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Dutch Crunch Bread is popular in the Bay area and I first had it recently at the sandwich chain Ike’s and fell completely in LOVE. It is, of course, unbelievably crunchy but in a way that’s light and crackling so as not to scrape your gums or make it difficult to actually eat. It is also called Tiger bread, or tigerbrood or tigerbol in Netherlands and giraffe bread in the U.K. This is due to the spots and strips the are created by covering normal bread dough with a unique topping of yeast, oil, and gluten-free rice flour.

This topping is what creates that crunchy exterior, so it’s super important to follow the ingredients and directions as they are written. The rice flour’s starchy and fine consistency paired with its complete lack of gluten is what causes the topping to develop into a crackled crunchy layer. Rice flour can be found at most American grocery stores in the baking aisle, often near the other gluten-free flours and products. I do not know of anything that can be substituted for the rice flour that provides the same effect, so if you want to make this recipe you may need to make a grocery store run!

The texture of the topping is quite unique, so I made sure to include some photos so you know what it should look like. The mixture is kind of like a thick batter that inflates as you let it rest.

Then you simply spread it generously over the risen bread dough and watch it do its crazy thing in the oven!

Yields: 6 rolls

How To Make

Dutch Crunch Bread Rolls

Tessa Arias

Yields: 6 rolls

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Inactive Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 15 minutes mins

Review Recipe Print Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Inactive Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 15 minutes mins

Review Recipe Print Recipe

Dutch Crunch Bread Rolls are the absolute CRUNCHIEST bread I’ve ever made! They are perfect for sandwiches and are surprisingly simple to make from scratch.

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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 sea 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 sea salt
• ▢ 1 cup (5 ounces) rice flour*

Instructions

For the rolls:

• 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.
• Transfer the dough to a lightly greased bowl and cover. Let rise in a warm place until doubled in size, about 1 hour.
• 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.
• 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:

• In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy.
• 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.
• 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.
• Meanwhile, preheat the oven to 400°F.
• Bake the rolls for 25 minutes, or until golden brown.

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.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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