Dutch Crunch

Name: Dutch Crunch
Yield: Makes 8 sandwich rolls
Cuisine: American
Ingredients: 3 1/2 cups (17 1/2 ounces), all-purpose flour; 1 1/4 cups, warm water (110 degrees); 3 tablespoons, unsalted butter, melted; 4 teaspoons, sugar; 2 1/4 teaspoons, instant or rapid-rise yeast; 1 teaspoon, salt; 1/2 cup plus 2 tablespoons, warm water (110 degrees); 3/4 cup (4 ounces), white rice flour; 2 tablespoons, vegetable oil; 2 tablespoons, sugar; 2 1/4 teaspoons, instant or rapid-rise yeast; 1/2 teaspoon, Salt

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Appears in Cook's Country April/May 2016

Desserts or Baked Goods

American

Breads

This lightly sweet sandwich bread with a crunchy topping is certainly unique, but does it have to be unique to San Francisco?

SERVESMakes 8 sandwich rolls

TIME1¼ hours, plus 1¾ hours rising and 2 hour cooling

WHY THIS RECIPE WORKS

The hallmarks of this San Francisco roll are its soft, chewy crumb and the mottled, crackly appearance that gives rise to its crunch. Developing a recipe for the soft, chewy crumb was the easy part. The topping—an odd mix of water, oil, sug...

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