There’s an element to waiting around for bread to bake. I cannot describe to you the satisfaction when you can see the bread from the oven rising and taking shape. These Tiger Rolls are particularly special because you want to get the crust perfect.
My love with Tiger Rolls goes wayyy back. We used to buy them from the supermarket at least a few times a year!
Also, here’s a tip for you – don’t go shopping hungry and walk past the bakery. Just don’t do it.
What is Tiger Bread
Tiger Bread or Tiger Rolls are a dutch bread called Tijgerbrood. This white bread is soft and pillowy in the middle and has a crunchy mottled “tiger” crust. It is available (in the UK) as either a white bloomer loaf or as bread rolls.
The distinguishing feature is due to the special rice flour crust on the outside. Rice flour and sesame oil paste is applied just before baking. As the bread rises, the paste dries and cracks causing the tiger appearance.
Tiger Rolls have a nutty and savoury flavour lent by the addition of the sesame oil and the rice flour.
Tiger Bread is sometimes known as Giraffe Bread after a 3-year-old girl wrote a letter to Sainburys (a British Supermarket) and said that the crust looked more like a giraffe and so should be named Giraffe Bread!
Ingredients
Strong white bread flour – this flour is easily available in most supermarkets. If not available check what you can use instead below in the post.
Rice flour – a fine variety that can be found in any Asian or other supermarkets.
Salt – If possible use fine sea salt.
Sugar – regular granulated
Yeast – we have used Instant yeast which is same as fast action yeast, if using any other types of yeast check WHICH YEAST TO USE SECTION below in this post. I have used fast action yeast in my Air Fryer Bread Recipe .
Sesame Oil – we have used toasted sesame oil, but you can use other types of sesame oil
Warm water – Do not use HOT or BOILED water, warm water can be made by using 1/3 of boiling and 2/3 of cold water.
Topping:
This particular recipe is vegan . You can also use butter in the replacement of oil in the dough. However, still stick to sesame oil for the crust.
Which Yeast is best to use
Yeast is a fungus that when mixed with warm water, flour, and sugar produces carbon dioxide. This causes the bread to rise.
There are two main types of Bakers yeasts available.
One is Wet Yeast
Another is Dry Yeast
According to BBC Food , Wet Yeast is fresh yeast that is a living microorganism that ferments when flour or sugar is added to it. It is the traditional raising agent used and sold by bakers.
Dry Yeast is available as dried active yeast, which is found in tubs, and easy-bake or fast-action dried yeast, which is available in sachets.
Dried active yeast needs to bloom first with warm (not hot) water, milk or juice
Fast Action yeast can be added directly to the flour.
We have used Instant Yeast sachets which is fast action yeast for this recipe.
I have learned through past experience how important it is to use yeast that is in date, so please do check that first to give your rolls the best chance of rising and coming out exactly how you’d want them to.
Tips to make the best Tiger Bread
- Throw water into the oven when baking the bread – use either a deep baking tray with water on a lower shelf or literally chuck water in.
- Use rice flour only for the crust and do not substitute with any other flour! You will not get a good mottled appearance.
- You can either make a Tiger Bread bloomer loaf or make rolls. You may have to adjust the cooking time
- Do not over handle the dough. Once you have formed the balls (do this minimally hands-on), just cover with a towel.
- I can happily say that you can still make these Tiger Rolls using only plain flour! We once ran out of bread flour and only had plain flour in the cupboard and it still worked just fine. Use the same amount of plain flour to bread flour. Stick to the same amount of all of the other ingredients too.
To prove the dough without an electric pressure cooker:
Make the dough using the above steps. Leave to prove by leaving the dough in the mixing bowl, cover with cling film and allow to rise in warm temperatures above 20. It may take an hour or more.
How to get perfectly round rolls
This technique takes a little getting used to but once you get the hang of it, you will easily be able to make round balls.
First, roll into a rough ball Press slightly downwards onto the ball with your palms Then begin folding the edges inwards towards the middle. Do this for all the edges all around the dough ball You will end up with a balloon shape with the edges all sealed at the bottom in the middle (this will be the base) No cracks should appear on the top surface of the dough.
See method 1 in the video for visual instructions.
What to do if the rolls do not rise
In case this happens, tear up the bread and toast in a frying pan with a little oil. Add a sprinkle of salt +/- red chilli powder for a quick snack. You can also use any other seasoning.
Serving suggestions
Vegan Mulligatawny Soup
Broccoli and Pear Soup – Instant Pot
Thai Carrot Cashew Soup – Instant Pot
Pumpkin Miso Soup
Roasted Cauliflower and Walnut Soup
These crusty rolls are great with any soups – my favourite is this lightly spicy tamatar ka shorba – it’s a thin Indian style soup.
They also go really well slathered with butter or used for sandwiches.
Storage
In all honesty, I would strongly suggest that you eat them immediately once cooked. The “just baked” warm melt in the mouth texture is second to none and I’ll be very surprised if you even have any leftover!
However, if you do have leftovers or want to make them in advance, then you definitely can.
Once cooled, store in an airtight container for maximum 2 days.
To eat again, it is best to reheat them in the oven after sprinkling a little water.
To freeze, cook as usual and then freeze. Oven cook again until fully defrosted and warmed through – keep the temperature low so they do not burn from the outside.
How to make Tiger Bread
This bread rolls recipe is made in four stages, first make dough, proofing, shaping and baking Method: First Stage – Knead Dough Take bread flour in a big bowl (pic 1)
Add rice flour (pic 2)
Tip in salt, sugar and yeast (pic 3)
Combine well using balloon whisk (pic 4)
Add sesame oil, if using melted butter add now (pic 5)
Pour warm water and mix well and knead the dough. If using stand mixer knead the dough for 2-3 minutes. If kneading with hands, knead it for 10 minutes (pic 6)
Second Stage – Proofing/Proving Dough
Put kneaded dough in well oiled an inner pot of Instant pot
Cover the pot with glass lid, and let it prove on YOGURT MODE for 1 hour
While the dough proves make the topping paste.
Take rice flour in a bowl (pic 1)
Add sugar and yeast (pic 2) you may add a pinch of salt if you want (pic 2)
Mix well (pic 3)
Add oil (pic 4)
Add warm water (pic 5)
Mix well and leave it to rise (pic 6)
After 40-45 minutes it will rise (pic 7)
Mix again, if very thick add 1 tsp. water (pic 8)
Leave it aside (pic 9)
Third Stage – Shape Transfer the risen dough on a clean and smooth surface and punch it down all the air (pic 1)
Knead for half a minute on a lightly floured surface (pic 2)
Cut into half (pic 3)
Cut into equal size portions around 140g each (pic 4)
Turn into round rolls and coat the upper part with topping paste (pic 5)
Leave it aside and let them rise again for 30 minutes (pic 6)
Fourth Stage – Bake Rolls
Whilst rolls are proving for the second time, preheat oven at 200C or gas mark 6. Bake rolls for 20-25 minutes.
TIGER ROLLS
Ingredients
Rolls
- 400 g strong white bread flour
- 100 g rice flour
- 300 ml warm water
- 2 tsp. salt
- 1 tsp. sugar
- 2 tsp. yeast
- 2 tbsp. sesame oil
Topping Paste
- 60 g rice flour
- 1 ½ tsp. yeast
- 1 tsp. sugar
- 80 ml warm water may need more
- 1 ½ tsp. sesame oil
- Pinch of salt – optional
Instructions
- In a bowl take both flours, salt, sugar, yeast and mix well.
- Add oil then warm water.
- Knead the dough for 10 minutes if making it by hand or 2 minutes if using a stand mixer.
- Put the kneaded dough in a well oiled inner pot of Instant pot. (see notes if not using Instant Pot)
- Cover the pot with a glass lid.
- Select YOGURT mode and prove the dough for 1 hour.
- Meanwhile, make topping paste by combining the paste ingredients and leave it to rise in a warm place.
- Once the dough has risen, take it out on a clean work surface and knead it again for 30 seconds.
- Cut the dough into equal size portions, about 140g each.
- Give them a round shape and place them on a lined baking sheet.
- Check the paste, if very thick add little water and make spreadable.
- Coat the upper surface with the topping paste.
- Leave the rolls to rise again for 30 minutes.
- Keep a tray of water in the oven.
- Preheat the oven to 200C or Gas mark 6.
- Bake the rolls for 20-25 minutes.
- Leave it to cool on a wire rack.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
TIGER ROLLS
Ingredients
Rolls
- 400 g strong white bread flour
- 100 g rice flour
- 300 ml warm water
- 2 tsp. salt
- 1 tsp. sugar
- 2 tsp. yeast
- 2 tbsp. sesame oil
Topping Paste
- 60 g rice flour
- 1 ½ tsp. yeast
- 1 tsp. sugar
- 80 ml warm water may need more
- 1 ½ tsp. sesame oil
- Pinch of salt – optional
Instructions
- In a bowl take both flours, salt, sugar, yeast and mix well.
- Add oil then warm water.
- Knead the dough for 10 minutes if making it by hand or 2 minutes if using a stand mixer.
- Put the kneaded dough in a well oiled inner pot of Instant pot. (see notes if not using Instant Pot)
- Cover the pot with a glass lid.
- Select YOGURT mode and prove the dough for 1 hour.
- Meanwhile, make topping paste by combining the paste ingredients and leave it to rise in a warm place.
- Once the dough has risen, take it out on a clean work surface and knead it again for 30 seconds.
- Cut the dough into equal size portions, about 140g each.
- Give them a round shape and place them on a lined baking sheet.
- Check the paste, if very thick add little water and make spreadable.
- Coat the upper surface with the topping paste.
- Leave the rolls to rise again for 30 minutes.
- Keep a tray of water in the oven.
- Preheat the oven to 200C or Gas mark 6.
- Bake the rolls for 20-25 minutes.
- Leave it to cool on a wire rack.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
A few years back, kefir was trending in the media and becoming the next big thing. I’m easily influenced so bought a bottle of kefir from the supermarket.
I had high hopes as I took my first gulp .. and ..
Well actually, it wasn’t bad. Kefir is actually pretty creamy drink as it is, I just found it a little bit too sour.
My brother, who was a lot younger at the time, wasn’t so keen so the way to get him to drink it was by mixing it with something sweet. It was spring-summer so naturally we had plenty of mangoes!
I made a quick mango pulp and mixed it in with the kefir and completely transformed the kefir! The lassi is super creamy from the kefir but now cuts through the sourness and has a bit of sweetness from the mango.
Ingredients
Kefir Milk – it’s easily available in British supermarkets and Eastern European groceries. I recommend getting the plain one so that the flavours don’t interfere. To make it vegan, there are now some non-dairy kefir products such as coconut kefir or soy kefir.
Mango Pulp – tinned/canned or use homemade mango pulp. I’ve also tried mango juice but it thins out the lassi considerably. Tinned mango pulp has added sugar so you will not need any extra.
Mango Pulp is easily available in British supermarkets (usually in the world food section) but if you cannot get hold of any, you can still make this lassi. Learn how to make easy and smooth mango pulp from fresh mango at home just in 5 minutes.
Use frozen or fresh mango chunks/pieces and blitz smooth with the kefir milk. Add either light and mild honey or sugar to sweeten if you desire.
Variations
Add one or two threads of saffron and a little cardamom powder
Nutmeg powder
Other Lassi Recipes you need to try!
Sweet Lassi
Rose Lassi
Mango Lassi with mango pulp
Caramel Lassi
Mango, Passion Fruit and Coconut Lassi
Piyush Lassi
KEFIR MANGO LASSI
Ingredients
- 200 ml kefir milk
- 150 ml mango pulp
Instructions
- Mix both the ingredients and whisk it with the balloon whisker.
- You can add ice if you like.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
