Dutch Crunch Rolls Recipe
These rolls have a crunchy, crackled top and a soft, fluffy interior. Perfect for sandwiches or as a side.
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Dough
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoon salt
- 1 tablespoon active dry yeast
- 1.5 cups warm water
- 2 tablespoon vegetable oil
Topping
- 1 tablespoon active dry yeast
- ½ cup warm water
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- ¾ cup rice flour
In a large mixing bowl, combine flour, sugar, salt, and yeast for the dough. Add warm water and vegetable oil. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Preheat oven to 375°F (190°C). Punch down the dough and divide into 8 equal pieces. Shape each piece into a roll and place on a baking sheet.
For the topping, combine yeast, warm water, sugar, vegetable oil, salt, and rice flour. Mix until smooth. Let sit for 15 minutes.
Spread the topping mixture over each roll. Bake for 20-25 minutes, or until the tops are golden and crackled. Cool on a wire rack.
Calories: 220kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 50mg | Fiber: 2g | Sugar: 3g | Calcium: 20mg | Iron: 2mg