If you live in the SF Bay Area, you've probably had one of these at some time or another. I guess in the UK they are also known as Tiger Bread. These crunchy little rolls are great with dry Italian salami and thickly sliced American cheese or in place of buns for hamburgers. Store in an airtight container.

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Recipe Summary

prep:
40 mins
cook:
25 mins
additional:
1 hr 55 mins
total:
3 hrs
Servings:
9
Yield:
9 rolls
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Bread:
Crust Topping:

Directions

Instructions Checklist
  • Combine 1 1/4 cup warm water and 2 teaspoons yeast in a large bowl; stir until yeast is dissolved. Stir in 2 1/2 teaspoons sugar. Let stand until yeast forms a creamy foam, about 10 minutes.

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  • Sift 1 cup all-purpose flour, 1 cup bread flour, and 1 teaspoon salt together in a separate bowl. Stir into the yeast mixture. Add remaining all-purpose and bread flour, 1/2 cup at a time, until dough pulls away from the side of the bowl.

  • Place dough on a lightly floured surface; knead until smooth, about 8 minutes. Transfer to a greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

  • Punch dough down and cut into 9 equal pieces. Press down on each piece with your palm and roll against the work surface to form into a ball.

  • Place balls of dough on a baking sheet lined with parchment paper. Cover with greased plastic wrap; let rise until puffy, 40 to 50 minutes.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Combine rice flour, 1 cup warm water, vegetable oil, 2 tablespoons sugar, 2 tablespoons yeast, and 1/4 teaspoon salt in a bowl to make topping. Let rest for 5 minutes.

  • Spread topping thickly over tops and sides of the rolls.

  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool on a wire rack.

Cook's Notes:

You can use all bread flour or all all-purpose flour. It's up to you which you prefer. I just like a mixture of the two.

Don't use sweet rice flour.

Nutrition Facts

307 calories; protein 7.8g; carbohydrates 58.9g; fat 4.2g; sodium 327.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/20/2020
I followed the recipe without any changes. I wouldn't change anything about the roll recipe. It is exactly what I wanted. However while I really like the crunchiness and texture of the topping I really disliked the taste. Particularly I thought it tasted too much like the active yeast. Meanwhile my partner thought the sugar made the topping too sweet. I'll definitely make this again but with adjustments to the topping. Thanks for sharing this! Our grocery store always runs out of these and I'm happy to be able to make them at home. Read More
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