Ingredients
For the rolls::
- 1 package (2 1/4 teaspoons) instant yeast
- 1/4 cup lukewarm water
- 1 cup lukewarm milk
- 1 tablespoon granulated sugar
- 2 teaspoons vegetable oil
- 3 cups (13.5 ounces) all-purpose flour
- 1 1/2 teaspoons fine salt
For the topping::
- 1 package (2 1/4 teaspoons) instant yeast
- 3/4 cup lukewarm water
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
- 1/4 teaspoon fine salt
- 1 cup (5 ounces) rice flour*
Directions
For the rolls:
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In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil. Gradually add in the flour and stir until moistened. Add in the salt. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes. If the dough is unbearably sticky, add in more flour 1 tablespoon at a time. The dough can also be kneaded by hand.
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Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.
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Turn the dough out onto a floured work surface and divide into six equal portions. Shape each portion into a tight ball and place on a parchment lined baking sheet. Cover and let rise while you prepare the topping.
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Make ahead: At this point the dough can be made ahead of time by covering tightly and refrigerating for up to 24 hours. Remove and let come to room temperature. If two fingers pressed into the dough leave indentations it’s ready.
For the topping:
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In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy.
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Make ahead: Store the topping in a covered but ventilated container in the fridge for up to a week. Let come to room temperature before using.
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Spread a generous layer of the topping all over the rolls, maintaining a thick coating. You should use almost all of the topping. Let rise uncovered for another 20 minutes.
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Meanwhile, preheat the oven to 400°F.
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Bake the rolls for 25 minutes, or until golden brown.
Recipe Notes
*Rice flour is a must for the topping in this recipe. It can be found in most grocery stores with other gluten-free flours and products.
You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.
Can I use sweet rice flour vs rice flour?
Hi Cindi! We haven’t tried that, but I don’t believe it will work as well, as sweet rice flour contains a lot more starch. Have a look at The Kitchn’s article on the differences between the two. Of course, if you’re up for an experiment, feel free to give it a try and let us know how it goes 🙂
While the initial dough was nice and springy, the dough flattened with the topping during the last 20 minute rest. Any clue on how to prevent it spreading out. All 6 rolls became one large roll.
Hmmm…it sounds like maybe you accidentally pushed too hard on the dough when adding the topping, which can deflate the dough, so I’d be careful when adding the topping next time. I’d recommend spreading out your dough balls a bit more as well to keep them from connecting. Hope that helps!
I made this today! It was definitely interesting as I had never had this type of bread before. It reminded me a lot of Asian breads I’ve had before that have a crunchy top (except those are sweet, so every time I bit into these Dutch crunch breads I expected sweetness lol). I followed the recipe pretty closely, but I guess my rice flour (from an Asian grocery story) was different from yours because I did not get a thick topping mixture like pictured; it was pretty liquidy instead. I ended up putting in ¼-½ cup more rice flour. Otherwise, this recipe was really good! Even without the topping I think this is a solid bread recipe that results in super soft and springy rolls. I made shrimp burgers to pair with this and loved it a lot. The crunch from the topping enhanced the burgers a lot. I wrapped the leftovers in plastic wrap and I will have to see if they remain crunchy tomorrow
can sweet rice flour be used for the topping in place of the rice flour?
Can I use normal dry yeast instead of instant?
i can’t find the second asterisk. Am I just missing it?
Can I double the recipe and make loaves of bread?
Hi, have you ever tried adding anything on top of the crunch? Like corse salt or “anything bagel” seasoning? Just wondering if this works… Thanks
These were lovely. One of the nicest tasty breads I’ve made considering the fact that the recipe calls for oil and not butter. I used 3/4 homemade rice flour and still had a little over a tablespoon left ( I was cautious next time I’m covering entire bread with it). Thanks for sharing Tessa, and yes will be baking them again.
My topping was also too runny. Are the measurements right? I used organic brown rice flour.
Will a double recipe of tiger bread make 2 LOAVES of bread, and should I use AP flour or Bread flour ?? Please help, this will be for Christmas !!!! Thank You So Much and have a beautiful Holiday Season !!!!!
Can I use brown rice flour instead?
Norma: Rica, deliciosa y fácil.
Tessa: Wonderful bread. Thanks for the recipe.
Interesting recipe! I’m waiting for them to finish rising and looking forward to trying them. However, the topping turned out much runnier than your pictures indicate and I even added a bit more rice flour. I’m curious to see how they bake up; next time I might add even more flour.
Hi, tijgerbrood is not normally made this way. But it looks intriguing to make it like you described it. Gonna try it out and check out the difference.
I plan on making these tonight for hamburgers. I was wondering if it would be OK to sprinkle some cheddar cheese on top before baking them…. or would doing that ruin the crackle top process?
And thank you for posting such an interesting recipe to try!
I haven’t had dutch crunch in 12 years and it’s my favorite. Not a popular bread and I don’t know why!!! Trying!!!!
These are fantastic!! I used 2 cups of my sourdough starter-reduced amount of milk and yeast and the dough is beautiful. I’ll be making these often 🙂
Yum!!
Hello Tessa,
I baked a batch of these wonderful and yummy rolls last weekend. While following the recipe everything came together perfectly. I baked the rolls on the center rack, I didn’t get them to brown in the suggested amount of time. Do I need to raise the rack up, so the rolls brown and crackle? I grew up in the SF Bay Area devouring my fair share of Dutch crunch and Sourdough. Dutch crunch is my most favorite bread for sandwiches and snacking on. I can’t get it where I live now, no one here has ever heard of it. Thank you Tessa for your time and your recipe.
Hi Brian, do you have an oven thermometer? I’d check and see if your oven was running at the correct temperature. Our last oven was always off by about 20°F, and our brand new oven says it’s preheated when it’s too cool so now I wait an extra 10 minutes. That might have been the problem!
Se ve muy rico el pan, lástima q no hay traducción.
Could you make 12 smaller rolls out of the batter rather than the 6 stated. They look like they would make yummy dinner rolls. Thanks.
Of course! Just reduce the baking time and keep a careful eye on them 🙂
IT looks interesting got to try this out soon.
I love your commentary on the bread. More than the intriguing recipe, I find that your words literally compel me to make this bread. I’m exited to give it a try – thanks!
Thanks Didi!! Hope you love it 🙂
Hi. Made the bread today. It was very good. The top is crunchy but not overly so. The main part of the bun was nice and soft. Only thing I did was increase the flour for the bun part. You stated 3 cups but only 13 ounces. I read somewhere that a cup of flour should be 5 ounces. The 15 ounces of flour was just perfect. The dough was just a bit sticky after the extra flour but was perfect when I rolled them in the individual rolls after an hour & a half of proofing. Topping was interesting looking at first but when it got baked it looked awesome. I baked mine 5 extra minutes (my oven temp is different). Thanks for the great recipe.
Glad you made it work! Just as a tidbit, many brands of flour say 1 cup = 4.5 ounces, but it can vary by brand and cookbook. And if you live somewhere humid, more flour will be necessary. Enjoy!
Hi! My topping was runny, but I followed the measurements. What did I do wrong? Thanks!
My topping was runny. What did I do wrong?
Just made tonight – the whole family loved it! Thanks for the recipe – no changes made and it was wonderful.
Just baked a batch of these rolls. I did have to add about five more teaspoons of flour while kneading, what with the dough being very, very sticky. They are wonderful!! We’re going to use the ones we haven’t already devoured for burgers tonight. This recipe is definitely going to become a staple around here!
I’ve never heard anyone or any shop call it giraffe bread and I’m from the UK. We call it tiger bread.
Fiona – UK – apparently a young lady (child) told Sainsbury’ that it was silly to call it Tiger bread, ‘cos it didn’t have stripes. It was more like a giraffe. I remember reading about it some years ago. So Sainsbury’s changed their name for it.
Actually, a high-gluten flour like “better for bread” would be better than ap flour for this (and any yeast-based dough) bread. Kneading the flour develops the gluten and gives it very a nice texture.
Can I substitute an all purpose glute free flour like Bob’s Red Mill 1/1 or Cup for Cupas the main ingredient flour in the bread? Of course,using the rice flour on top.Thanks
Tiny comment: it is ‘tijgerbrood’ , instead of tigerbrood. Tiger is english, tijger is the Dutch word. Never knew they made the pattern this way!
Dutch crunch is my absolute favorite type of bread- maybe because I grew up in the Bay Area! But I never knew how it was made, amazing!
This looks fabulous… My three year old daughter is asking for the pull out bread.. Now what do I do??
Sorry Dutch Crunch Rolls.
I had said double crunch rolls.
HI,
Would it be ok if I made the Double Crunch Rolls
with all purpose flour?
Thanks.
Hugs, Teresa
HI,
Would it be ok if I made the double crunch rolls with
all purpose flour?
Thanks.
Teresa
This is a really interesting recipe, I will have to give it a try!
Thanks. These look soooo good & I can’t wait to start bread making.
Those look terrific! I’d never heard of dutch crunch before but it sounds delicious 🙂
Hi Tessa. I’m new to bread making & I was wondering if you need to use a specific type of milk (ie: whole, skim, etc.)? Thanks!
I usually use whole milk for baking because it offers the best taste, but you could get away with pretty much any type of milk here!
The crunch is EVERYTHING to me, so clearly I am ALL over this bread. That texture would make one AMAZING sandwich! Pinning!