| http://www.w3.org/ns/prov#value | - Transfer rolls to a wire rack and cool completely before eating.I found this bread to be best the day it is made - the crunchy topping became sort of crumbly and chalky by the third day.Dutch Crunch Toppingfrom The Bread Bible by Rose Levy Beranbaumyield: enough topping for 6 rolls1 tablespoon active dry yeast1/2 cup warm water (105-110 degrees F)1 tablespoon sugar1 tablespoon vegetable oil1/2 teas
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