Go Back
Vegan Tiger Bread Recipe | Dutch Crunch Rolls | Giraffe Buns

Vegan Tiger Bread Recipe | Dutch Crunch Rolls | Giraffe Buns

blessmyfoodbypayal
Vegan Tiger Bread Recipe is crispy, crackly-topped bread rolls with soft, fluffy interiors, perfect for snacks, sandwiches, or dinner rolls.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Resting time 2 hours 40 minutes
Course Bread
Cuisine Netherlands
Servings 8 buns

Ingredients
  

1 cup = 250 ml

FOR MAKING DOUGH

  • 3 cups - 365 grams all purpose flour/maida
  • 1 tsp Yeast (we used instant)
  • 1 tsp salt
  • 1 tbsp sugar
  • 3 tbsp oil
  • Water as required

FOR MAKING PASTE

  • 1/2 cup - 75 grams rice flour
  • 1 tsp Yeast
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 tbsp sesame oil
  • Water as required

Instructions
 

  • For MAKING DOUGH, sift all purpose flour in a bowl.
  • Add salt, sugar, yeast and oil.
  • Firstly mix without adding water.
  • Then start adding water but little at a time and begin to knead the flour.
  • Initially the dough with be quite sticky but keep kneading.
  • After 8-10 minutes of kneading, dough will turn smooth. This dough really needs to be kneaded well.
  • Put this dough in a greased bowl and cover the bowl cling film or airtight lid.
  • Leave the dough to rise at some warm place in the kitchen for 1:30 to 2 hours. This duration may vary depending upon weather conditions. If it is hot, it will be fermented earlier otherwise will take more time in winters.
  • After 2 hours, dough will be double in size.
  • Knead it again for a minute.
  • Divide the dough in 8 equal portions.
  • Roll each portion one by one into a smooth ball.
  • Arrange each ball in a generously greased baking tray. However you can use the baking tray as well for this purpose. Make sure there should be some gap between each ball.
  • Cover the tin/tray with cling film or with anything which cover them tightly not letting the air go in easily.
  • Initially leave them to rest for 20 minutes.
  • In the meantime, for MAKING PASTE, take rice flour, salt, sugar, yeast and oil in a bowl.
  • Slowly start adding water and mixing.
  • Make a thick but spreadable paste.
  • After 20 minutes, spread the rice paste with spoon on each ball.
  • Cover them again likewise and further leave for rest for 20 more minutes.
  • Uncover and place in the preheated oven in the middle rack and bake @200°C for 30-35 minutes with both the rods on. If you find that balls are properly baked but still white on the top, switch the oven settings to only top rod on, shift the baking tin/tray on top rack and bake for 1 or 2 minutes only on highest temperature (@230°C). But you have to be extra careful at this stage because balls can burn in fraction of seconds.
  • Once done, take them out and let them rest for 5-10 minutes only.
  • Thereafter remove the buns and arrange on cooling rack to cool down completely.
  • Tiger buns are ready to enjoy.

Notes

  1. We have used instant yeast which need not to be activated before using. Just add and it is done. But if you are using active yeast, that needs to be activated first. To learn the technique in detail, click here.
  2. Instead of all purpose flour, you can use whole wheat flour or suji (semolina - we have already tried, see here) as well or both all purpose flour and wheat flour in the ratio of 50:50.
  3. Either you can make the division of dough in 8 equal portions on guess basis or use weighing scale for proper distribution. Our's whole dough came to 570 grams, so each portion was 71.25 grams.
Keyword tiger bread, tiger buns, vegan tiger bread