Now you can bake Rohliky abroad! / Ted si muzete upect rohliky, at zijete kdekoliv! Now you can bake Rohliky abroad! / Ted si muzete upect rohliky, at zijete kdekoliv! | Czechmatediary

Now you can bake Rohliky abroad! / Ted si muzete upect rohliky, at zijete kdekoliv!

rohliky google imageRohliky are the signature pastry of the Czech republic. They are something like a French baguette but without the French attitude:-) You can spread butter and jam on top, or you can cut them in half and make a meat-n-cheese sandwich. But they taste the best just eating them alone or dipping them in a glass of milk. I have been looking for the recipe for ever and I finally found one AND was able to convert the yeast amount into the non-metric measure (yes!!). Bellow is an actual picture of my first rohliky and I have to say, it turned out pretty good considering that I don’ t do much baking at all.

Konecne! Recept na rohliky pro nas, ty kdo ziji v cizine!

HOMEMADE ROHLIKY

Ingredients:

3 cups  of flour
1 teaspoon salt
1 egg yolk
1 cup  milk
25 grams of fresh yeast (= 1 and 1/2 package of dry yeast, each weighing 1/4 oz)

1 tsp sugar
2 tbs butter, melted
1 egg, beaten
Crystal salt, caraway and poppy seeds (optional)

To prepare:

Heat oven to 175° Celsius (350° Fahrenheit)

Mix yeast, half of the milk (at room temperature), sugar and one spoonful of flour in a small bowl.

Combine salt, remaining flour and egg yolk in a large mixing bowl. Add yeast mixture, remaining milk and melted butter. Work the dough until it has a rough, bumpy surface. Cover with a teacloth and let rise (about 30 minutes).

Once risen, roll out the dough about 5 millimeters thick (about 3/16 inch). Cut into narrow triangles about 20 centimeters (8 inches) long and roll them tightly, starting at the long side and continuing to the tip. (If the tip starts to pull back, moisten the surface with water and press until set.)

Place rolls on a baking sheet and let rise again for about 10 minutes. Brush with beaten egg. Dust with crystal salt and caraway or poppy seeds, if desired.

Bake until lightly browned (20-30 minutes).

PS: I baked mine for a little too long so they turned out a little to “golden” but they were still good.

my fisrt try baking rohliky

Source: http://www.praguepost.com/P03/2004/Art/0527/featu4.php

You can also find a good recipe in this cookbook:

If you liked this post buy me a coffee! (Suggested:$3 a latte $8 for a pound) Thanks!

{ 25 comments… read them below or add one }

Sue June 8, 2008 at 2:36 am

I’ll try these this week and let you know how they turn out! If they turn out bad.. I’m mailing them to you :)

Tanja June 8, 2008 at 3:28 pm

If they don’t turn out right, feed it to the birds…they need to eat too!! But hey, you put bunch of butter on top and bunch of jam on top of the butter (Czech style) and I promise you it will taste good ;)

B J King June 26, 2008 at 3:42 pm

Thank you so much for the rohlik recipe. I now make them every other day. Mine turned out wonderful. My problem is I have to bake them and share with all the family. My husband is Czech and his sister and her family is here also. We have been trying to break down the recipe from Czech cook books to no avail. I use my bread maker to mix the dough for me and then I roll them out for baking. It is so easy. I also found that the 1 1/2 packaged yeast is exactly 3 teaspoons. Again thank you so much. B J

Tanja June 26, 2008 at 4:08 pm

Hi BJ,

I am so glad they turned out great for you! I will try to mix the dough in the bread machine as well (I am too impatient to mix it manually).
I am also getting ready to try this “Bohemian Bread” recipe (our classic “Zitny chleb”) and if it turns out OK I will post that as well.

B J King July 3, 2008 at 10:02 pm

Hi Tanja, Have you tried the Zitny Chleb yet? I am anxious for that recipe also. If you come across the rye bread recipe that is broken down into USA measurements I really need that one. I have tried every rye bread recipe I can find and it is still not the same. My husband is from Ceske Budejovice and we have visited there many times as he still has 2 brothers and a sister there. I love it, if I could get my children to move there I would go and stay. There is no rushing around and traffic you sit in for hours there. I call it my happy place. Atlanta has gotten to be such a large city with so many people it seems like everyone is in a rush all the time. If you find the rye bread recipe please post it. I have learned to make a lot of Czech food and THANK YOU SO MUCH FOR THE ROHLIK recipe.
B J

Tanja July 3, 2008 at 10:20 pm

Hi BJ,

I will definitelly post the recipe if it works out the way it’s supposed to. Keep checking back in! Or you can subscribe to this blog via e-mail and that way you get my posts right into your mailbox :)

B J King July 4, 2008 at 1:41 am

Thanks, looking forward to the recipe. Will subscribe via email. I love reading your blog.
B J

Tanja July 14, 2008 at 4:51 pm

Hi BJ,

I just posted the “zitny chleba” recipe! I though you would like to know that :)

Katie December 21, 2008 at 2:18 am

I don’t know what authentic is with rohlik, but I do make some pretty good kolaches and this dough seems similar (less sweet) so I tried something a little different. If you don’t want to hand mix, a dough hook in your stand mixer for about 9 or 10 minutes works great (4 on my kitchenaid). I let the first rise last an hour and a half (it is very fluffy after that much time- you could also do two shorter rises). I folded the dough a few times, divided my dough into about 12 balls and let them rest for about 15 minutes so they would be easier to shape. I then rolled them into flat elipses and rolled them up, then gently rolled them back in forth to get them about 6-7 inches long (found a youtube video for this technique). I then let them rise another 45 minutes instead of just 10, and turned the oven on at the same time to make sure it was realy the right temp when I stuck them in. They turned out light and fluffy with a slightly flaky crust- very good.

Tanja December 21, 2008 at 11:43 am

Hi Katie!

Thanks so much for the tip! I will be sure to try it as soon as possible! I will let you know how they turned out for me…

Mishka January 18, 2009 at 4:15 pm

im definitely going to try those….i just came back from czech and i miss Rohliky very much, hopefully i wont burn them..:]]] THX for the recipe

Ella January 28, 2009 at 6:46 am

Thank you so much for the rohlik recipe. I will try making them ASAP. I have a kitchenaid mixer and I would like to know do you use a mixer to make the dough? Yes, I am Czech. I made Sckova this weekend. I know I spelled it wrong, it is a pickled beef with sour cream gravy served over bread dumplings. I am still having trouble with my houska bread. It comes out to heavy and dense. I am intimidated using yeast, but I don’t want to give up.
Any tips you have would be appreciated.

lenka June 10, 2009 at 2:14 am

I will try these as soon as I am back in States. We are in the Czech Republic, so I just walk down to the market every morning and have fresh rohliky. Sorry guys. :)
BJ, where in Hotlanta are you from? We are there too. :) How is the weather now?

Tanja June 11, 2009 at 3:29 pm

so, you walk down to market to get your fresh rohliky???? You are so lucky!!! How does it feel???? Describe us EXACTLY the sensation in your mouth when you take a bite:))

Sam March 11, 2010 at 9:32 am

Thanks so much for publishing this recipe. I’ve eaten these rolls on each of my three trips to Slovakia, but have not until recently been able to discover what they’re called. There is no way they’re available here in the UK, so to be able to make my own is absolutely fantastic!

Petr September 17, 2010 at 8:24 pm

Tried this recipe. It does not make good rohliky at all. They turn out heavy in texture, very yeasty in taste while buttery flavor more like “loupaky”. Rohliky are suppose to be really light and fluffy in texture, have no scent of yeast and with no buttery after taste. This recipe http://domacipekarny.dama.cz/recept.php?r=2434 is much better. I tried it with all purpose flour and it turned out much better. I used one package of US instant yeast and one teaspoon of baking powder. I personally feel like US instant yeast is much weaker then the stuff available in Czech and does not raise as much. As result I’m using excess raising agents. Those rohliky turned much lighter in texture but still had the yeasty taste like in chlebu. Will try adding less yeast and more baking powder next.

Pavlina February 5, 2011 at 4:24 pm

I just baked them and they are very good, tasty. I love it. Thank you. Prave jsem upekla ty rohliky a jsou moc dobre.

Lidu February 19, 2012 at 5:24 pm

Prave jsem je dodelala a musim podekovat za skvely recept! Jsou vyborny!

Tanja February 19, 2012 at 10:35 pm

Super! Jsem rada, ze se povedly :)

Amy September 19, 2012 at 7:54 am

Ahoj Tanja! My husband is Czech, and just came back from a trip to Prague yesterday. He brought our 12 yr. old daughter two rohliky. We took her to Czech Rep last year to meet her cousins and see where her dad grew up. She LOVES rohliky, and was just wishing for some. He was wondering if there was a recipe out there. He’ll be really excited to find yours, and I”m sure will be baking some this afternoon! Thanks for posting this.

Amy September 19, 2012 at 7:55 am

Ahoj Tanja! My husband is Czech, and just came back from a trip to Prague yesterday. He brought our 12 yr. old daughter two rohliky. We took her to Czech Rep last year to meet her cousins and see where her dad grew up. She LOVES rohliky, and was just wishing for some. He was wondering if there was a recipe out there. He’ll be really excited to find yours, and I”m sure will be baking some this afternoon! Thanks for posting this.

Tanja September 20, 2012 at 2:53 pm

no problem! And they are really not that hard to make :)

MILOS October 30, 2013 at 9:52 pm

A JAKOU MOUKU??? WONDRU A NEBO NORMALNI???

Tanja October 31, 2013 at 9:49 am

Ja pouzila all-purpose ale samozrejme ceska polohruba je nejlepsi.

Jana January 20, 2014 at 2:21 pm

Zkousela jsem je z polohrube a byly naprosto otresne!!! Testo se nechtelo spojit a bylo to jako kamen. Vykynulo minimalne a rohliky jsou nepozivatelne. Takze bud all purpose flour a nebo jiny recept.

Leave a Comment

{ 1 trackback }

Previous post:

Next post: