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.
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.
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.
When the dough rises in the oven the paste on the outside crackles, which forms the “tiger” crust on the rolls.
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.
Watch the recipe video to see how to make Dutch Tiger Bread.
Dutch Tiger Bread (Tijgerbolletjes)
Ingredients
Bread Dough
- 3 cups (13.5 oz, 382g) all purpose flour
- 1/2 cup (2.5 oz, 75g) whole wheat flour
- 1/2 cups (4 oz, 115ml) water, slightly warmer than body temp
- 1 cup (8 oz, 225ml) whole milk, slightly warmer than body temp
- 1 packet dry yeast (1/4 oz, 7g, 2 1/4 teaspoons)
- 1.5 teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon butter, 1/2 oz, 15g) melted
Topping
- 1 cup (6 oz, 170g) 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, ml) 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 until the dough clears the sides of the bowl.
- 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 while you mix the topping (see note).
Topping
- Preheat the oven to 375°F convection or 400°F regular.
- 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.
Nutrition Information:
Yield: 8 Serving Size: 1 rollAmount Per Serving: Calories: 343 Total Fat: 6g Saturated Fat: 2g Cholesterol: 8mg Sodium: 468mg Carbohydrates: 63g Sugar: 4g Protein: 10g
You might also like:
Dutch Pancakes
Dutch Apple Tart
Stuffed Breadsticks
Oatmeal crispbread
Milk & Honey Whole Wheat Bread
Rye Sourdough Crispbread
Thank you Wendy from A Day in the Life on the Farm for hosting today’s event. Check out these other International breads from the #BreadBakers members:
- Apfelpfannkuchen (Apple Pancake) from A Day in the Life on the Farm
- Auvergne Crown from Karen’s Kitchen Stories
- Bauernbrot from All That’s Left Are The Crumbs
- Onion and Poppy Seed Bialys from Spill the Spices
- Boule from Bread Therapy
- Chilli and Coriander Scones from Sizzling Tastebuds
- Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
- Epi di Pan – Wheat Wreath from Sara’s Tasty Buds
- Franzbrotchen – German Cinnamon Rolls from Gayathri’s Cook Spot
- German Soft Pretzels (Laugenbrezel) from Hostess At Heart
- German Soft Pretzels from Herbivore Cucina
- Kardemummabullar – Swedish Cardamom Rolls from Ambrosia
- Pita Bread from Sneha’sRecipe
- Pletzel – Onion Poppyseed Flatbread from Cook’s Hideout
- Pretzel Bites from My Cooking Journey
- Savoury Kugelhopf from The Mad Scientist’s Kitchen
- Slovak Bread Rolls (Rozky) from Mayuri’s Jikoni
- Whole Wheat Pita bread from Sonlicious
- Yemeni Kubaneh – Buttery Rolls from Food Lust People Love
Wendy Klik
I love the look of these rolls. I cannot wait to make them. Thanks for sharing.
Eileen Gray
Thanks, Wendy. I really like this recipe.
Sowmya
These rolls look so pretty. Such an interesting recipe. I got to try some for myself.
Eileen Gray
Thanks, Sowmya. They’re fun to make and to eat.
Karen
I tried making this long before starting my blog, and mine didn’t turn out nearly as nice as yours! I’m going to have to try it again. Gorgeous.
Eileen Gray
Thanks, Karen. I’m a big fan of your breads. They always look so beautiful!
themadscientistskitchen
I want to make these n right now I just don’t want to wait but will have to. These bread are so beautiful I am in love.
Eileen Gray
Thanks!
Namita
Hello Eileen, Your rolls look fabulous. I also love adding whole wheat flour to my breads and love the nutty flavour. It also adds some health quotient to it. I have never baked tiger bread before and your post motivates me to bake one.
Eileen Gray
Thanks! I like a little whole grain flour even in a “white” bread.
sharanya palanisshami
wonderful Tiger rolls Eileen…..
Eileen Gray
Thanks!
Pavani
Tiger bread has been on my to-bake list ever since I was it being made on a cooking show. Your super crunchy and perfectly baked Tiger rolls are tempting me to try them right away.
Juie
These rolls are so pretty and would be delicious with a cup of soup!
Eileen Gray
Thanks, Julie. I agree that they’d be great with soup.
Sonia
Howdy Eileen,
For a moment I felt it to be a cookie. The crust is so beautiful. How did you get that beautiful crust. Why do we call it tiger bread?
Sonia
Eileen Gray
If you watch the video you can see how the crust is made. I think it’s called “tiger bread” because of the pattern. I think it looks more like a leopard than a tiger, but, Oh well.
Cate
Dutch Crunch is a San Francisco invention. Tijgerbrood is not Dutch Crunch. They don’t even look the same.
Dutch Crunch is always shaped in a long oblong roll, never round.
The Crunch top has distinct striated lines, not the roundish marks of these rolls.
The top of Dutch Crunch is deep golden brown, not pale like these rolls.
What sets Dutch Crunch apart from other rolls is the bread is very soft, like a bakery made dinner roll, but with the top being crunchy. The flavor is very light, with a delicate sweetness.
Dutch Crunch is so specific to San Francisco that it’s hardly even found in the surrounding cities.
Eileen Gray
Thanks for the feedback Cate. My husband is Dutch and verified that he has seen bread like this in Holland all his life.
Helly
They look great! Would it be possible to turn it into a loaf of bread?
Eileen
Yes, I’m sure the recipe would work as a loaf. Just form the dough into one ball and proceed from there.
Trishanya
Eileen, Those are wonderful Tiger rolls, will try at home this weekend.
Eileen
Enjoy! They are so crunchy and so tasty.