Dutch Crunch Rolls

I came across this recipe several years ago, and was absolutely intrigued.  I am a sucker for fresh baked home made bread.  Give me a loaf of bread fresh out of the oven and I will cut off both ends to get the fresh crispy crust and the tender inside.  Oddly enough, so will my mom.  So if you want the heel of a fresh loaf of bread, make sure my mom is not around.  Why?  Because these are her exact words.  Oft repeated. "I will FIGHT you for the heel"!


These rolls consist of a basic dough recipe, but with an interesting twist for the crust.  They are topped with a paste made from white rice flour.  The paste bakes into that wonderful crackled crust, and is delicious.  You can find white rice flour in larger grocery stores with the flour or with the gluten free products.


Dutch Crunch Rolls


Rolls:
1/4 cup warm water
1 cup warm milk
2 teaspoons vegetable oil
1 Tablespoon sugar
1 1/2 teaspoons salt
2 1/2 - 3 1/2 cups all purpose flour
2 1/2 teaspoons yeast


Topping:
3/4 cup white rice flour
1 Tablespoon yeast
1 Tablespoon flour
1/4 teaspoon salt
1 Tablespoon vegetable oil
1/2 cup warm water


Place all of the dough ingredients into a bread machine pan, starting with 2 1/2 cups flour, adding more as necessary.  Set bread machine to the dough cycle.  If mixing by hand, combine all of the dough ingredients in a medium bowl, starting with 2 1/2 cups flour, adding more as necessary.  Mix until the dough comes together.  Turn out onto a floured surface and knead until the dough is smooth and elastic, about 5 minutes.  Place the dough in a greased bowl, cover, and let rise for 1 hour.


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


Once the dough cycle is done, and the dough has risen, divide the dough in to six equal portions and shape into balls.  Place the rolls onto the prepared baking sheet, set aside.  In a small bowl, combine all of the topping ingredients.  Stir until well combined.  Let stand for 15 minutes.  


Spread the topping evenly in a thick coat over the tops and sides of the rolls.  Let rise for about 20 minutes.  Bake for about 25 minutes, or until well browned.  Let cool slightly before serving.  Serve warm.  Makes 6 large rolls.


Enjoy!  -Cardamommy