For key visual process steps, refer to the body of the blog post.

Make the dough:

• Combine yeast and sugar into a bowl with ½ C (125ml) lukewarm water.
• Give it a stir and set aside until yeast is bubbly and active.
• Add flour and salt into the bowl of a stand mixer fitted with a dough hook attachment.
• While the mixer is running, add the activated yeast mixture, remaining water (you may not need all of it) and olive oil and mix until the dough forms smoothly into a ball.
• Note: If the dough appears too sticky, add additional flour, and if it's too dry, add a little water, 1 tablespoon at a time. This dough can be quite moist, so add a little at a time.
• Knead until dough is smooth and shiny, about 7-8 minutes in the mixer.
• Place the dough into a lightly greased bowl, cover with a towel and place in a warm place to double in size, about 1 hour, depending on how warm your kitchen is.
• Preheat the oven to 400°F/204°C.
• Once dough is risen, deflate the dough and divide into 5 equal dough balls.
• Shape the dough ball into a round, and flatten slightly.
• Place the dough ball onto a large baking sheet lined with parchment paper, leaving ample space in between each bun.
• Repeat with the remainder of the dough.
• Loosely cover with plastic wrap and place in a warm location, until slightly puffy.
• Lightly brush the top of the bread bowls with egg white.
• Bake the buns at 400°F/204°C for 15-18 minutes, or until lightly golden brown in colour.
• Remove the baking tray from the oven.
• Let the bread completely cool before cutting into them.
• Once cool, use a sharp knife to cut the top of the bun.
• Remove the top crust of the bun and use a spoon to hollow out the inside of the bread bowl.
• Fill with your favorite soup, stew, chili, or dip.