Low Fat Tiger Roll
Elevate your homemade bread game with this Low Fat Tiger Roll recipe, a lighter twist on the classic tiger bread that still delivers its signature crispy, crackled crust and soft, fluffy interior. Made with a nutritious blend of all-purpose and whole wheat flours, this recipe uses olive oil instead of butter to keep it heart-healthy and low in fat. The unique topping, crafted from brown rice flour, sugar, and yeast, creates the iconic crackled texture, adding a delightful crunch to every bite. Perfect as a dinner roll, sandwich base, or simply enjoyed warm with your favorite spread, these tiger rolls are as versatile as they are delicious. With just a few simple ingredients and easy-to-follow steps, you’ll have six golden brown rolls ready in no time – a wholesome treat for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g All-purpose flour
- 100 g Whole wheat flour
- 7 g Active dry yeast
- 250 ml Warm water
- 1 tsp Salt
- 1 tbsp Olive oil
- 50 g Brown rice flour
- 1.5 tsp Sugar
- 3 g Instant yeast (for topping)
- 50 ml Water (for topping)
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and active dry yeast.
Gradually add the warm water while stirring the mixture until a shaggy dough forms.
Add the olive oil and knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 60 minutes or until doubled in size.
Punch down the risen dough and divide it into 6 equal portions. Shape each portion into a roll and place them on a baking sheet lined with parchment paper.
Cover the shaped rolls with a damp cloth and let them rise again for 30-45 minutes until puffed up.
Preheat your oven to 200°C (390°F).
To prepare the topping, mix the brown rice flour, sugar, instant yeast, and water in a small bowl to form a thick paste.
Spread the paste evenly over the tops of each roll using the back of a spoon. Ensure the paste covers the surface but does not drip down the sides.
Bake the rolls in the preheated oven for 20-25 minutes or until they are golden brown and the crust has developed the signature crackled look.
Remove from the oven and allow the rolls to cool on a wire rack before serving.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 350.3 g | 127% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 7.9 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1033 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
