How To Make Dutch Crunch Bread
Crumbly, chewy, and buttery, this Dutch crunch bread offers crunchy and crackly-topped rolls that are best eaten as it is or with a spread.
- In a bowl of an electric mixer, combine yeast, warm water, warm milk, sugar, and 1 pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy.
- Add in vegetable oil, remaining salt, and about 2 cups of flour.
- Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour 1 to 2 tablespoons at a time until the dough pulls away from the sides of the bowl.
- Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
- Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
- Once the dough has risen, turn out again onto a floured surface and divide into 6 equal portions.
- Shape each into a bowl and place it on a parchment-lined baking sheet. Let rise for 15 minutes while preparing the topping.
- Combine all ingredients and mix to combine and let rest for 15 minutes until slightly frothy.
- Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls.
- Let rise for another 20 minutes. Bake at 375 degrees F for 25 to 30 minutes, until well browned. Let cool completely before serving. Enjoy!
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