Prep: 30 mins
Cook: 22 mins
Rest: 110 mins
Total: 2 hrs 42 mins
Servings: 8 servings
Yield: 8 rolls
Tiger bread is a delicious and fun Dutch traditional bread made as a loaf or into buns then brushed with a paste made from yeast, oil, rice flour, sugar, salt, and water. The rice paste is what creates the tiger pattern on the top of the bread and provides a slightly sweet taste. Serve this bread warm at your next dinner.
“A crackly crust adds a fun visual and textural element to these soft and chewy buns. They don’t require any technical skill either. Dividing the dough into 8 pieces makes for big, 6-inch buns. I might divide the dough into a few more pieces for smaller buns next time.” —Danielle Centoni
A Note From Our Recipe Tester
Ingredients
For the Dough:
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1/2 cup water, warmed to 115 F
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1 cup whole milk, warmed to 115 F
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1 tablespoon unsalted butter, melted
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1 tablespoon granulated sugar
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1 1/2 teaspoons kosher salt
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1/4 ounce (2 1/4 teaspoons) instant dry yeast
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1/2 cup (3-ounces) whole wheat flour
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3 cups (15-ounces) all-purpose flour, divided, more as needed
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Vegetable oil, for the bowl
For the Topping:
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1 cup (5-ounces) rice flour
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1/4 ounce (2 1/4 teaspoons) instant dry yeast
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1 tablespoon granulated sugar
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1/2 teaspoon kosher salt
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1 tablespoon vegetable oil
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3/4 cup water, warmed to 115 F
Steps to Make It
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Gather the ingredients.
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In a stand mixer fitted with the paddle attachment, add the water, milk, butter, sugar, salt, and yeast. Mix on low speed until incorporated.
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Add the whole wheat flour and 2 cups of all-purpose flour, mixing on medium speed until a thick batter forms.
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Switch to the dough hook. Add the remaining 1 cup of all-purpose flour and mix on medium-high speed until the dough is smooth and elastic, begins to pull away from the sides of the bowl, and clings to the dough hook, about 5 minutes.
If mixing by hand, add about 1/4 cup of flour at a time and knead until incorporated. Repeat until all the flour is used and the dough is smooth and elastic, 7 to 8 minutes or more.
If the dough is too sticky, add more all-purpose flour 1 tablespoon at a time mixing or kneading by hand until the proper consistency is reached.
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Oil a large bowl, add the dough turning once to coat. Cover the bowl with plastic wrap and a clean kitchen towel and set aside in a warm place (like the oven with the light on) to rise until doubled in size, about 1 hour.
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Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and place evenly spaced on a parchment-lined baking sheet.
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Cover the rolls with a clean, damp kitchen towel and set aside to rise for 30 minutes.
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Make the topping by whisking together the rice flour, yeast, sugar, and salt.
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Add the oil to the warm water. Add the oil-water mixture to the rice flour-yeast-sugar mixture. Whisk until combined. Set the topping aside for 20 minutes until bubbly.
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Brush the topping generously onto the rolls (use it all). Let the rolls rise, uncovered, another 20 minutes. Meanwhile, position a rack in the center of the oven and heat to 400 F.
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Bake until golden brown, 20 to 22 minutes. Cool slightly on the baking sheet then transfer to a rack until ready to serve.
How to Store
Store in an airtight container or zip-top bag on the countertop for up to five days.
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 348 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 10% |
| Cholesterol 7mg | 2% |
| Sodium 331mg | 14% |
| Total Carbohydrate 62g | 23% |
| Dietary Fiber 3g | 11% |
| Total Sugars 5g | |
| Protein 9g | |
| Vitamin C 0mg | 0% |
| Calcium 48mg | 4% |
| Iron 3mg | 14% |
| Potassium 150mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
