Tiger Bread Recipe

Prep: 30 mins

Cook: 22 mins

Rest: 110 mins

Total: 2 hrs 42 mins

Servings: 8 servings

Yield: 8 rolls

Tiger bread is a delicious and fun Dutch traditional bread made as a loaf or into buns then brushed with a paste made from yeast, oil, rice flour, sugar, salt, and water. The rice paste is what creates the tiger pattern on the top of the bread and provides a slightly sweet taste. Serve this bread warm at your next dinner.

“A crackly crust adds a fun visual and textural element to these soft and chewy buns. They don’t require any technical skill either. Dividing the dough into 8 pieces makes for big, 6-inch buns. I might divide the dough into a few more pieces for smaller buns next time.” —Danielle Centoni

A Note From Our Recipe Tester

Ingredients

For the Dough:

• 1/2 cup water, warmed to 115 F

• 1 cup whole milk, warmed to 115 F

• 1 tablespoon unsalted butter, melted

• 1 tablespoon granulated sugar

• 1 1/2 teaspoons kosher salt

• 1/4 ounce (2 1/4 teaspoons) instant dry yeast

• 1/2 cup (3-ounces) whole wheat flour

• 3 cups (15-ounces) all-purpose flour, divided, more as needed

• Vegetable oil, for the bowl

For the Topping:

• 1 cup (5-ounces) rice flour

• 1/4 ounce (2 1/4 teaspoons) instant dry yeast

• 1 tablespoon granulated sugar

• 1/2 teaspoon kosher salt

• 1 tablespoon vegetable oil

• 3/4 cup water, warmed to 115 F

Steps to Make It

1. Gather the ingredients.

   

2. In a stand mixer fitted with the paddle attachment, add the water, milk, butter, sugar, salt, and yeast. Mix on low speed until incorporated.

   

3. Add the whole wheat flour and 2 cups of all-purpose flour, mixing on medium speed until a thick batter forms.

   

4. Switch to the dough hook. Add the remaining 1 cup of all-purpose flour and mix on medium-high speed until the dough is smooth and elastic, begins to pull away from the sides of the bowl, and clings to the dough hook, about 5 minutes.

   If mixing by hand, add about 1/4 cup of flour at a time and knead until incorporated. Repeat until all the flour is used and the dough is smooth and elastic, 7 to 8 minutes or more.

   If the dough is too sticky, add more all-purpose flour 1 tablespoon at a time mixing or kneading by hand until the proper consistency is reached.

   

5. Oil a large bowl, add the dough turning once to coat. Cover the bowl with plastic wrap and a clean kitchen towel and set aside in a warm place (like the oven with the light on) to rise until doubled in size, about 1 hour.

   

6. Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and place evenly spaced on a parchment-lined baking sheet.

   

7. Cover the rolls with a clean, damp kitchen towel and set aside to rise for 30 minutes.

   

8. Make the topping by whisking together the rice flour, yeast, sugar, and salt.

   

9. Add the oil to the warm water. Add the oil-water mixture to the rice flour-yeast-sugar mixture. Whisk until combined. Set the topping aside for 20 minutes until bubbly.

   

10. Brush the topping generously onto the rolls (use it all). Let the rolls rise, uncovered, another 20 minutes. Meanwhile, position a rack in the center of the oven and heat to 400 F.

    

11. Bake until golden brown, 20 to 22 minutes. Cool slightly on the baking sheet then transfer to a rack until ready to serve.

    

How to Store

Store in an airtight container or zip-top bag on the countertop for up to five days.

Nutrition Facts
Servings: 8
Amount per serving
Calories	348
% Daily Value*
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 7mg	2%
Sodium 331mg	14%
Total Carbohydrate 62g	23%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 9g
Vitamin C 0mg	0%
Calcium 48mg	4%
Iron 3mg	14%
Potassium 150mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.