-
1
Measure warm water into large bowl.
-
2
Sprinkle in yeast and stir until dissolved.
-
3
Add salt, sugar, oil and 3 cups flour.
-
4
Beat until smooth.
-
5
Add enough of the remaining flour to make a stiff dough.
-
6
Turn out onto lightly floured board and knead until smooth and elastic, about 10 to 12 minutes.
-
7
Place dough in bowl that has been lightly coated with nonstick spray.
-
8
Turn once to coat.
-
9
Cover and let rise in warm place until doubled, about one hour.
-
10
Grease the outside of 12 small custard cups or oven-proof bowls of similar size.
-
11
Punch dough down and divide into 12 pieces.
-
12
Cover and let rest 10 minutes.
-
13
Spread each piece into a circle about 6 inches in diameter.
-
14
Place dough over outside of glass bowls, working it with hands until it fits.
-
15
Set bowls, dough side up, on baking sheet that has been coated with non-stick spray.
-
16
Cover with plastic wrap and let dough rise in warm place until doubled, about 30 minutes.
-
17
Combine egg and milk and gently brush mixture on dough.
-
18
Bake at 400 F for 15 minutes until golden brown.
-
19
Remove bowls from the oven and remove glass bowls from bread bowls.
-
20
Set bread bowls open side up on baking pan, return to oven and bake five minutes longer.
