Tiger Buns

Tiger buns are soft and fluffy bread or wheat rolls that get their distinctive appearance from the topping that cracks during baking. They are perfect for breakfast, lunch, or as an accompaniment to soups and salads.

• 600 g all-purpose flour
• 2 tsp salt
• 1 tsp sugar
• 2 tsp dry yeast
• 50 g room temperature butter
• 3.5 dl lukewarm water
  
  Topping
• 50 g rice flour
• 2 tsp rapeseed oil
• 2 tsp sugar
• ½ tsp dry yeast
• 1 pinch salt
• 45 ml water

• Add all ingredients to a stand mixer and knead for 10 minutes. 
• Cover and let the dough rise for 1 hour. 
• Turn the dough out onto a work surface and shape into 9 buns.
• Place them on a baking sheet lined with parchment paper.
  
  Topping
• Cover and let them rise for 20 minutes before applying the topping.
• Mix all the topping ingredients together to form a paste. Cover and let sit for 20 minutes. 
• Gently spread the topping on with your hands or a pastry brush.
• Let the buns rise for another 25 minutes.
• Preheat the oven to 225°C and place a shallow baking dish at the bottom of the oven. 
• Place the buns in the oven and quickly pour a cup of boiling water into the preheated baking dish.
• Bake for 10 minutes at 225°C. Lower the temperature to 180°C and continue baking for an additional 15 minutes until golden brown. 
  

They look impressive with their cracked tops and taste fantastic with butter, cheese, or jam.