Rohlíky Czech Bread Rolls

Czech rohliky bread rolls served on a kitchen towel.

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

Course bread

Cuisine Czech

Keyword Authentic Czech Food

Prep Time 15

Cook Time 15

2 15

Total Time 2 45

Servings pieces

Calories 267kcal

Author Petra Kupská

Ingredients

First yeast dough:

½ cup warm water (120 ml)
1 teaspoon granulated sugar
1 teaspoon active dry yeast or 15 g fresh yeast
1 cup all-purpose flour (130 g)

Second yeast dough:

2 Tablespoons oil canola or sunfloer
2 teaspoons salt
3 cups all-purpose flour (390 g)
⅔ cup warm water (160 ml)

Sprinkles:

salt, caraway seeds, poppy seeds to your taste preferences

Egg brush:

¼ cup water lukewarm
¼ egg

Instructions

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

Notes

Makes 8 rohliky 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.

Nutrition