Dutch Crunch Rolls

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.