Rohlíky – Czech Rolls
Rohlíky - Czech Rolls
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| Servings | Prep Time |
| 18rolls | 5minutes |
| Cook Time |
| 30minutes |
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Rohlíky - Czech Rolls
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Ingredients
- 4 1/2cups flour
- 2tsp salt
- 1 1/2cups warm milk
- 1tbsp Dry active yeast
- 3tbsp melted butter
- 1tsp sugar
- 1 egg white
Servings: rolls
Units:
Instructions
- In 3/4 cups of luke warm milk, dessolve 1 teaspoon of sugar, add yeast and 1 Tbs of flour. Mix well with your fingers and feel for any lumps of flour.
- Let rest till foam forms on top.
- In a dough mixer mix flour and salt. Stir melted butter into the other half of milk and pour into the mixer along with the yeast mixture. Mix well. The dough will be very stiff.
- Remove and kneed by hand on a flat surface. Place it in greased large bowl, cover, and let rest for 1 hr. in a warm place. (You can preheat the oven to lowest temperature, turn it off, and let it rise there. Make sure it’s warm not hot.
- When the dough is twice the size, remove it from bowl and kneed it again on flat surface. You may use more flour if too sticky.
- Roll the dough out into a 4mm thick square. With knife cut two lines horizontally and two vertically like a tic tack toe. You will end up with 9 small squares .Cut each square into two triangles, and you will end up with 18 triangles.
- Take one piece, place in front of you like a tent, fold the two sharp edges slightly in, and start rolling from bottom up toward the top edge. Press firmly when rolling the dough. When finished, roll the whole rolled up shape together to seal all lose parts.
- Repeat with the rest of the triangles. Place the rolls on a greased baking sheet, and space them at least 1 in. from each other.
- In a small bowl mix one egg white and 2 Tbs of water. Brush the egg wash on each roll and sprinkle with sea salt.
- Place back in a warm oven and let rise again. Preheat the oven to 375° F. Bake for 15 minutes.
- Take the rolls out and brush each again with egg wash. Bake for 15 more minutes.
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Hi Marketa,
I am Steven from Singapore.
I used to live and work in New York city. And it was during that time that i developed an interest in baking.
When travelling in Europe and Scandinavia, i stumbled upon hot dog where they used a roll that has a hole in the middle and not those that are sliced length-wise.
I managed to find out about Czech Hot Dogs, using Czech rolls.
I am hoping you can advise me on this.
How do i carve out a hole in the Czech roll to insert the sausage?
Hi Steven,
So In Czech they use a pointy electric rod, which serves a double purpose. First it creates the opening, and second it’s heated so it toasts the insides. I personally use the handle of a wooden spoon.The Czech roll”rohlík” is crispy on the outside but soft on the inside, so just cut the tip of the roll off and insert the handle. If I’m feeling creative I use (a new or very clean) styling curling rod,or thin curling iron. This method also acts like the Czech tool, where it toasts the insides of the roll. I hope that helps. Have fun experimenting 😉
So the rolls are baked before you make the hole and insert the
sausage or hot dog. How do you warm them up?
Hello Betty, to answer your question- Yes you bake them first. There is no need to warm up the bun only if you want to refresh it(give it the crispy crust) you can heat it up in the oven for couple of minutes on 400F.You heat up the hot dog by boiling it. Prepare the bun/roll by cutting the tip off, insert something the size or shape of a hot dog to create the opening, dip the hotdog in mustard or ketchup and insert into the opening.
Hello. I notice in the ingredient list you say 1 tbsp sugar, but in step #1 you call for 1 tsp sugar? I don’t see another use for sugar in later steps. Can you clarify if I should use 1 tbsp or tsp? Thanks for the recipe.
Alice,
I fixed it,sorry about that. Anyway it would not make any difference if you used either or.
Thank you for publishing this recipe!!! I have been looking for it for years,with no luck,bit you have it!!!
My Gramma was the best cook and bakery chef,ever!! My Mom was,too,but mostly German food.
So,Gramma would make these for special days,or for those days when I whined enough to get her to make them
I have never learned cooking/baking from Gramma or Mom because I was too busy watching the timer on the oven to see how they made stuff.
This will be my first ever baking try,so wish me luck!! I can’t wait to have my house smell good with bakery from my two wonderful cooks!!!
Thank you!!!
Ananco
Hello, I use this recipe to supplement what my Babi taught me when she made these.
Thank you very much for sharing 🙂
Thanks for posting this recipe sooo much! My Czech grandma made them when we were growing up and I stuffed them in my face until I about burst! She passed away last year at 102 and this is the first time I’ve had them in several years, they taste exactly like I remembered, brought tears to my eyes. She made them with poppy seeds on top instead of the salt. Thanks again!