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–+ servings

Dutch Crunch Rolls Bread Recipe

This Dutch Crunch bread recipe yields six 4-inch rolls topped with a signature crackled rice flour crust. A delicious bread recipe ideal for sandwiches or snacking, the contrast of soft interior and crispy, mottled topping makes it truly unforgettable.
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Prep Time 40 minutes
Cook Time 30 minutes
Bulk Fermentation 1 hour
Course Bread
Cuisine Dutch
Servings 6 4-inch pieces

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Mixing bowls
  • Dough scraper or bench knife
  • Measuring spoons and cups
  • Small offset spatula (optional)
  • Stand mixer with dough hook (optional)

Ingredients
  

Dough – Basic Version:

  • 2 cups plus 1 tablespoon unbleached all-purpose flour
  • 1 tablespoon unsalted butter softened
  • 2 teaspoons sugar
  • 1 teaspoon fine salt
  • 1½ teaspoons instant yeast
  • ¾ cup plus 1 teaspoon warm water

Topping:

  • ¼ cup plus 3 tablespoons white rice flour
  • Scant 1 tablespoon sugar
  • Scant ½ teaspoon instant yeast
  • Scant ⅛ teaspoon fine salt
  • ¼ cup warm water about 90°F
  • 1½ teaspoons vegetable or neutral oil

Instructions
 

  • Make the Dough: Combine flour, butter, sugar, salt, yeast, and warm water in a large bowl. Stir until no dry spots remain. Let the mixture sit uncovered for 15 minutes to hydrate the flour. Then, knead the dough on a lightly floured surface for 5 to 8 minutes until it becomes elastic and springy. It will be sticky at first but will smooth out. Use a bench scraper to assist if needed.
  • First Rise: Return the dough to the bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour. Alternatively, use a stand mixer on medium speed, then high, for a total of 5 to 8 minutes before the same rise.
  • Prepare the Topping: Mix rice flour, sugar, yeast, and salt in a small bowl. Add warm water and oil, stirring to create a thick paste. Set aside at room temperature until ready to use.
  • Shape the Rolls: Line a baking sheet with parchment. Turn the dough onto a floured surface and divide into 6 equal parts (around 2.6 ounces each). Lightly knead and shape into balls. Place them seam-side down on the baking sheet.
  • Second Rise: Cover the shaped rolls and let them rise until puffed, about 15–20 minutes.
  • Add the Topping: Preheat the oven to 450°F with a rack in the center. Spread about 1 tablespoon of topping on each roll, coating the tops and sides. Let them rise again for 15–20 minutes, until they appear puffy and hold an indentation when gently pressed.
  • Bake: Bake for 25–30 minutes, until the topping is golden and crackled. Rolls should feel light and sound hollow when tapped.
  • Cool: Transfer to a wire rack to cool. These are best the day they're baked for maximum crispiness.

Notes

  • The topping gives the rolls their distinctive look and texture—don’t skip it!
  • Rolls can be frozen after baking but will lose some crispness once thawed.
  • If you're preparing for sandwiches, slice once fully cooled.
Keyword bread recipes, bread with crispy topping, Dutch Crunch bread, homemade Dutch Crunch rolls, how to make Dutch Crunch, San Francisco bread rolls, sandwich roll recipe, tiger bread rolls
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