Topping ½ cup plus 2 tablespoons warm water (110 degrees) ¾ cup (4 ounces/113 grams) white rice flour 2 tablespoons vegetable oil 2 tablespoons sugar 2 ¼ teaspoons instant or rapid-rise yeast ½ teaspoon Salt
FOR THE TOPPING: Twenty-five minutes before rolls are finished rising, whisk all ingredients together in medium bowl. Cover bowl and let topping rise until doubled in size, about 20 minutes. Stir risen topping to deflate. Spoon 2 tablespoons topping over each roll and quickly brush to evenly coat top and sides.
Cidan
Dutch Crunch!
It’s funny, people think of sour dough as a San Francisco staple, but if you actually live there, Dutch Crunch is where it’s at.
iykyk I guess!
rbricks
Rice flour
WhatTheBlack
Dutch cruuuuuunch!
glassofwhy
It has a thin coating on it which doesn’t stretch when the bread expands in the oven, so it cracks instead.
Haatsnor
I see Dutch crunch everywhere. In the Netherlands we call it “tijgerbrood” tigerbread translated directly. Recipe in dutch below
Voor de tijgerpap 35 gr rijstmeel 25 gr paneermeel 100 ml lauwwarm water snuf zout ½ tl gedroogde gist 1 tl basterdsuiker 1 tl zonnebloemolie
hashbeardy420
Oil wash with a brief time in open air/fridge uncovered to create pellicle then bake
adervasten
I thought this was the body of a fat cat
Bufobufolover24
It almost looks like the tiger bread we have in the uk.
10 Comments
It looks kind of similar, although more delicate, to this: [https://www.americastestkitchen.com/recipes/8771-dutch-crunch](https://www.americastestkitchen.com/recipes/8771-dutch-crunch)
Topping
½ cup plus 2 tablespoons warm water (110 degrees)
¾ cup (4 ounces/113 grams) white rice flour
2 tablespoons vegetable oil 2 tablespoons sugar
2 ¼ teaspoons instant or rapid-rise yeast
½ teaspoon Salt
FOR THE TOPPING: Twenty-five minutes before rolls are finished rising, whisk all ingredients together in medium bowl. Cover bowl and let topping rise until doubled in size, about 20 minutes. Stir risen topping to deflate. Spoon 2 tablespoons topping over each roll and quickly brush to evenly coat top and sides.
Dutch Crunch!
It’s funny, people think of sour dough as a San Francisco staple, but if you actually live there, Dutch Crunch is where it’s at.
iykyk I guess!
Rice flour
Dutch cruuuuuunch!
It has a thin coating on it which doesn’t stretch when the bread expands in the oven, so it cracks instead.
I see Dutch crunch everywhere. In the Netherlands we call it “tijgerbrood” tigerbread translated directly.
Recipe in dutch below
Voor de tijgerpap
35 gr rijstmeel
25 gr paneermeel
100 ml lauwwarm water
snuf zout
½ tl gedroogde gist
1 tl basterdsuiker
1 tl zonnebloemolie
Oil wash with a brief time in open air/fridge uncovered to create pellicle then bake
I thought this was the body of a fat cat
It almost looks like the tiger bread we have in the uk.
A dusting of rice flour before baking.