These Golden Dutch Crunch Rolls are a delightful twist on the classic Dutch bread, featuring a crispy topping and soft interior.
In a mixing bowl, combine the yeast, warm water, warm milk, sugar, and a pinch of salt. Stir until dissolved and let sit for 5 minutes until frothy.
Ensure the water and milk are warm, not hot, to activate the yeast properly.
Add the vegetable oil, remaining salt, and about half of the flour to the yeast mixture. Mix using an electric mixer with a dough hook attachment until combined.
Start with half the flour to ensure the dough mixes evenly.
Gradually add the remaining flour, mixing until the dough pulls away from the sides of the bowl.
Add the flour slowly to avoid overloading the mixer.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
Knead with the heels of your hands for an even texture.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
Cover the bowl tightly to retain moisture during rising.
Divide the risen dough into 6 equal portions, shape into balls, and place on a parchment-lined baking sheet. Let rise for 15 minutes.
Use a scale for equal portions if desired.
For the topping, mix all topping ingredients in a bowl and let rest for 15 minutes until slightly frothy.
Allowing the topping to rest helps develop its texture.
Spread the topping generously over the rolls, covering the tops and sides. Let rise for another 20 minutes.
Apply the topping thickly for a pronounced crunch.
Bake the rolls in a preheated oven at 375°F (190°C) for 25-30 minutes until golden brown.
Rotate the baking sheet halfway through for even baking.
Let the rolls cool completely on a wire rack before serving.
Cooling allows the crust to set and enhances the flavor.
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