Dutch Crunch bread (rolls)

The recipe for the bread itself is pretty solid, and I think does not need any tweaking. The topping is very sensitive to hydration level, and adding just a little more flour or water will change the character of the end result a lot. I am still making small adjustments..

Bread (12 rolls):
Mix:
5 tsp yeast
1/2 c water
2 tbsp sugar
and let sit until foamy

Add:
4 tsp oil
3 tsp salt
2 c water

6 c flour

Let the dough rise for an hour, then punch it down, and divide into 12 rolls. Place these rolls on a parchment-lined cookie sheet, and let them rise while preparing the topping.

Topping:

Mix:
1 tbsp yeast
1/2 c water
2 tbsp sugar

Let the yeast dissolve, then add:
1/4 c oil
1/4 tsp salt
1 c rice flour (not "sweet rice flour")

Add more water or rice flour until the mixture is the consistency of cookie icing. Getting this hydration level correct will take a little experimentation -- it's worth it. Spread the topping in a very thick coating over the rolls, and let them rise for 15 minutes while preheating the oven to 425*F.

Bake at 425*F for about 20 minutes. When the topping is nicely browned, they're done!



I like the parts of the rolls that were touching each other while baking. It's chewy and sweet from the topping, so I purposefully place them close together on the sheet. Of course, the little pools of topping that form at the bottom of the rolls are great too!