Dutch Crunch Bread

I consider Dutch Crunch the perfect sandwich bread for anything with a lighter flavor (fish, chicken, turkey, etc). For all things like roast beef and pastrami, rye bread will always be the winner. But after seeing so many posts for Dutch Crunch rolls after it was assigned for a Daring Bakers challenge, I knew I had to give it a shot.

That night, I had these rolls with a baked basa (a Vietnamese freshwater fish similar to catfish) sandwich with red wine vinegar coleslaw. It was delicious. I'm sure it would be perfect with tuna melts as well.

This post has been submitted to Yeastspotting

Dutch Crunch Bread


  • 2 ¼ tsp dry yeast
  • 1 ¼ cup warm milk
  • 1 ½ Tbsp sugar
  • 2 Tbsp veg oil
  • 1 ½ tsp salt
  • about 3 ½ cups bread flour

Ingredients for topping
  • 4 ½ tsp dry yeast
  • 1 cup warm water
  • 2 Tbsp sugar
  • 2 Tbsp veg oil
  • ½ tsp salt
  • 1 ½ cups rice flour

  1. For the bread, combine yeast, milk and sugar to let yeast proof
  2. Add vegetable oil, salt and 2 cups of flour. Mix until it comes together
  3. Add more bread flour about ¼ cup at a time until dough pulls away from the sides of the bowl. Knead dough until springy and elastic
  4. Place in oiled bowl covered until doubled in size (1 hour)
  5. Divide dough into 8 pieces and shape into a ball. Cover and let rest 15 minutes while preparing the topping
  6. For the topping, mix all ingredients together until a stiff consistency of icing (it should just drip slowly off the whisk. Let rest for 15 minutes
  7. Coat rolls liberally with the topping and let rest another 15-20 minutes
  8. Bake at 375 degrees 25-30 minutes until well browned.