A typical Dutch lunch will consist of a whole wheat sandwich with cheese or meat, a white sandwich with a sweet topping and a piece of fruit or a small yogurt to round off the meal. Many people bring lunch from home in a small lunchbox or eat at a neighborhood sandwich shop or the company's cafetaria. Sandwiches are therefore par for the course. But for a country where two out of three meals mainly consist of bread, the variety is not so much an option as a necessity. Holland, or the Netherlands, is one of the largest bread consumers of Europe. Many a tourist, when stepping inside a Dutch bakery, grocery store or sandwich shop, is surprised by the large amount of bread varieties and toppings to choose from. After all, the sandwich plays such an important role in the Dutch food culture that there are not one but two national Tastiest Sandwich of the Year competitions. With the huge variety on sandwiches ( broodjes) and bread toppings we have in Holland, I was convinced we would be mentioned at least in one, if not in both articles. This month's cover boasts "90 Handheld Meals From Around The Globe" and an article about "World's Best Breads and Condiments": it's the Sandwich Issue. It is one of my favorite monthly reads, with articles that focus on eats from all over the world, exotic recipes within reach and writers that offer great cultural backgrounds on dishes, traditions and tools. It must be proofed by combining it with the warm liquid ingredients in the dough for 5 minutes before proceeding.I just finished reading this month's issue of Saveur, a high quality magazine dedicated to all things food. You can also substitute active dry yeast for the instant yeast at a 1:1 ratio in this recipe.It can be found in most grocery stores with other gluten-free flours and products. *Rice flour is a must for the topping in this recipe.Bake the rolls for 25 minutes, or until golden brown.Let rise uncovered for another 20 minutes. You should use almost all of the topping. Spread a generous layer of the topping all over the rolls, maintaining a thick coating.Let come to room temperature before using. Make ahead: Store the topping in a covered but ventilated container in the fridge for up to a week.In a large bowl combine all the ingredients and let rest, covered, for 15 minutes, or until frothy.If two fingers pressed into the dough leave indentations it’s ready. Make ahead: At this point the dough can be made ahead of time by covering tightly and refrigerating for up to 24 hours.Cover and let rise while you prepare the topping. Shape each portion into a tight ball and place on a parchment lined baking sheet.
Let rise in a warm place until doubled in size, about 1 hour. Transfer the dough to a lightly greased bowl and cover.If the dough is unbearably sticky, add in more flour 1 tablespoon at a time. Fit the mixer with the dough hook attachment and mix on medium speed until the dough comes together in a smooth elastic ball, about 5 minutes. Gradually add in the flour and stir until moistened. In the bowl of an electric mixer combine yeast, water, milk, sugar, and oil.
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