Dutch Crunch Rolls
This recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible; an adaptation of a recipe found on Baking Bites. Dutch Crunch Rolls are a San Francisco Treat. If you want large rolls make 6, not 8. The next time I make these I will turn them into sub rolls. Prep time includes the rise.
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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.
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