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 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.