Name: Tiger Bread (Dutch Crunch Rolls)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Milk - ½ cup; Water - ⅓ cup; White sugar - 1 tablespoon; Active dry yeast - 1 (.25 ounce) package; All-purpose flour - 2 ⅔ cups; Kosher salt - ¾ teaspoon; Unsalted butter, melted - 1 tablespoon; Unsalted butter, melted - 1 teaspoon; Rice flour - ⅓ cup; White sugar - 1 tablespoon; White sugar - 1 teaspoon; Salt - 1 pinch; Vegetable oil - 1 ½ teaspoons; Sesame oil - ½ teaspoon; Active dry yeast - 1 ½ teaspoons; Warm water, or as needed - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Tiger Bread (Dutch Crunch Rolls)

1. Milk - ½ cup

2. Water - ⅓ cup

3. White sugar - 1 tablespoon

4. Active dry yeast - 1 (.25 ounce) package

5. All-purpose flour - 2 ⅔ cups

6. Kosher salt - ¾ teaspoon

7. Unsalted butter, melted - 1 tablespoon

8. Unsalted butter, melted - 1 teaspoon

9. Rice flour - ⅓ cup

10. White sugar - 1 tablespoon

11. White sugar - 1 teaspoon

12. Salt - 1 pinch

13. Vegetable oil - 1 ½ teaspoons

14. Sesame oil - ½ teaspoon

15. Active dry yeast - 1 ½ teaspoons

16. Warm water, or as needed - ¼ cup

How to cook deliciously - Tiger Bread (Dutch Crunch Rolls)

1. Stage

Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.

2. Stage

Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.

3. Stage

Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.

4. Stage

Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

5. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.

6. Stage

Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.

7. Stage

Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.

8. Stage

Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.

9. Stage

Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.

10. Stage

Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving. Unknown