Dutch Crunch Rolls

---
title: Dutch Crunch Rolls
description: "Soft, squishy rolls with a crispy, mottled rice flour topping. A Bay Area favorite originally hailing from the Netherlands, also known as Tiger Bread."
servings: 8
total time: 4 hours 15 minutes
prep time: 45 minutes
bake time: 18 to 24 minutes
tags: [bread, rolls, dutch crunch, tiger bread, sandwich, baking]
cuisine: Dutch
difficulty: intermediate
long_description: "For cooler months (air and flour temperature around 65 degrees F), use 85 to 95 degree F water. In warmer months (air and flour temperature around 75 degree F), use 65 to 75 degree F water."
---

== Dough ==

Weigh your @bread flour{4 1/3 cups}; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large #mixing bowl{}, mix all the dough ingredients — @bread flour{4 1/3 cups}, @water{1 1/3 cups plus 2 tablespoons}, @granulated sugar{1 tablespoon plus 1/2 teaspoon}, @butter{2 tablespoons} or @vegetable oil{2 tablespoons}, @instant yeast{1 tablespoon}, and @table salt{2 teaspoons} — until thoroughly combined and homogeneous. Knead briefly with a wet hand in the bowl, ~{1%minute} or so.

Scrape down the sides of the bowl, then perform a bowl fold: Use a wet hand to grab a section of dough from one side, lift it up, then press it down into the middle. Give the bowl a quarter-turn and repeat 3 to 6 times, until you've circled the dough and it's become resistant to stretching. Turn the dough seam-side down in the bowl. Cover the bowl and let it rest at room temperature for ~{15%minutes}.

Knead the dough in the container or on a work surface to form a cohesive, smooth mass, ~{2-3%minutes}. Turn the dough seam-side down in the bowl and allow it to rise at room temperature until it feels marshmallow-y and light, ~{45-90%minutes}.

== Shape the Rolls ==

While the dough is still in the bowl, lightly sprinkle it with @bread flour{as needed}. Use a #bowl scraper{} to release the sides of the dough so that it can come out of the bowl without pulling or tearing. Invert the dough onto a lightly floured work surface. Lightly flour the top, then divide it into @dough pieces{8} (about 113g each). For larger hoagies, divide the dough into 4 pieces (about 226g each).

Use lightly floured hands to pat each piece of dough into a rough square. Fold the left and right sides in to meet in the middle, then press to gently seal. Starting at the top, fold the rectangle towards yourself in 3 motions, pressing gently after each fold, to create a 5-inch cylinder with the seam-side down. Apply flour as needed to make sure the dough is moving easily on the work surface. Cover and repeat with the remaining pieces of dough. Let the preshaped dough rest for ~{5-10%minutes}.

Line 2 #baking sheets{} with parchment and sprinkle lightly with @cornmeal{for dusting} or @semolina flour{for dusting}.

Starting with the first piece of dough you preshaped, flip it over so the seam is up. Pat it into a rectangle with the long side facing you. Fold the top long edge into the middle, then fold the bottom edge into the center to meet it. Fold the top of the dough down to the bottom edge and press to seal with the heel of your hand. Roll the log against the surface to make an even tube about 7 1/2 to 8 inches long. Repeat with the remaining dough, placing the shaped rolls on the prepared baking sheets, spacing them evenly.

== Rise ==

Loosely cover the baking sheets and set aside to rise for ~{30%minutes}. While the rolls rise, make the crunch topping.

== Crunch Topping ==

In a small #bowl{}, stir together @water{1/2 cup} (lukewarm), @instant yeast{1 tablespoon}, @granulated sugar{1 tablespoon}, @vegetable oil{1 tablespoon}, @table salt{1 teaspoon}, and @white rice flour{3/4 cup} until homogenous. Set aside until the dough completes the 30-minute rise; no need to cover it. Before use, stir to deflate and check the consistency: it should be thick but not tight, somewhere between pudding and ketchup. Adjust with additional water or rice flour as necessary.

== Apply Topping ==

Portion 1 tablespoon of the crunch topping onto the center of each roll. (If making the large hoagie-sized rolls, use 2 tablespoons of crunch topping per roll.) Use a #small offset spatula{} or the back of a spoon to gently distribute the crunch topping evenly over the surface and down the sides, stopping just shy of where the roll meets the pan.

After applying the topping, allow the rolls to rise for an additional ~{45-75%minutes}, until jiggly and wobbly. No need to cover.

== Bake ==

Towards the end of the rise, preheat the #oven{} to 450 degrees F with racks in the upper and lower thirds.

Put the rolls in the oven and immediately drop the temperature to 425 degrees F.

Bake the rolls for ~{18-24%minutes}, rotating the baking sheets halfway through, or until the tops are deeply colored and mottled in appearance and the sides are golden.

> Dutch crunch rolls are best eaten fresh. Store any leftovers in an airtight container at room temperature for 2 days and reheat or toast before using; freeze for longer storage.