Crunch Dutch Bread - cooking recipe

Ingredients

Bread
2 1/2 teaspoons dry yeast
1/4 cup warm water
1 cup milk
2 1/2 - 3 1/2 cups flour
1 tablespoon sugar
2 teaspoons vegetable oil
1 1/2 teaspoons salt
Topping
1 tablespoon dry yeast
1/2 cup warm water
1 tablespoon sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3/4 cup rice flour

Preparation

In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping.
For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy.
Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving.
*** YOU CAN USE YOUR MIXER OR HAND MIX THIS.