The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rohlik

page2's picture
page2

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

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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)