Tiger Bread Recipe

Gather the ingredients.

In a stand mixer fitted with the paddle attachment, add the water, milk, butter, sugar, salt, and yeast. Mix on low speed until incorporated.

Add the whole wheat flour and 2 cups of all-purpose flour, mixing on medium speed until a thick batter forms.

Switch to the dough hook. Add the remaining 1 cup of all-purpose flour and mix on medium-high speed until the dough is smooth and elastic, begins to pull away from the sides of the bowl, and clings to the dough hook, about 5 minutes.

If mixing by hand, add about 1/4 cup of flour at a time and knead until incorporated. Repeat until all the flour is used and the dough is smooth and elastic, 7 to 8 minutes or more.

If the dough is too sticky, add more all-purpose flour 1 tablespoon at a time mixing or kneading by hand until the proper consistency is reached.

Oil a large bowl, add the dough turning once to coat. Cover the bowl with plastic wrap and a clean kitchen towel and set aside in a warm place (like the oven with the light on) to rise until doubled in size, about 1 hour.

Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll each piece of dough into a smooth ball and place evenly spaced on a parchment-lined baking sheet.

Cover the rolls with a clean, damp kitchen towel and set aside to rise for 30 minutes.

Make the topping by whisking together the rice flour, yeast, sugar, and salt.

Add the oil to the warm water. Add the oil-water mixture to the rice flour-yeast-sugar mixture. Whisk until combined. Set the topping aside for 20 minutes until bubbly.

Brush the topping generously onto the rolls (use it all). Let the rolls rise, uncovered, another 20 minutes. Meanwhile, position a rack in the center of the oven and heat to 400 F.

Bake until golden brown, 20 to 22 minutes. Cool slightly on the baking sheet then transfer to a rack until ready to serve.