posted by SusanD 10-27-98 2:57 PM
1 pkg active dry yeast (1T)
1 1/2 c lukewarm water (110 degrees)
1 egg, slightly beaten
2 T vegetable oil
About 5 1/2 cups Whole Wheat Hot Roll Mix
1 egg
1 T water
In a large bowl dissolve yeast in lukewarm water. When yeast bubbles,
stir in beaten egg & oil.
Gradually stir in 3cups mix until
blended. Add enough additional mix to make a stiff dough.
Turn out on a ligthtly floured surface. Knead until smooth, about 10 mins.
adding additional flour to surface as needed.
Clean & grease bowl, place dough in greased bowl, turning to grease all
sides.
Cover & let
rise in a warm place until doubled in bulk, about 1 1/2 hrs.
While dough is rising, generously grease the outsides & bottoms of 8-10oz
custard cups, set aside. Punch down dough.
Turn out on lightly floured surface. Knead about 5 times.
Divide dough
into 8 equal pieces. Shape pieces of dough into smooth balls. Use a
rolling pin to roll out 1 ball into a 6" circle.
Lay rolled out dough over 1 inverted & greased custard cup.
Preheat oven to 400.
Mold dough circle to cover cup. Repeat with the other balls of dough.
Arrange dough-covered custard cups on 2 ungreased
baking sheets, about 2" apart. Let stand uncovered 10 mins.
Bake bowls 20 min. Beat egg with 1T
water. Remove custard cups from oven,
Brush bread bowls with egg-water mixture.
Bake 5 mins longer. Remove from oven.
Turn right side up; remove custard cups. Brush inside of each bowl with
egg-water mixture.
Bake 10 to 15 mins longer until lightly browned inside & outside.
Cool on wire rack.