Dutch Crunch burger buns √
Makes 8 large, 10 to 12 medium or 16 slider-size buns.
Note: One popular brand of rice flour is Bob’s Red Mill. Instant yeast is also called rapid-rise or bread machine yeast. The buns are best eaten the day they are baked, but the dough can be made the night before and allowed to rise slowly while refrigerated. From Kim Ode.
• 3 1/4 c. all-purpose flour, plus more as necessary
• 1/2 c. instant potato flakes
• 1 pkg. instant yeast (2 1/4 tsp.)
• 1 1/2 tsp. salt
• 1 1/3 c. warm water, plus more as necessary
• 1 tbsp. honey
• 1/4 c. canola oil
• Dutch Crunch Coating (see recipe)
In a mixing bowl, combine flour, potato flakes, yeast and salt, whisking to combine. Combine 1 1/3 cups water, honey and oil, then add to dry ingredients. Mix (by hand or with a mixer’s dough hook) until the dough comes together, adding a spoonful of flour if too sticky, or a spoonful of water if too dry.
On a lightly floured counter, knead the dough until it becomes smooth and springy, 2 to 3 minutes. Place dough in a lightly oiled bowl, flipping so the oiled side is up. Cover with plastic wrap and set aside to rise until doubled, about 1 1/2 to 2 hours.
If making the dough the night before, let it sit on the counter for an hour to start rising, then refrigerate overnight. In the morning, let the covered bowl sit on the counter for about an hour to lose its chill, then proceed to shaping.
Turn the dough onto a lightly floured surface. Cut into the desired number of buns, then shape each by pulling dough around one finger, pinching at the bottom, turning and pulling until you have a smooth, taut ball.
Place on parchment paper on a baking sheet (you’ll need two sheets), then press down firmly with floured fingers to make a bun shape. Cover dough with a towel and let rise in a warm place until puffy, about 60 minutes.
After 45 minutes, mix the Dutch Crunch coating (recipe follows) and let it rest for 15 minutes. It will begin to swell slightly.