Monday, May 5, 2008

Dutch Crunch Delicious

Not bad for my first try! I rediscovered how much I love Dutch Crunch rolls while trying a new fabulous sandwich shop near me. I kept seeing these dancing pickles for the last about 5 years advertising Mr. Pickles Sandwiches. There are 5 shops near me... that's a lot of dancing pickles! Well, I finally went into this teenie tiny sandwich shop to see what the hoopla was all about. Now I know great sandwiches, decent price, friendly service and the one by me gives out free freshly baked chocolate chip cookies! OK OK I'm done with the plug. Back to the bread. Just love the Dutch Crunch. I bought some at the local grocery store and quite frankly they were terrible. So, terrible in fact that when my kids asked me what I was making and I said Dutch Crunch they asked me not to, because they didn't like them. So, sad.

Since I love to bake bread I thought I'd do some research and see how to make some. Found out that Dutch Crunch is not the bread it's the coating. Dutch Crunch coating can be done on any kind of bread. So, I found a good sandwich roll recipe and applied the Dutch Crunch coating. One recipe said to apply it right after you form the rolls. One said to apply it after the bread had risen some. I did 4 each way. You can kind of see some are a bit more crackly than others. I think next time I'll do them all right when the roll is shaped. The secret is rice flour. You make a paste and brush it on the rolls. Then proceed like you would any bread recipe. Let it rise and bake. We loved them and yes the kids did too. I'll definitely be making the recipe again. See my note at the end of recipe.

Dutch Crunch Sandwich Rolls

2 1/2 tsp active dry yeast (1 packet or 1/4 ounce)
1/4 cup warm water (105-110F)
1 cup warm milk (105-110F) (nonfat is fine)
1 tbsp sugar
2 tsp vegetable oil
1 1/2 tsp salt
2 1/2 - 3 1/2 cups all purpose flour

Topping(from The Bread Bible)
1 tbsp active dry yeast
1/2 cup warm water (105-110F)
1 tbsp sugar
1 tbsp vegetable oil
1/4 tsp salt
3/4 cup white rice flour (not sweet rice flour)

In the bowl of an electric mixer*, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add in vegetable oil, salt and about 2 cups of flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two 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 4 minutes, until smooth and elastic. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.

Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions. Shape each into a ball and place on a parchment-lined baking sheet. Let rise for 15 minutes while you prepare the topping.

Combine all topping ingredients in a medium bowl and mix very well. Let stand for 15 minutes. Once the rolls have risen a bit and the topping is ready, spread a generous layer on the rolls, trying to use all the topping in a thick coat on the top and sides. Let rise for another 20 minutes.

Bake at 375F for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. Store in an airtight container, if necessary. *You can mix this by hand, too.

Lynne's note: I put all bread ingredients in my bread maker and set it to dough. I divided dough into 8 balls and shaped into sandwich roll shapes. Spread topping on as soon as it's ready. I found the topping to be a bit thick for spreading, so I added a small amount of water. I used a pastry brush to apply to rolls. They were very brown at 25 minutes. I'd probably go 20-25 minutes to be on the safe side.

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