How to make
Mix the milk and water and warm them up. Add 1 packet of dry yeast and 1 teaspoon of sugar to them. Stir the liquid and leave it for 5-6 minutes, until the yeast dissolves.
Sift the flour, add the salt and two teaspoons of sunflower oil.
Pour the milk into the flour. Knead a soft dough. Knead for at least 10 minutes. Form the dough into a ball, put it in a bowl and cover it with a piece of cling film.
Leave the bowl in a warm place, until the dough has doubled in size. Pour the risen dough onto a floured surface. Divide it into 9 equal parts - about 3.5 oz (100 g) each.
Shape each part into a smooth ball. Arrange the balls onto a baking tray lined with baking paper (spaced apart).
Cover the tray with a towel. Leave them for 20 minutes, until the buns have relaxed.
Meanwhile, prepare the mixture for spreading. Pour the rice flour into a bowl. Add the oil, salt, warm water and a teaspoon of dry yeast.
Stir and leave it for 20 minutes, until the mixture activates. Pour the rice mixture with a spoon over each bread bun, until they're covered.
Bake the small bread buns at 390°F (200°C) in a preheated oven with a fan for about 20 minutes, then reduce the heat to 360°F (180°C) and finish baking, until they're nicely browned.
Remove the baked tiger bread buns with dry yeast from the oven and cool them on a wire rack.
Crispy on the outside and very soft on the inside! Enjoy!
