Warm and cool the milk and water. Heat milk and water in microwave on high for 1 minute. Set aside to cool slightly, until between 100 and 105°F.

Place milk and water mixture in the bowl of a stand mixer fitted with the dough hook. Add the sugar and yeast and set aside until the yeast is bubbly, about 5 minutes.

Add flour, oil, and salt and mix on low speed until a shaggy dough forms. Increase to medium-high and continue until a smooth, elastic dough ball comes together, about 8 minutes.

Remove the dough from the bowl and gently knead it a few times by folding the dough over on itself and then punching it down. Shape the dough into a tight ball. Let rise in oiled bowl an hour or until the dough is doubled in size and gently rises back when poked.

Turn dough out onto work surface. Cut 6 equal pieces. Shape the dough into tight rounds. Space evenly apart on parchment lined baking sheets, 3 rolls per sheet. Cover the rolls loosely with plastic wrap and let rise for 30 minutes more.

Heat the oven to 425°F.

Make topping while the oven is heating. Whick rice flour, sugar, oil, yeast, and 1/2 cup water in a small bowl until smooth. Should be consistency of glue. Whisk in more water if too thick. Cover.

Spoon 1 tablespoon of the Dutch crunch topping over each roll, and use back of the spoon to spread the topping into a medium thick, even layer across the tops and slightly over the sides.

Bake for 22 to 25 minutes, rotating from front to back and between racks, until the tops of the rolls are cracked and golden-brown, 10 to 13 minutes more. Cool on wire rack