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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

Today the #BreadBakers are sharing our favorite “International” bread recipes.  We were asked to choose a country, any country – preferably not our own – and bake a typical bread from that nation.

Since my husband is Dutch, and I know how much the Dutch love bread, I decided to go to Holland to find a great bread recipe, and this is a GREAT bread recipe!

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). Once he assured me that it really is a Dutch recipe, I knew this was the bread I would make for the #BreadBakers event.

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 Dutch Tiger Bread:

  • All the recipes I came across were very similar; white bread-dough covered with a rice flour paste that crackles in the oven to form the super crunchy crust that gives this bread it’s name.
  • I made a few changes to the recipe to make it my own.  I added a little more salt to enhance the flavor. I also added a bit of whole wheat flour to the recipe. I find that just a little whole grain flour added to a “white” bread gives the bread an interesting background flavor and better crumb texture.
  • The dough can be formed into a loaf if you prefer sliced bread to rolls. But I wanted maximum crunchiness per bite, so I chose to make rolls. The rolls are the perfect size for a sandwich. If you like a slightly larger sandwich you can portion the dough into 6 instead of 8 pieces.
  • Because this is a straight dough method, no starter used, it’s surprisingly easy to put together. The rolls are best the day they’re made, but also freeze very well.

dutch tiger bread on a cooling rack

a hand holding a dutch tiger roll

interior of a dutch tiger bread and a knife with butter

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

Learn how to make super-crunchy Dutch Tiger Bread (tijgerbolletjes) from scratch. The secret to the crunchy topping is surprisingly easy!

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

Dutch Tiger Bread (Tijgerbolletjes)

Yield: 8 large rolls
Prep Time: 30 minutes
Rising Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: 2 hours 25 minutes

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

  1. 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.
  2. 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
  3. Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping (see note).

Topping

  1. Preheat the oven to 400°F.
  2. 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.
  3. Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes.
  4. 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.

Did you make this recipe?

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sheshankh

Tuesday 13th of April 2021

can these be baked in a dutch oven, if yes, would you kindly share the instructions to do so. thanks much in advance.

Eileen Gray

Wednesday 14th of April 2021

You can't really fit 8 rolls into a Dutch Oven. You could form it into a loaf and bake it in the Dutch Oven. Same instructions, just form one big ball instead of 8 small balls.

KATA

Tuesday 2nd of March 2021

Thanks heaps for this deliciousness! I've made it and it definitely tops the store bought ones. Love it, keep it, will make it many times, I am sure of it. Xox

Rhonda Daugherty

Wednesday 6th of January 2021

I had Dutch Crunch bread a long time ago and loved it. I found your recipe in a search after watching an episode of The Great British Baking Show where I saw and didn’t now what Tiger bread was. I made these for my family and they were a big hit. The texture was a little grainier than I remembered, but it was a good flavor nonetheless. Is the bread supposed to be slightly grainy?

Eileen Gray

Wednesday 6th of January 2021

I'm not sure what you mean by "grainy". I purposely put a little whole wheat flour in the recipe for an interesting background flavor and better crumb texture. You can use all white flour if you prefer not to have the "grainy" flavor (if that's what you mean).

Gerald Kallan

Saturday 12th of December 2020

I baked a half-recipe (dough and topping) for a little more than 20 minutes on an oven rack just slightly above center and the tops came out really pale. I am perplexed over (1) oven position, (2) add more oil to the topping, (3) really load up topping on the rolls, (4) bake longer (although the interior temp as 195 F, (5) type of white rice flour. Any suggestions on where I may have gone wrong?

Eileen Gray

Sunday 13th of December 2020

Was the color of the rolls the only problem? My guess is that is has something to do with how your oven is baking. Do you have a convection setting? If so, that would improve browning. More oil wouldn't improve browning. I think just a few more minutes in the oven would do the trick.

Ed

Sunday 11th of October 2020

The timings in the instructions are a bit confusing: Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes. Meanwhile. mix the topping (see note). TOPPING Whisk together the dry ingredients. Add the oil .... Set the topping aside for 20 minutes until bubbly. Brush the topping generously onto the the rolls. Let the rolls rise another 20 minutes.

What is the timing from covering the rolls to brushing on the topping? Do you do it after 30 minutes, with another 20 minutes rest?

Eileen Gray

Sunday 11th of October 2020

Set the rolls aside and begin making the topping. Assuming it takes 5 or 10 minutes to make the topping and then it sits for 20 minutes, by the time you're ready to brush on the topping the rolls should have sat aside for 30 minutes. Brush on the topping and leave it another 20 minutes. By then the rolls should have been rising about 50 minutes.