Rohlíky Czech Bread Rolls

Here is a recipe for freshly baked Rohlíky, a Czech breakfast favorite. Made from yeast dough, these homemade rolls are feather-light and simply melt in your mouth!

This is a new version of the rohliky recipe, posted in February 2023. The original recipe, published in January 2021, can be found HERE.

➜ What are Czech rohliky

Rohlik is a type of white bread that can be straight or crescent-shaped, and it is probably the most common pastry in any Czech grocery store. The Czechs consume rohliky (plural) for breakfast, snacks, or a quick dinner.

Rohliky rolls are best served fresh with butter. Add jam or honey if you have a sweet tooth. Simply top your rolls with salami, ham, or a slice of cheese to make them savory.

The crust of a well-made rohlik is golden and crispy, while the inside is super soft and spongy. The top is dusted with coarse salt, caraway seeds, or poppy seeds. Some rolls have no sprinkles on the surface for those who prefer a more neutral flavor.

Homemade, freshly baked rohlik tastes delicious with this garlic cheese spread or sardine spread.

Rohlík is also a perfect accompaniment to Czech deli-style salad with mayo, Pochoutkový salát.

➜ Pronunciation

If you are wondering how to pronounce the word "rohlíky", I have recorded a short audio clip for you. I'm a native speaker, so you will hear Czech firsthand!

➜ Ingredients

Sprinkles: whole caraway seeds mixed with salt, or whole poppy seeds

Next, you need water, or water mixed with a little egg, to brush the rohliky rolls.

Note on recipe: There are several recipes for Czech rohliky. This one is special because it is made with double-raised dough. Such a procedure ensures that the roll is very soft and does not dry out so quickly.

➜ How to make rohliky

The exact amounts of ingredients for the first and second yeast dough, as well as detailed instructions, are listed on the recipe card at the end of this article.

STEP 1: First yeast dough: Dissolve the sugar in lukewarm water. Put the flour in a bowl and mix it with the dried yeast, or crumble in the fresh yeast. Pour in the sweetened water and mix to make a thicker mixture. Leave it in a warm place to rise for 45 minutes.

⤍ Learn how to make dough rise in the oven.

STEP 2: Second yeast dough: After 45 minutes, add oil, salt, and remaining flour to a bowl with lukewarm water. Mix first with a wooden spoon, then turn the mixture out onto a work surface and work by hand into a soft, elastic dough. If too sticky, dust it with a little flour and incorporate it into the dough.

Allow the dough to rise for another hour, or until it has roughly doubled in volume.

STEP 3: Divide the raised dough into two halves. Roll each with a rolling pin into a thicker 12-inch pancake, then divide it into four parts—triangles. Roll out each triangle a little more, and from the wider side to the tip, roll it up. Place the rolled rohlik, tip down, on a sheet lined with baking paper.

TIP: If you like, bend the rolls slightly into a crescent shape.

STEP 4: Continue until all of the rohliky have been rolled up. Place them on a baking sheet and allow to rise for another 30 minutes.

STEP 5: Brush the raised rolls with egg wash, consisting of water whisked with a bit of egg. Sprinkle the middle of the rolls with toppings: poppy seeds, caraway seeds, salt, sesame seeds, or flax seeds.

STEP 6: Heat the oven to 450°F (230°C), with the dials set to lower and upper heat. Bake the rolls for 10–13 minutes, until the surface turns golden brown.

➜ Serving

The baked rolls are delicious for breakfast or as a snack, topped with butter and jam, as well as covered with cheese, ham, or some tasty spread. The rolls are delicious as a side dish, especially with any hearty soup or roast meat. You can cut the rolls into rounds and serve them as finger food (Czech jednohubky) at parties and family gatherings.

Cut older rolls into cubes and use them to make bread dumplings or bread croutons for soup. Grind the well-dried rolls into homemade breadcrumbs.

➜ Storage

Fresh rohliky taste best the day they are baked. On the other hand, these rolls are better than regular ones because they stay fresh longer.

Wrap them in a cloth towel or place them in a plastic bag.

Rohliky rolls also freeze perfectly. After baking and cooling, place them in the freezer as soon as possible. They will taste freshly baked when you take them out of the freezer and thaw them. Freeze them in resealable plastic bags.

More Czech bread recipes:

• Veka bread – perfect for Czech open-faced sandwiches (chlebicky)
• Housky braided rolls
• Czech rye bread
• Onion bread rolls

Rohlíky Czech Bread Rolls

Author: Petra Kupská

Here is a recipe for freshly baked Rohlíky, beloved Czech breakfast bread rolls. Baked from yeast dough, these homemade delights are feather-light and simply melt in your mouth!

5 from 3 votes

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Rising time: 2 hours hrs 15 minutes mins

Total Time: 2 hours hrs 45 minutes mins

Servings: 8 Rohlíky rolls

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Ingredients 

CupsMetric

First yeast dough:

• ▢ ½ cup warm water
• ▢ 1 teaspoon granulated sugar
• ▢ 1 teaspoon active dry yeast
• ▢ 1 cup all-purpose flour

Second yeast dough:

• ▢ 2 Tablespoons oil canola or sunflower
• ▢ 1 and ½ teaspoons salt
• ▢ 3 cups all-purpose flour
• ▢ ⅔ cup warm water

Sprinkles:

• ▢ 2 Tablespoons salt, caraway seeds, poppy seeds to your taste preferences

Egg brush:

• ▢ ¼ cup water lukewarm
• ▢ ¼ egg

Instructions 

• First yeast dough: Dissolve 1 teaspoon granulated sugar in 1/2 cup warm water. Put 1 cup all-purpose flour in a mixing bowl and stir in 1 teaspoon active dry yeast. Pour in the sweetened water and mix to make a thicker mixture. Cover with plastic wrap and leave it in a warm place to proof for 45 minutes.
• Second yeast dough: After 45 minutes, add 2 Tablespoons oil, 1 and 1/2 teaspoons salt, 3 cups all-purpose flour and 2/3 cup warm water to the bowl. Process all the ingredients in a stand mixer fitted with a dough hook attachment. Knead the dough for 10 minutes at medium speed.
• Turn the dough onto a lightly floured surface and form into a ball. Return to the bowl and cover with plastic wrap again. Allow the dough to rise for another hour, or until it has roughly doubled in volume.
• Make Rohlíky rolls: Divide the raised dough into two halves. Roll each with a rolling pin into a thicker 12-inch pancake, then divide it into four parts—triangles. Roll out each triangle a little more, and from the wider side to the tip, roll it up. Place the rolled Rohlík, tip down, on a baking sheet lined with parchment paper.
• Continue until all of the Rohlíky have been rolled up. Place them on the baking sheet and allow them to rise for another 30 minutes.
• Sprinkle: Brush the raised rolls with egg wash, consisting of 1/4 cup water whisked with 1/4 egg. Sprinkle the middle of the rolls with one of these toppings: poppy seeds, caraway seeds, salt, sesame seeds, or flax seeds.
• Bake: Heat the oven to 450 °F, with the dials set to lower and upper heat. Bake the rolls for 10–13 minutes, until the surface turns golden brown.

Notes

• The basic recipe makes 8 Rohlíky rolls.
• SERVING: The baked rolls are delicious for breakfast or as a snack, topped with butter and jam as well as covered with cheese, ham, or some tasty spread. The rolls are delicious as a side dish, especially with some hearty soup or roast meat. You can cut the rolls into rounds and serve them as finger food (Czech Jednohubky) at parties and family gatherings.
• STORAGE: Fresh rohliky taste best the day they are baked. On the other hand, these rolls are better than regular ones because they stay fresh longer. Wrap them in a cloth towel or place them in a plastic bag.
• FREEZING: The rohliky also successfully freeze. After baking and cooling, place them in the freezer as soon as possible. They will taste freshly baked when you take them out of the freezer and thaw them. Freeze them in resealable plastic bags.

 

Nutritional estimate pro serving

Calories: 267kcal | Carbohydrates: 49g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 586mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 3mg

Servings: 8 Rohlíky rolls

Calories pro serving: 267

Course: bread

Cuisine: Czech

Keyword: Authentic Czech Food

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