Dutch Crunch Bread Recipe (Tiger Bread Rolls)
 
 
Dutch Crunch doesn’t refer to the type of bread, but rather the topping that is spread over the bread before baking. The paste dries and cracks during the baking process. The rice paste crust also gives the bread a distinctive flavor. The final result is a crusty exterior, but a soft inside, making it perfect for a sandwich roll.
Author:
Serves: 10-12 buns
Ingredients
For the bread:
  • 1 tbsp (7gm) active dry yeast
  • ¼ cup (60 ml) warm water
  • 1 cup (240 ml) warm milk
  • 1 tbsp sugar
  • 2 tbsp (30 ml) vegetable oil
  • 1½ tsp (9 gms) salt
  • 450 gms all purpose flour
For the dutch crunch topping
  • 2 tablespoons (15 gm) active dry yeast
  • 1 cup (240 ml) warm water (105-115º F) (41-46°C)
  • 1-2 tablespoons (30 gm) sugar ( I use 1 tbsp, but if you don't mind the sweetness use 2tbsp)
  • 2 tablespoons (30 ml) toasted sesame oil
  • ½ teaspoon (3 gm) salt
  • 1½ cups (200 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 40-50 gm or more for home-made rice flour)
Instructions
For the bread:
  1. In a bowl combine the yeast, water and sugar. Stir to dissolves and let sit for 5 minutes until bubbly and foamy.
  2. Add in the milk, oil, 2 cups flour and salt.
  3. Using dough hook attachment or a wooden spoon mix at medium speed until the dough comes together.
  4. Add the remaining flour. Turn the dough out from the bowl and knead for a few minutes, until the dough is smooth and elastic and passes the window pane test.
  5. Place the dough in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until double in size.
  6. Divide into 10-12 equal sized portions or if you want bigger buns then divide into 6 large portions. I generally get 11 medium sized buns each weighing 70-75 grams. You could also shape these into loaves, as per your preference.
  7. Shape the dough balls, and place onto a parchment lined baking sheet. Make your topping.
For the topping:
  1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes. If you want it to stand for longer, make the topping just at the end of your first rise, so that the topping gets 30 minutes to bubble up.
  2. Before use, stir to deflate and check the consistency: It should be thick but not tight, somewhere between pudding and ketchup. Adjust with additional water or rice flour as necessary.
Final assembly :
  1. Coat the top of each loaf or roll with a thick layer of topping. I have tried coating it with a brush but it worked better just to use a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
  2. After applying the topping, allow the rolls to rise for an additional 30-45 minutes, until slightly risen. (No need to cover.)
  3. Towards the end of the rise, preheat the oven to 190°C/450°F .
  4. Put the rolls in the oven and immediately drop the temperature to 170°C/ 425°F.
  5. Bake the rolls for 20-25 minutes, rotating the baking sheets halfway through, or until the tops are deeply colored and mottled in appearance and the sides are golden.
Storage information:
  1. Dutch crunch rolls are best eaten fresh. Store any leftovers in an airtight container at room temperature for 2 days and reheat or toast before using; freeze for longer storage.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/03/27/dutch-crunch-bread-recipe-tiger-bread-rolls/