Czech Rolls Rohliky Recipe

4 cups of bread flour
1 TBSP of active dry yeasts
1 TBSP of granulated sugar
2 TSP of salt

Shortly stir with a hand whisk just enough to combine all ingredients (about 1 minute).

1 ¾ cups of lukewarm water
¼ cup of cooking oil

Knead on low speed until all ingredients are partially incorporated (about 30 seconds).

Then increase the speed to medium-high and knead until all ingredients are fully combined, and the dough is formed (about 3 – 4 minutes).

Remove the bowl from the kitchen mixer and cover it with a plate or plastic wrap.

Let it rise in a warm place until it has tripled in size (about 1 – 2 ½ hours).

Place the dough on a surface without flour and separate it into 12 even pieces, about 3.2 OZ each using a bowl scraper and scale.

Optionally, form each piece of dough into compact dough balls with your hands (to make further forming slightly easier).

Cover the balls with a dish towel and let them rest for about 10 minutes before the next step.

Using a rolling pin, flatten each piece of dough into a long shape (approximately 3 – 4” x 5 – 8”).

Then, using your hands, roll the dough into a roll shape:

Prepare a brushing mixture by briefly hand-whisking 1 egg with ¼ cup of milk in a measuring pitcher (for whisking, you can also use a silicone brush) to create a brushing mixture, and then brush all the rolls (keep the rest for the second brushing).

Important:
Watch carefully to prevent overproofing.

Set oven to preheat at 420°F.

Gently brush again all the rolls with the remaining brushing mixture right before baking (when proofing to the final shape is completed).

Optionally, sprinkle with sesame seeds, crushed pepper flakes, sea salt, or poppy seeds.

Bake in a preheated oven until a nice golden color is reached, which means the rolls are done (about 12 -15 minutes).

Rotate the baking sheets in the middle of baking.

Test with a toothpick.

Then cool on a baking sheet or on a cooling grate.