In a large bowl, combine the bread or all-purpose flour, instant yeast, and 1 1/2 teaspoons of salt.

Add cool tap water to the dry ingredients and mix until a shaggy dough forms.

Cover the bowl with plastic wrap and let it rest for 12 to 18 hours at room temperature.

Once the dough has risen, prepare the Dutch crunch topping by mixing the rice flour, 1/4 teaspoon salt, instant yeast, 1 tablespoon of bread or all-purpose flour, sugar, warm water, vegetable oil, and sesame oil in a separate bowl.

Allow the topping mixture to rest for about 20 minutes while the dough continues to rise.

Preheat the oven to 425°F (220°C).

Shape the dough into rolls and place them on a baking sheet lined with parchment paper.

Apply the Dutch crunch topping over the rolls before baking.

Bake the rolls in the preheated oven for 18 minutes or until golden brown.

Let the rolls cool before serving.