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.
With a small brush or spoon, generously “paint” each bun. Don’t skimp — pretend you’re spreading a cinnamon roll with frosting. You may have a bit left over, depending on the size of the buns.
Let the coated buns rest uncovered for another 15 minutes. In the meantime, preheat the oven to 400 degrees and place racks in the bottom and middle positions.
Bake buns for 20 minutes, switching the top and bottom racks after 10 minutes. The crackled pattern should be golden brown.
Let buns cool on a wire rack and serve that day. Do not store in a plastic bag; otherwise, the crunch will begin to soften. (The buns are still edible, just less fun.)
Nutrition information per each of 12 servings:
Calories 207 Fat 6 g Sodium 360 mg
Carbohydrates 35 g Saturated fat 0 g Calcium 8 mg
Protein 5 g Cholesterol 0 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 bread/starch, 1 fat.
Dutch Crunch Coating √
Makes about 1 1/4 cups.
Note: Used to brush over tops of unbaked bread. Adapted from Peter Reinhart.
• 2 1/4 tsp. (1 pkg.) instant yeast
• 1/2 c. warm water
• 2 tsp. sugar
• 2 tsp. canola oil
• 1/2 tsp. salt
• 3/4 c. rice flour
In a small bowl, combine ingredients. Stir together until consistency of frosting. If too thick, add a tablespoon of water. Let rest for 15 minutes before spreading on the risen dough.