I distinctly remember eating dinner rolls as a child: The milky sweetness of a just-the-right-side-of-doughy, slightly flaky interior the barely perceptible crackle of soft buttery crust the slight resistance when I pull one free from its litter they way a fine dinner roll can overshadow whatever it was meant to accompany. At least that’s what comes to mind as I pull these puffy, golden little pillows from the oven, our entire home smelling sweetly of toasty yeast and melted butter, my kids bouncing up and down like Chanukah and Christmas came early this year. Cool briefly before serving.Somewhere, in a squat little cardboard tube, lies a row of Pillsbury dinner rolls, mashed into one another as if caught in some evil baker’s version of airline seats, and each of those rolls, as it pays its Karmic debt to the gods of flour and water, thinks of one thing only: Please, please let me come back as a Parker House roll, baked from scratch in somebody’s kitchen, pulled apart by the chubby little fingers of happy little children. Bake the rolls in the preheated oven for about 15 minutes, until golden-brown on top.Once you've used it all up (it will seem like a lot, but use it all), scoop up any excess topping that has dripped onto the baking sheet and use it to cover any areas of the rolls left exposed. As you do so, it will start rolling over the sides of the rolls. Spoon the topping in equal amounts over the fully risen rolls.Add up to another ¼ cup rice flour if needed to achieve the desired consistancy. Beat together well to form a smooth, thick "batter" that drips off your whisk in thick clumps. Prepare the dutch crunch topping by combining the yeast, warm water, sugar, vegetable oil, salt, and ¾ cup rice flour in a medium bowl. Cover with plastic wrap and leave to rise for another 30-45 minutes, until puffy. Place the balls of dough pinch-side down on the prepared baking sheet, spaced apart from each other. Shape each piece into a ball by tucking the outer edges underneath and pinching them together as you would a twist-tie. Punch down the dough and divide it into 6 equal pieces**. Line a baking sheet with parchment paper.Cover with plastic wrap and leave to rise until doubled in size (for me this took about 2 hours). Shape the dough into a ball with a smooth top surface and place in a greased bowl roughly double its size.Otherwise, turn the dough out onto a well-floured surface and knead, incorporating the remaining ½ cup flour only as needed, until the dough is elastic, tacky, and smooth. If it is very sticky, add a bit more flour. Add the lukewarm milk and butter mixture and fold in with a spatula until everything is combined in a somewhat sticky dough. In a large bowl, whisk together 3 ½ cups flour with yeast, sugar and salt.Stir together, and set aside to cool until lukewarm. Combine the milk and butter in a microwave-safe bowl and microwave for about 1 minute, until the milk is warm and the butter has melted.But apparently we need a super-cute 3-year old girl to tell us this. Last time I checked, tigers have stripes. Pretty awesome, don't you think?īefore I leave you with the recipe, can we please agree on something? This should never have been named Tiger Bread. :) Do everything right and you end up with super-soft rolls that have a crispy, tiger-like crust. Baking isn't impossible, you just need to know all the tricks. From what I've learned, the trick is just to make sure you make the topping thick enough, and then give the rolls a nice thick coating. It happens.īut then I pulled these rolls out of the oven, and I felt like some sort of baking genius, even though these are incredibly easy to make and the topping takes all of 5 seconds to whip together. Except, I was just the teensiest bit worried that the topping wouldn't turn out right, and it wouldn't look like tiger bread at all. It just looked awesome, and I was dead-set on making it. I had no idea what it tasted like, and I don't think I really cared. The first time I heard about Dutch Crunch Bread - or Tiger Bread, as it's otherwise known, I seriously thought it was The. Tell me that macarons are devilishly tricky to make, or that caramel sauce can't be made without cream, and I'll definitely be itching to take on the challenge just so I can feel super-victorious if when I get it right. But occasionally, I make something more for the sake of the process than anything else. Plus, there's the constant stream of other random ingredient combinations I come up with that I convince myself are going to be the next best thing. If you know me well enough, you'll know that anything with chocolate typically falls in that category. Usually, I decide to bake something just because it sounds good to me at the moment.
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