1 tablespoon active dry yeast

1/4 cup warm water

1 cup warm milk

1 1/2 tablespoon sugar

2 tablespoons vegetable oil

1 1/2 teaspoon salt

3 to 3 1/2 cups all-purpose flour

1. Using an electric mixer combine yeast, water, milk and sugar.  Allow to sit for 5 minutes.  Once yeast is dissolved and starting to foam and bubble, add the salt, oil and 2 cups of the all-purpose flour and mix on medium speed.

2. Add approximately another cup of flour until the dough pulls away from the side of the bowl. Knead (either by hand) or using the dough hook for four minutes.  Place dough in an oiled bowl (can use the same mixing bowl). Turn the dough to coat with oil on all sides. Cover and allow to rise in a warm spot until doubled, about an hour.

3. Once risen, remove the dough from the bowl. Pat the dough into a disc and cut into 6 equal pieces (for smaller rolls, divide the dough into eight pieces).  Form each piece of dough into a round roll. Or if you want a loaf of bread rather than rolls, form the dough into a round loaf.

4.  Put the rolls on a parchment-lined baking sheet and cover them with a clean towel and allow to rise a second time.

5. About 15 minutes into the second rise, start making the Dutch Crunch topping.

Dutch Crunch Topping

Enough for this roll recipe or a standard loaf of bread

1 tablespoon active dry yeast

1/2 cup warm water

1 tablespoon sugar

1 tablespoon vegetble oil

1/4 teaspoon salt

3/4 cup white rice flour

1. Mix all of the ingredients together very well with a whisk and set aside for 15 minutes.  The mixture will be similar in consistency to royal icing but will thicken as it stands.

2.  Then using a spoon or your hands, gently spread the topping over the surface of the rolls, making sure not to push to deflate them.  Use all of the topping as it is put on generously.

3. Bake in a preheated 400 degree oven for 25 minutes.  Allow to cool on a wire rack.