Dutch Crunch Roll Recipe

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 4.5 cups bread flour, 2.5 tsp instant yeast, 2 tsp salt, and 1 tbsp sugar. Whisk briefly to distribute ingredients.

Add wet ingredients

Warm 1.75 cups water and 1/2 cup milk to about 105–115°F (warm to the touch). Add the warm liquids, 2 tbsp softened butter, and 1 whole egg to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium and knead about 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If the dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1–2 tbsp water.

First rise

Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled, about 60–75 minutes.

Shape rolls

Turn the risen dough out onto a lightly floured surface and divide into 10 equal pieces (about 90–100 g each). Pre-shape into rounds, rest 10 minutes, then shape each into an oblong roll (typical Dutch crunch roll shape). Place rolls on a parchment-lined baking sheet, leaving 2 inches between them.

Second rise

Cover the shaped rolls loosely with plastic wrap or a damp towel and let rise until puffy, about 30–45 minutes. They should not double but will look noticeably aerated.

Make rice paste - mix dry

While the rolls undergo their second rise (or earlier), combine 3/4 cup rice flour, 1/4 tsp instant yeast, 1 tsp sugar, and 1/4 tsp salt in a small bowl. Stir to combine.

Add liquids and cook

Whisk 1/2 cup warm water into the rice flour mixture until smooth and lump-free; stir in 1 tsp vegetable oil. Transfer the mixture to a small saucepan and cook over low–medium heat, stirring constantly, until it thickens into a spreadable paste (about 3–5 minutes). The paste should be thick but still spreadable—like a loose peanut butter. Remove from heat and let cool to lukewarm (about 15–20 minutes).

Add yeast (final)

Once the paste has cooled to lukewarm, stir in 1/4 tsp instant yeast and 1 tsp sugar (if not already added) to allow the topping to puff and craze. Let sit while rolls finish proofing—this brief ferment activates the topping. If paste thickens too much, stir in up to 1 tsp water to reach spreadable consistency.

Apply topping

When the shaped rolls are puffy and ready for the oven, lightly beat 1 egg with 1 tsp water for an egg wash and brush only the exposed dough areas where you will not cover with topping (optional). Using an offset spatula or back of a spoon, spread a generous, even layer (about 1/8 to 1/4 inch thick) of the rice paste over the top half of each roll. The paste should cover the top and sides where you want the crackled crust. If using seeds, press a few on now.

Bake

Preheat oven to 425°F (220°C). Place the baking sheet in the middle rack. Bake for 15–18 minutes until the topping has crazed (formed a cracked pattern) and the rolls are golden underneath. If the topping is browning too quickly place foil loosely over the rolls for the last 3–5 minutes while ensuring internal bake.

Cool

Remove rolls from oven and transfer to a wire rack. Cool at least 20 minutes before slicing to avoid compressing the crumb. The crackled topping will set as it cools.

Serve

Serve each roll split for sandwiches or whole alongside soups. Store cooled rolls in a paper bag or loosely wrapped at room temperature up to 2 days; freeze for longer storage.