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!
Fill their tummies
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 recipe
Yields 2, 6 or 12 octopus bread bowls, depending on size of rolls package
- 1 package frozen Traditional White Rhodes Dinner Rolls (available in packages of 12, 36 or 72 rolls)
- Melted butter
- Black olives
- Cream cheese
Thaw the Rhodes Dinner Rolls according to the directions on the package.
Cut out octopus arms
Combine the dough from 3 thawed rolls and roll into a flat circle, approximately 9 inches wide. Cut 8 dough triangles for the arms.
Form octopus arms
Twist each dough arm and arrange in a circle on a baking sheet lined with parchment paper.
Form octopus body and bake
Combine 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.
Brush baked bread with butter
Remove from oven and brush with butter.
Hollow out bread and make eyes
Slice 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.
Fill it up and enjoy!
Fill octopus bread bowl with desired soup.
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