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.

Light Wheat Bread with Dutch Crunch Topping (adapted from Rose Levy Beranbaum’s The Bread Bible.)

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

1.   In a large mixing bowl, combine the yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes.
2.       Add in the vegetable oil, salt, the stone ground wheat flour, and 1 cup of all purpose flour.  Mix until the dough comes together.
3.       Add the remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl.  (It took me about 1 ½ cups)
4.      Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
5.      Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
6.      Once the dough has risen, turn it out onto a lightly floured surface and divide it into 2 equal portions.  Shape each half into a loaf and place on a parchment-lined baking sheet.
7.      Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.
8.      Preheat the oven to 380 degrees.
9.      Combine all topping ingredients in a large bowl and beat with a whisk.  Stir well to combine.  The consistency should be like stiff royal icing – spreadable, but not too runny. Add more water or rice flour as necessary. Let stand 15 minutes.

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.

11.  Place the loaves in the oven and bake for 25-30 minutes or until well browned.  Let cool completely on a wire rack before eating.

This post linked to:
Tuesdays at the Table, Tempt My Tummy Tuesdays, Totally Tasty Tuesdays

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