Tiger bread rolls are soft and fluffy inside, with an extremely crunchy and dark caramelized topping made from yeast, rice flour and sesame oil. Oh did I tell you these also have the most incredible aroma?
The crackled crust on top of tiger rolls is the result of spreading the proofed bread dough with a rice flour paste flavoured with sesame oil, salt and sugar. When the bread loaf or rolls rise and expand in the oven, the rice paste will not expand, cracking into the that characteristic tiger roll appearance.
Gluten Free Tiger Rolls
430 grams water, heated to 40-45 degrees celsius
5 grams sugar
7 grams yeast
5 grams vinegar
10 grams olive oil
330 grams FG Roberts traditional bread mix
1 teaspoon active dry yeast
50 grams water, warmed to 40-45 degrees celsius
50 grams white rice flour
2 teaspoons caster sugar
1 tablespoon sesame oil
1/2 teaspoon salt flakes
Prepare the roll dough:
Heat oven to 210c and line a baking tray.
Place the warm water and sugar into a bowl and mix to combine.
Sprinkle the yeast over the warm water, cover and allow to bloom.
Once the yeast has bloomed, add the oil, vinegar and then the bread flour
Mix until a dough is formed. Don't worry at this stage it will look a little shaggy!
Turn dough onto a lightly floured surface and knead for about 5-8 minutes until smooth.
Divide the dough into 6 pieces and roll into balls. Keep the pieces of dough under a damp cotton cloth to keep the dough from drying out
Place the rolls onto a baking tray allow space for the rolls to double in size.
Cover with lightly oiled cling wrap or cover with a damp cloth.
Place rolls in a warm place to prove until double in size.
While the rolls prove, prepare the topping ingredients:
Add all dry ingredients to a small bowl and whisk to combine.
Add the warm water and oil, and whisk until the mixture resembles cream
Cover with a cream cloth and set aside for a least 20 minutes
Bake the tiger rolls:
Once doubled in size, uncover the rolls
Uncover the topping and whisk briefly to ensure it is smooth for brushing.
Using a pastry brush, glaze each roll with a thick and even layer of the topping.
Place into the preheated oven with a pan of water in the bottom to create steam.
Turn the temperature down to 200c and bake 10 minutes
After 10 minutes, reduce the oven temperature to 175c and bake a further 35-40 minutes until dark brown.
Allow to cool completely before cutting.