Tiger Bread Recipe :The Best Tiger Rolls Recipe
Tiger bread Recipe will help you make the best tiger bread or Dutch Crunch Bread with soft and delicious crumb and with a super crunchy crust.
For the tiger bread dough
- 357 g Flour or 2 3/4 cup
- 210 ml Warm water or 1 cup-2 tbsp
- 1 tsp Instant yeast (Active dry yeast 1 and 1/4 tsp)
- 1 tsp Salt
- 42.6 g Butter 3 tbsp
- 1 tbsp Sugar or honey or more according to your preference
For the Crunchy Topping
- 30 g Rice flour 3 tbsp
- 38 ml Water or 2 and 1/2 tbsp
- A pinch of Salt
- 6.5 g Sugar or 1/2 tbsp
- 1.5 g Yeast or 1/4 tsp
- 7.5 ml Oil or 1/2 tbsp
Prepare the dough
Into a bowl, add in the lukewarm water, honey or sugar,salt,yeast and stir to dissolve the ingredients in water.Add in the softened butter and flour.Combine everything together to form a shaggy mass of dough.Knead the dough to form a very soft,smooth and elastic dough.
Shape the tiger bread
We can shape this bread into any shape you prefer.We can divide them into 8 small dough balls (78-80 g each) to shape them as dinner rolls or yeast rolls or shape them like burger buns or like long french baguettes.Here in the video,I divided the proofed dough into halves(around 318 -320 g each).Degas the dough and shaped them to form small long loaves.Place them on parchment lined baking sheet or onto a floured baking sheet.Cover the dough with a plastic film so that it will not get dry.I smeared some oil on a plastic film to prevent any chance of dough sticking to the cling film.
Let the shaped dough sit and rise in warm environment for around 1 hour.If your place is cold I recommend proofing for 15-20 more minutes.We need our shaped dough to rise well or to get doubled in size.In between the proofing time,We need to smear the loaves with rice paste. How to prepare the rice pasteIn a bowl, take the rice flour.Add,yeast, salt and sugar.Stir so that all those ingredients are evenly distributed in the flour.And then water and oil.Mix to form a paste.It’s important the the mixture is spreadable, so adjust using small amount of water or rice flour to make it a thick spreadable consistency, if it’s not already at that stage.So after 20 minutes of proofing, paint the surface of loaves with rice paste.Put an equal amount of topping on top of each bun and spread it using a pastry brush.Cover it again and let the loaves sit in warm environment for 40-50 more minutes to finish the final rising or until they are almost doubled in size.If your place is cold I recommend proofing for 15-20 more minutes.