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Bread cup

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Ingredients for 6 servings:

  • 1 pack of rolls (Sunday rolls) from the refrigerated section (can with 6 dough pieces)
  • 6 Oil

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Bread cup for soups and goulash

You’ll also need ovenproof soup bowls without handles or small, round, ovenproof bowls. Remove the dough pieces. Turn the soup bowls upside down and oil them well. Roll out the dough pieces and press them over the baking dishes. Bake in the preheated oven (180 degrees Celsius) with the baking dishes for about 15 minutes. Remove and remove from the baking dishes. Reduce the oven temperature and bake the bread bowls a little more on the inside. They’re ideal for thicker soups.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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