Dutch Crunch Buns
These Dutch Crunch Buns have a crispy crunch topping that is savory, making them ideal for dinner and sandwich rolls. Fun Fact: The roll has roots in the Netherlands, where it’s called tijgerbrood (tigerbread)
This recipe adds a unique depth of flavor to your meals by adding toasted sesame oil to the dough and the topping. Because of this, I pair it with foods that benefit from and complement the savory flavor. One of my favorite sandwiches to pair with these is Feta Stuffed Chicken burgers. They are delicious on these rolls.
Once the dough has completed its final rise, you add the crumb to the top. It’s an exciting process that requires a gentle touch. It’s messy on your fingers because you want to spread it around the tops and sides of the roll, yet it’s not a liquid form. It’s a paste. You may thin it out with additional water if it’s too thick to spread. Here you don’t want to be perfect because the crackling pieces give it its unique and beautiful design.
Dutch Crunch Rolls
Ingredients
Rolls
- 315 ml Water
- 7 grams Instant Yeast
- 505 grams Bread Flour
- 2 tsp Kosher Salt
- 14 ml Dark Sesame Oil Toasted
- olive oil for greasing rising bowl
Crunchy Topping
- 40 grams Rice Flour Brown or White
- 3 grams Instant Yeast
- 5 grams Sugar
- ½ tsp Kosher Salt
- 14 ml Dark Sesame Oil Toasted
- 2 Tbsp Water more if needed
Instructions
Instructions
- Add all of the roll ingredients into the stand mixer bowl. Mix on medium-low (2 o'clock for Ankarsum Mixer) for 2 minutes until the dough becomes smooth. Turn to medium and mix another 2-3 minutes until the dough is soft, slightly tacky, and passes the window pane test.315 ml Water, 7 grams Instant Yeast, 505 grams Bread Flour, 2 tsp Kosher Salt, 14 ml Dark Sesame Oil
- Place in a bowl greased with olive oil, cover and let rise at room temperature for 60-90 minutes or until doubled in size. If using a proofing box , set to 80 °F.olive oil
- Preheat oven to 425ºF and line two baking sheets with parchment paper.
- Punch down the dough and tip it onto an unfloured work surface. Dough will be slightly sticky, but avoid adding flour. Divide dough into 12 equal (70 g) pieces. Flatten each piece with your fingertips, pinching the edges together to form a ball. Cup your hand around the dough and roll it, seam side down, in circles on the counter to form the rolls. Repeat with remaining pieces and arrange 6 rolls per baking sheet.
- Cover and let rise for 30 minutes. Dough will become puffy, and when you press your finger into it, it will spring back slowly.
- Once risen, dollop a scant tablespoon of topping onto each bun. Using your fingers, spread across the top and down the sides of each bun. This is an inherently messy process and does not need to be perfect—that’s what creates the irregular pattern on top.40 grams Rice Flour, 3 grams Instant Yeast, 5 grams Sugar, ½ tsp Kosher Salt, 14 ml Dark Sesame Oil, 2 Tbsp Water
- Bake for 22-23 minutes. The topping will become a deep golden brown and crack in irregular patterns, creating a crunchy top. Let cool completely before enjoying.
Notes
Nutrition
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