Prep 1 hr 30 mins
Cook 35 mins
This is something you are just going to have to try! It's bread but with a twist. The crust will actually crack and crinkle (the only way I know to describe it) The bread is moist and wonderful. Try it you'll love! NOTE: YOU MUST MAKE SURE WATER AND MILK ARE WARM (NOT HOT OR TOO COLD) OR YOUR YEAST WILL NOT ACTIVATE.
- 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
- 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
- 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.
Love these. I may have measured incorrectly, but the topping was thin and required a good deal more rice flour to get an "icing" like consistency.
I gave this recipe five stars to be fair. I've heard for years how great Dutch Crunch Bread is. In San Francisco the Dutch Crunch roll and his special sauce has brought fame and fortune to a guy named Ike. I've meticulously followed this recipe and a few others and they always turn out so,so. Ive never been to SF, so I have nothing to gauge what it's supposed to taste like. I just know my Dutch Crunch bread is not going to bring me any fame or fortune.
Love this recipe they were so impressive and tasted great. Followed the directions as posted and turned out perfect, the only thing I'll do different next time (and oh my, there will be a next time) is make the rolls smaller and more of them. Everyone was complementing me on them. Thanks so much for posting this major keeper.