Light Wheat Sandwich Rolls with Dutch Crunch Topping: Daring Bakers
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I know I’ve said it before but there is nothing like the smell of fresh baked bread in the oven. It makes the whole house smell warm and inviting. So I was excited to learn that Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!
The bread is quicker to make then many yeast breads because it only rises once. After rising the Dutch Crunch Topping is spread over top of the loaf and then it is baked in the oven. The result is a gorgeous loaf of bread that tastes great! I love the crunchy, slightly sweet topping.
The rolls were perfect for hamburgers and hearty sandwiches. They held up well to condiments. The bread was good, especially toasted, but it didn’t get tall enough to make sandwiches. I think next time I’ll make all rolls.
For the bread:
1 packet active dry yeast
¼ c. warm water
1 c. warm milk
1 T. sugar
2 T. vegetable oil
1½ t. salt
1 c. stone ground wheat flour
2-3 c. all purpose flour
For the topping:
2 packets of active dry yeast
1 c. warm water
2 T. sugar
2 T. vegetable oil
½ t. salt
1½ c. rice flour
10. Coat the top of each loaf with a thick layer of topping. It is best to use your hands to spread the topping over the dough. Apply more topping then you think you will need as a thin layer will not crack properly.
This post linked to:
Tuesdays at the Table, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays