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Bread

Czech Rolls "Rohliky"

12 rolls
Czech Baking

Czech rolls (sg. rohlik, pl. rohlíky) are a very original pastry that is only available in the Czech and Slovak Republics, but everyone who tries them usually loves them. The reason for this is simple: the dough has a nice buttery flavor, and the center is very soft. The flavor...

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... is soft but very unique and memorable, and this is why I’m sharing with you my Czech roll recipe.

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Tom Tom Founder
October 20, 2023
Czech Rolls
  • 30 min.
  • 3+ hours
  • 3/5
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Ingredients:

Dough

Brushing mixture:

Optionally: Sprinkle with:
● Black and/or white sesame seeds
● Crushed pepper flakes
● Poppyseeds
● Sunflower seeds or any other kind of seeds
● Sea salt (do not use if you are going to freeze or refrigerate the rolls; it will make them soggy)

Tools:

Recipes

Best served with:

Artichoke Spinach Dip

Directions:

1. Dough:

1.1. Place into a kitchen mixer with a hook attachment:

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).

1.2. Add:

1 ¼ cups of lukewarm milk
2 eggs
4 TBSP of butter

Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

1.3.

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

2. Rising the dough:

2.1.

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

2.2.

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

3. Pre-shape the dough into compact balls:

3.1.

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.

3.2.

Form each piece of dough into compact dough balls with your hands.

3.3.

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

Czech Rolls Process 1

4. Shape the rolls:

Before you proceed:

  • Shape rolls one by one on a surface that does NOT have flour.
  • Make sure that the surface is perfectly clean (no residue of food, ingredients, etc.).
  • Since the dough includes butter, it will not stick to the surface. If it occasionally does, use your bowl scraper to release the dough.

4.1.

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

4.2.

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

4.2.1.

Hold both ends of the dough and start rolling and stretching it to the sides at the same time.

4.2.2.

Then, roll the roll with both hands on a work surface to a final thickness of about ¾”.

4.2.3.

Place on a baking sheet and repeat with the remaining dough balls.

Czech Rolls Process 5Czech Rolls Process 6Czech Rolls Process 7Czech Rolls Process 8Czech Rolls Process 9Czech Rolls Process 10Czech Rolls Process 11

5. Proofing:

5.1.

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).

5.2.

Then let it proof in a warm place until it has doubled in size (usually about 20 minutes to 1 hour}. Watch carefully in order to prevent over proofing.

5.3.

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

5.4.

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

Czech Rolls Process 12Czech Rolls Process 13

6. Set oven to preheat at 420°F.

7. Baking:

7.1.

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.

7.2.

Test with a toothpick.

7.3.

Then cool on a cooling grate.

Czech Rolls Process 14

Tips:

  • You can increase the rising time for up to four hours based on your convenience.
  • You can bake more rolls than you need and freeze them for later usage (they stay great in the freezer for up to a half year). Defrost in only two hours.
About the Author:
TomFounder
# 1
  • Published Recipes: 194
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

  • outcome of preparation
  • any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
  • provide health and dietary advice to readers
  • safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.