- 2 loaves (1 pound each) frozen bread dough, thawed
- 1 egg, beaten
- 1 tablespoon water
- Cut a 1/2-in. slice off each loaf to make pumpkin stems; cover and refrigerate until baking time. Cut remainder of each loaf into four pieces and form each into a smooth ball. Place on two greased baking sheets; cover with lightly greased plastic wrap. Let rise in a warm place until doubled, about 45 minutes. Divide reserved dough slices into fourths; shape each piece into a stem. Using the tip of a sharp knife, push a stem into the top of each bun. Combine egg and water; gently brush over dough. Bake at 350° for 25 minutes or until golden brown. Cool on wire racks. Slice off tops and hollow out inside of bowls. Discard removed bread or save for another use. Fill bowls with chili, soup or stew. Yield: 8 bowls.