The Pioneer Woman Tasty Kitchen
Profile Photo

Dutch Crunch Rolls

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Dutch Crunch Rolls—I filled them with mock egg salad. (Check out the related blog post for the egg salad recipe.)

Ingredients

  • FOR THE BREAD:
  • 1 package (1/4 Oz. Packet) Active Dry Yeast
  • ¼ cups Warm Water (105-110ºF)
  • 1 cup Warm Rice Milk (105-110ºF)
  • 1-½ Tablespoon Sugar
  • ¼ cups 7 Or 9 Grain Cereal
  • 2 Tablespoons Sunflower Or Safflower Oil (plus A Little More For Oiling The Bowl)
  • 1-½ teaspoon Salt
  • 2 cups Unbleached White Flour
  • 1-¼ cup White Whole Wheat Flour (King Arthur)
  • FOR THE CRUNCH TOPPING:
  • 1 package (1/4 Oz. Packet) Active Dry Yeast
  • ½ cups Warm Water (105-110ºF)
  • 1 Tablespoon Sugar
  • 1 Tablespoon Sunflower Or Safflower Oil
  • ¼ teaspoons Salt
  • ¾ cups Brown Rice Flour

Preparation

In the bowl of an electric mixer, combine the yeast, water, milk and sugar. Stir to dissolve the the yeast and let sit for 5 minutes (the mixture should start to foam and smell yeasty).

Add the 9 grain cereal, oil, salt and the unbleached white flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add the white whole wheat flour 1/4 cup at a time until the dough pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 4 minutes until it’s smooth and elastic.

Wash and dry your bowl and oil it lightly. Place the dough in the greased bowl and cover with a towel and let rise in a warm place for an hour (the dough should double in size).

Turn the dough out onto a lightly floured surface and divide it into 6 equal pieces. Shape each piece into a ball and place on a parchment-lined baking sheet (try not to handle it too much). Cover the dough with a towel and let it rest while you make the topping.

Preheat your oven to 380°F.

Combine all the topping ingredients in a bowl and beat with a whisk to combine. The consistency should be stiff like icing but spreadable. Add more water or rice flour if necessary. Let the topping stand for 15 minutes.

Coat the top of each roll with a thick layer of topping ( I used a pastry brush to do this). You shouldn’t have any topping left over.

Put the rolls into the oven and bake for 30 minutes. Allow them to cool completely on a wire rack before eating.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate