Crunch Dutch Bread

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 30 mins Cook Time: 35 mins

Ingredients

• 2 1/2 teaspoons dry yeast
• 1/4 cup warm water
• 1 cup milk
• 2 1/2-3 1/2 cups flour
• 1 tablespoon sugar
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons salt
• 1 tablespoon dry yeast
• 1/2 cup warm water
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 3/4 cup rice flour

Recipe

• 1 in bowl of electric mixer, combine yeast, warm water, warm milk, sugar and pinch of salt. stir to dissolve and let rest for 5 minutes until frothy. add in vegetable oil, remaining salt and about 2 cups flour. using the dough hook attachment, mix at medium speed until the dough comes together. add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
• 2 turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. place in a lightly greased bowl and turn to coat. cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. once dough has risen, turn out again onto floured surface and divide into 6 equal portions. shape each into a bowl and place on a parchment lined baking sheet. let rise for 15 minutes while you prepare topping.
• 3 for topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
• 4 once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. let rise for another 20 minutes. bake at 375f for 25-30 minutes, until well browned. let cool completely before serving.
• 5 *** you can use your mixer or hand mix this.