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Super Crunchy Dutch Tiger Bread (Tijgerbolletjes)

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.

a dutch tiger bread roll on a plate

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
dutch tiger bread baking
  • 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.
dutch tiger bread on a cooling rack
interior of a dutch tiger bread and a knife with butter

Watch the recipe video to see how to make Dutch Tiger Bread.

Want to try more Authentic Dutch Recipes?

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
Print Recipe
4.52 from 152 reviews

Dutch Tiger Bread (Tijgerbolletjes)

Soft rolls with a crispy, crunchy “tiger” topping. There’s a hint of whole wheat flour for extra flavor.
Prep Time30 minutes
Bake Time25 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 25 minutes
8 large rolls


Bread Dough

  • 4 oz warm water (½ cup)
  • 8 oz whole milk (1 cup, scalded and cooled to 100 °F)
  • ½ oz unsalted butter (melted)
  • ½ oz granulated sugar (1 tablespoon)
  • 2 ¼ teaspoons dry yeast
  • 2 ½ oz wheat flour (½ cup)
  • 15 oz all purpose flour (3 cups)
  • 1 ½ teaspoons table salt


  • 6 oz rice flour (1 cup)
  • 2 ¼ teaspoons dry yeast
  • ½ oz granulated sugar (1 tablespoon)
  • ½ teaspoon table salt
  • 1 tablespoon vegetable oil
  • 6 oz warm water (¾ cup)


  • In a large mixing bowl or the bowl of a stand mixer, combinei 4 oz warm water, 8 oz whole milk, ½ oz unsalted butter, ½ oz granulated sugar, and 2 ¼ teaspoons dry yeast. Add 2 ½ oz wheat flour and 2 cups (10oz) of the all purpose flour and mix until it forms a thick batter. Cover the bowl and set it aside for 30-60 minutes.
  • Switch to the dough hook. Add 1 ½ teaspoons table salt and the remaining flour. Knead on medium speed for 5 minutes. The dough should clear the sides of the bowl and cling to the dough hook. 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. Line a half sheet pan with parchment paper or a silicone baking mat.
  • 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 the prepared 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).


  • Preheat the oven to 400 °F.
  • Whisk together 6 oz rice flour, 2 ¼ teaspoons dry yeast, ½ oz granulated sugar and ½ teaspoon table salt. Add 1 tablespoon vegetable oil to6 oz 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.


My Book
Kitchen Scale
KA Stand Mixer
Half Sheet Pans
Parchment Sheets

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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.


Serving: 1roll | Calories: 368kcal | Carbohydrates: 70g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 596mg | Potassium: 142mg | Fiber: 3g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 3mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

Recipe Rating


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


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.


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.


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?


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.