and yours!
Soup's on! And it's super fun when you serve it in penguin or octopus-shaped bread bowls. The best part is there's no bread-making experience necessary — just shape and bake!
There's still plenty of soup weather left before the warm days of summer are here. For your next soup night, surprise the kids by serving it in these adorable bread bowls.
Octopus bread bowl recipeYields 2, 6 or 12 octopus bread bowls, depending on size of rolls package
Ingredients:
1 package frozen Traditional White Rhodes Dinner Rolls (available in packages of 12, 36 or 72 rolls)Melted butterBlack olivesCream cheeseDirections:1Thaw rollsThaw the Rhodes Dinner Rolls according to the directions on the package.
2Cut out octopus armsCombine the dough from 3 thawed rolls and roll into a flat circle, approximately 9 inches wide. Cut 8 dough triangles for the arms.
3Form octopus armsTwist each dough arm and arrange in a circle on a baking sheet lined with parchment paper.
4Form octopus body and bakeCombine 3 more thawed rolls into a ball and place in the center of the twisted dough arms to make the octopus body. Cover with a dish towel and let the dough rest and rise for 15-20 minutes. Preheat oven to 350 degrees F. Bake at for 20-25 minutes.
5Brush baked bread with butterRemove from oven and brush with butter.
6Hollow out bread and make eyesSlice the top of the octopus body off and hollow out the center area for soup. To make the eyes, cut small holes into the bread and insert two black olives. Pipe a circle of cream cheese onto each eye.
7Fill it up and enjoy!Fill octopus bread bowl with desired soup.
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