adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tiger Bread (Dutch Crunch Rolls)
Tiger Bread (Dutch Crunch Rolls)
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
160 minutes
Chef John's Tiger Bread: Soft Dutch rolls with crunchy, sugary tiger stripes.
Ingredients:
  • 0.5 cup milk
  • 0.33333334326744 cup water
  • 1 tablespoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 2.6666667461395 cups all-purpose flour
  • 0.75 teaspoon kosher salt
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon unsalted butter, melted
  • 0.33333334326744 cup rice flour
  • 1 teaspoon white sugar
  • 1 pinch salt
  • 1.5 teaspoons vegetable oil
  • 0.5 teaspoon sesame oil
  • 1.5 teaspoons active dry yeast
  • 0.25 cup warm water, or as needed
Instructions:
  • Prepare the dough by heating the milk and water in a microwave-safe bowl until warm to the touch. Add sugar and yeast, then allow the mixture to rest for 15 to 20 minutes.
  • Combine flour and kosher salt in a large bowl, creating a well in the center. Pour in the yeast mixture and melted butter. Use a fork to stir until a shaggy dough forms for 1 to 2 minutes. Use your hands to knead the dough in the bowl until it forms a ball. Transfer the dough to a work surface and knead for 7 to 8 minutes until it is very smooth, soft, and elastic.
  • Place the dough in a lightly greased bowl, cover it, and allow it to rise in a warm spot until it doubles in size, around 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C), ensuring the rack is in the center position. Line a baking sheet with a silicone mat.
  • Prepare topping: Combine rice flour, sugar, salt, vegetable oil, sesame oil, yeast, and warm water in a small bowl. Adjust water to achieve a thick, spreadable consistency that won't deflate rolls or run off the pan. Cover with plastic wrap and set aside.
  • Place the proofed dough on a work surface, gently press out any excess air while shaping it into a compact tube. Then, divide the dough evenly into 6 pieces.
  • Form each piece into a smooth dough ball by gently pulling and pinching at the bottom. Place on the baking sheet, cover with a tea towel, and let rise for 30 minutes until doubled in size.
  • Uncover the rolls and delicately spread topping over each using a small spoon.
  • Place the rolls in the center of the oven and bake until they turn golden brown with cracked tops, approximately 20 minutes. Once done, move them to a wire rack and let them cool to room temperature before serving.

Similar Recipes