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Thursday, March 29, 2012

Eggless Tiger /Giraffe Rolls

 I am really happy to be back and I would like to thank all my readers who were enjoying my recipes during my absence. The last 15days were hectic with house shifting and traveling. I am at my mom's place now and I prepared these cute and crunchy rolls yesterday. For this month's daring baker's challenge, Sara and Erica of Baking JDs gave the recipe for Tiger bread and asked us to try it out. They gave two bread recipes and a Dutch crunch top recipe. This bread or roll consists of a soft roll or bread with a crunchy rice flour topping. The pattern of the topping is the reason for its name. Isn't it cute? I used my eggless burger bun recipe along with Sara and Erica's Dutch crunch top recipe. The top was so crunchy while the rolls were very soft inside. We thoroughly enjoyed the rolls. I know I am late in posting the recipe but it is better to be late than never. This post will lack all my step wise pictures because I couldn't manage to do it at my Mom's place.

For The Rolls:
Lukewarm Water-1cup
Flour-3 1/2cups
Salt-1 1/4tsp
Instant Yeast-1tbs

For The Dutch Crunch Topping:
Instant Yeast- 2tbs
Warm Water-1 1/2cup
Rice Flour-1 1/2cups

For The Rolls:
1. In a large bowl mix flour, sugar, yeast, salt and baking powder.
2. Add in curd and butter and mix well.
3. Add warm water and mix a slightly sticky dough.
4. Transfer dough to the counter and knead it for 10 minutes until the dough is soft, smooth and elastic.
5. Oil a bowl and place the dough inside. Roll it to coat it with oil.
6. Cover with cling wrap and allow the dough to rise for 1 hour.
7. When the dough is double in volume, punch the dough to remove air.
8. Divide it into 8 equal parts.
9. Roll each portion into a perfect roll with in your palm.
10. Place the rolls on a greased baking tray 2" apart.
11. Cover with a towel and allow it to rise for 15 minutes.

For The Dutch Crunch Topping:
1. Mix all the ingredients to form a loose paste.
2. Keep it covered for 15minutes.

For assembling:
1. Beat the topping mixture to remove air.
2. Coat the top of rolls with a generous amount of paste.
3. Let it stand for 20minutes.
4. By the time preheat oven to 180C.
5. Place the tray in the middle rack and bake the rolls until nicely coloured. 
6. The top starts ccracking after 5-8minutes of baking.
7. When the top looks golden, remove from oven and cool on wire rack.
8. Serve it with butter/ jam.

Linking this to Yeastspotting.


  1. They look so adorable.
    Love Ash,

  2. Wow awesome and gorgeous cake.....superb dear...

  3. So perfect n beautiful ..great job gal

  4. good to have u back gayatri.. they look perfect :)

  5. They look awesome, perfectly done..

  6. They look so pretty & yum!!! Perfectly baked too and click makes it more tempting :)

  7. The name is so apt. It does look like the giraffe's skin. The cookies would have been crip - it looks so.

  8. Good to see you back Gayathri, those rolls are awesome and I wish you showed step by step..I know some other time maybe..:)

  9. Such beautiful results! Nice work. Thanks for joining us this month!

  10. the rolls have come out so well Gayathri. hats off.

  11. Gosh, so perfect they look!! The name suits it so much. :)

  12. Amazing !
    Never seen this bread anywhere.

  13. awesome..it luks perfect n yummy too..loved it....:-)

  14. Lucks perfect and yummi...!
    Thanks to shere

    From the Caribbean island

  15. A must try recipe... Looks fantastic dear...

  16. Aaw, I love that the renaming of tiger bread to giraffe bread is catching on - ever since that little girl wrote to sainsburys and told them off because tiger bread doesn't look like tigers - AMAZING.

    Your raceipe looks fabulous, I want to give it a go now!

    Hamilton x

  17. Dear Gayathri,
    Fell in love with your blog the minute I stepped into it.You make it look so simple yet beautiful.
    Wishing you good luck!

    Warm regards,


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