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Tiger Bread Rolls

Soft, lightly sweet sandwich bread rolls topped with a rice paste which cracks on baking giving a tiger or giraffe skin appearance.
Print Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Resting Time 15 hours
Course breads
Cuisine european
Servings 10 Rolls

Ingredients
  

For the Poolish/ Preferment:

  • 1/2 cup bread flour
  • 1/3 cup warm milk
  • 1/4 tsp instant yeast

For the Dough:

  • 4 cups bread flour
  • 1 1/3 cups warm milk or more if required
  • 1 tbsp granulated sugar
  • All of the preferment
  • 1/2 tsp of instant yeast
  • 35 gm butter soft at room temperature
  • 1 tsp salt

For the Rice Paste:

  • 1/4 cup rice flour not glutinous rice flour
  • 1/4 cup bread crumbs/ panko bread crumbs
  • Scant 1/2 cup boiling water
  • 1 pinch salt
  • 1 tsp granulated sugar
  • 1 tsp sesame oil
  • 1/2 tsp instant yeast

Instructions
 

Make the Poolish/ Preferment:

  • Stir together all of the ingredients in a small bowl. Cover and leave on the countertop to ferment for 10 to 16 hours, depending on ambient temperature.

Make the Dough:

  • Mix the flour and milk together with a spatula/ hand in the bowl of a stand mixer. Cover and let sit for an hour.
  • Add the remaining ingredients for the dough and knead on low for 8 to 10 minutes, till the dough comes together. It should be smooth, elastic and just short of sticky. Add a little flour if necessary to achieve this consistency.
  • Shape the dough into a ball, place it into an oiled bowl turning well to coat with oil. Cover and let the dough rise until doubled (about 1 to 1-1/2 hours).

Make the Rice Paste:

  • While the dough is rising, mix together the rice flour and bread crumbs in a small bowl. Add the boiling water, stir, and let the mixture rest until it down to lukewarm. Stir in the rest of the ingredients. It should make a spreadable but not gloopy paste. Cover the bowl, and let it rest for an hour.

Shape the Rolls:

  • Preheat the oven to 215C (420F).
  • Deflate the dough and divide it into 10 portions. Shape each into a round or oblong roll and place them, seam side down, onto a parchment lined baking sheet. Cover with oiled plastic wrap and let them rise for 15 to 20 minutes.
  • Divide the rice paste into 10 equal portions. Spoon each portion onto a roll. Spread gently to uniform thickness, using an offset spatula or thin knife, covering the top and some part of the side of the rolls.
  • Allow them to rise for 45 minutes, uncovered. Bake them at 215C (420F) until the topping cracks, turns crisp and brown and the rolls are done. Cool on a wire rack.