Crunch Dutch Bread

Name: Crunch Dutch Bread
Ingredients: Bread; 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; Topping; 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

15 ingredients

5 steps

Ingredients

Bread
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
Topping
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

Directions

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.