Dutch Crunch
By Katie LeairdPublished on March 1, 2016
Time
1¼ hours, plus 1¾ hours rising and 2 hour cooling
Yield
Makes 8 sandwich rolls
Ingredients
Dough
3 ½ cups (17 ½ ounces/496 grams) all-purpose flour 1 ¼ cups warm water (110 degrees)3 tablespoons unsalted butter, melted4 teaspoons sugar 2 ¼ teaspoons instant or rapid-rise yeast 1 teaspoon saltTopping
½ cup plus 2 tablespoons warm water (110 degrees)¾ cup (4 ounces/113 grams) white rice flour 2 tablespoons vegetable oil 2 tablespoons sugar 2 ¼ teaspoons instant or rapid-rise yeast ½ teaspoon SaltBefore You Begin
The topping’s consistency is thick (like pancake batter); be sure to use it all. Don’t worry if the topping runs down the sides of the Dutch crunch rolls (forming a “foot” at the base of each roll) while brushing. Don’t use sweet white rice flour in this recipe.
Instructions
- Using stand mixer fitted with dough hook, mix all ingredients together on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 5 to 7 minutes.
- Grease large bowl and line rimmed baking sheet with parchment paper. Turn dough onto lightly floured counter and knead briefly to form smooth ball, about 30 seconds. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until almost doubled in size and fingertip depression in dough springs back slowly, 1 to 1 1/2 hours.
- Gently press down on center of dough to deflate. Place dough on clean counter and divide into 8 equal pieces (about 3⅝ ounces or 103 grams each). Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth.
- Flip each ball onto smooth side and pat into 4-inch circle. Fold top edge of circle down to midline, pressing to seal. Fold bottom edge of circle up to meet first seam at midline and press to seal. Fold in half so top and bottom edges meet and pinch together to form seam. Flip dough seam side down and gently roll into 6-inch log. Arrange rolls in 2 staggered rows of 4 on prepared sheet; set aside to rise at room temperature until almost doubled in size, about 45 minutes. Adjust oven rack to middle position and heat oven to 400 degrees.
- Twenty-five minutes before rolls are finished rising, whisk all ingredients together in medium bowl. Cover bowl and let topping rise until doubled in size, about 20 minutes. Stir risen topping to deflate. Spoon 2 tablespoons topping over each roll and quickly brush to evenly coat top and sides.
- Transfer sheet to oven and bake until exteriors are golden brown and craggy and centers register 210 degrees, 22 to 25 minutes, rotating sheet halfway through baking. Transfer rolls to wire rack and let cool completely before serving.
for the dough
for the topping
Time
1¼ hours, plus 1¾ hours rising and 2 hour coolingYield
Makes 8 sandwich rollsIngredients
Dough
3 ½ cups (17 ½ ounces/496 grams) all-purpose flour
1 ¼ cups warm water (110 degrees)
3 tablespoons unsalted butter, melted
4 teaspoons sugar
2 ¼ teaspoons instant or rapid-rise yeast
1 teaspoon salt
Topping
½ cup plus 2 tablespoons warm water (110 degrees)
¾ cup (4 ounces/113 grams) white rice flour
2 tablespoons vegetable oil
2 tablespoons sugar
2 ¼ teaspoons instant or rapid-rise yeast
½ teaspoon Salt
Ingredients
Dough
3 ½ cups (17 ½ ounces/496 grams) all-purpose flour
1 ¼ cups warm water (110 degrees)
3 tablespoons unsalted butter, melted
4 teaspoons sugar
2 ¼ teaspoons instant or rapid-rise yeast
1 teaspoon salt
Topping
½ cup plus 2 tablespoons warm water (110 degrees)
¾ cup (4 ounces/113 grams) white rice flour
2 tablespoons vegetable oil
2 tablespoons sugar
2 ¼ teaspoons instant or rapid-rise yeast
½ teaspoon Salt
Ingredients
Dough
3 ½ cups (17 ½ ounces/496 grams) all-purpose flour
1 ¼ cups warm water (110 degrees)
3 tablespoons unsalted butter, melted
4 teaspoons sugar
2 ¼ teaspoons instant or rapid-rise yeast
1 teaspoon salt
Topping
½ cup plus 2 tablespoons warm water (110 degrees)
¾ cup (4 ounces/113 grams) white rice flour
2 tablespoons vegetable oil
2 tablespoons sugar
2 ¼ teaspoons instant or rapid-rise yeast
½ teaspoon Salt
Why This Recipe Works
The hallmarks of this San Francisco roll are its soft, chewy crumb and the mottled, crackly appearance that gives rise to its crunch. Developing a recipe for the soft, chewy crumb was the easy part. The topping—an odd mix of water, oil, sugar, salt, rice flour, and yeast—was the challenge. The ingredients need to be combined in the correct proportions to keep the paste from sliding off the dough once applied. A series of tests for the Dutch crunch showed that letting the combined ingredients sit before brushing the topping onto the dough gave us dramatic crackling that was very flavorful. A 20-minute rest was best.
Before You Begin
The topping’s consistency is thick (like pancake batter); be sure to use it all. Don’t worry if the topping runs down the sides of the Dutch crunch rolls (forming a “foot” at the base of each roll) while brushing. Don’t use sweet white rice flour in this recipe.
Instructions
- Using stand mixer fitted with dough hook, mix all ingredients together on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 5 to 7 minutes.
- Grease large bowl and line rimmed baking sheet with parchment paper. Turn dough onto lightly floured counter and knead briefly to form smooth ball, about 30 seconds. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until almost doubled in size and fingertip depression in dough springs back slowly, 1 to 1 1/2 hours.
- Gently press down on center of dough to deflate. Place dough on clean counter and divide into 8 equal pieces (about 3⅝ ounces or 103 grams each). Form each piece into rough ball by pinching and pulling dough edges under so that top is smooth.
- Flip each ball onto smooth side and pat into 4-inch circle. Fold top edge of circle down to midline, pressing to seal. Fold bottom edge of circle up to meet first seam at midline and press to seal. Fold in half so top and bottom edges meet and pinch together to form seam. Flip dough seam side down and gently roll into 6-inch log. Arrange rolls in 2 staggered rows of 4 on prepared sheet; set aside to rise at room temperature until almost doubled in size, about 45 minutes. Adjust oven rack to middle position and heat oven to 400 degrees.
- Twenty-five minutes before rolls are finished rising, whisk all ingredients together in medium bowl. Cover bowl and let topping rise until doubled in size, about 20 minutes. Stir risen topping to deflate. Spoon 2 tablespoons topping over each roll and quickly brush to evenly coat top and sides.
- Transfer sheet to oven and bake until exteriors are golden brown and craggy and centers register 210 degrees, 22 to 25 minutes, rotating sheet halfway through baking. Transfer rolls to wire rack and let cool completely before serving.
for the dough
for the topping
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