Tiger Bread Rolls Recipes

DUTCH TIGER BREAD (TIJGERBOLLETJES)

Steps:

• Mix water, milk, butter, sugar, salt and yeast. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Knead on medium speed for 5 minutes. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elasic.
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet
• Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping (see note).
• Preheat the oven to 400°F.
• Whisk together the dry ingredients. Add the oil to the warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
• Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes.
• Bake until golden brown, about 20-25 minutes

TIGER BREAD

Steps:

• Tip the flour into a large mixing bowl. Stir through the yeast, sugar and salt. Make a well in the middle and gradually pour in the water. Swiftly mix together, then turn out onto a lightly floured surface. Knead the bread for 8-10 mins or until smooth and elastic. Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
• Once the dough has risen, tip it onto a worktop and knead it three times. Shape the dough into an oval as best you can. Lightly flour a baking sheet and sit the loaf on it. Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
• Heat oven to 200C/180C fan/gas 6. Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins. Gently spread the mixture over the loaf with a palette knife. Place the baking sheet in the centre of the oven and bake for 35 mins. Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size. Leave to cool completely before cutting into slices.

TIGER BREAD ROLLS

Steps:

• Mix 1 egg into 410g milk using a whisk.
• Add 560g bread flour, 95g spelt flour and 15g salt. Give it a mix with your hand so that it's good and well mixed.
• Pour in the milk mixture and add 150g starter on top.
• Mix the dough so that all flour is completely hydrated and let the dough rest for 30 minutes.
• Perform four sets of stretch and folds spaced out by 30 minutes.
• Let the dough rise until it's increased about 50%, then place the dough in the fridge until the following day. It took about 5 hours for me from the first stretch and fold.
• Remove the dough from the fridge and divide it into twelve equally sized pieces at around 100 grams of dough.
• Shape each dough piece to a ball by pushing the dough up into the middle of the ball, then turn the ball about 20° and repeat until you have a taut surface.
• Place the dough balls on a baking sheet lined with parchment paper and let them rest for fifteen minutes.
• Then do a final shape of each roll by putting it onto your unfloured counter, putting your hand over the top of the ball like a claw, and moving it in circles, making it perfectly round.
• Place back on the cookie sheet and let them rise for about one and a half hours covered with a damp tea towel.
• Preheat your oven to 200°C/390°F/Gas mark 6 (use fan-assist if you have it) with an empty pan on the bottom.
• Make the topping by placing 7g active dry yeast, 100g lukewarm water, 105g rice flour, 15g brown sugar, 14g neutral oil, 14g toasted sesame oil and 4g salt in a bowl. Mix with a whisk to combine.
• The mixture must be spreadable, so adjust using a small amount of water or rice flour to make it a thick, spreadable consistency if it's not already at that stage.
• Put an equal amount of topping on each bun and spread it using a pastry brush.
• When the oven is hot, boil a kettle of water and pour it into the pan, and put the baking sheet in the oven on the middle rack. Close the oven and let it bake for 20 minutes.
• Check the rolls after 20 minutes; if you think they need more time, then bake for longer.
• If you like to check the internal temperature, it should be about 98°C/208°F.