Dutch Crunch Bread

Revolutionize your bread game with its irresistible crunchy surface that hides a soft, pillowy interior. It's wonderfully ideal for soups, stews, and sandwiches. This bread will surely bring your weeknight meals to new heights of gastronomic experience, adding a delightful texture and flavor.

Makes 8 rolls

Course Side, Snack

Cuisine European

Prep Time 15

Cook Time 20

Rising Time 2

Total Time 2 35

Servings

Calories 463kcal

Author Imma

Ingredients

1¼ cups (295ml) whole milk
1 tablespoon (12g) granulated sugar
1 tablespoon (9g) active dry yeast
2¾-3 cups (330-360g) all-purpose flour
2 tablespoons (28g) melted butter
1 teaspoon (7g) salt
¾ cup (101g) white rice flour
1 tablespoon (12g) granulated sugar
1 tablespoon (14g) melted butter
2 teaspoons (6g) active dry yeast
¾ cup (175ml) water, lukewarm

Instructions

In a microwave-safe bowl, heat up the milk for about half a minute. It should be lukewarm, not hot.
Add sugar and yeast and set aside until it is frothy, about 5 minutes.
Combine the flour, melted butter, salt, and activated yeast in a large bowl until well combined.
Turn your dough out onto a floured surface and knead for about 10 minutes.
Shape your into a ball and place it in a greased bowl. Then cover it with plastic wrap or a clean kitchen towel and let it rise for 1-1½ hours or until it has doubled in size.
When the dough has risen, punch it down and divide it evenly into 8 pieces. Then working with one piece at a time, shape it into a ball. As you go, arrange them on a baking sheet lined with parchment paper.
Cover the bread rolls loosely with plastic wrap and let rise for 30 minutes.
Preheat the oven to 375℉/190℃ and make the topping mixture.
In a medium bowl, combine rice flour, sugar, melted butter, yeast, and water in a small bowl and whisk until smooth. Cover it and set it in a warm place to rise while the bread rises.
Spoon or brush 2 tablespoons of the rice topping over the balls, making sure to cover all the sides.
Bake for 20-25 minutes, rotating the baking tray at around 10 minutes.
Take it out of the oven and let it cool.
Enjoy them as is or with butter. You can also make a sandwich or burger.

Notes

Use a pastry brush or the back of the spoon to spread the rice flour mixture. Spread it gently so it won't deflate the dough.
Allow 15-20 minutes of resting time for the rice flour mixture before topping the dough so it sticks better.
Add more or less water to adjust the consistency and thickness of the rice flour mixture.
Slice your bread after completely cooling to ensure the perfect texture without getting gooey.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition