Ingredients:

  • 3.5 cups (440g) all-purpose flour
  • 1 cup (240ml) warm water
  • 2.25 tsp (7g) active dry yeast
  • 1 tbsp (12g) granulated sugar
  • 1.5 tsp (9g) fine sea salt
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1 large (50g) egg, beaten
  • 1 tbsp (15ml) whole milk

Instructions:

  1. Combine the warm water, sugar, and yeast in a mixing bowl. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy.
  2. Stir in the melted butter, then gradually add the flour and salt. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
  3. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  4. Punch down the dough to release air. Divide into 6 equal portions and roll each into a tight, smooth ball.
  5. Place balls on a baking sheet, flatten the tops slightly with your palm, cover, and let rise for another 45–60 minutes.
  6. Preheat the oven to 375°F (190°C). Gently brush the tops of the risen dough with the egg wash (beaten egg and milk).
  7. Bake for 20–25 minutes until the tops are deep mahogany and the bottoms sound hollow when tapped.
  8. Allow the bowls to cool for 10 minutes. Use a serrated knife to cut a circle out of the top and carve out the center, leaving a 1/2 inch thick wall.