Place all ingredients in a large bowl. Start mixing them with the help of a wooden spoon, then pull the mass out of a bowl and put it on a worktop. Knead the dough with hands properly until smooth and elastic.
Let the dough rise for 20 minutes, ideally in an oven, where you have put a pot with hot water before. A steamy and warm environment is the best for raising yeast dough.
After 20 minutes, divide the dough into 2 parts. Roll each of them out into a disc (about ⅕ inch – 5 mm thick).
Cut the disk-like pizza into 8 equally sized triangles. Start rolling each triangle from the wider side to the tip, stretch a tip while rolling a bit.
Roll the rolled rohlík some more while pressing on the dough. Rohlík gets a bit longer, and it’s less likely to untangle during baking.
Bend the prepared rohlík into a crescent shape.
Transfer rohlíky onto a baking tray lined with parchment paper. Let them rise for a further 45 minutes. Make sure to leave some space in between the rohlíky to rise.
If you let the rohlíky rise on a worktop, dust them with a little flour on the top and cover the rolls with a kitchen towel (the surface of the rolls will not get dry).
Meanwhile, preheat the oven to 450 °F (230 °C). Put a small pot with hot water in the bottom inside the oven. Rohlíky need to be baked in a steamy environment.
After rohlíky finish rising, brush them with a little water and sprinkle the top with poppy seeds or a mixture of coarse salt and caraway (ratio 1:1).
Place rohlíky into the preheated oven and bake for about 8 minutes until golden brown.