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Rohlik

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Rohlik

I was recently told about a bread that was common in czech republic. Rohlik or Rohilky, This bread is rolled like a cressant roll and topped with salt or caraway seed. I have searched many sites and cant find a formula for this bread. Can anyone help? Thanks

 

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RonRay's picture
RonRay

Hoska (houska)  rollaki (rohliky)

Ron

RonRay's picture
RonRay

I found this at this link:

http://czechmatediary.com/2008/06/04/bake-rohliky-abroad/

Ron

====================

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!

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.

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

kolobezka's picture
kolobezka

Hi,

rohliky is usually made with white flour (all purpose). It is much better to prepare a sponge or poolish in advance, using some malt or honey. Especially if the flour is strong. There are many recipes... e.g.

Sponge:

150g flour

150g water

15g fresh yeast (or 1.5 tsp instant)

1 tsp barley malt / honey / diastatic malt

- let rise 1-4 hours

Dough:

all of the sponge

140-150g water (it depends, different flours need different amount of water)

25g oil or butter

1-2 tsp sugar or honey

350g flour

1.5 tsp salt

- dough must be smooth and elastic. Let rise, shape, let rise again about 30 minutes, bake 20-30 minutes

 

My variants:

- if you don´t have time, make a straight dough, but in my experience preferment gives better results

- you can add 1 tbsp vinegar

- you can add 1 boiled and mashed potato (and less water) or instant potatoe flakes

- you can replace some of the flour (up to 20%, and corresponding amount of water) with your soudough starter

- use less yeast (5g fresh / 0.5tsp instant) and let rise longer.

- you can use part wholewheat flour (up to 50%) or medium rye (up to 25%)

 

 

There is another recipe with detailed photos HERE

But the shape you find in all shops here and that I do is illustrated HERE or with a video HERE

 

And these are mine (with adition of rye sourdough starter and less yeast)

ChaiKnuckles's picture
ChaiKnuckles

I grew up in Pittsburgh where the bakeries made something called "saltsticks" that seem a lot like rholik. I've been researching recipes for them, but haven't tried any yet.

One is from the Pittsburgh Post Gazette: http://www.post-gazette.com/pg/04295/399135-107.stm#ixzz1ODToeZzE

I found an easy version on a blog: BURGENLÄNDISCHE SALZSTANGERL (SALT STICKS FROM BURGENLAND/AUSTRIA) at: http://thingsdoneeasy.blogspot.com/2010/05/burgenlandische-salzstangerl-salt.html

And I google-translated the following from a German site: http://www.chefkoch.de/rezepte/579271156775894/Schnelle-Salzstangerl.html


500 g flour, plain
½ teaspoon salt
1 pkg yeast (dry yeast, 7g)
250ml milk, lukewarm
60 g butter, melted
1 egg (s), whisked
   Cumin, whole <they probably mean caraway seeds>

Preparation
Mix all dry ingredients, give melted butter and warm milk. Everything into a smooth dough. Do not let go! Divide the dough into 3 equal pieces and roll each piece in turn on a floured surface to a circle (25 cm diameter), divided into 8 triangles and roll up tightly from the outside toward the center.
On a tie and parchment paper baking sheet with beaten egg and sprinkle with coarse sea salt and cumin. Cover in a warm place about 15 minutes let go.
Bake in preheated oven at 200 degrees on middle rack about 25 minutes.
Tips for freezing: freeze the unbaked Stangerl thaw, and let bake in preheated oven about 15 minutes baking.
Or: You can also bake the Stangerl 15 minutes, let cool and freeze. If necessary, they are taken out of the freezer the Stangerl smeared with a little water and bake them in the non-preheated oven.
Working time: 30 minutes
Rest time: 1 hour
Difficulty: Normal
Condensing p. Father: not specified
Activation: 08/28/2006
Recipe Statistics: read 49 590 (151) *
1555 (1) * stored
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JitkaB's picture
JitkaB

I am a Czech citizen living in the States and I do miss my rohlíky more than anything. We spend a month every summer in the Czech Republic and my kids eat nothing else but rohlíky.  And of course they want me to make them when we return back to America. And so I tried many different recipes to recreate that wonderful texture that only lasts a day, but since my rohlíky hardly ever get not all eaten on the day they're baked, it doesn't really matter. Plus you can always rebake them.

In my quest I came across Daniel Leader's book Local Breads which contains a recipe for rohlíky that are closest to the real thing than the recipe I got from my Czech friend who is a bakery owner.

I searched the web and found the recipe here http://www.flickr.com/photos/postcardsmn/2682811651/. The picture doesn't do the real rohlíks justice but I'm sure they taste great nevertheless.

Whichever recipe you try, I hope you will enjoy the outcome!

JitkaB

AZBlueVeg's picture
AZBlueVeg

Would you be able to share the recipe from your friend the baker?