Dutch Crunch Rolls Recipe 425

TIGER BREAD (DUTCH CRUNCH ROLLS)

Steps:

• 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.
• 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.
• Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
• Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• 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.
• 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.
• 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.
• Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
• 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.

DUTCH CRUNCH ROLLS

Steps:

• Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.
• Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
• Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.
• Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.
• Spread topping thickly over tops and sides of the rolls.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.

DUTCH CRUNCH ROLLS RECIPE - (4.2/5)

Steps:

• 1. In a bowl combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). 2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. 3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl,(For me I only used 1 more cup of flour, that's 3 in total). 4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. 5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size 6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you'd like to make rolls) or 2 equal portions (if you'd like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). 7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping. 8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven. 9. Once you've applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. Directions for 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 2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or 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. 3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking. 4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown color. Storage & Freezing Instructions/Tips: Store as you would any bread - in a bread box, a paper bag, or loose plastic wrap. Both varieties suggested are best in the first couple of days. The loaves or rolls can also be frozen in plastic - simply toast to reheat.

DUTCH CRUNCH ROLLS

Steps:

• In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.
• Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
• Add in vegetable oil, salt and 2 cups of flour.
• Mix at low speed until the dough comes together.
• Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (For me this was 1 1/4 cups flour.).
• Knead for about 4 minutes, until smooth and elastic.
• Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.
• Place in a lightly greased bowl and cover with plastic wrap.
• Let rise for 1 hour, or until doubled (or more) in size.
• Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you'd like to make rolls) or 2 equal portions (if you'd like to make a loaf) (using a sharp knife or a dough scraper works well).
• Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
• Cover with a clean towel and let rise for 15 minutes while you prepare the topping.
• Coat the top of each roll or loaf with the topping (recipe below).
• Let stand for 20 minutes after applying the topping.
• The Topping.
• 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 it should look like soft peaks.
• Add more water or rice flour as necessary. Let stand 15 minutes.
• Coat the top of each loaf or roll with a thick layer of topping.
• You should err on the side of applying too much topping - a thin layer will not crack properly.
• Sprinkle on the optional salt if you wish-I did.
• Let stand, uncovered, for 15 minutes.
• Bake in a preheated 375º oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
• The Dutch Cruch topping should crack and turn a nice golden-brown color.

HOLLAND DUTCH ROLLS

Steps:

• In a large bowl, sprinkle yeast over 1 cup water.
• Stir and let it sit for 10 minutes.
• Combine milk, 1 cup water, sugar and butter in a saucepan.
• Heat until butter has melted.
• Cool till it is lukewarm.
• Stir into yeast.
• Gradually add the flour and salt until dough is well combined.
• Knead for 3-5 minutes.
• Brush a bowl with half the oil.
• Add dough and turn over.
• Cover with a towel.
• Let it rise until double in volume ie.
• for about an hour.
• Punch down and knead briefly.
• Shape into rolls and place on a baking sheet, lined with parchment paper.
• You can sprinkle the pan with cornmeal first, if desired, for an extra crunch.
• Spread topping over loaves.
• Cover loosely.
• Let it rise until double for about an hour.
• Preheat oven to 350 deg F Cool on racks.