I am so far behind!!! As I sit here in the Nerve Center, I am surrounded by piles of papers with scribbled recipes that I've made - recipes that you need to know about. Really great recipes like the one I'm sharing today...one you probably will read and dismiss because who wants to turn their ovens on in the summer?! But, trust me, when the cool weather rolls in, which will be in about 9 weeks, you'll want this recipe at your finger tips. It will impress your family and friends but don't make it for applause, make it because these are dang good rolls!
I've been doing a fair amount of baking/cooking lately because it's about the only thing I can do in my decrepit state...thankfully I can still lift a fork and shop online at Omar the Tent Makers for clothing! Here's the good news though...we have not only met our deductible but we've met our out-of-pocket limit as well, so now anything I need to have done is FREE!!! If I break a hip, replacement is FREE! If I smash my fingers, surgery is FREE! If I'm committed to a psych unit, 30 days is FREE!!! However, face, boob and butt lifts are not free. So rude, right?
Don't these look like their name? Tiger rolls are crunchy on the outside, slightly sweet on the inside and they have that great homemade bread flavor that only yeast can provide. Tiger Rolls are also called Dutch Crunch Rolls and Tiger Bread. You can make these rolls big or small, I made mine small, dinner size, but I have seen them made hamburger-bun-size and they do make a great sandwich roll!
The dough is easy to make and you can do it in your electric mixer. Once it's made it does have to rise until doubled in size. I put my dough into a warmed oven (I warm the oven to 200 degrees then turn it off) and it took about 35 minutes to rise. After it's doubled, the dough is cut into rolls and then they need to sit for 15 more minutes, and while they're resting, you make the topping. The topping is thick and you might have your doubts about it - I know I did the first time I made these - I just couldn't imagine they would turn out! But they do! Just glop that topping on top of the rolls - a thin layer won't "crack" or produce the Tiger look - so lay it on thick and don't worry about it sliding off and down the sides - that stuff ain't goin' no where!
This recipe makes 16 dinner-size rolls. The recipe I adapted said the rolls need to bake for about 30 to 35 minute. The first time I made them I took them out of the oven after 35 minutes, they were browned and cracked on top but not done in the center. I covered them with foil and put them back into the oven for 5 more minutes, so I actually baked mine about 40 minutes.
Tiger Rolls - Adapted From Whisk Affair
For the Rolls:
1 tablespoon active dry yeast
1/4 cup warm water, about 100 degrees
1 cup warm milk, about 100 degrees
1 1/2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons salt
3 cups all-purpose flour
For the Crunchy Topping:
1 cup rice flour (available at some Safeway stores and all Indian/Asian grocery stores)
1/2 teaspoon salt
2 tablespoons vegetable
2 tablespoons sugar
2 tablespoons active dry yeast
3/4 cup warm water
To make the bread: In the bowl of an electric mixer with the paddle attachment, combine yeast, sugar, mile and water. Stir and let sit for 5 minutes until mixture starts to bubble a bit. Ad in vegetable oil, salt and half of the flour. Stir on low until combined, then switch out the paddle to the bread hook. Little by little, with mixer on low speed, add in the remaining flour. Run mixer until dough begins to pull away from the sides of the bowl, adding just a bit more flour, if necessary, kneading for about 3 minutes with the dough hook.
Turn out the dough into a lightly greased bowl. Cover and keep in a warm place until it was doubled in size, depending on your kitchen this could take anywhere from 30 to 60 minutes.
Once the dough has risen, turn it out onto a lightly floured surface and divide into 16 equal portions. (Divide in half, then half each half, etc., etc., just in case math isn't your thing...). Shape each piece of dough into a ball and place onto a baking sheet lined with parchment. Cover the baking tray and let balls rest/rise for 15 minutes.
Make topping: Mix all of the topping ingredients in a bowl and stir vigorously until combined. The consistency of the topping should be stiff, like royal-icing, not runny, it should fall in clumps from a spoon. Keep aside for 15 minutes. Preheat oven to 375 degrees. Coat the top of each ball with a thick layer of topping (a thin layer will not crack properly.) Bake rolls for 30 to 35 minutes, until the crust appears well browned.