I used my stand mixer to knead the dough. In the bowl of the mixer, add the flour, yeast, sugar and salt. Mix to combine.

Add the melted butter and then the lukewarm milk and knead to form a smooth dough. Add a little more flour or milk to adjust the consistency.

Knead until the dough is elastic and smooth, about 7 minutes.

Place the dough in a greased bowl and cover with a plastic wrap and then a kitchen towel.

Let it rise in a warm, draft-free spot until doubled in volume. About 1 ½ hours.

Once the dough has risen, punch it down gently, and then divided it into 8 equal pieces.

Make a taut ball out of each piece and place it on a parchment-lined baking sheet.

Cover the rolls and let them rest for about 20 minutes. In the meantime, we can make the tiger paste.

In a bowl, add all the ingredients and whisk well to form a paste. The paste should not be too thin nor too thick. The consistency should be such that we can easily brush it on the rolls. Adjust the water quantity to make a smooth paste.

Cover this with plastic wrap and let it sit until the rolls are ready.

You will notice that the mixture will be very frothy after 15 or 20 minutes.

Preheat the oven to 375 F.

Mix the tiger paste once again as it would have become quite frothy.

Once the shaped rolls have puffed up, apply the tiger paste all over the surface of the rolls. The paste has to be applied in a thick layer for the pattern to form.

I used a pastry brush to apply the paste. Use almost all the paste to brush the 8 rolls. I did have a little bit left after I fished all the rolls.

Let the rolls sit for 10 more minutes.

Then bake the Tijgerbrood in the preheated oven for 30 to 35 minutes or until the top is golden brown and well cracked. Rotate the tray once or twice in the middle for even coloring.

Remove the rolls from the oven and let them cool for a few minutes.

Place Tijgerbrood in-between towel and serve warm with butter and/or jam