Tijgerbollen (Dutch Tiger Rolls)

Tiger rolls or tiger buns are a typical Dutch bread, although it would probably be more appropriate if it was called leopard bread, as its crust appears more to be like leopard skin than tiger stripes. But leopard bread just doesn't sound as appetizing, does it? Eat these rolls warm out of the oven or re-heated: the crust will have a pleasant crunch and the taste will be optimal.

For the dough
4 cups of all-purpose flour
1 1/2 cup of warm water
2 teaspoons active dry yeast
1 teaspoon of salt
1 tablespoon of butter, melted

For the crust
3/4 cup of rice flour
1/2 cup of warm water
1 tablespoon of yeast
1 tablespoon of sugar
1 tablespoon of vegetable oil
1/4 teaspoon of salt

For the dough, mix the flour, salt, yeast and sugar. Add the warm water and knead until a soft dough. Add in the tablespoon of melted butter, knead together. Let rise until doubled, punch down and divide into equally sized rolls ( I measure mine out at 3 1/2 oz each, leaving some extra dough to experiment with.)

For the crust, mix flour with water, yeast and the sugar. Stir, then add the salt and the oil. Let sit for about fifteen minutes (get a cup big enough because it will rise extensively!). Brush the rolls with the mixture, applying a layer of the paste on the top and sides of the rolls.

Proof the rolls for another ten minutes, then bake in a 375F oven for about 20-22 minutes or until golden brown.