oven and let cool on wire rack for five minutes.
- Carefully remove bread bowls from custard cups (they will be hot), and turn right side up. Bake five minutes more.
Carefully remove bread bowls from custard cups (they will be hot), and turn right side up. Bake on rack for five more minutes.
- Remove bowls from oven and allow to cool completely before filling.
Final Comments
Edible bowls can be filled with soup, salad or dip.
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