Dutch Crunch Rolls

Total Time: 1 hr 55 mins Preparation Time: 1 hr 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/4 cups warm low-fat milk (105-110ムf)
• 1 1/2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 3 -4 cups all-purpose flour (i used 3 cups bread flour-it's a very dry day)
• 2 (4 1/2 teaspoon) packets active dry yeast
• 1 cup warm water (105-115ムf)
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 1/2 cups rice flour
• 1 tablespoon coarse sea salt (optional)

Recipe

• 1 in the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.
• 2 stir to dissolve and let sit for about 5 minutes (the mixture should start to bubble or foam a bit and smell yeasty).
• 3 add in vegetable oil, salt and 2 cups of flour.
• 4 mix at low speed until the dough comes together.
• 5 switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (for me this was 1 1/4 cups flour.).
• 6 knead for about 4 minutes, until smooth and elastic.
• 7 turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.
• 8 place in a lightly greased bowl and cover with plastic wrap.
• 9 let rise for 1 hour, or until doubled (or more) in size.
• 10 once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well).
• 11 shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).
• 12 cover with a clean towel and let rise for 15 minutes while you prepare the topping.
• 13 coat the top of each roll or loaf with the topping (recipe below).
• 14 let stand for 20 minutes after applying the topping.
• 15 the topping.
• 16 combine all ingredients in a large bowl and beat with a whisk; beat hard to combine.
• 17 the consistency should be like stiff royal icing – spreadable, but not too runny.
• 18 if you pull some up with your whisk it should look like soft peaks.
• 19 add more water or rice flour as necessary. let stand 15 minutes.
• 20 coat the top of each loaf or roll with a thick layer of topping.
• 21 you should err on the side of applying too much topping – a thin layer will not crack properly.
• 22 sprinkle on the optional salt if you wish-i did.
• 23 let stand, uncovered, for 15 minutes.
• 24 bake in a preheated 375º oven for 25-30 minutes, until well browned. let cool completely on a wire rack before eating.
• 25 the dutch cruch topping should crack and turn a nice golden-brown color.