Crunch Dutch Bread
photo by Bonnie G #2
- Ready In:
- 2hrs 5mins
- Ingredients:
- 13
- Yields:
-
6 rolls
ingredients
-
Bread
- 2 1⁄2 teaspoons dry yeast
- 1⁄4 cup warm water
- 1 cup milk
- 2 1⁄2 - 3 1⁄2 cups flour
- 1 tablespoon sugar
- 2 teaspoons vegetable oil
- 1 1⁄2 teaspoons salt
-
Topping
- 1 tablespoon dry yeast
- 1⁄2 cup warm water
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon salt
- 3⁄4 cup rice flour
directions
- 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.
Questions & Replies
-
I am in the last steps of making this bread. My question has to do with the topping. It was really thick and a hard to spread. I left it as it proofed but then I looked at a video of another site's recipe. That topping was batter-like. Did I do something wrong? I'm going to bake the loaves anyway, but pictures of certain steps probably would have helped. Thanks.
see 1 more questions
Reviews
-
Holy moly! I'm blown away by the softness inside the roll!!!! Im a bit less impressed with the top and crazy about all of the crackly topping that drizzled down the sides. It made the bottom side of the roll perfectly browned and crunchy!!!! Will make again! My coworkers love them too! I used bread flour instead of A/P. Used about 2.75 cups of flour for the dough to come together, and added about another 0.25 cup while kneading. Perfection!
-
I found Dutch crunch so intimidating, I spent years only ever eating it when in the Bay Area. Your recipe was my first foray into making it myself and wouldn’t you know it - came out perfectly! I used a mini muffin tin to make small dinner rolls, as opposed to the larger rolls the recipe intended. It worked out beautifully, with a final yield of 32 dinner rolls....just in time for Thanksgiving. Thank you!
see 8 more reviews