Have you ever heard of Dutch Crunch? I hadn’t until earlier this month.
Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!
This was a fun challenge! The process is simple and the visual effect is stunning (well to me it is!). The 2nd part of the challenge (to make a sandwich using our creation!) was a little harder for me. I’m not a big sandwich eater. So the sandwich that you see will not win any prizes or awards due to my brilliant creativity!!! (but it was tasty!)
Dutch Crunch Rolls
Recipe provided by Baking JDs
Makes 6 rolls
Total prep time: 2 hours and 50 minutes (30 minutes active time, 2 hours and 20 minutes resting) Bake time: 25-30 minutes
Soft White Rolls:
1 packet active dry yeast
1/4 cup luke-warm* water (105-110 degrees).
1 cup luke-warm* milk (105-110 degrees)
1 1/2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
Up to 4 cups all-purpose flour
*If you don’t have a thermometer, that’s ok. Just test it with your finger. The water, or milk, should just be warm (not hot) to the touch.
1 packet active dry yeast
1/2 cup luke-warm* water (105-110 degrees) (*see note above)
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup rice flour (white or brown; NOT sweet or glutinous rice flour)
Make the soft white roll dough:
In a stand mixer combine the yeast, water, milk, and sugar. Stir to combine, then let it sit for 5 minutes so that the yeast can work.
After 5 minutes, add in the vegetable oil and salt (you don’t need to stir this). With the dough hook attached to your mixer, add in 2 cups of flour and mix well. Stop the mixer, scrape down the sides, then turn the mixer back on low speed. Add in the remaining flour (1/4 cup at a time) to the dough, just until the dough pulls away from the sides (you will use between 1 1/2 to 2 cups of flour for this).
Turn the dough out onto a lightly floured surface and kneed the dough for 3 to 4 minutes, or until the dough is smooth and elastic. Spray, or lightly grease a medium-sized bowl. Place the dough into the bowl, flipping the dough once, in order to coat both sides. Cover the top of the bowl with plastic wrap and let rest in a warm place for about an hour (or until the dough doubles in size).
After an hour, remove the dough from the bowl and cut into 6 equal pieces (I just eye-balled it, so mine were not equal!). Shape each piece into a ball and place on a parchment paper lined cookie sheet (leaving space between each ball). Lightly cover with plastic wrap and set aside (they will rise a little during this short 2nd rest). Move on to making the Dutch Crunch topping.
Making the Dutch Crunch:
In a small mixing bowl, combine all the ingredients. Mix well with a whisk until smooth. The consistency should be like stiff royal icing, or glue (shouldn’t be runny, shouldn’t be really thick). You can add more water or rice flour to get the consistency you want (if needed). Set aside for 15 minutes.
Preheat oven to 380 degrees.
After 15 minutes, the Dutch Crunch mixture should have risen a little! Unwrap the rolls and spread on the Dutch Crunch topping. Note: I put on a disposable glove and just used my hand to spread on the topping. You can use a spoon if you like (the mixture doesn’t go on well with a pastry brush). Spread the mixture over the tops evenly and make sure to use all the topping mixture (if the topping is too thin, you won’t get the crackling look). Place the cookie sheet into the oven and bake for 25-30 minutes or until the tops are golden brown and the rolls are baked (when you tap on the bottom of a roll, it sounds hollow). Note: I checked my rolls at 22 minutes. I knew they were almost done, but didn’t have a lot of color to the tops, so I put them on a higher rack inside the oven for 3 to 4 minutes.
Once the rolls are done, remove them from the oven and let cool completely. Enjoy!
Made with love, not calories!