📝 About This Recipe
Known for their iconic crackled topping that resembles a tiger's coat, these Dutch-origin rolls offer a spectacular contrast between a soft, pillowy interior and a shatteringly crisp, savory crust. The secret lies in a special rice flour paste applied before baking, which ferments and cracks as the dough expands in the oven. Infused with toasted sesame oil and a hint of sweetness, these rolls are as aromatic as they are visually stunning.
🥗 Ingredients
The Dough
- 500 grams Strong Bread Flour (high protein content for better lift)
- 300 ml Warm Water (approximately 100°F (38°C))
- 7 grams Instant Yeast (one standard sachet)
- 30 grams Unsalted Butter (softened at room temperature)
- 15 grams Granulated Sugar (to feed the yeast and aid browning)
- 10 grams Fine Sea Salt
- 15 grams Milk Powder (optional, for a softer crumb)
Tiger Crackle Topping
- 100 grams Rice Flour (must be rice flour, not wheat, for the crackle effect)
- 80 ml Warm Water
- 5 grams Instant Yeast
- 1 teaspoon Toasted Sesame Oil (for a nutty fragrance)
- 1 tablespoon Vegetable Oil
- 5 grams Granulated Sugar
- 1/4 teaspoon Salt
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, sugar, salt, and milk powder. Whisk briefly to distribute.
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2
Add the warm water and instant yeast to the dry ingredients. Mix on low speed (or by hand) until a shaggy dough forms.
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3
Incorporate the softened butter. Knead the dough for 8-10 minutes by machine or 12-15 minutes by hand until it is smooth, elastic, and passes the windowpane test.
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4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare the topping. In a small bowl, whisk together rice flour, sugar, yeast, and salt. Stir in the warm water, vegetable oil, and sesame oil until a thick, paste-like consistency is achieved.
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6
Cover the topping paste and let it rest for at least 30 minutes. This allows the yeast in the paste to activate and the rice flour to hydrate, which is crucial for the cracking effect.
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7
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide into 8 equal portions (about 100g each).
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8
Shape each portion into a tight, smooth ball by tensioning the dough against the work surface. Place the balls on a baking tray lined with parchment paper, leaving 3 inches of space between them.
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9
Cover the rolls loosely with oiled plastic wrap and let them proof for another 45 minutes. They should look puffy but not completely doubled yet.
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10
Preheat your oven to 400°F (200°C). Check the consistency of your tiger paste; it should be thick but spreadable. If it's too thick, add a drop of water.
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11
Using a spoon or a small offset spatula, gently spread a thick, even layer of the rice flour paste over the top and sides of each roll. Do not press down too hard or you will deflate the dough.
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12
Bake for 20-25 minutes. The topping will crack and turn a deep golden brown, while the bread underneath finishes cooking.
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13
Remove from the oven and transfer to a wire rack. You will hear the crust 'sing' (crackling sounds) as it cools. Allow to cool for at least 20 minutes before serving.
💡 Chef's Tips
Use a kitchen scale for the topping measurements; the ratio of rice flour to water is vital for the crackle. Do not substitute wheat flour for rice flour in the topping; rice flour lacks gluten, which is why it cracks instead of stretching. If the topping isn't cracking, your paste might be too thin; it should be the consistency of thick cake batter. Ensure your oven is fully preheated to ensure the 'oven spring' happens quickly, forcing the topping to break apart. Avoid over-proofing the rolls in the second rise, or they may collapse under the weight of the paste.
🍽️ Serving Suggestions
Slice and slather with high-quality salted butter while still slightly warm. Use as a premium bun for a crispy fried chicken sandwich with spicy mayo. Serve alongside a bowl of creamy Dutch pea soup (Erwtensoep). Pair with a sharp cheddar cheese and sweet pickle chutney for a classic lunch. Enjoy with a cold lager or a glass of iced tea to balance the savory, toasted notes.