Dutch Crunch Rolls recipe
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- 1 ¼ cups warm water (105 degrees F/41 degrees C) 2 teaspoons active dry yeast 2 ½ teaspoons white sugar 1 ½ cups all-purpose flour 1 ½ cups bread flour 1 teaspoon salt 1 ½ cups white rice flour 1 cup warm water (105 degrees F/41 degrees C) 2 tablespoons vegetable oil 2 tablespoons white sugar 2 tablespoons active dry yeast ¼ teaspoon salt
Nutrition Info
- 307.4 caloriescarbohydrate: 58.9 gcholesterol: : -fat: 4.2 gfiber: 2.5 gprotein: 7.8 gsaturatedFat: 0.6 gservingSize: -sodium: 327.4 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Dutch Crunch Rolls
Directions
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Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl, stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.
Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.
Place dough on a lightly floured surface, knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.
Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap, let rise until puffy, 40 to 50 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.
Spread topping thickly over tops and sides of the rolls.
Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.