Tiger Bread (Dutch Crunch Rolls)

Make dough: Combine milk and water in a microwave-safe bowl; cook in the microwave for 10-second intervals until warm to the touch or an instant-read thermometer reads 100 degrees F (38 degrees C). Stir the yeast and sugar in, then let it sit for 15 to 20 minutes.

Stir together flour and kosher salt in a large bowl; make a well in the center. Pour the melted butter and yeast mixture right into the well and mix with a fork for 1 to 2 minutes until you get a shaggy dough. Switch to your hand and knead in the bowl until a ball of dough is formed. Put the dough on your work surface and knead it for 7 to 8 minutes until it's really soft, smooth, and stretchy.

Transfer dough to a lightly greased bowl; cover and let rise in a warm spot until doubled in size, about 1 hour.

Preheat your oven to 400 degrees F (200 degrees C). Adjust the oven rack to the center position. Line a baking sheet using a silicone baking mat.

Make topping: Stir together rice flour, sugar, salt, vegetable oil, sesame oil, yeast, and warm water in a small bowl. Add a little more water if you need to so the mixture is thick but still easy to spread. This must be thin enough to spread over rolls without deflating them but thick enough not to run off onto the pan. Cover up the bowl with plastic wrap and set it aside until you need it.

Transfer risen dough to a work surface and press out air while rolling into a short, fat tube shape. Divide the dough evenly into 6 pieces.

Shape each piece into a ball by pulling and pinching dough at the bottom to form a smooth skin over the top surface of dough ball. Place them onto the prepared baking sheet. Cover with a clean, dry tea towel and let rise until doubled in size, about 30 minutes.

Uncover the rolls and spread the topping carefully over each roll using a small spoon.

Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked, about 20 minutes. Move them to a wire rack and let them cool down to room temperature before serving.