These crunch rolls are soft, chewy crumb and the mottled, crackly appearance that gives rise to its crunch. The ingredients need to be combined in the correct proportions to keep the paste from sliding off the dough once applied. Dutch Crunch bread is usually shaped in rounds or small baguette-shaped loaves. It’s chewy, with a dense crumb and slightly sweet flavor, making it an obvious choice for a really good sandwich. The topping is a thick mixture of rice flour, yeast, vegetable oil sugar, and water. Shape the dough into a ball. Place the ball on a piece of Parchment Paper and cover loosely with plastic.

If you are using brioche dough I recommend baking it on parchment placed on a baking sheet. You can shape these Dutch Crunch bread into round rolls, which we prefer for the ease and ability to support the topping. If you using a dough that recommends baking on a stone, you will still want to use the parchment, since the sesame topping may drip down and make it difficult to get off the pizza peel if you don’t have the parchment. Otherwise, bake as directed.

The topping is a thick mixture of rice flour, yeast, vegetable oil sugar, and water. make this topping while the bread is rising. Before baking, top the rolls with a thick coating of the mixture. The topping will set in the oven, then crack and brown as the rolls rise and bake. Bake the rolls in a hot oven at 425°F for 22 to 25 minutes. Cool the rolls for at least 10 minutes before slicing for sandwiches. This role will make every bite a chewy, crispy, unforgettable one.


  • 1 1/2 cups milk
  • 1 1/2 tablespoons butter
  • 3 1/2 – 4 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon salt
  • 1 tablespoon active dry yeast
  • 1/2 cup warm water
  • 1 tablespoon granulated sugar
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt


  1. Combine the milk and butter in a microwave-safe bowl and microwave for about 1 minute, until the milk is warm and the butter has melted. Stir together and set aside to cool until lukewarm.
  2. In a large bowl, whisk together 3 1/2 cups flour with yeast, sugar, and salt.
  3. Add the lukewarm milk and butter mixture and fold in with a spatula until everything is combined in a somewhat sticky dough.
  4. Shape the dough into a ball with a smooth top surface and place in a greased bowl roughly double its size.
  5. Cover with plastic wrap and leave to rise until doubled in size.
  6. Line a baking sheet with parchment paper. Punch down the dough and divide it into 6 equal pieces.
  7. Shape each piece into a ball by tucking the outer edges underneath and pinching them together as you would a twist-tie.
  8. Place the balls of dough pinch-side down on the prepared baking sheet spaced apart from each other. Cover with plastic wrap and leave to rise for another 30 to 45 minutes, until puffy.
  9. Preheat oven to 425 F.
  10. Prepare the Dutch crunch topping by combining the yeast, warm water, sugar, vegetable oil, salt and 3/4 cup rice flour in a medium bowl.
  11. Beat together well to form a smooth, thick “batter” that drips off your whisk in thick clumps. Add up to another 1/4 cup rice flour if needed to achieve the desired consistency. Let the mixture sit for 15 minutes.
  12. Spoon the topping in equal amounts over the fully risen rolls. As you do so, it will start rolling over the sides of the rolls.
  13. Bake the rolls in the preheated oven for about 15 minutes, until golden-brown on top. Cool briefly before serving.