Tijgerbrood

                                                                                         

Ingredients:

For the Soft Rolls:

For the Dutch Crunch Topping:

Preparation:

For the Soft Rolls:

In a bowl combine the yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes.

Add the oil, salt and 2 cups of flour and mix at medium speed until the dough comes together.

Add the remaining flour a quarter cup at a time until the dough pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

Place in a large, lightly greased bowl and turn dough to coat with oil. Cover with plastic wrap and let rise in a warm place for 2 hours, or until doubled in size.

Once the dough has risen, deflate and turn out onto a lightly floured surface.

Divide into 6 equal portions and shape each into a ball. Arrange on a parchment-lined baking sheet and cover loosely with plastic wrap.

Let rise 15-20 minutes while you prepare the topping.

Position a rack in the center of the oven and preheat to 180°C.

Spread a thick layer of topping over the top and sides of each roll and let rise for another 20 minutes.

Bake for 25-30 minutes, until well browned. Transfer rolls to a wire rack and cool completely before eating.

For the Dutch Crunch Topping:

Combine all ingredients in a medium bowl and beat with a whisk to combine.

(The consistency should be like stiff royal icing - spreadable, but not too runny.) Add more water or rice flour as needed. Let stand 15 minutes.