Dutch crunch potato rolls

Yield
8 rolls
Prep Time
schedule 15 minutes
Cook Time
schedule 20 minutes
Total Time
schedule 3 hours and 5 minutes

Great crunch and a soft interior on rolls with a sweet and flavorful crust make for very good sandwiching. This recipe requires three ingredients that you might not have, but it's well worth the investment. Dutch crunch is also known as Tiger Bread in some parts of the world.

Ingredients:

Buns
  • 360 grams All Purpose Flour (3 cups)
  • 43 grams potato flour (1/4 cup)
  • 28 grams special dry milk or nonfat dry milk (1/4 cup)
  • 25 grams granulated sugar (2 tablespoons)
  • 8 grams kosher salt (1 1/4 teaspoon)
  • 9 grams instant yeast (2 teaspoons)
  • 57 grams butter (4 tablespoons)
  • 227 grams lukewarm water (1 cup)
Dutch crunch glaze
  • 133 grams white or brown rice flour (3/4 cup)
  • 16 grams granulated sugar (1 tablespoon)
  • 14 grams vegetable oil (1 tablespoon)
  • 9 grams instant yeast (2 teaspoons)
  • 128 grams lukewarm water (1/2 cup + 1 tablespoon)

Directions:

Combine all bun ingredients into the bowl of your stand mixer (if you do not have a stand mixer skip to the next step). Using your dough hook, mix on medium speed, kneading for 8 minutes until you have a soft and not-sticky dough. 

Without a stand mixer, combine all bun ingredients in a large bowl and stir with a spoon until well combined. Once the dough is starting to form you're going to knead it by hand for 10 minutes until you have a soft and not sticky dough.

Add dough to a lightly oiled bowl and place in a warm place covering the bowl with a loosely draped towel or plastic wrap and allow to rise for one hour or until almost doubled.

After the dough has almost doubled, deflate the dough and portion. You should get between 7 and 8 rolls. I like to weigh mine into 90 to 110-gram portions. 90 is usually great for small hamburger-sized buns. Roll each dough portion into balls for burger-style buns, or into logs for sub or hoagie-style rolls. Place each shaped portion onto a parchment-lined sheet pan. 

Cover shaped dough portions with lightly oiled plastic wrap and place in a warm place for 1 to 1.5 hours. 

At the end of your second rise time, preheat your oven to 425 F (218 C). 

While the oven is preheating, add all of your glaze ingredients to a mixing bowl and whisk to combine. You should have something with a glue-like texture. 

Dollup a little more than a tablespoon of glaze onto each bun and spread the mixture around so that each one has a thin glaze. Do your best to not deflate the dough while spreading the glaze and also try to wipe up as much glaze as you can that gets on the parchment around the dough rolls. Just be gentle in spreading the glaze and you should be fine. 

Bake your glazed rolls for at least 20 minutes. After the first 10 minutes rotate the sheet pan for even baking. After 18 or 19 minutes check the tops for browning. You may want to bake for around 25 minutes depending on your oven and the level of brown that you'd like to achieve. 

Have you made this recipe? Tag @beerinator and let him know!



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