Dutch Crunch Bread [Daring Bakers]

This is my first time participating in a Daring Bakers challenge. I decided to join since they only post once a month anyway and I thought it might be fun to participate in a group that isn't limited to a specific cookbook. The host(s) of the month choose something to bake and provide a recipe. You can make the recipe as written, or tweak it and make it your own.

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses. Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread.

I made a BLAT sandwich - bacon, lettuce, avocado, tomato. Not exactly one-of-a-kind, but still a damn good sandwich. I'm not a big sandwich person in general (I can't even remember the last time I had a sandwich before this) but I'm thinking this bread might have changed my non-sandwich-eating ways. I'd be hard-pressed to think of a single thing I wouldn't enjoy eating 10 times more between 2 pieces of this bread. The roll itself is so perfectly soft and pillowy, and the crunchy topping imparts such an amazing variance in texture... and it looks awesome too :)

Soft White Dutch Crunch Sandwich Rolls

adapted from Baking Bites

yield: 6 rolls

2 1/2 teaspoons (1 packet) active dry yeast

1/4 cup warm water (105-110 degrees F)

1 cup warm milk (105-110 degrees F)

1 1/2 tablespoons sugar

2 tablespoons vegetable oil (plus extra for greasing bowl)

1 1/2 teaspoons salt

up to 4 cups (500g) all purpose flour

Dutch Crunch topping (recipe below)

1. In the bowl of an electric mixer fitted with the dough hook attachment, combine the yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. Add the vegetable oil, salt and 2 cups of flour and mix at medium speed until the dough comes together.
2. Add the remaining flour a quarter cup at a time until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. Place in a large, lightly greased bowl and turn dough to coat with oil. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
3. Once the dough has risen, deflate and turn out onto a lightly floured surface. Divide into 6 equal portions and shape each into a ball. Arrange on a parchment-lined baking sheet and cover loosely with plastic wrap. Let rise 15-20 minutes while you prepare the topping.
4. Position a rack in the center of the oven and preheat to 375 degrees F. Spread a thick layer of topping over the top and sides of each roll and let rise for another 20 minutes. Bake for 25-30 minutes, until well browned. Transfer rolls to a wire rack and cool completely before eating.

I found this bread to be best the day it's made - the crunchy topping became sort of crumbly and chalky by the third day.

Dutch Crunch Topping

from The Bread Bible by Rose Levy Beranbaum

yield: enough topping for 6 rolls

1 tablespoon active dry yeast

1/2 cup warm water (105-110 degrees F)

1 tablespoon sugar

1 tablespoon vegetable oil

1/2 teaspoon salt

3/4 cups rice flour (not sweet or glutinous) (may need to add up to 1/2 cup more to get the right consistency)

1. Combine all ingredients in a medium bowl and beat with a whisk to combine. (The consistency should be like stiff royal icing - spreadable, but not too runny.) Add more water or rice flour as needed. Let stand 15 minutes.