Dutch Crunch Rolls are Bay Area Royalty

Summary by Krater

A chef demonstrates how to make Dutch crunch rolls from scratch, covering dough preparation, pre-shaping, shaping into tubes, applying a rice flour glaze, and baking.

From the video

Answers: How do you make Dutch crunch rolls at home?

• Dutch crunch bread recipe
• Making bread dough
• Shaping bread rolls
• Rice flour topping for bread

Ingredients

• 4 cups plus 3 tablespoons (503 g) King Arthur unbleached bread flour
• 1 tablespoon plus 1/2 teaspoon (15 g) granulated sugar
• 2 teaspoons (12 g) table salt
• 1 tablespoon (9 g) instant yeast
• 2 tablespoons (28 g butter or 25 g vegetable oil) butter or vegetable oil
• 1 1/3 cups plus 2 tablespoons (331 g) water
• yellow cornmeal or King Arthur semolina flour
• 3/4 cup (107 g) white rice flour

What it concludes

• Using bread flour helps create a light, open structure for the rolls.
• Pre-shaping the dough helps ensure even final forms across all rolls.
• Using rice flour for the glaze prevents gluten formation, allowing the topping to crack properly as the bread expands.