Dutch Crunch Rolls
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm low-fat milk (105-110A 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 (105-115A F)
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 1/2 cups rice flour
- 1 tablespoon coarse sea salt (optional)
- In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.
- Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
- Add in vegetable oil, salt and 2 cups of flour.
- Mix at low speed until the dough comes together.
- 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.).
- Knead for about 4 minutes, until smooth and elastic.
- Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball.
- Place in a lightly greased bowl and cover with plastic wrap.
- Let rise for 1 hour, or until doubled (or more) in size.
- 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).
- 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).
- Cover with a clean towel and let rise for 15 minutes while you prepare the topping.
- Coat the top of each roll or loaf with the topping (recipe below).
- Let stand for 20 minutes after applying the topping.
- The Topping.
- Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine.
- The consistency should be like stiff royal icing - spreadable, but not too runny.
- If you pull some up with your whisk it should look like soft peaks.
- Add more water or rice flour as necessary. Let stand 15 minutes.
- Coat the top of each loaf or roll with a thick layer of topping.
- You should err on the side of applying too much topping - a thin layer will not crack properly.
- Sprinkle on the optional salt if you wish-I did.
- Let stand, uncovered, for 15 minutes.
- Bake in a preheated 375u0b0 oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.
- The Dutch Cruch topping should crack and turn a nice golden-brown color.
active dry yeast, milk, sugar, vegetable oil, salt, packets active dry yeast, warm water, sugar, vegetable oil, salt, rice flour, salt
Taken from www.food.com/recipe/dutch-crunch-rolls-496773 (may not work)