![]() Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. Change to hook attachment and knead for another 3 minutes or until the dough comes together.This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough. Using the paddle attachment, mix for 2 minutes or until all incorporated. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.Tear the stiff starter and yudane dough into pieces first. Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer.The starter should look smooth and round dome. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. It took about 8 - 9 hours depending on your starter. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. Cover and let it ferment until tripled.Mix with paddle attachment until well mixed and all come together. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.Take out from the fridge 30 minutes before using to return to room temperature.Cling film and leave on the counter for at least 4 hours or overnight in the fridge.Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.Brush the topping generously onto the the rolls.Set the topping aside for 20 minutes until bubbly. Add the oil to the warm water then add it to the dry ingredients. Cover the baking sheet with a damp kitchen towel and set aside to rise for 30 minutes.Roll each piece of dough into a smooth ball and set on a parchment lined baking sheet Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Cover the bowl and set aside to rise until doubled in volume, about 1 hour. Transfer the dough to a lightly oiled bowl, turning once to coat.Knead by hand for 7-8 minutes until the dough is smooth and elasic. If mixing by hand, add as much flour as you can with a wooden spoon then knead the remaining flour. The dough should clear the sides of the bowl and cling to the dough hook. Switch to the dough hook and add the remaining flour. Add the whole wheat flour and 2 cups of the all purpose flour and mix until it forms a thick batter. Mix water, milk, butter, sugar, salt and yeast.If you love this recipe as much as I do, please consider giving it a 5-star review. Looking to make a great submarine sandwich? You can make Homemade Hoagie Rolls! Want to try more Authentic Dutch Recipes? Watch the recipe video to see how to make Dutch Tiger Bread. The rolls are best the day they’re made, but also freeze very well.If you like a slightly larger sandwich you can portion the dough into 6 instead of 8 pieces.The dough can be formed into a loaf if you prefer sliced bread to rolls.You can eliminate the whole wheat flour or increase it to up to half the amount of flour in the recipe. I added a hint of whole wheat flour for an interesting background flavor and better crumb texture.As the dough rises in the oven, the paste on the outside crackles, which forms the “tiger” crust on the rolls.He assured me that it really is a Dutch recipe. Since I don’t remember having this kind of bread in Holland, I asked the hubby if this is really a Dutch recipe (and not Pennsylvania “Dutch”, which is German). As I was looking through Dutch cookbooks and websites for typical Dutch breads, I kept coming across recipes for Dutch Crunch Bread or Tiger Bread (Tijgerbrood in Dutch). To tell you the truth I’d never eaten Dutch Tiger Bread before I made this recipe. These are the crunchiest rolls I’ve ever eaten! Dutch Tiger Bread (tijgerbolletjes) is made from scratch with a little whole wheat flour and a topping that creates an amazing, super-crunchy crust.
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