It is known as Tiger Bread in the Netherlands where it is believed to have originated. It's a unique, regional favorite-a soft bun with a distinctive, crackled topping. Skip the photo tutorial - Jump straight to the recipeĪlthough San Francisco is known for it's sour dough bread to outsiders, for locals it's Dutch Crunch bread that sets their sandwiches apart. EXAMPLE OF TIMING FOR FRESHLY BAKED ROLLS BY DINNER TIME: 9 pm (night before)-mix dough 3 pm (next day-18 hours later)-form rolls on parchment paper 3:45 pm-baking stone in oven (if using), preheat to 450 4 pm-mix Dutch Crunch topping 4:15 pm-apply topping 4:30 pm-rolls in 450 degree oven 4:45ish pm-out of oven-cool on wire rack FOR SMALL SLIDER-SIZE ROLLS: Cut dough into 16 pieces and follow same directions, reducing baking time to 13-16 minutes.
Sprinkle on sesame or poppy seeds, if desired. FOR PLAIN ROLLS: May omit Dutch Crunch topping and instead brush tops of rolls with an egg wash (1 whisked egg). Topping will develop characteristic cracks as it bakes. If your oven tends to cook unevenly, rotate pans half way through. BAKE THE ROLLS: Bake for 15-18 minutes until browned. (Optional: sprinkle topping with sesame and/or poppy seeds.) Allow topping to proof on rolls for 15 minutes before putting them in the oven. Cover rolls with thick layer-use all of the topping.
Let mixture sit for 15 minutes before gently spooning it evenly on top and down sides of rolls. MAKE AND APPLY TOPPING: 30 minutes before putting rolls in oven, in small bowl, whisk Dutch Crunch Topping ingredients into a thick, smooth batter. Preheat oven to 450 degrees for 30 minutes. If using baking sheet, line them with parchment paper, and form the rolls for proofing directly on the pan. Use pizza peel to transfer rolls (leave them on the parchment paper) onto baking stone.
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Turn on oven to 450 degrees after dough has proofed for 45 minutes, giving the oven time to heat up and preheat at full heat for 30 minutes before baking rolls. Don't worry, the rolls will rise in the oven! USE A BAKING STONE OR BAKING SHEET: If using a baking stone, place it in lower third of oven. The dough will spread some, but rise only slightly. Cover formed rolls with dish towel and let rest for 90 minutes. If using a baking stone, form rolls on sheets of parchment paper that are cut to fit the size of the baking stone. If using a baking sheet, place formed rolls on parchment paper-lined baking sheet with 2-3 inches between each shape. For smaller rolls, cut dough into more pieces.) Shape each piece of dough into a round or oblong shape, whatever you prefer, by pulling sides out and pinching dough underneath. (This will results in 4 to 4.5" diameter rolls. Cut each half into 4 equal pieces, for a total of 8 pieces. Turn over and draw sides in and under all around to create a ball. Use a dough scraper to fold dough on top of itself on four sides. Dough will be wet, loose, and floppy flour your hands and add more to the surface as needed to prevent sticking.
FORM THE ROLLS AND LET THEM REST: Turn proofed dough out of bowl and onto floured surface. (It's not necessary to proof the yeast-simply mix everything together.) Cover with plastic wrap and rest at room temperature for 10 to 18 hours. Bay Boy Specialty Sandwiches now exists because of that hunger.MIX AND LET DOUGH REST: Combine dough ingredients in large bowl and stir just until no dry bits are visible. Bay Boy was born because Julian was hungry for those signature sandwiches from the Bay, but there was no where in KC to get one. Julian was born in San Francisco which is where he got introduced to the Dutch Crunch Bread and taste for delicious sandwiches. Julian is the owner-operator along with his business partner, Jake. We started as a pop-up and glad to have our shop, we want to add a food truck sometime in the near future. We are a bay area inspired sandwich shop with a Kansas City twist that is located in the West Plaza neighborhood. Our specialty is the sandwiches all on Fresh baked Dutch Crunch bread, fresh vegetables, quality meats and cheeses, and signature and flavorful sauces. To keep collaborating and creating, making something bigger than themselves. To make the most unique sandwich you’ve ever had. What started as a weekly pop-up grew into the neighborhood sandwich shop. They recreated sauces and smoked meats, pulling together fresh, quality ingredients, crafting flavors greater than the sum of their parts. So he called Jake, his friend of over two decades (and conveniently, a dedicated, passionate cook). “With me, it can only get me-sized,” he said. Also a filmmaker, Julian knows the best things are made collaboratively. Never heard of it? Yeah, no one else in Kansas City had either. Julian had a craving: sandwiches from the Bay Area, where he grew up.
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