Crunchy Babes

The Bread Baking Babes have a Kitchen of the Month each month and this month our awesome Babe is Karen of Karen's Kitchen Stories and she chose a fascinating recipe for Tiger Rolls/Dutch Crunch Rolls. I've never made them but I've had sandwiches with the crunchy topping and the tender rolls.

Speaking of crunch, I've been in a time crunch the last few days with medical appointments and other things that I had put on hold during the time my back was out. As a result, I'm posting pretty late. The recipe seemed simple until I started to notice the hour there, fifteen minutes here, 45 minutes more in the instructions. I tried to follow them and still have rolls baked for dinner. I also changed a few things. My dairy allergy is mostly gone, but I'm limiting the amount of dairy I consume each week. These rolls had milk in the preferment, milk in the main dough, and butter in the main dough, too. That was too much dairy, so I used hot milk for the preferment as called for, water for the main dough and skipped the butter. My dough was very loose, so instead of making rolls, I used a greased super-muffin pan with space for six and put dough into each using a cup measure. Once they rose, I applied the cooled crunch batter and let them rise again, then baked. I don't think that the crunch batter had enough time to really dry out, so the buns are not as speckled as some, but the crunchy part is really there...so delicious!

Karen says, "This recipe is from my Netherlands-based friend Ralph Nieboer, with whom I and others co-administer the Artisan Bread Bakers Facebook group. He is amazing. He teaches bread baking classes across Europe (it's his side job I think). 

Here is a link to his page so you can give him credit for the recipe.  https://www.facebook.com/Breadworks.nl

*******He also would love it if you mentioned and linked to his Instagram page. https://www.instagram.com/breadworkscourses/

Here is his version of the recipe, which also includes photos: https://www.facebook.com/groups/ArtisanBakers/posts/10161595683818009/  " Thank you Ralph and Karen for a great recipe!

To be a Bread Baking Buddy, send Karen an email with a photo and description of your bake...you know you want to bake this one! Thank you Elizabeth for another outstanding Badge. Buddies get a version of this Badge!!

Be sure to visit the other Bread Baking Babes to see their bakes, too.

Tiger Rolls/Dutch Crunch Rolls 

For the preferment:

75 grams bread flour 

75 grams milk heated to 113 degrees F (45 degrees F)

.3 grams instant yeast

For the Final Dough:

500 grams bread flour

350 grams milk, about 75 degrees F

All of the preferment

1.5 grams of instant yeast

37.5 grams softened butter, cut into small pieces

8 grams salt

For the Tiger Porridge:

20 grams rice flour (not glutinous rice flour)

20 grams ground bread crumbs or panko bread crumbs

137 grams boiling water

1.5 grams salt

2.5 grams granulated sugar

2.5 grams vegetable oil

1.75 grams instant yeast

To Make the Preferment:

Stir together all of the ingredients in a small bowl. Cover and let ferment for 12 to 16 hours. 

To Make the Final Dough:

Mix the flour and milk together by hand in the bowl of a stand mixer. Cover and let sit for 1 1/2 hours. 

Add the rest of the ingredients and mix on low for 8 minutes, and then medium high for 3 minutes. The dough should be tacky but not sticky. I added one teaspoon of extra flour to bring it together. 

Form the dough into a ball and place it into an oiled bowl or dough rising bucket. Cover and let rise until doubled, about 60 to 90 minutes. 

To Make the Porridge:

While the dough is rising, in a smallish bowl, mix the rice flour and bread crumbs. Add the boiling water, stir, and let the mixture rest until it reaches about 77 degrees F. Stir in the rest of the ingredients, cover, and let rest for an hour. 

To Shape the Rolls:

Begin heating your oven to 425 degrees F. with a rack in the middle. 

Deflate the dough and cut it into 10 equal size pieces, about 100 grams each. Shape each into roll and place them, seam side down, onto a parchment lined half-sheet pan. Cover with oiled plastic wrap and let rise for 15 minutes. 

Divide and dollop the porridge among the the 10 rolls and then spread gently over the rolls with the back of a spoon. It's about a tablespoon per rolls. You can smooth the porridge with and offset spatula. 

Let rise for an additional 45 minutes, uncovered. 

Bake the rolls for 20 to 25 minutes, until the topping has browned as pictured. I switched to convection for the last 5 minutes. The interior temperature of the rolls was about 205 degrees F.