Description

These Tiger Bread Rolls feature a distinctive, mottled crust that bakes to a beautiful golden-brown, offering a delicate crispness. Beneath this unique exterior lies a soft, airy crumb with a subtle yeasty aroma and a mild, comforting flavor. Baked to perfection, these rolls provide a delightful texture contrast, making them suitable for various accompaniments.

Ingredients

Scale

For the Dough:
1 ½ cups warm water (105-115°F / 40-46°C)
2 ¼ teaspoons active dry yeast (1 standard packet)
1 tablespoon granulated sugar
3 ½ – 4 cups all-purpose flour, plus more for dusting
1 ½ teaspoons salt
2 tablespoons olive oil
For the Tiger Paste:
½ cup rice flour
½ cup warm water
1 teaspoon granulated sugar
1 teaspoon sesame oil (optional)

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Instructions

**Activate Yeast:** In a large bowl, combine warm water, 1 tablespoon sugar, and yeast. Let sit for 5-10 minutes until foamy.
**Prepare Dough:** Add olive oil, salt, and 3 ½ cups of flour to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
**Knead Dough:** Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer for 6-8 minutes, until smooth and elastic. Add more flour, one tablespoon at a time, if the dough is too sticky.
**First Rise:** Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
**Shape Rolls:** Gently punch down the risen dough. Divide it into 10 equal pieces and shape each into a smooth, round roll. Place the rolls on a baking sheet lined with parchment paper, leaving space between them.
**Second Rise:** Cover the shaped rolls loosely with plastic wrap or a kitchen towel and let rise again in a warm place for 30-45 minutes, or until visibly puffy.
**Prepare Tiger Paste:** While the rolls are on their second rise, whisk together rice flour, ½ cup warm water, 1 teaspoon sugar, and optional sesame oil in a small bowl until smooth and lump-free. The paste should have a consistency similar to pancake batter.
**Apply Paste:** Preheat your oven to 400°F (200°C). Gently brush or spread a generous layer of the rice flour paste over the tops of the risen rolls. Avoid getting paste on the sides, as this helps create the distinct pattern.
**Bake:** Bake for 20-25 minutes, or until the rolls are golden brown and the crust has developed its characteristic cracked, tiger-like pattern. The internal temperature should reach 200-210°F (93-99°C).
**Cool:** Transfer the baked rolls to a wire rack to cool completely before serving.

Notes

Ensure your water temperature is correct for yeast activation; too hot will kill it, too cold will slow it down.

Do not over-knead the dough, as this can result in tough rolls.

For a crispier crust, place a shallow pan of hot water on the bottom rack of your oven during baking.

The rice flour paste is key to the unique pattern; apply it evenly but not too thickly.

Store leftover rolls in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage.

Prep Time: 40 minutes
Cook Time: 25 minutes

Nutrition

Calories: 200
Fat: 3g
Carbohydrates: 38g
Protein: 6g