Tiger Rolls
Rolls made with a bit of rye flour and topped with a rice flour paste before baking to give them their signature crackle, these rolls are as tasty as they are amazing to look at.
Servings 8 Rolls
Equipment
- Stand Mixer
- Pastry Brush
- Baking sheet
Ingredients
Bread Dough
- 120 ml warm water, 105 deg F
- 240 ml whole milk, warmed, 105 deg F
- 15 grams butter roughly 1 tbsp
- 1 tbsp sugar
- 1.5 tsp salt
- 7 grams dry yeast
- 70 grams rye flour can also use whole wheat flour
- 420 grams AP flour
Topping
- 89 grams rice flour
- 4 grams dry yeast
- 1/2 tbsp sugar
- 1/4 tsp salt
- 1/2 tbsp vegetable oil
- 90 ml warm water