Rohlíky are a popular type of bread found all across Europe, carrying many different names — but the Czech version is simply called rohlíky. They’re typically rolled into a crescent shape and topped with different kinds of seasonings.
(Experiment 67) Rohliky
Ingredients
- 250 g all-purpose flour
- 3 g instant dried yeast
- 25 g butter room temperature
- 5 g salt
- 135 g lukewarm water 85-90F
Instructions
- In a stand mixer bowl, whisk the yeast and water together and let it bloom for 5 minutes. Add all the remaining ingredients and knead on medium speed for 6-7 minutes. The dough should not be sticky and be very soft.
- Place the dough on your work surface and form into a ball, put it back into the stand mixer bowl, cover with plastic film and let it rest about 50 minutes; the dough ball should roughly double in size. I like to give it a warm environment for the rest period. A nice tip is to power on your oven for 30-40 seconds or so and stops it, then you put the bowl in and close the door. The oven should be just slightly warm, not hot.
- Get the dough back on your countertop and make 6-7 pieces. The easy way to do this is to chop it in half, chop the half in half and so on. Shape each piece into a ball, cover with a clean dishcloth and let them rest for 15 minutes.
- It’s now time to shape the dough, using a rolling pin to flatten the dough. To do the traditional Czech shape, you will want to press it down forming somewhat of a triangle. Then start rolling the large end toward itself. It should look somewhat like a straight croissant. Roll it again a few times, pressing gently so it all sticks together ( about 6″ long ). Repeat for all pieces of dough.
- You can bake the whole batch at once on a baking tray lined with parchment paper. Place the doughs in the baking sheet ( make sure to space them as much as possible) cover with the dishcloth and let them rest for 30 minutes.
- While waiting, pre-heat your oven to 450F.
- Before putting them in the oven, you can optionally spray water on the dough and put spices ( poppy/caraway/sesame seeds, salt etc)
- Bake for about 10 minutes. You can give a few sprays in your oven at the beginning to create some steam, this helps give a nicer colour ( water dissolves the sugar on the surface, whatever sugar is left will give a nice caramelization).
- Transfer to a cooling tray
