I have been looking for a recipe that was called Alligator Rolls. We got them in a bakery in Depew NY and they have since closed (I think) and I have been in FL for 25 years. It is like a hard roll with a sweet tasting hard cracked crust on the top. Does anyone know what I am talking about?
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That topping is called 'Dutch Crunch'...I've made it to top loaves, but not the rolls version...here's a recipe I found, from 'Baking Bites', if you want to give it a go...:
I mentioned Dutch Crunch Bread on my list of five things to eat before you die. The name comes from the distinct and unusual topping on the bread, which is made with rice flour, yeast and a little bit of oil, salt and sugar. On its own, the topping is pleasant, but when paired with some good bread, the contrast is amazing.
Thanks to some of my commenters, we know that this bread is called Tijgerbrood, or “tigerbread” in Holland, named after its striped and textured appearence. I didn’t stripe mine, which I suppose you could do by running a fork through the mixture before baking, but appearace doesn’t take anything away from the fantastically crunchy texture and the ever so slightly yeasty taste that complements so many sandwich fillings. It also makes excellent toast.
Sandwiches are my favorite things to make with this type of bread and if I’m at a deli (only in the SF Bay area, the only places I’ve seen them) that sells them, I will always get it. So, when I make the rolls at home, I like to make them big so that they make hearty, filling sandwiches. The size also provides enough bread to not make the topping overwhelming. The topping can be used on other types of bread, including as a topping for regular sandwich loaves, if you only want a little bit of the “crunch” per serving.
By the way, if you have leftover rice flour at the end of this, just go ahead and make another batch. I usually do. Alternatively, you could use it to make some gluten-free crepes instead.
Dutch Crunch Bread
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
(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 unti the dough comes together. Add remainging flour a tablespoon or two t 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 by 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 (demonstrated here) 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.
I'm in S. Florida, and as I'm sure you know, down here, we have all sorts of alligators, some crunchy, some not!
Hi, again...here's a link to a blog, with the same recipe, and some photos, so you know what the topping consistency is going to look like.
I found a Baker's Percentage formula for Dutch Crunch Topping:
Dutch Crunch Topping Formula
INGREDIENTS BAKER'S %
Rice flour 100 %
Yeast 16.76 % (amount mainly for flavor)
Sugar 16.76 %
Salt 4.1 %
Oil 16.76 %
Water (70°F) 91.76 %
Total 246.14 %
(About 1 cup Rice flour) - 210g - 7.41 oz
INGREDIENTS BAKER'S %
Rice flour 210g - about 1 cup
Yeast 35.2g - about 3 1/2 Tbsp
Sugar 35.2g - about 2 2/3 Tbsp
Salt 8.6g - about 1 1/2 tsp
Oil 35.2g - about 2 1/2 Tbsp
Water (70°F) 192.7g - about 3/4 cup plus 2 Tbsp (for homemade rice flour, use only about 10 or 12 Tbsp)
Method: Combine all of the ingredients in a bowl, and whisk until the mixture is smooth and creamy.
Set aside for 15 to 20 minutes before applying to dough.
Place the loaf pans in an 80°F proofer and proof to 50 percent to 60 percent, about 30 to 40 minutes. Remove the loaf pans from the proofer, and spread an even coat of Dutch crunch topping on the shaped dough. Return the pans to the proofer to finish proofing, about another 20 to 30 minutes. Bake in at 360°F to 375°F oven until the topping is mottled and browned.
This is enough for 2 (1 1/2 lb) loaves.
keeping this; must try some day.
I made Dutch Crunch bread today for the first time using the formula I posted. The bread is just the fluffy white bread I have posted in my recipes.
I ground my own rice flour using a Vitamix blender with a regular wet type blade and container. Make sure the blender container is completely dry. It takes about 30 seconds at high speed. I used about 1 cup of uncooked short grain white rice that I weighed out as 210g.
Most recipes I've seen recommend more homemade rice flour (I just used less water) if you grind your own.
I tried coating the loaf in a regular loaf pan. It came out okay, but next time I will use some type of rustic bread shape.
This came out just like you would get from a bakery.
Does anyone know if these freeze well? There are only two of us and we wouldn't eat the whole recipe before it would go stale. Thanks.
St. John, IN
I haven't stored these in the freezer. I would be concerned about the crunch layer getting soggy or at least no longer crunchy.