Dutch Crunch Rolls Recipe

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/4 cups warm low-fat milk (105-110°F)
• 1 1/2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 3 -4 cups all-purpose flour (I used 3 cups bread flour)
• 2 (4 1/2 teaspoon) packets active dry yeast
• 1 cup warm water (105-115°F)
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 1/2 cups rice flour
• 1 tablespoon coarse sea salt

Instructions

1. In a large mixing bowl or the bowl of an electric mixer, combine 2 1/4 teaspoons active dry yeast, 1 1/4 cups warm low-fat milk, and 1 1/2 tablespoons sugar. Stir gently to dissolve and let it sit for about 5 minutes until bubbly and fragrant.
2. Add 2 tablespoons vegetable oil, 1 1/2 teaspoons salt, and 2 cups of flour to the mixture. Mix at low speed until the dough starts to come together.
3. Switch to the dough hook attachment and gradually add in the remaining flour, a quarter cup at a time, until the dough pulls away from the sides of the bowl. For some, the may take about 1 1/4 cups more flour.
4. Knead the dough for about 4 minutes until it becomes smooth and elastic. Then, turn it out onto a lightly floured surface, kneading a few more times, and shape it into a ball.
5. Place the dough ball in a lightly greased bowl and cover it with plastic wrap, allowing it to rise for about 1 hour or until it has doubled in size.
6. Once risen, turn the dough out onto a floured surface and divide it into 8 equal portions for rolls or 2 equal portions for loaves using a sharp knife or dough scraper. Shape each into a ball or loaf and place them on a parchment-lined baking sheet, minimizing handling.
7. Cover with a clean towel and let the dough rise for another 15 minutes while you prepare the topping.
8. To make the topping, combine all topping ingredients in a large bowl and whisk until the mixture resembles stiff royal icing – thick but spreadable. Add water or rice flour as needed to achieve the right consistency, and let it stand for 15 minutes.
9. Coat each roll or loaf generously with the topping, applying a thick layer to ensure the beautiful crack develops during baking. Add coarse sea salt on top if desired.
10. Let the coated rolls stand uncovered for another 15 minutes before baking in a preheated oven at 375ºF for 25-30 minutes, or until golden brown and well-risen. Once done, transfer to a wire rack to cool completely before serving.