These are the crunchiest rolls I’ve ever eaten! Dutch Tiger Bread (tijgerbolletjes) is made from scratch with a little whole wheat flour and a topping that creates an amazing, super-crunchy crust.
To tell you the truth I’d never eaten Dutch Tiger Bread before I made this recipe. As I was looking through Dutch cookbooks and websites for typical Dutch breads, I kept coming across recipes for Dutch Crunch Bread or Tiger Bread (Tijgerbrood in Dutch).
Since I don’t remember having this kind of bread in Holland, I asked the hubby if this is really a Dutch recipe (and not Pennsylvania “Dutch”, which is German). He assured me that it really is a Dutch recipe.
Recipe Ingredients
- Water
- Whole milk
- Butter
- Sugar
- Salt
- Yeast
- Whole wheat flour
- All purpose flour
- Rice flour
- Vegetable oil
- As the dough rises in the oven, the paste on the outside crackles, which forms the “tiger” crust on the rolls.
Tips for making Tiger Bread:
- I added a hint of whole wheat flour for an interesting background flavor and better crumb texture. You can eliminate the whole wheat flour or increase it to up to half the amount of flour in the recipe.
- The dough can be formed into a loaf if you prefer sliced bread to rolls.
- If you like a slightly larger sandwich you can portion the dough into 6 instead of 8 pieces.
- The rolls are best the day they’re made, but also freeze very well.
Watch the recipe video to see how to make Dutch Tiger Bread.
Want to try more Authentic Dutch Recipes?
- Dutch Apple Tart
- Dutch Sugar Bread
- Dutch Speculaas Cookies
- Dutch Savory Pancake
- Dutch Stroop Waffels
- Dutch Boter Koek
- Dutch Filled Speculaas Cake
- Spekkoek (Thousand Layer Cake)
Looking to make a great submarine sandwich? You can make Homemade Hoagie Rolls!
If you love this recipe as much as I do, please consider giving it a 5-star review.
Dutch Tiger Bread (Tijgerbolletjes)
Soft rolls with a crispy, crunchy "tiger" topping. There's a hint of whole wheat flour for extra flavor.
Ingredients
Bread Dough
- 1/2 cups (4 oz, 120ml) water, slightly warmer than body temp
- 1 cup (8 oz, 240ml) whole milk, slightly warmer than body temp
- 1 tablespoon butter (1/2 oz, 15g) melted
- 1 tablespoon sugar
- 1.5 teaspoons salt
- 1 packet dry yeast (1/4 oz, 7g, 2 1/4 teaspoons)
- 1/2 cup (2.5 oz, 70g) whole wheat flour
- 3 cups (15 oz, 420g) all purpose flour
Topping
- 1 cup (6 oz, 178g) rice flour
- 1 packet (1/4 oz, 7g, 2 1/4 teaspoons) dry yeast
- 1 tablespoon granulated sugar
- 1/2 teaspoon table salt
- 1 tablespoon vegetable oil
- 3/4 cup (6 oz, 180ml) warm water
Instructions
- Mix water, milk, butter, sugar, salt and yeast. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Switch to the dough hook and add the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Knead on medium speed for 5 minutes. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. Knead by hand for 7-8 minutes until the dough is smooth and elasic.
- Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet
- Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping (see note).
Topping
- Preheat the oven to 400°F.
- Whisk together the dry ingredients. Add the oil to the warm water then add it to the dry ingredients. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
- Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes.
- Bake until golden brown, about 20-25 minutes
Notes
The rolls can be made a day ahead and refrigerated until ready to bake. The next day take the rolls out of the refrigerator and let them come to room temperature while you make the topping and preheat the oven.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Kim
Friday 28th of October 2022
Hi, thank you for your recipe! My bread loaf came good but the rice paste crackling looks chalky n white pale Thank you
Jeanne
Monday 18th of April 2022
Please tell me what kind of rice flour you use for the topping!
Eileen Gray
Tuesday 19th of April 2022
White rice flour.
Elizabeth
Monday 28th of February 2022
I made these once before and they were a huge hit! I'm getting ready to make another batch, but I don't remember if I substituted the whole milk with almond milk. Or Lactaid? Does it make a big difference? Or should I just go buy the whole milk?
Eileen Gray
Monday 28th of February 2022
I think you can use a substitute. I would go with the lactaid.
Elaine
Wednesday 28th of July 2021
A great recipe! My family love this bread and I enjoy making our own. I do find the topping feels more powdery than the shop bought Tiger bread. Do you know why this might be?
Kayla
Friday 18th of June 2021
Would you suggest using active or instant yeast? I'm guessing active since there are resting times but just wanted to double check..
Eileen Gray
Saturday 19th of June 2021
If I use yeast I always use active yeast because I do like longer rise times. But if you only have instant go ahead and use that. Adjust rise times as needed.