In the realm of artisanal bread, Dutch crunch rolls stand out with their irresistible texture and captivating flavor. Originating in the Netherlands, these rolls have gained worldwide acclaim for their crispy, caramelized crust and soft, airy crumb. This article presents a collection of carefully curated Dutch crunch roll recipes, each offering unique variations on this classic treat.
Our first recipe takes you on a culinary journey to San Francisco, where the iconic Dutch crunch roll reigns supreme. With step-by-step instructions and essential tips, you'll learn the art of creating these rolls with their signature crackling crust. For those seeking a vegan alternative, our second recipe provides a delightful plant-based version, ensuring that everyone can savor the goodness of Dutch crunch rolls. And if you prefer a touch of sweetness, our third recipe incorporates a generous swirl of cinnamon sugar, transforming the rolls into delectable pastries perfect for breakfast or dessert.
No matter your dietary preferences or culinary skills, these recipes will guide you through the process of creating exceptional Dutch crunch rolls. Whether you're a seasoned baker or just starting your bread-making adventure, you'll find everything you need to produce these mouthwatering rolls that are sure to impress your family and friends. So, prepare your kitchen, gather your ingredients, and let's embark on a delightful journey into the world of Dutch crunch rolls!
TIGER BREAD (DUTCH CRUNCH ROLLS)
It recently came to my attention that outside of San Francisco, these rolls aren't really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger's skin.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h40m
Yield 6
Number Of Ingredients 16
Steps:
- Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
- Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
- Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
- Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
- Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
- Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
- Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
- Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 56.1 g, Cholesterol 8.4 mg, Fat 5.3 g, Fiber 2.2 g, Protein 7.8 g, SaturatedFat 2.2 g, Sodium 277.4 mg, Sugar 6 g
DUTCH CRUNCH ROLLS
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.
Provided by melody741
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h
Yield 9
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 58.9 g, Fat 4.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 0.6 g, Sodium 327.4 mg, Sugar 4.1 g
DUTCH CRUNCH ROLLS RECIPE - (4.2/5)
Provided by Caryl
Number Of Ingredients 16
Steps:
- 1. In a bowl combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). 2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. 3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl,(For me I only used 1 more cup of flour, that's 3 in total). 4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. 5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size 6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you'd like to make rolls) or 2 equal portions (if you'd like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). 7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping. 8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven. 9. Once you've applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. Directions for Topping 1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing - spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes 2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping - a thin layer will not crack properly. 3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking. 4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown color. Storage & Freezing Instructions/Tips: Store as you would any bread - in a bread box, a paper bag, or loose plastic wrap. Both varieties suggested are best in the first couple of days. The loaves or rolls can also be frozen in plastic - simply toast to reheat.
Tips:
- Use fresh ingredients: Fresh ingredients will give your Dutch crunch rolls the best flavor and texture. Use high-quality bread flour, active dry yeast, and cold water.
- Knead the dough properly: Kneading the dough for at least 5 minutes will help to develop the gluten and create a smooth, elastic dough. This will result in rolls that are light and airy.
- Proof the dough in a warm place: Proofing the dough in a warm place will help it to rise and double in size. This will take about 1 hour.
- Shape the dough into rolls: Once the dough has risen, divide it into 12 equal pieces. Roll each piece of dough into a smooth ball and place them on a greased baking sheet.
- Apply the egg wash: Before baking, brush the rolls with an egg wash made from 1 egg and 1 tablespoon of water. This will help to give the rolls a golden brown color.
- Bake the rolls: Bake the rolls in a preheated oven at 375°F for 20-25 minutes, or until they are golden brown.
Conclusion:
Dutch crunch rolls are a delicious and easy-to-make bread roll that can be enjoyed by people of all ages. They are perfect for sandwiches, burgers, or as a side dish for your favorite soup or stew. With their crispy crust and soft, chewy interior, Dutch crunch rolls are sure to be a hit at your next party or gathering.
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