Best 6 Holland Dutch Rolls Recipes

DUTCH TIGER BREAD (TIJGERBOLLETJES)

Steps:

• Mix water, milk, butter, sugar, salt and yeast. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Knead on medium speed for 5 minutes. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elasic.
• Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet
• Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping (see note).
• Preheat the oven to 400°F.
• Whisk together the dry ingredients. Add the oil to the warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
• Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes.
• Bake until golden brown, about 20-25 minutes

DUTCH CRUNCH ROLLS

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.

TIGER BREAD (DUTCH CRUNCH ROLLS)

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.

CRUNCH DUTCH BREAD

Steps:

• In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
• Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping.
• For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
• Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving.
• *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.

DUTCH OVEN YEAST ROLLS

Steps:

• In large bowl dissolve sugar in the milk.
• Sprinkle yeast over top of the milk.
• Add remaining ingredients, using only 1 1/2 cup of flour.
• Beat until smooth.
• Continue mixing with hands adding flour to make a soft dough.
• Cover and let raise until doubled.
• I look for a sunny spot on the picnic table so that it will raise quicker.
• Form into balls and place in a lightly oiled Pot.
• Let raise until doubled.
• Bake at 350 degrees for 25 to 30 minutes.
• For Dutch Oven users: About 6 or 8 coals on the bottom and 13 to 14 on top.
• I rotate the lid and oven a 1/4 turn every 10 to 15 minutes to insure even cooking.
• Do not be afraid to peak.
• Cooler days may take a little longer and warmer days may not take as long.
• Watch for the bread to pull away from the sides slightly and a nice light golden brown color on top.
• Don't burn!

BANKET

Steps:

• In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
• Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
• In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
• Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
• Bake for 15 to 20 minutes, or until golden.