Rohlíky Czech Bread Rolls
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4.6
21 reviews
Excellent
Rohlíky Czech Bread Rolls
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Rohlíky are a Czech staple, but homemade ones are unbeatable! This foolproof recipe yields rohlíky with a crispy crust and soft, airy interior.
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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
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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 Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
471mg
(20%)
Potassium
91mg
(3%)
Fiber
2g
(8%)
Sugar
0.5g
(1%)
Vitamin A
11IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
32mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 471mg | 20% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.5g | 1% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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