Dutch Crunch Rolls

In another attempt to recreate the famous Tiger Bread, I had a go at these Dutch Crunch Rolls. They were missing the sesame taste, but the texture is lovely and I'm really happy with the topping on the top. I made the dough in the bread machine (just using the dough setting). But if you're really domesticated, it's just as easy to make by hand. Also, I find that the dog will lick any excess floured dropped off the flour. Better than a Dyson.

Recipe - For the dough

1 cup warm water
1/4 cup warm milk
2 1/2 cups of strong white bread flour
2 tsp oil (vegetable, olive oil , anything will do)
1 tbsp sugar
1 1/2 tsp salt
2 1/2 tsp of quick dried yeast (I like Doves)

Recipe - For the topping

1/2 cup warm water
3/4 cup of rice flour
1 tbsp sugar
1 tsp sea salt
1 tbsp oil
1 tsp quick dried yeast

INSTRUCTIONS

Form and knead the dough, let it rise for an hour or until doubled in size. Or just plonk it in the bread machine and sit down to watch Despicable Me for the 800th time.

Lightly oil a couple of baking sheets. Tip the dough onto a floured surface, knock out the dough and then form around 10 rolls. Put them on the baking sheets and cover with oiled cling film for 20 minutes. Mix up the paste. Uncover the rolls, put a nice coating of the paste over the top. Leave for another 20 minutes.

Bake rolls at 190c for 25 minutes. Cool on a wire rack. Serve with some really good bacon. Or freeze them for the kids lunches and impress the teachers that you are basically Nigella.