Description
It recently came to my attention that outside of San Francisco, these rolls aren’t really well known, which I think is a real shame since this combines a nice, soft, tender white bread roll with a slightly sweet, beautifully crunchy, and gorgeous crust that (depending on how things go) may or may not look like a tiger’s skin.
Ingredients
- ½ cup milk
- ⅓ cup water
- 1 tablespoon white sugar
- 1 (.25 ounce) package active dry yeast
- 2 ⅔ cups all-purpose flour
- ¾ teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
- 1 teaspoon unsalted butter, melted
- ⅓ cup rice flour
- 1 tablespoon white sugar
- 1 teaspoon white sugar
- 1 pinch salt
- 1 ½ teaspoons vegetable oil
- ½ teaspoon sesame oil
- 1 ½ teaspoons active dry yeast
- ¼ cup warm water, or as needed
Instructions
- Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch
- or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
- Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough
- 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
- Transfer to work surface and knead until a very smooth
- soft
- elastic ball of dough forms
- 7 to 8 minutes.
- Transfer into a lightly greased bowl
- cover
- and let rise in a warm spot until doubled in size
- about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Stir rice flour
- sugar
- salt
- vegetable oil
- sesame oil
- 1 1/2 teaspoons yeast
- and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick
- but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them
- but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
- Transfer risen dough to a work surface and press out all the air while rolling into a short
- fat tube shape. Divide into 6 balls of dough.
- Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean
- dry tea towel
- and let rise until doubled in size
- about 30 minutes.
- Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
- Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 2 hrs 40 mins
Servings: 6