Monday, April 8, 2013

Dutch Crunch Rolls

During our first year of marriage, The Hubs and I lived in the Bay area of California. We loved it there. Beautiful weather, tons of ethnic food choices, and incredible bread. I mean, Sourdough bread should not be made anywhere except the Bay area. It just isn't the same... One other bread we grew to love was Dutch Crunch bread. A soft white roll, covered in a crunchy topping. For years The Hubs would mention to me that he really missed them, but I never thought to attempt to make them myself.  I am so glad I got over it and took the plunge.  These incredibly easy, and equally delicious rolls pack a punch with the crunchy topping.  I can't wait to make them again!

Dutch Crunch Rolls
makes 12 rolls or 2 loaves of bread

1 tbsp active dry yeast
1 1/4 cup warm water
2 tbsp instant dry milk
1 1/2 tbsp sugar
2 tbsp canola or olive oil
1 1/2 tsp salt
up to 4 cups of all-purpose flour

In the bowl of a stand mixer combine yeast, water, milk, and sugar.  Stir to combine and let it sit for 5 minutes to allow the yeast to "bloom".

Add the oil, salt, and two cups of the flour.  Mix on low until the dough comes together, scraping the sides down with a rubber spatula.

Add the remaining flour1/4 cup at a time until dough pulls away from the sides of the bowl.  Mix for 4 minutes.

Place in a greased bowl, cover and raise until doubled in size.

Divide dough into 12 equal pieces, or two for loaves.  Shape each portion into a ball, or loaf and place on a parchment lined baking sheet.

Cover with plastic wrap and let sit while you make the topping. (approximately 20 minutes)

Dutch Crunch Topping:
2 tbsp active dry yeast
1 cup warm water
2 tbsp canola oil
1/2tsp salt
1 1/2 cup rice flour (gluten free, Bob's Red Mill is my favorite)

Combine all ingredients in a large bowl and whisk hard to combine.  It should be stiff like a royal icing.  Add more rice flour or water if necessary.  Let it stand for 15 minutes.

Spoon a thick layer onto each roll/loaf and spread around evenly.  Be generous with the topping, it will not crack if it is too thin. 

Bake at 380 degrees Fahrenheit for 25-30 minutes.  Transfer to a wire rack to cool.

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