Tiger Bread (Dutch Crunch Rolls)

**Prepare the Dough (20-30 minutes):** In a microwave-safe bowl, combine milk and water. Heat in 10-second intervals until warm to the touch (around 100°F or 38°C). Stir in 1 tablespoon of sugar and the yeast; let stand until foamy (15-20 minutes).

In a large bowl, whisk together all-purpose flour and kosher salt. Create a well in the center. Pour in the yeast mixture and melted butter; stir with a fork until a shaggy dough forms (1-2 minutes).

Turn the dough out onto a lightly floured surface and knead until smooth, elastic, and slightly tacky (7-8 minutes).

Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).

**Make the Topping (5 minutes):** In a small bowl, whisk together rice flour, 1 tablespoon of sugar, 1 teaspoon of sugar, a pinch of salt, vegetable oil, sesame oil, yeast, and warm water. Add more water, a teaspoon at a time, until you reach a thick, spreadable consistency – similar to pancake batter. Cover and set aside until needed.

**Shape and Proof the Rolls (40 minutes):** Preheat oven to 400°F (200°C). Place a baking sheet with parchment paper.

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into 6 equal pieces.

Shape each piece into a smooth ball by tucking the edges underneath. Place the rolls onto the prepared baking sheet, spacing them evenly. Cover with a clean, dry kitchen towel and let rise until nearly doubled in size (about 30 minutes).

**Bake the Rolls (20 minutes):** Uncover the rolls and use a small spoon or spatula to carefully spread the rice flour topping evenly over each roll, being careful not to deflate them.

Bake in the preheated oven until the rolls are golden brown and the tops have cracked beautifully, resembling a tiger's stripes (18-22 minutes).

Transfer the rolls to a wire rack and let cool completely before serving.