Tiger bread rolls, or in Dutch tijgerbollen, have a delicious crunchy top. They are also known as Dutch Crunch.
Ingredients
- 1 sachet dry active yeast
- 1 tablespoon sugar
- 175ml milk (lukewarm)
- 125ml water (lukewarm)
- 500 gram high grade flour
- 1 1/2 teaspoon salt
- 45 gram butter, room temperature
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- For the topping:
- 60 gram rice flour
- pinch of salt
- 1 sachet dry active yeast
- 1 teaspoon sugar
- 75ml lukewarm water
- 2 teaspoon sesame oil
Instructions
Combine milk and water in a microwave safe jug and warm it up in the microwave to lukewarm (about 40-50 sec)
Add yeast, sugar, milk and water in the bowl of stand mixer and whisk until combined. Set aside for about 5-10 minutes
Add flour and salt in a separate bowl, whisk to combine
Add the flour to the stand mixer bowl and knead to combine
Add the soft butter to the dough and let the machine knead for another 5-10 minutes until the dough is nice and smooth
Transfer the ball of dough back to the bowl and cover with plastic wrap and let it rise for 1-1 1/2 hours or until doubled in size
Divide the dough and roll into 6 rolls
Place them on a baking paper lined baking sheet and cover with a clean tea towel. Let them rise for about 45 minutes
For the topping; combine the dry ingredients and then mix through the water and oil
Cover and set aside.
Pre heat over to 200 degrees Celsius
Mix through the topping and with a pastry brush, brush some of the mixture on top of the rolls --> be gentle
Place the rolls in the oven and bake for about 15-20 minutes, or until golden brown
