Be careful and do your best not to deflate the rolls when spooning this rice flour mixture over top. Here’s the most challenging part of Dutch Crunch bread: The rolls are going to be puffy and delicate, but you’ve got to smear them with the thickish rice flour topping.
Carefully coat the rolls with the topping just before baking. Let the topping “rise” - it will get bubbly as it sits - while the oven preheats and rolls rise. Add a little more water by the tablespoon if the mixture is thick or dry. The mixture should be thick but drippy (about the consistency of glue). Stir together the rice flour, sugar, oil, yeast, and water in a small bowl. Mix up the topping while the bread rises. Ascorbic Acid, Yeast), Dutch Crunch Topping (Dutch Crunch Mix rice Flour. Move the rolls to baking sheets and let them rise. - Dutch Crunched Bread - Get a bar chart of. Divide the dough into six (five-ounce) portions, shape each portion into a round by pinching the ends together into a bundle, and then (with the pinched side down) gently roll the round in the palm of your hand. Find calories, carbs, and nutritional contents for Sobey's - Dutch Crunch Bread and over 2,000,000 other foods at MyFitnessPal. You can shape these Dutch Crunch bread into round rolls, which we prefer for the ease and ability to support the topping. 
And then let the springy dough rise in the stand mixer bowl until doubled in size. You’ll warm some milk and water and mix them with flour, yeast, salt, and oil in your stand mixer. The bread part of Dutch crunch bread is pretty straightforward.
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