Rohlíky Czech Bread Rolls

Rohlíky are a Czech staple, but homemade ones are unbeatable! This foolproof recipe yields rohlíky with a crispy crust and soft, airy interior.

Course bread

Cuisine Czech

Keyword Czech classics

Prep Time 30

Cook Time 13

2 30

Total Time 3 13

Servings

Calories 231kcal

Author Petra Kupská

Ingredients

Rohlíky dough

4 ¼ cup all-purpose flour
1 ½ cup water warm, 100°C/38°C
1 ½ teaspoon instant yeast
1 ½ teaspoon salt
2 ½ Tablespoon canola oil (or sunflower oil / pork lard)

To finish

¼ cup whole milk as a wash (or light cream)
1 Tablespoon poppy seeds for topping
½ Tablespoon caraway seeds for topping
½ teaspoon salt for topping

Cups - Metric

Instructions

Sift 4 ¼ cup all-purpose flour into a bowl and mix with 1 ½ teaspoon instant yeast. Add 1 ½ cup water (warm—see ingredient instructions), 2 ½ Tablespoon canola oil, and 1 ½ teaspoon salt, then knead in a mixer with a dough hook. Start on low speed, then increase to medium-high and knead for at least 8 minutes. The dough might be slightly sticky—that is fine!
Transfer to a clean bowl using a dough scraper and cover the bowl with plastic wrap.
Let the dough rise until doubled, about 1.5 hours. After 45 minutes, give it one or two kneads with a wooden spoon to deflate—it helps it rise better!
Turn the dough onto a floured surface, using a dough scraper to prevent sticking. If too sticky, lightly flour the top of the dough and fold it to firm it up.
Divide into equal 3-ounce (85 g) pieces, best using a kitchen scale. Roll into balls and let them rest, covered, for 10 minutes.
Using a rolling pin, flatten a dough ball into a triangle, extending one tip slightly. Roll toward the longer tip, applying light pressure and gently pulling the sides outward. The roll should be 7–8 inches (17–20 cm) long—bend slightly if desired.
Place on a parchment-lined baking sheet seam side down, spacing 1.5 inches (4 cm) apart. A 13×18-inch (32×45 cm) sheet fits five rolls.
Brush rolls with milk or light cream for a golden crust. Sprinkle with a mixture of coarse salt and caraway seeds, poppy seeds, or leave plain.
Let the rolls rise, covered, for 30 minutes. I like to proof the rohlíky in the oven with a pot of hot water at the bottom.
Preheat the oven to 450 °F without a fan. Place a small pot of hot water in one corner of the oven to create steam.
Bake one sheet at a time for 13 minutes. Transfer the rohlíky to a rack to cool.

Notes

The basic recipe makes 10 rohlíky rolls.
Enjoy the rolls for breakfast with butter and jam or topped with cheese, ham, or spreads. They pair well with soups for lunch. Sliced rohlíky make a great base for Czech jednohubky, a popular finger food at all kinds of Czech gatherings.
Fresh rohlíky taste best the day they are baked. However, in my experience, these rolls stay soft for up to three days. It is best to store them in a plastic bag or wrap them in a clean cloth towel.
Rohlíky rolls freeze well. After baking and cooling, place them in a freezer-safe bag and freeze them as soon as possible. Once thawed, they will taste freshly baked.
Use older rolls for bread dumplings, croutons, or homemade strouhanka breadcrumbs!

Nutrition