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What makes food interesting? For me a big part of it is contrast. Sweet vs. sour, creamy vs. bitter, crunchy vs. soft, The last one is the one that defines these rolls. This is my recipe for sourdough tiger bread rolls.
The tiger bread rolls are the softest, fluffiest buns you’ve ever had, with an extremely crunchy and dark caramelized topping made from yeast, rice flour, and toasted sesame oil, which gives it an incredible aroma.
The Dutch Table: Tijgerbollen
I haven’t really been able to find many actual sources of the history, but a lot of conjecture. According to Johnathan Law on Quora, it may have been inspired by or originated from an Asian bun called “Bo Lua Bao”, which is a pineapple bun.
The look of them is quite similar, but not the taste though. His hypothesis is that an Asian baker tried to imitate a streusel topping found in dutch bread (found in Asia because of Dutch colonization) but didn’t have the right ingredients, hence invented the tiger bread.
This tiger bread has been known commercially in the Netherlands since the early 1900s but made its way to the Bay Area of San Francisco. It probably came with Dutch immigrants which also gave it its name ‘Dutch Crunch’.
Tiger Bread Recipe
Hyperbowler on Chow Hound looked at when the term ‘Dutch Crunch’ was used in national newspapers in the United States. It seems it was first mentioned around 1940, but it seems that the Dutch Crunch came from sesame seeds and not the rice flour topping used later on. Possibly around 1950, the rice flour topping was used.
The bread was described as “A traditional, round, unsliced, Sweet French Load (loaf?) to which, after rising and before baking, the old dutch master bakers of the Netherlands, started the custom of polishing the top of the dough with a glaze which pops into a Golden Dutch Crunch up baking.”
The dough recipe itself is enriched dough with milk and egg. The hydration sits at a comfortable 66%, which means that the dough is tacky, but not sticky, making it easy to handle and shape.
Dutch Tiger Bread Rolls
For a bit more delicious taste I’ve added whole grain spelt flour. If you want a totally classic tiger bread roll, you can substitute it for bread flour, or you can use another whole grain if you can’t find spelt where you live.
If you want to play around with the formula, change hydration or scale the recipe, you can find the formula in my bread calculator here.
As with most of my baking, these rolls are baked with steam, for great oven spring. The temperature is a lot lower than what I use for my sourdough bread. I bake it at 200°C/392°F.
Tiger Bread Psd, 1,000+ High Quality Free Psd Templates For Download
I am not interested in creating a crunchy crust like I normally will do with sourdough bread. I want the bun to be very soft, both inside and out, so that’s why I am using the lower temperature. The topping will take care of the crunch.
If you want, you can bake both rolls, burger buns, sandwich rolls, small bread, or large bread using this dough. Here are my suggested divisions and baking times:
The larger the bread you make, the bigger the chance of scorching the top. My suggestion is that you cover it with a piece of aluminum foil once the desired caramelization has been reached. That should prevent the top from scorching.Conclusion on this sourdough tiger bread rolls recipe
Tiger Paste Mix For Tiger Bloomers & Rolls
These rolls are a delight. They are great on their own as a snack. The savory topping works with many types of meat and cheeses.
The bun itself is the softest and fluffiest bun that I’ve ever tried with an airy texture and a lot of holes. The topping is super crunchy and has a delicious aroma from the toasted sesame seed oil.
Listen to the recording of me biting into the bun in the B-roll in my video. I said God damn, God damn.
How To Make Tiger Bread
This is my recipe for sourdough tiger bread rolls recipe. I hope you will try to make it. If you make this recipe and post it to Instagram, please tag med as @ so I can see it. That will make me very happy.
I updated the recipe on the 26th of May, 2022, to simplify it with no milk scalding and no levain build. Just feed your starter and use fresh milk!
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