Recipes Bread Yeast Bread Recipes Rolls and Buns Dutch Crunch Rolls 4.0 (2) 2 Reviews 5 Photos If you live in the SF Bay Area, you've probably had one of these at some time or another. I guess in the UK they are also known as Tiger Bread. These crunchy little rolls are great with dry Italian salami and thickly sliced American cheese or in place of buns for hamburgers. Store in an airtight container. Submitted by melody741 Updated on November 18, 2021 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 40 mins Cook Time: 25 mins Additional Time: 1 hr 55 mins Total Time: 3 hrs Servings: 9 Yield: 9 rolls Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 9 servings Bread: 1 ¼ cups warm water (105 degrees F/41 degrees C) 2 teaspoons active dry yeast 2 ½ teaspoons white sugar 1 ½ cups all-purpose flour 1 ½ cups bread flour 1 teaspoon salt Crust Topping: 1 ½ cups white rice flour 1 cup warm water (105 degrees F/41 degrees C) 2 tablespoons vegetable oil 2 tablespoons white sugar 2 tablespoons active dry yeast ¼ teaspoon salt Directions Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes. Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl. Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball. Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes. Preheat oven to 375 degrees F (190 degrees C). Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes. Spread topping thickly over tops and sides of the rolls. Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack. Cook's Notes: You can use all bread flour or all all-purpose flour. It's up to you which you prefer. I just like a mixture of the two. Don't use sweet rice flour. Save Print I Made It Nutrition Facts (per serving) 307 Calories 4g Fat 59g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 307 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 327mg 14% Total Carbohydrate 59g 21% Dietary Fiber 3g 9% Total Sugars 4g Protein 8g 16% Calcium 14mg 1% Iron 3mg 15% Potassium 137mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.