Combine warm water with yeast, sugar and oil in a large bowl.

Stir to combine and set aside until bubbly, about 5 minutes.

Add 4 cups of flour with the kosher salt and use a dough whisk to mix until dough comes together into a ball, adding 1/4 cup of flour as needed. 

Pour dough onto a floured surface and knead for 3- 5 minutes until dough is no longer sticky adding flour 2 tablespoons at at time as needed.

Alternately, use a stand mixer with a dough attachment to mix and knead the dough for the same amount of time.

Grease a large bowl and add dough, turn to coat. Cover with plastic wrap and set in a warm place to rise about 1 hour.

Test dough by poking with your finger, an indention will remain if it's ready. 

Punch down dough and place onto a floured surface. 

Form dough into an even log. Use a bench knife to cut dough in half.

Cut each half into 3 pieces so that you have 6 rolls. 

Form bread bowls by tucking the edges under and rolling into round balls. 

Place on a greased or lined baking sheet about 2 - 3 inches apart. 

Cover with a tea towel and set aside to rise about 30 minutes while you preheat the oven to 375°.

Brush bowls with water or a beaten egg white. Continue to brush rolls with water about every 5 minutes for a crisper crust. For golden brown crust, brush once with the egg white before baking. 

Bake for 22- 25 minutes or until golden brown.

Remove from oven and brush with melted butter. 

Cool slightly on a wire rack. 

Use a bread knife to remove the tops of the bowls and set aside.

Carefully cut/scoop out the center of the bread and save for another use. Make sure you don't cut or tear the outside of the bowl. 

Place bread bowls onto serving dishes and fill with your favorite soup.