The Kitchen of the Month for June is Karen, of Karen’s Kitchen Stories. Karen asked us to make Tiger Bread Rolls, a delicious roll with a soft crumb and a crunchy mottled crust, thanks to a rice flour paste applied before baking.
I have made these before, on November 9, 2007, during a bread baking class. We made Vienna rolls and used a Dutch Crunch topping, which is basically the same thing. These are fun rolls to make, and even more fun to eat.
They are pretty straight-forward to make. I used brown rice flour for the paste, since it’s what I had on hand.
For the background story about these rolls, and the recipe, head over to Karen’s website.
Also take a look at what the other Babes made, and feel free to join us as a Buddy.
- Blog from OUR Kitchen – Elizabeth
- Karen’s Kitchen Stories – Karen (Kitchen of the Month)
- A Messy Kitchen – Kelly
- My Diverse Kitchen – Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups – Tanna
- Feeding My Enthusiasms – Elle
4 comments:
Lovely bake! I've made Vienna Bread before as well, but I liked this topping better due to the inclusion of the bread crumbs. I also used brown rice flour.
They look wonderful, I was surprised at how filling they are too. The crunch adds a nice satisfaction.
Beautiful! And so good too, aren't they?
I was positive that I had made rolls like these before too, but could find no mention at all in my voluminous diaries.
Beautiful rolls... Hamburgers?
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