blog_image_rohliky

Ingredients:

Makes: 8
Prep: 20 min.
Rise: 30 min.
Hands on: 20 min.
Second Rise: 40 min.
Bake: at 420F for 20 min.
Total: 2 hrs. 10 min.

1 1/4 cup warm water
1 tsp granulated sugar
1 1/2 tsp yeast
3 1/4 cup all purpose flour
2 tsp salt
2 Tbsp butter (melted)
more flour for dusting the board

Tagged with →  
Share →

30 Responses to Bread Rolls – Rohlíky

  1. Claire says:

    Nice to have video of the bread recipe …. Can’t wait to try it!

  2. Ann says:

    Kristyna, good to see you’re back. I was wondering if you’ve seen any cookbooks of a Polish nun named Sister Anastazja Pustelnik (I hear published in the Czech language). I hear they’re rather popular and given the overlap of recipes in slavic countries if any would be considered also Czech? Also, your kindle cookbook is it NOOK-able because that’s what I have. Lastly both you and your husband have trimmed down! whatever your size always a cute couple!

    • czechcookbook says:

      Aww, thank you Ann. Yes we did lost a lots of weight. 🙂 Feeling much better now. 🙂 I have never heard about this cookbook. Since we used to be part of Hungarian Austrian empire lots of recipes are similar. Yes, my cookbook is now only available on the Kindle. You actually don’t need a reader to be able to read it. Kindle offers free app.

      • Ann says:

        Her cake and pastry recipes are suppose to be very good, and she has about 5 cookbooks out (but not in English). Google her!

  3. Rosie says:

    Oh My Gawd Kristyna,
    I have my first ever batch of Rohliky in the oven baking and they smell soooo goooood! Truth be known, they smell and look so good I am thinking about starting another batch right now.
    We will be eating them for dinner as soon as they’re done with cold ham and chicken and salad.
    Thank you for your recipes and videos – you’ve made me want to get back in the kitchen 🙂

    Chaars,
    Rosie (West Australia)

  4. Lidu says:

    I am a big Rohlik fan, I even dream about them…I have been trying to make Rohliky for 9 years now, I tried and tried…none of them turned out tasting like the Rohliky I know…But this recipe!!!OMG!! They turned out sooo goood that I ate 7 of them all by myself
    Thank you so much!!!

  5. I will try your rohliky tomorrow and let you know how we like them.

  6. Henry Sestak says:

    I remember how good they tasted with a sprinkling of caraway seed.

  7. We did it like it was on Facebook but rohliky were very hard, maybe
    next time will try instant flour. we ate two and from the rest we made cubes for dumplings.

  8. Veronika says:

    OMG!!!! I am sooo thankful for this recipe … I am a Czech living in Boston and I have a one year old son. Sometimes I am sad he can’t experience more Czech stuff…. the taste of bread rolls is the taste of childhood … you see babies in strollers chewing them … to now finally my son be like a “real” Czech baby too!!!! Thank you

  9. Dasa says:

    Hi I am in the process of making Rohliky but the dough seems to be quite tough. What kind of dry yeast do you use? I noticed that in Publix they sell active yeast or rapid rise I am using the active yeast and I hope that you did also thank you.

  10. Lenka says:

    I have lived in England for the past 25 years and never been able to bake these- until now!!! Thank you, thank you, thank you for this wonderful recipe. I made 8 last night and making another 8 tonight- my whole family loves them.

  11. Pam Smith says:

    My husband was very surprised to find me in the kitchen trying to make rohliky! They turned out beautifully and he proceeded to eat 4! I had to take them away before he ate them all! He is Czech and has been asking for them ever since! Sunday dinner tonight is svitchkova (wrong spelling I know!) another happy surprise! Thank you for the wonderful recipes and the time you put in to make them successful!

  12. Zuzka says:

    They are amazing! I feel like I just bought them in Tesco 🙂

    Thank you for great and easy recipe.

  13. Petra says:

    They are delicious! Did you try to prepare them in the evening and finish baking part in the morning? Would love to have them just out of oven for breakfast, but not that ambitious to get up too early for that:)

    • czechcookbook says:

      I did try with some other recipes before, not this ones and it did work, but each roll had bubbles on the top which just look different but they tasted great! I put them on tray covered them with foil and put into fridge. In the morning they will need some time to wake up. They should rise little in the fridge too. If you try it, please let me know. 🙂

  14. Denise Smith says:

    Hello, are these ever made with poppy seeds on top? I can’t wait to make them

  15. mirka says:

    I will try making these. Do you think I can substitute gluten free flour and use olive oil instead of butter? (Allergies). Same amount?

Leave a Reply

Your email address will not be published. Required fields are marked *