“From Taste of Home Test Kitchen. This sounds like a fun way to serve individual soups, chili, or dips.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
  2. Heat water, molasses and oil to 120°F-130°F
  3. Add to dry ingredients; beat until smooth.
  4. Stir in enough remaining all-purpose flour to form a soft dough.
  5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  6. Cover and let rest for 10 minutes.
  7. Divide the dough into eight portions; shape each into a ball.
  8. Place on greased baking sheets.
  9. Cover and let rise in a warm place until doubled, about 20 minutes.
  10. Bake at 375°F for 20 minutes or until golden brown.
  11. Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in. shell (discard removed bread or save for another use).
  12. Fill each bowl with about 1/2 cup chili.
  13. Serve bread tops on the side if desired.

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