Tiger rolls: A foolproof Dutch crunch bread recipe

Tiger rolls are soft and tender rolls of Dutch origin that have a giraffe-like pattern on their crust. The crust of tiger bread or tiger rolls is painted with a paste of rice flour that spreads and crackles on baking and gives the unique mottled crust look. It is super fragrant, flavorful, and crunchy from outside, hence called crunch bread at many places. 

Let us learn more about the origins of the name tiger rolls and other names being used.

History of tiger rolls and its various names

One bread with different names! Tiger bread/ Dutch crunch bread/ Tijgerbool/ Giraffe bread/ Marco polo bread/ Tiger rolls.

Tiger bread is a rich bread of Dutch origin, that has a mottled crust with a soft and tender interior. It is known by different names around the globe. Let us enlist some of them and be informed that these are different names for the same bread.

• It originated around 1970s in the Netherlands, where it is called Tijgerbrood (Tiger rolls) Or Tijgerbrol(or Tijgerbolletjes). 
• Popularly, we call it Dutch crunch bread here in California.
• In the United Kingdom, it is sold as giraffe bread. In the United Kingdom, it is sold as giraffe bread. The pattern on the bread looks more like the blotches on the body of the giraffe than the stripe of a tiger. Hence, it is sold by the name of Giraffe bread.
• It is also sold as Marco Polo bread in the US.

What makes the Dutch tiger bread or rolls different? And why should you make these?

• Tiger rolls are baker's delight. 
• They look unique.
• These rolls are super crunchy and crispy from the outside.
• Fluffy, soft, rich, and tender from inside.
• Aromatic and flavorful, throughout!
• They look exquisite and a piece of art but, this is one of the very basic bread recipes. Trust me when I say, they are super easy to make!

Now that we have clarity around its origin and names, let us start making this tiger rolls recipe.

Science behind the tiger rolls crust

The crust of the tiger rolls is unique not just because of the pattern that it has on its crust but also the crunch and the flavor. Its crust has a unique crunch, which is due to the rice flour. And the flavor is mainly nutty due to the sesame seed oil( but I have not used it in this recipe, as I have an allergic child in the family.)

The science behind the tiger bread crust is simple. Rice flour does not have gluten. It does not stretch and covers like wheat-based flour. So when we paint the crust with rice paste, it will not stretch with the rising rolls as they bake. Instead, it will leave the crust and start breaking and accumulating in patches as the rolls bake. The addition of yeast ensures that it breaks rather evenly while making smaller blotched patterns.

The sugar in the rice paste gives it the dark contrast of golden brown. The added sugar caramelizes on baking and the paste becomes darker on baking, much before the wheat crust could develop browning on the gaps.

Other suggested recipes:

• How to make Sourdough Hokkaido Milk Bread
• Jalapeño Cheddar sourdough: A spicy cheese sourdough bread!
• Sourdough hot cross bun recipe
• No-knead wild yeast bread: It’s a Yeast water bread recipe
• Fried sourdough starter to make your life easy: 5 recipes!
• Sourdough chocolate bread recipe: Easy and delicious !

Notes on Ingredients for tiger rolls / Tijgerbrood 

Flour

I wanted to keep this tiger bread recipe very approachable and simple. So, I decided to use the regular all-purpose flour for making the tiger rolls or Tijgerbrood. 

You can use bread flour for better results. If you substitute the all-purpose flour with the bread flour, bump up the hydration percentage by 2 percent, as bread flour can retain more water owing to its higher protein percentage. You can add ¼

cup of whole wheat flour if you want to use it. But anything more than that will alter the results. 

If you are interested in making the Tiger bread using the whole wheat flour, type a comment down below, I will work on the recipe and share it soon.

Hydration (water and milk)

I have kept the hydration at around 70 percent. It is not exact (milk and water are not the same) but close. 

The water that we are using in this recipe for tiger bread is warm, as first it is used to activate the yeast and then added to hydrate the dough. The water temperature should be between 105-110 ⁰F. 

I have used whole milk ( UHT) for making the Tijgerbrood. If you do not have whole milk handy, you can use the one with 2 percent fat. But do not substitute with skim milk. 

Rising agent/ Yeast

For this Tijgerbrood recipe, I have used active dry yeast. It needs to be activated before being added to the flour. If you are using instant dry yeast, you can add it directly to the flour.

For details read the section on yeast activation below.

Butter

I have used full-fat butter for making the tiger bread. Butter makes it rich soft and decadent. You can substitute butter with an equal quantity of vegetable oil.

If you are watching your weight or are highly calorie-conscious, choose low-fat butter or cut down the butter quantity by half.

Milk Powder

Milk powder is an optional ingredient but trust me it is worth it. It enhances the flavor and aroma of the bread. Also, it helps with the keeping quality of the bread. I believe it keeps the tiger rolls (or tiger bread) moist and tender.

Step by step process of making the Dutch tiger rolls

How to make tiger rolls?

Measure ingredients and bring things at room temperature

I cannot stress enough the importance of measuring the ingredients accurately. Especially when it comes to baking, do not eyeball the ingredients. Invest in a weighing scale to get consistent results with the recipes. If you measure in volume (using measuring cups and spoons), ensure to measure accurately by leveling the cups and spoons with some flat surfaces.

Also, make sure that the milk and butter should be at room temperature. The butter particularly needs to be softened. So, take it out of the refrigerator about half an hour before making the dough.

Activate the yeast

We are using active dry yeast for this Dutch crunch recipe, so we first need to activate the yeast. Heat water until it reaches the temperature110⁰F. (Well, something around 110 ⁰F should work great for activating the yeast.) Mix the sugar in the water and then add the active dry yeast. Give a gentle stir and cover it. Now, put the yeast mixture in a warm corner of your kitchen for activation. 

I live in Los Angeles, and my kitchen is usually warm. But when the weather gets cold, my yeast mixture goes into the oven with the lights on.

If you use the instant yeast, mix it with the flour while mixing the other dry ingredients.

And for fresh yeast, the process is very similar to the active dry yeast. Break up in a fresh yeast and add to a bowl. Then add sugar and warm water. Mix to dissolve well. Place in a warm place for 5 minutes. It will froth up, indicating that it is alive. Please note that fresh yeast is more potent than the rest of the two. If you are substituting, use only half the weight.

You can also combine water, milk, and sugar altogether; and use the solution to activate the yeast.

Kneading the dough

Start by combining all the dry ingredients for the tiger rolls. Combine flour, salt, and dry milk powder in the bowl of a stand mixer. Stir them with a whisk to distribute salt and milk powder evenly throughout.

Now add the yeast mixture and milk to the flour. Combine using the back of a wooden spoon or something similar. Now place it on the stand mixer fitted with a dough hook attachment. Start kneading at low speed. Stay at speeds 1 and 2 for kneading the dough.

Knead for about 15 minutes. By the end, the dough will come together and will appear smoother. Now go ahead and add half the softened butter (We will add butter in two stages) and keep kneading. 

Sometimes, adding butter makes the dough slip in the stand mixer. In such a case, you can bump up the speed for a minute or two to incorporate the butter. Then, add the remaining butter. Knead for additional 5-7 minutes or until the dough has become smooth and supple. You know that the dough is ready when it does not stick to your finger anymore. You will have a smooth and shiny dough at the end of kneading.

Kneading with hands

If you are going to knead with your hands, start by adding additional 2 tablespoons of flour. Then combine dry and wet ingredients. Using the back of a spoon or ladle, combine everything to form a dough mass that has no dry flour patches. Make sure to hydrate every bit of flour. Cover the bowl with a kitchen towel or cling wrap and let it rest on the kitchen counter for 15 minutes (not a minute more than that).

Now dust the work surface with flour and transfer the dough mass onto it. Start working with the dough. Using the heels of your hand, stretch the dough away from you. And then, fold it over itself. Now rotate it and stretch again. Keep doing this until it comes together and becomes manageable and stops sticking. Now smear half the softened butter on it and knead again in the same manner. Knead till the butter is fully incorporated. Then, add the remaining butter and knead. Stop when the dough has become smooth and supple. 

Bulk rise/ First rise

Now transfer the dough to a greased bowl and cover with a kitchen towel or a cling wrap. Choose a large bowl with enough room for the dough to double in volume. This is the stage at which yeast fermentation will start in the dough. Try to place the bowl for the bulk rise in a warm corner of the kitchen. A temperature between 75-85⁰F is best for optimum yeast fermentation. Look for a 75 percent rise in the volume. The dough would appear doubled up in its original volume. This process may take 2-4 hours, depending on your ambient kitchen temperature.

Shaping the tiger rolls and tiger bread

Now transfer the bulk risen dough onto a flour-dusted work surface. Gather the dough and shape it into a round, with the seams facing down. Now is the time to divide the dough into 8 equal parts. You can also make 9 rolls if you like them a little smaller. I like to eyeball the dough into 8 almost equal pieces. I use my dough scraper to divide it into two equal parts, then 4 and then into 8 equal portions.

This is not the pro way of doing it, but rather a lazy way(my way). You can always use a weighing scale to divide the dough into 8 equal parts. First, weigh the entire dough round and decide how many rolls you want to make. Then, divide the weight by 8 or 9, whatever you decide.

To shape a tiger roll, gather all the edges and bring them to the center. Then, invert it, so that the edges are down, and the smooth top surface faces you. Now, using the edges of your hands, lift and rotate the roll and drop. Repeat 2-3 times till a round dough ball with a smooth top is formed. Gently pick and place the dough rounds on a baking sheet lined with parchment paper. Repeat with the rest of the dough. Cover the shaped tiger roll with a kitchen towel to prevent their tops from drying, while you shape the rest.

For shaping the tiger bread, start by dividing the dough into two equal parts. This recipe will make two tiger bread. 

Now take one piece and start stretching out the dough from all sides and sealing the right side at the center. Flip the dough such that the folded side is now opposite to you. Now, gather the bottom edge and seal it at the center using the edges of your palm. Now, roll over the dough in a manner that the seam stays at the center of the roll. Seal the edges using the back of your palm. Lift and place on a parchment-lined baking tray with the seam facing down. Repeat the same process with the next piece of dough. Read the batard bread shaping section for more clarity.

Proofing or Final Rise

Cover the shaped tiger rolls with a kitchen towel. (If you think that the rolls are sticky and your dough was not smooth, sprinkle a little bit of flour on their top to prevent the kitchen towel from sticking.) Place the baking tray in the oven with just the light turned on. 

If you live in an extremely cold place, put a pan with boiling water on the shelf below the tiger buns tray. It will raise the temperature and the relative humidity of the oven. Hence, provide the conditions desired for the maximum yeast activity. 

Once you keep the tiger rolls for proofing, it's time to start making the rice paste. The rice paste is responsible for the mottled pattern on the top of the bread.

Preparing the Rice flour paste for tiger bread topping 

To make the rice paste for tiger bread, put rice flour, sugar, salt, and yeast in a small bowl. Mix them well. Then add water and oil. Use a small whisk to whisk everything to obtain a smooth, flowing-consistency paste. Your rice flour might need a little more or less water depending on the type of flour. I am using coarse rice flour. But if you are using fine or very fine rice flour, there might be a little variation in the total quantity of water required to get a smooth paste.

Please note that I have used vegetable oil, as I have a family member that is allergic to sesame seeds. Sesame seeds give a unique nutty flavor to the crust. If you can, do use it.

Just keep in mind that we need a paste that of flowing consistency, but not very liquid. When we apply it to the buns, it should stay on them and not run around. Also, if the paste is too thick it will not be easy to spread. It will just sit unevenly on the buns, preventing it from fully proofing. The resultant crust will not be what we are looking for. A super crunchy crust!

So, make the adjustments to get a flowing consistency paste. (Refer to the images in the post)

Why should you add yeast to the rice paste? Can you make rice paste without yeast?

If you make the rice paste without yeast, you will not achieve smaller blotches on the crust. A rather big irregular mottled pattern will be formed. As the bread bakes, it rises. The rice flour can stretch and start to break. The addition of yeast ensures that the pattern is more scattered.

If we do not add the yeast to the rice paste the crust will have big crevices here and there instead of the small blotches.

Apply the Rice flour paste for the mottled crust

The tiger bread or tiger rolls get the characteristic mottled pattern due to the rice flour paste. When the rolls have been proofed for about 20-25 minutes, apply the paste on them. Be gentle while applying the paste. You do not want to deflate the rising rolls. Take time to coat the tiger rolls. We want to cover them completely but do not want excessive run-out paste at the base of the rolls. If the paste accumulates at the base, wipe it off using a paper towel. 

I am telling this with my personal experience. This exercise is crucial because the paste accumulated at the base browns faster than the dough and gives an undesirable hard crusty base. In tiger bread (or tiger rolls) we only need the top to be crunchy.

After applying the paste let the tiger rolls proof for another 40-45 minutes or until they become fuller and double up in volume.

Baking

Toward the end of the proofing time, preheat the oven to 4000F. Bake the tiger bread in the middle rack for about 40-45 minutes. You can bake them more or less depending upon how dark you like the crust.

I like to keep a cookie sheet at the lower rack. It prevents the base of the tiger rolls from getting hard and crusty.

Cooling and serving

When baked, remove the tiger rolls from the oven and place them on a cooling rack. Serve them warm, about 10 minutes after they come out of the oven. Delicious!

How to serve the Tiger rolls?

They disappear very fast in my house. Kids enjoy them with butter, jelly, and nut butter. I like to make a burger with my tiger rolls. I make my super easy vegan soya chunks patties and build a healthy and delicious burger. 

Let me know, what is your favorite way to enjoy these tiger crunch rolls.

How to best store tiger rolls?

To retain the freshness of the tiger rolls, store them in a linen bag in a cool, dry, and dark place. It keeps the crust and interior fresh and aromatic. Tiger rolls will stay fresh at room temperature for about 3-4 days. For prolonged storage freeze them.

Freezing the bread is the best way to preserve them for a longer period. If you baked the tiger rolls in bulk and want to store them for longer freeze them. Place them in a zip lock bag and press out the maximum air. Seal the zip-lock freezer bag. Now, go ahead and cover the bag with 2 layers of foil. Label and put it in the freezer.

Frequently asked questions regarding tiger rolls

Recipe Notes

• Sometimes, adding butter makes the dough slip in the stand mixer. In such a case, you can bump up the speed for a minute or two to incorporate the butter. 
• Kneading with hands If you are going to knead with your hands, use additional 2 tablespoons of flour. 
• For bulk rise, choose a large bowl with enough room for the dough to double in volume. This is the stage at which yeast fermentation will start in the dough.
• You can also make 9 rolls if you like them a little smaller. You can also make tiger bread using the same recipe. Refer to the shaping notes in the blog post. 
• Cover the shaped tiger roll with a kitchen towel to prevent their tops from drying, while you shape the rest.
• If you think that the rolls are sticky and your dough was not smooth, sprinkle a little bit of flour on their top to prevent the kitchen towel from sticking.
• If you live in an extremely cold place, put a pan with boiling water on the shelf below the tiger buns tray for proofing them.
• While making the rice flour paste, your flour might need a little more or less water depending on the type of flour. On applying to the buns, it should stay on them and not wash down.
• If you are not allergic to sesame seed oil and happen to have it on hand. It is a must in tiger bread recipe.
• Also, if the paste is too thick, it will not be easy to spread. It will just sit unevenly on the buns, preventing it from fully proofing. (You can refer to the images in the post)
• To achieve an open crumb on a rich bread like this Dutch crunch or Tijgerbrood, overproof a little. It is just my personal preference and suggestion.
• While baking the crunch rolls, keep a cookie sheet at the lower rack. It prevents the base of the rolls from getting hard and crusty.

I hope you enjoy this crusty tiger rolls recipe! If you give them a go, I’d love it if you tag me on Instagram @theflavorbells and share your creations using #theflavorbells. You can also follow me on Facebook and Pinterest – I hope to see you there!

Till then,

Make it Delicious!

Recipe card