That's the rice flour you want for this recipe.įinally, I've also seen recipes that substitute sesame oil for the vegetable oil. If you love baking bread, you probably have a bag of rice flour on hand for sprinkling your bannetons because it's so nonstick. I've used it for making mochi or senbei, Japanese rice crackers. Just do not use glutinous / sweet rice flour, which is sticky and won't work for making this topping.

Most recipes use just rice flour.įor the rice flour, I used white rice flour from Bob's Red Mill. These rolls generally used for building sandwiches are made from a tender white bread but topped with a rice flour coating that bakes up incredibly crisp and crackled, making for a bread roll that is both beautiful and delicious. Ralph's topping is different from the typical tiger bread in that it includes breadcrumbs (I used panko). You can also substitute about 75 grams of the flour with whole wheat without losing the 'spirit' of this bread.įor the crunchy topping, you will need rice flour, bread crumbs, boiling water, vegetable oil, salt, sugar, and instant yeast. If you do, the rising time may be a bit faster. If you want, you can add a tablespoon of sugar to this recipe for a little bit of sweetness. You could use water instead of milk in the dough and preferment, or half water and milk.

The final dough includes all of the preferment, bread flour, salt, instant yeast, milk, and butter. For the preferment, you can substitute 150 grams of active sourdough starter instead. Allow them to cool completely on a wire rack before eating.The preferment includes bread flour, warm milk, and a tiny amount of instant yeast. Put the rolls into the oven and bake for 30 minutes. You shouldn’t have any topping left over. Let the topping stand for 15 minutes.Ĭoat the top of each roll with a thick layer of topping ( I used a pastry brush to do this). Add more water or rice flour if necessary. The consistency should be stiff like icing but spreadable.

Cover the dough with a towel and let it rest while you make the topping.Ĭombine all the topping ingredients in a bowl and beat with a whisk to combine. Shape each piece into a ball and place on a parchment-lined baking sheet (try not to handle it too much). Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces. Place the dough in the greased bowl and cover with a towel and let rise in a warm place for an hour (the dough should double in size). Wash and dry your bowl and oil it lightly. Turn the dough out onto a lightly floured surface and knead for 4 minutes until it’s smooth and elastic. Saturday, JNSFW Dutch Crunch Rolls, Sourdough Glue and Recycled Bread Dutch Crunch Rolls (top) and Sourdough Spin Rolls (bottom) 1:15 pm Last Updated. Add the white whole wheat flour 1/4 cup at a time until the dough pulls away from the sides of the bowl. Using the dough hook attachment, mix at medium speed until the dough comes together. Stir to dissolve the the yeast and let sit for 5 minutes (the mixture should start to foam and smell yeasty).Īdd the 9 grain cereal, oil, salt and the unbleached white flour. This is one of our favourite breads Really easy to make, and results in fabulously crispy crusted, fluffy centred bread.The dough recipe makes a delicious. In the bowl of an electric mixer, combine the yeast, water, milk and sugar.

Dutch crunch bread rolls