DUTCH CRUNCH ROLLS

Dutch Crunch Rolls image

This recipe for the Dutch Crunch topping came from Rose Levy Beranbaum's The Bread Bible; an adaptation of a recipe found on Baking Bites. Dutch Crunch Rolls are a San Francisco Treat. If you want large rolls make 6, not 8. The next time I make these I will turn them into sub rolls. Prep time includes the rise.

Provided by Diana Adcock

Categories Breads

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

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Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm low-fat milk (105-110Ã 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 (105-115Ã F)
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1 1/2 cups rice flour
1 tablespoon coarse sea salt (optional)

Steps:

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 375º 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.