DUTCH CRUNCH ROLLS
If you live in the SF Bay Area, you've probably had one of these at some time or another. I guess in the UK they are also known as Tiger Bread. These crunchy little rolls are great with dry Italian salami and thickly sliced American cheese or in place of buns for hamburgers. Store in an airtight container.
Provided by melody741
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 9
Number Of Ingredients 12
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.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 58.9 g, Fat 4.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 0.6 g, Sodium 327.4 mg, Sugar 4.1 g
TIGER BREAD (DUTCH CRUNCH ROLLS)
It recently came to my attention that outside of San Francisco, these rolls aren't really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger's skin.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h40m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 56.1 g, Cholesterol 8.4 mg, Fat 5.3 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 277.4 mg, Sugar 6 g
DUTCH OVEN YEAST ROLLS
I love to make these out camping. After the meal I store leftovers in a zip-lock bag for breakfast (toasted on the grill with butter) or for lunch as rolls for sandwiches.
Provided by TammieV
Categories Breads
Time 1h
Yield 24 Rolls Approx.
Number Of Ingredients 7
Steps:
- In large bowl dissolve sugar in the milk.
- Sprinkle yeast over top of the milk.
- Add remaining ingredients, using only 1 1/2 cup of flour.
- Beat until smooth.
- Continue mixing with hands adding flour to make a soft dough.
- Cover and let raise until doubled.
- I look for a sunny spot on the picnic table so that it will raise quicker.
- Form into balls and place in a lightly oiled Pot.
- Let raise until doubled.
- Bake at 350 degrees for 25 to 30 minutes.
- For Dutch Oven users: About 6 or 8 coals on the bottom and 13 to 14 on top.
- I rotate the lid and oven a 1/4 turn every 10 to 15 minutes to insure even cooking.
- Do not be afraid to peak.
- Cooler days may take a little longer and warmer days may not take as long.
- Watch for the bread to pull away from the sides slightly and a nice light golden brown color on top.
- Don't burn!
Nutrition Facts : Calories 72.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 10.2, Sodium 73.4, Carbohydrate 11.1, Fiber 0.4, Sugar 0.6, Protein 2.1
DUTCH OVEN RED VELVET ROLLS RECIPE BY TASTY
This semi-homemade recipe transforms store-bought cake mix into a decadent and visually stunning dessert or breakfast treat. These bright red rolls are filled with cinnamon, brown sugar, and cocoa powder and crowned with a heavy dollop of cream cheese frosting for a sweet, tangy finish.
Provided by Tikeyah Whittle
Categories Bakery Goods
Time 4h10m
Yield 9 rolls
Number Of Ingredients 17
Steps:
- Make the dough: In a large bowl, whisk together the red velvet cake mix, flour, salt and yeast.
- In a small saucepan, melt the butter over medium-low heat. Add the buttermilk and stir to combine, just to warm the milk slightly. Remove the pot from the heat.
- Pour the buttermilk mixture into the flour mixture and use a wooden spoon to stir together. Turn the dough out onto a clean surface and knead into a smooth, cohesive ball, about 10 minutes. Return the dough to the bowl, cover with a kitchen towel, and let proof until it doubles in size, about 2 hours.
- Meanwhile, make the icing: In a medium bowl, stir together the cream cheese, butter, vanilla, and powdered sugar until well combined and smooth. Set aside.
- Make the filling: In a separate medium bowl, stir together the melted butter, cocoa powder, brown sugar, salt, and cinnamon until smooth. Set aside.
- Grease a 6-quart Dutch oven with nonstick spray.
- Once the dough has risen, turn out onto a lightly floured surface and roll out into an 18 x 12-inch (45 x 30 cm) rectangle, about ½ inch (1.24 cm) thick. Spread the filling evenly over the dough. Starting from a long side, roll the dough into a tight cylinder. Cut the dough into 9 equal pieces and place in the prepared Dutch oven. Cover with the lid of the Dutch oven and proof until the dough has expanded to 1½ times its size, about 1 hour.
- Preheat the oven to 350°F (180°C).
- Remove the lid from the Dutch oven. Transfer to the oven and bake until the rolls are cooked through and beginning to turn golden brown around the edges, about 40 minutes.
- Let rolls cool slightly, about 10 minutes, then spread the icing on top.
- Enjoy!
Nutrition Facts : Calories 521 calories, Carbohydrate 96 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, Sugar 49 grams
More about "dutch oven yeast rolls recipes"
DUTCH OVEN DINNER ROLLS | BUSH COOKING
From bushcooking.com
Cuisine GlobalCategory Side DishServings 20Total Time 3 hrs 25 mins
BUTTERY PULL-APART ROLLS – LEITE'S CULINARIA
From leitesculinaria.com
SOFT DINNER ROLLS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOW TO MAKE YEAST ROLLS FROM SCRATCH | SUGAR & SOUL
From sugarandsoul.co
WORLD’S EASIEST YEAST BREAD RECIPE - RECIPETIN EATS
From recipetineats.com
BEIGNETS WITH CHICORY CHOCOLATE SAUCE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 6Difficulty Intermediate
DUTCH OVEN DINNER ROLLS - MADE IN
From madeincookware.com
Servings 12Total Time 3 hrs 30 mins
DUTCH OVEN CINNAMON ROLLS RECIPE | MYRECIPES
From myrecipes.com
JANUARY: DUTCH OVEN BREAD - BAKE FROM SCRATCH
From bakefromscratch.com
3 INGREDIENT CHOCOLATE BREAD ROLLS (NO YEAST, EGGS, BUTTER OR OIL)
From kirbiecravings.com
25 EASY YEAST BREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
DUTCH OVEN DINNER ROLLS – SMITHEY IRONWARE
From smithey.com
27 BEST DUTCH OVEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PIN ON DUTCH OVEN RECIPES - PINTEREST
From pinterest.com
INSTANT DUTCH OVEN – DINNER ROLLS – INSTANT POT RECIPES
From recipes.instantpot.com
DUTCH CRUNCH BREAD ROLLS - HANDLE THE HEAT
From handletheheat.com
TRADITIONAL BUTTERKUCHEN RECIPE (GERMAN BUTTER CAKE) - MY DINNER
From mydinner.co.uk
BEST ARTISAN ROLLS RECIPE - HOW TO MAKE NO-KNEAD ARTISAN ROLLS
From food52.com
DUTCH OVEN CINNAMON ROLLS - FRESH OFF THE GRID
From freshoffthegrid.com
BEAUTIFUL RUSTIC DUTCH OVEN BREAD RECIPE - GB'S KITCHEN
From gbskitchen.com
KRISPY KREME DOUGHNUT RECIPE: OUR BEST COPYCAT VERSION - TASTE …
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love