Usually, I decide to bake something just because it sounds good to me at the moment. If you know me well enough, you'll know that anything with chocolate typically falls in that category. Plus, there's the constant stream of other random ingredient combinations I come up with that I convince myself are going to be the next best thing. But occasionally, I make something more for the sake of the process than anything else. Tell me that macarons are devilishly tricky to make, or that caramel sauce can't be made without cream, and I'll definitely be itching to take on the challenge just so I can feel super-victorious if when I get it right.
The first time I heard about Dutch Crunch Bread - or Tiger Bread, as it's otherwise known, I seriously thought it was The. Coolest. Thing. Ever. I had no idea what it tasted like, and I don't think I really cared. It just looked awesome, and I was dead-set on making it. Except, I was just the teensiest bit worried that the topping wouldn't turn out right, and it wouldn't look like tiger bread at all. It happens...
But then I pulled these rolls out of the oven, and I felt like some sort of baking genius, even though these are incredibly easy to make and the topping takes all of 5 seconds to whip together. From what I've learned, the trick is just to make sure you make the topping thick enough, and then give the rolls a nice thick coating. Baking isn't impossible, you just need to know all the tricks. :) Do everything right and you end up with super-soft rolls that have a crispy, tiger-like crust. Pretty awesome, don't you think?
Before I leave you with the recipe, can we please agree on something? This should never have been named Tiger Bread. Last time I checked, tigers have stripes... But apparently we need a super-cute 3-year old girl to tell us this. Go figure.
Dutch Crunch Rolls
Dutch-Crunch Topping puts a unique twist on the classic Soft White Dinner Rolls, giving them a crispy crust with a fun giraffe-like appearance.
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 jumbo rolls 1x
Ingredients
Soft White Rolls
- 1 ½ cups milk
- 1 ½ tablespoons butter
- 3 ½ - 4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 1 tablespoon salt
Dutch Crunch Topping
- 1 tablespoon active dry yeast
- ½ cup warm water
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- ¾ - 1 cup rice flour*
Instructions
- Combine the milk and butter in a microwave-safe bowl and microwave for about 1 minute, until the milk is warm and the butter has melted. Stir together, and set aside to cool until lukewarm.
- In a large bowl, whisk together 3 ½ cups flour with yeast, sugar and salt. Add the lukewarm milk and butter mixture and fold in with a spatula until everything is combined in a somewhat sticky dough. If it is very sticky, add a bit more flour. Otherwise, turn the dough out onto a well-floured surface and knead, incorporating the remaining ½ cup flour only as needed, until the dough is elastic, tacky, and smooth.
- Shape the dough into a ball with a smooth top surface and place in a greased bowl roughly double its size. Cover with plastic wrap and leave to rise until doubled in size (for me this took about 2 hours).
- Line a baking sheet with parchment paper. Punch down the dough and divide it into 6 equal pieces**. Shape each piece into a ball by tucking the outer edges underneath and pinching them together as you would a twist-tie. Place the balls of dough pinch-side down on the prepared baking sheet, spaced apart from each other. Cover with plastic wrap and leave to rise for another 30-45 minutes, until puffy.
- Preheat oven to 425°F. Prepare the dutch crunch topping by combining the yeast, warm water, sugar, vegetable oil, salt, and ¾ cup rice flour in a medium bowl. Beat together well to form a smooth, thick "batter" that drips off your whisk in thick clumps. Add up to another ¼ cup rice flour if needed to achieve the desired consistancy. Let the mixture sit for 15 minutes.
- Spoon the topping in equal amounts over the fully risen rolls. As you do so, it will start rolling over the sides of the rolls. Once you've used it all up (it will seem like a lot, but use it all), scoop up any excess topping that has dripped onto the baking sheet and use it to cover any areas of the rolls left exposed.
- Bake the rolls in the preheated oven for about 15 minutes, until golden-brown on top. Cool briefly before serving.
Notes
*I used white rice flour in this recipe, but brown rice flour should work as well. However, be sure to NOT use sweet or glutinous rice flour.
**The 6 rolls I made with this recipe turned out very large - definitely not individually-sized, unless perhaps you're making a large sandwich. Feel free to make the rolls smaller if you'd like (and make more).
White Rolls adapted from Nigella Lawson via The New York Times
Dutch Crunch Topping from The Bread Bible by Rose Levy Beranbaum
via The Daring Kitchen
Stan says
This, as a bread, has always been my go to at the store. As the main baker, I had to try it. Bread and rolls were the delicious result. I use the dough cycle of my bread maker to create the dough, often enough to get a loaf and some rolls. I did not have rice flour so boiled up some rice(sushi) and used my hand blender to make a base paste. I used sesame oil for its flavour as well as honey. I now have a standing order for the rolls and bread. I also do not fully cook the rice as I found, by accident, that the slight crunch it added to the paste just added to the enjoyment.
★★★★★
alexandra says
I'm so glad you've enjoyed the recipe! Genius idea regarding the rice paste. :)
Robert de Jong says
OMG - I have lived in the US now for 19 years and "tijger brood" is one of the things I miss from home - I was given a Kitchenmaid mixer last week by my employer for 15 years of service and started baking right away - I always knew, Riceflour was in the mix, but never figured out how to do this.. I'm now one heck of a happy Expat that will be baking my own tiger bread whenever my wife will let me :)
Thanks for the tips and tricks!
alexandra says
Your wife should let you bake bread every day!! haha :)
Mayuri Patel says
After several attempts to get the mottled effect on the bread, I stumbled upon your recipe for the paste. It worked perfectly well for me. I finally got the mottled effect on my rolls. Thanks Alexandra for sharing the recipe.
alexandra says
Awesome! Happy to hear it. :)
Domi says
Perfect rolls for my breakfast :)
Antojo en tu cocina says
I love it! congrats!
doris says
gotta try this soon!! looks like a roll I had many many years ago, bought from bambergers dept. store in Newark, (now macys) these rolls were incredible!
cant wait going to store!
alexandra says
Let me know how it goes!
Judy says
Hi, I'd like to try these. You say to add more rice flour till the topping is the right consistency. Can you give an example of the right consistency? Thick? Thin? Thank you. I'd like to make them this week.
alexandra says
It should be a smooth, but thick "batter" that drips off your whisk in thick clumps. Hope that helps! Let me know how the baking goes. :)
Bella says
This bread looks so good! I can't wait to try it. Do you think rice milk will work?
alexandra says
I don't see why not! Let me know if you try it!
Alan says
Hi,
Do you have to split them up into rolls or can it be made into a bloomer?
alexandra says
I haven't tried making one loaf, but I don't see why it wouldn't work! You'll likely need to increase the baking time though.
Theresa says
I'm going to try these soon, but wanted to just say that I agree with your assessment of their appearance - I'm going to call them giraff eggs!
alexandra says
Haha - I love it!
Francoise says
Where did you find this recipe? I found the same exact recipe on another site but there too, there wasn't any reference given. Did you copy from a previous website or a book? Thanks.
alexandra says
Hi Francoise,
The recipe source is listed below the recipe, above the comments. The topping and bread were each adapted from different sources. Because this was an adapted recipe, I kept the salt at the amount originally indicated, and had no problem with it. Others have made the bread without an issue too, but to each his own. (I do agree with you that the amount of salt is unusual for the amount of flour.)
Francoise says
Thanks, located them. Reading your blog, I thought you came up with this recipe. But then I kept finding older blogs with same-ish ingredients and amounts. If I understand correctly, they all originate from "Bread Bible" book (and they probably got it from a trip in the Netherlands). If you're wondering, i'm completely anal on referencing the original recipe, much like you have to when writing a paper at university.
alexandra says
No; I always give credit when I've adapted a recipe from another source, and I think it's really important too. The dutch crunch topping for this recipe is from the The Bread Bible, but as you can see on the post, the bread dough was adapted from another source.
Szofi says
This is awesome, I have just baked them, much better than the shop-bought ones! If you want to check them:
http://szofika-a-konyhaban.blogspot.co.uk/2014/01/tigris-zsemle.html
Perfect recipe, thanks a lot! xx
alexandra says
I'm so glad you liked them! Yours look quite tempting as well with that butter and honey spread on top. :)
Lisa says
Is the 1 tablespoon of salt correct? Should it be 1 teaspoon? That seems like a lot of salt compared to other recipes. Just wondering.
alexandra says
1 tablespoon is correct. I understand why you would question; it's more than typical, but the bread isn't at all salty.
mrwislon says
I have just made this recipe and thought the bread was far saltier than I am used to in England.
alexandra says
I'm sorry if it was too salty for your taste; I never got that impression and I haven't heard anything like that from others who have made it, but to each his own. You could always reduce the salt in the recipe if you'd like to try it again!
Francoise says
I agree. My salt police alert went on. Usually for 450g to 500g flour, you want 2 tsp of salt (8-10g). 1 Tbsp ~= 3 Tsp. Also, some salts are saltier than others.
Lisa says
Thanks for your prompt reply. I will definitely try these. They look yummy!
alexandra says
Awesome! I'd love to hear back when you do!
Lori says
I just made these rolls, and they're delicious! I couldn't wait more than 10 minutes to tear into the first one.
I used semolina flour instead of rice flour, but it worked fine. And the topping is crunchier than those I've bought from a shop!
alexandra says
I'm so glad they turned out well! That's interesting to know that semolina flour works too. Thanks for sharing!
Kimberly says
This was fantastic!! It worked out perfectly and the rolls are SO delicious. Thanks for the recipe!
alexandra says
So happy to hear it! Thanks for taking the time to let me know. :)