Dutch Crunch Rolls are a enriched sandwich roll with a crisp and crackly crust from a rice flour paste which coats the rolls.  Also called Tiger Rolls, Dutch Crunch Rolls are popular in San Francisco.  This version is based on a recipe from thekitchn.com and takes only about 3 hours to make 6 rolls.  They turned out well and Carol and I enjoyed 2 of them for lunch.  This post is how I made them today.

I have started thinking about how to make them even better, such as adding a preferment.  I have ordered a hamburger bun pan since I think this light dough would benefit from more support as it bakes.

For the bread

1 cup whole milk

1/4 cup water

1 Tbs. granulated sugar

1 Tbs. yeast

13 oz. (3 cups) all-purpose flour

1 tsp. salt

2 Tbs. vegetable oil

Cooking spray or oil to coat a work surface

For the topping

½ cup white rice flour (not sweet or glutenous rice flour)

2 tsp. granulated sugar

2 tsp. vegetable oil

1-1/4 tsp. yeast

1/3 cup to ½ cup warm water (about 100 degrees)

Put the milk and water in a microwavable bowl and heat for 30-60 seconds to 100-105 degrees.  Put the warmed milk and water into the bowl of a stand mixer and mix in the sugar and yeast.  Proof for 5 minutes.

In a separate bowl mix together the flour, salt, and vegetable oil.  Mix the dry ingredients with the wet ingredients using a dough whisk into a rough dough.  Using the dough hook, knead the dough on medium-high speed for about 8 minutes until it forms a smooth ball.

Lightly grease a clean work surface.  Remove the dough from the mixing bowl and stretch and fold it a few times.  Shape the dough into a tight ball and put it in a covered doubling container for 1 to 1.5 hours to double.

Preheat the oven to 425 degrees.  Line 2 half-sheet pans with a silicon baking mat or baking parchment.

Cut the dough into 6 equal pieces of about 110 g. each.  Form each piece into a ball and put 3 pieces on one baking sheet and 3 on the other.  Cover lightly with plastic wrap and allow to rise for 30 minutes.

While the dough balls are rising, mix the topping ingredients together in a medium bowl and cover.

After 30 minutes, lightly brush the topping ingredients on top of the dough balls.  Bake the rolls for 12 minutes, and then reverse the pans and bake for another 10-12 minutes until the rolls are cracked and golden-brown.

Let the buns cool completely before slicing them for sandwiches.  Store the buns in a sealed container on the counter for up to 3 days.