I ate this wonderful bread during our visit to San Francisco. All the sandwich shops had them and it was a delight to eat. I kept wondering , how they managed to create such lovely patterns on the crust of the bread. The bread was very soft and dense with crunchy topping. When I came back to LA, I looked for the similar bread but could not find it anywhere. So when I saw the same bread for this month’s challenge, I was quite happy.
Dutch Crunch Rolls get their name from a similar bread in Netherland, called Tiger Bread (tijgerbrood or tijgerbol). This bread is commonly made and enjoyed in the San Franciso area of the USA. The ubiquitous tiger spots are created when the dough is covered by a slather of different ingredients, including toasted sesame oil. The bread is sweetish crispy on the outside with a beautiful fragrance of sesame and makes for an interesting teatime snack or a lunchbox option.
You can use any bread recipe for the bread and just cover it with the dutch crunch mix and you have a beautifully patterned bread in no time…
The recipe calls for very basic ingredients, except the rice powder. I did not find it in any of the local grocery stores. But being an Indian , I knew that rice flour is used in many Indian recipes, so went and checked it in a near by Indian grocery store and could find it there.
I halved the recipe given by Sara and Erica and it yielded me 4 rolls.
Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!
Recipe to make Dutch Crunch Rolls
- In a large mixing bowl, combine yeast, sugar, milk and water ( bread ingredients )
- Stir and let it sit for 5 minutes, till mixture starts to bubble a bit
- Add in vegetable oil, salt and ½ cup flour
- Mix with a spatula until combined
- Add the remaining flour, little by little, until the dough pulls away from the sides of the bowl
- Turn out the dough on a lightly floured surface and knead for 5-6 minutes until it is smooth and elastic
- Place the dough in a lightly greased bowl and cover and keep in a warm place for an hour or until it doubles in size
- Once the dough has risen, turn it out onto a lightly floured surface and divide into 4 equal portions
- Shape each into a ball and keep on a baking sheet lined with parchment paper
- Cover the baking tray and let the balls rise for 15 minutes
- Mix all the ingredients of the dutch crunch topping in a bowl and mix vigorously
- The consistency of the topping should be like stiff royal icing-spreadable but not runny
- Add more rice flour or water if necessary
- Keep aside for 15 minutes
- Pre heat the oven to 380 degrees F
- Coat the top of each ball with a thick layer of topping using your fingers ( a thin topping will not crack properly )
- Bake the bread for 30-35 minutes, till the crust appears well browned