Eggless Tiger /Giraffe Rolls

 I am really happy to be back and I would like to thank all my readers who were enjoying my recipes during my absence. The last 15days were hectic with house shifting and traveling. I am at my mom's place now and I prepared these cute and crunchy rolls yesterday. For this month's daring baker's challenge, Sara and Erica of Baking JDs gave the recipe for Tiger bread and asked us to try it out. They gave two bread recipes and a Dutch crunch top recipe. This bread or roll consists of a soft roll or bread with a crunchy rice flour topping. The pattern of the topping is the reason for its name. Isn't it cute? I used my eggless burger bun recipe along with Sara and Erica's Dutch crunch top recipe. The top was so crunchy while the rolls were very soft inside. We thoroughly enjoyed the rolls. I know I am late in posting the recipe but it is better to be late than never. This post will lack all my step wise pictures because I couldn't manage to do it at my Mom's place.

For The Rolls:
Lukewarm Water-1cup
Flour-3 1/2cups
Salt-1 1/4tsp
Instant Yeast-1tbs

For The Dutch Crunch Topping:
Instant Yeast- 2tbs
Warm Water-1 1/2cup
Rice Flour-1 1/2cups

For The Rolls:
1. In a large bowl mix flour, sugar, yeast, salt and baking powder.
2. Add in curd and butter and mix well.
3. Add warm water and mix a slightly sticky dough.
4. Transfer dough to the counter and knead it for 10 minutes until the dough is soft, smooth and elastic.
5. Oil a bowl and place the dough inside. Roll it to coat it with oil.
6. Cover with cling wrap and allow the dough to rise for 1 hour.
7. When the dough is double in volume, punch the dough to remove air.
8. Divide it into 8 equal parts.
9. Roll each portion into a perfect roll with in your palm.
10. Place the rolls on a greased baking tray 2" apart.
11. Cover with a towel and allow it to rise for 15 minutes.

For The Dutch Crunch Topping:
1. Mix all the ingredients to form a loose paste.
2. Keep it covered for 15minutes.

For assembling:
1. Beat the topping mixture to remove air.
2. Coat the top of rolls with a generous amount of paste.
3. Let it stand for 20minutes.
4. By the time preheat oven to 180C.
5. Place the tray in the middle rack and bake the rolls until nicely coloured. 
6. The top starts ccracking after 5-8minutes of baking.
7. When the top looks golden, remove from oven and cool on wire rack.
8. Serve it with butter/ jam.

Linking this to Yeastspotting.

Labels: , , , , , ,