• 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, start by using 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 just 15 minutes. Now, dust the work surface with the all-purpose flour and transfer the dough mass onto it. 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 the dough comes together and stops sticking to your hands. 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.
• 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. It will raise the temperature and the relative humidity of the oven. Hence, provide the conditions desired for the maximum yeast activity.
• While making the rice flour paste, your 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. Just keep in mind that we need a paste that of flowing consistency, but not very liquidy. When we apply it to the buns, it should stay on them and not run down.
• If you are not allergic to sesame seed oil and happen to have it on hand. It is a must in the 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. The resultant crust will not be what we are looking for. So, make the adjustments to get a flowing consistency paste. (You can refer to the images in the post)
• To achieve an open crumb on a rich bread like 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.

Nutrition Facts