Roll Bowls

"Serve them filled with your favorite soup - I love Lion House Chicken Noodle Soup with these!!!"
-Amy Stanger

Ingredients:
4 1/4 to 4 3/4 C all purpose flour
1 package active dry yeast
1 C milk
1/3 C sugar
3/4 tsp salt
2 beaten eggs

Directions:
In medium saucepan heat and stir milk, sugar, butter and salt til butter is almost melted. Add milk mixture to 2 cups of four and yeast along with eggs. Beat with electric mixer until smooth. Stir in as much remaining flour as you can.

Turn onto floured surface and knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Shape the dough into a ball and let rise in a lightly greased bowl for 1-2 hours.

Meanwhile, make bowl forms by using a small desert-sized bowl and lining it with tin foil. Stuff the bowl with tin-foil and then put another sheet of tin-foil on top to make a smooth surface. Fold in the edges around the bowl so there's a rim. Pull the tin-foil mold out of the bowl and place it upside-down on a cookie sheet. Make 5 more of these.

Punch down dough and divide into six equal sized balls. Roll each ball out very thinly in circles and place each one over each bowl mold, pressing down on the bottom the way you would pinch a pie-crust. They should look like upside-down bowls. Let rise for 1 hour. Bake at 350 for 15-20 minutes or til golden. Remove from oven and baste with butter. Take them off the molds and flip them over.