|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 2g||10%|
|dietary fiber 3g||11%|
|total sugar 5g|
|Vitamin C 0 mg||0%|
|Calcium 48 mg||4%|
|iron 3 mg||14%|
|Potassium 150 mg||3%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Tiger bread is a delicious and fun traditional Dutch bread made in loaf or roll form and then spread with a paste of yeast, oil, rice flour, sugar, salt and water. The rice paste creates the tiger pattern on the top of the bread and adds a slightly sweet flavor. Serve this bread warm at your next dinner.
“A crunchy crust adds a fun visual and textural element to these soft and chewy buns. They also don't require any technical skills. If you divide the dough into 8 parts, you will get large 6 inch buns. I might divide the dough into one. Next time add a few more pieces for smaller buns. — Danielle Centoni
For the dough:
1/2 Cup Water, heated to 115 F
1 Cup whole milk, heated to 115 F
1 tablespoon unsalted butter, melted
1 tablespoon granulated sugar
1 1/2 teaspoon kosher salt
1/4 ounce (2 1/4 teaspoons) immediate dry yeast
1/2 Cup (3 ounces) whole wheat flour
3 cups (15 ounces) all purpose flour, shared, more as needed
vegetable oilfor the bowl
1 Cup (5 ounces) rice flour
1/4 ounce (2 1/4 teaspoons) instant dry yeast
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
3/4 Cup Water, heated to 115 F
Gather the ingredients.
In a stand mixer fitted with the attachment, combine the water, milk, butter, sugar, salt and yeast. Mix on low speed until incorporated.
Add the whole wheat flour and 2 cups all-purpose flour and mix on medium speed until a thick batter forms.
Switch to the dough hook. Add the remaining 1 cup all-purpose flour and mix on medium-high speed until dough is smooth and elastic, pulls away from sides of bowl and sticks to dough hook, about 5 minutes.
When mixing by hand, add flour about 1/4 cup at a time and knead until incorporated. Repeat the process until all the flour is used and the dough is smooth and elastic, at least 7 to 8 minutes.
If the dough is too sticky, add all-purpose flour, a tablespoon at a time, and mix or knead by hand until the right consistency is reached.
Oil a large bowl, add the dough and turn once to cover. Cover the bowl with plastic wrap and a clean kitchen towel and set in a warm place (like the oven with the lights on) to rise for about an hour, until doubled in volume.
Place the dough on a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and place evenly on a baking sheet lined with parchment paper.
Cover the buns with a clean, damp kitchen towel and let them rise for 30 minutes.
For the topping, mix together the rice flour, yeast, sugar and salt.
Add the oil to the warm water. Add the oil-water mixture to the rice flour-yeast-sugar mixture. Whisk until well mixed. Set the topping aside for 20 minutes until bubbling.
Spread the topping generously on the rolls (use up everything). Let the buns rise uncovered for another 20 minutes. Meanwhile, place a rack in the center of the oven and heat to 400 F.
Bake 20 to 22 minutes until golden brown. Allow to cool slightly on the baking sheet, then transfer to a wire rack until ready to serve.
How to store it
Store in an airtight container or zip-lock bag on the countertop for up to five days.