Dutch Crunch Rolls

DIRECTIONS

• In the bowl of an electric mixer or large mixing bowl, combine yeast, 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).
• Add in vegetable oil, salt and 2 cups of flour.
• Mix at low speed until the dough comes together.
• Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (For me this was 1 1/4 cups flour.).
• Knead for about 4 minutes, until smooth and elastic.
• Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.
• Place in a lightly greased bowl and cover with plastic wrap.
• Let rise for 1 hour, or until doubled (or more) in size.
• Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 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).
• Cover with a clean towel and let rise for 15 minutes while you prepare the topping.
• Coat the top of each roll or loaf with the topping (recipe below).
• Let stand for 20 minutes after applying the topping.
• The Topping.
• 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 it should look like soft peaks.
• Add more water or rice flour as necessary. Let stand 15 minutes.
• Coat the top of each loaf or roll with a thick layer of topping.
• You should err on the side of applying too much topping – a thin layer will not crack properly.
• Sprinkle on the optional salt if you wish-I did.
• Let stand, uncovered, for 15 minutes.
• Bake in a preheated 375º oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
• The Dutch Cruch topping should crack and turn a nice golden-brown color.