Mix with a spatula or use a stand mixer until combined. Lightly coat the stand mixer bowl with cooking spray or oil. Add vegetable oil, salt, and flour in the yeast mixture. Stir and let it sit for 5 minutes, till the mixture starts to bubble a bit. Wipe up any excess topping that drips down and pools around the dough on the baking sheet. In a large mixing bowl, combine yeast, sugar, milk, and water. Combine ingredients in a large bowl and whisk to combine, until smooth. Start topping right before bread has finished rising. Be careful and do your best not to deflate the rolls when spooning this rice flour mixture over top. Place dough on parchment paper lined baking sheet, cover with plastic wrap and let sit for 15 minutes. Here’s the most challenging part of Dutch Crunch bread: The rolls are going to be puffy and delicate, but you’ve got to smear them with the thickish rice flour topping. Mix at low speed until the dough comes together. Add in vegetable oil, salt and 2 cups of flour. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). Carefully coat the rolls with the topping just before baking. In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar.Let the topping “rise” - it will get bubbly as it sits - while the oven preheats and rolls rise. Add a little more water by the tablespoon if the mixture is thick or dry. The mixture should be thick but drippy (about the consistency of glue). Stir together the rice flour, sugar, oil, yeast, and water in a small bowl. Bread 2 12 teaspoons dry yeast 4 cup warm water 1 cup milk 2 12 - 3 12 cups flour 1 tablespoon sugar 2 teaspoons vegetable oil 1 12 teaspoons salt.
Divide the dough into six (five-ounce) portions, shape each portion into a round by pinching the ends together into a bundle, and then (with the pinched side down) gently roll the round in the palm of your hand. You can shape these Dutch Crunch bread into round rolls, which we prefer for the ease and ability to support the topping. And then let the springy dough rise in the stand mixer bowl until doubled in size. You’ll warm some milk and water and mix them with flour, yeast, salt, and oil in your stand mixer. The bread part of Dutch crunch bread is pretty straightforward.
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