Rohliky 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!
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)
• 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.
You can also find a good recipe in this cookbook: