Wheat Bread Bowls

3 1/2 cups flour
2 cups whole wheat
2 full Tablespoons yeast
1 1/2 tsp. dried dill weed
1 tsp. caraway seed
1 1/4 tsp. salt
2 cups milk
2 Tbsp. honey
2 Tbsp. butter or margarine.

In a large bowl, combine 1 1/4 cup flour, whole wheat flour, yeast, dill weed, caraway seed and salt. Heat milk, honey, and butter until very warm (but not boiling). Gradually add dry ingredients. Bean 2 minutes at medium speed, scraping bowl occasionally. Stir in enough flour to make a soft dough (not still sticky). Knead until smooth, about 8-10 minutes. Cover. Let rest for 10 minutes. Divide until 8 equal portions; shape each into a ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size about 30-40 minutes. With sharp knife make an X on top of each roll about 1/4 inch deep. Bake @375 for 20-25 minutes. Remove from baking sheet; cool on wire rack. Cut off portion (top 1/3) and reserve top. Hollow out loaves to form bowls.
Check time at 20 minutes, you don't want to overcook. You could make only 2 rolls which would be BIG bowls that you could hollow our and serve dip or something in for a party. If making big bowls, cook for 30-35 minutes.
*if you don't have wheat flour, you can use white.
Our family usually has bread bowls with soup and salad Christmas eve night with family. The bowls are a little smaller but yummy.