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 water
1 tsp granulated sugar
1 1/2 tsp yeast
3 1/4 cup all purpose flour
2 tsp salt
2 Tbsp unsalted butter
all purpose flour for dusting the board

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44 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 🙂

    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?

  16. Ella says:

    I was raised in a Czech neighborhood just outside of Chicago. The bakery is in Berwyn, IL. They make the best salty horns. I made your recipe and they turned out great. My goal is to make lighter and not so dense dough. Can you please help me, maybe give me measurements for much lighter dough.
    By the way I ate 3 of yours while they were still warm with of course butter.
    I am really looking forward to hearing from you, Ella

    • czechcookbook says:

      Hello Ella, I don’t have another recipe for these. But I would suggest to let them rise longer before you put them into oven. Also make sure your yeast is not expired. Wishing you success!

  17. Judy says:

    Love your recipes. How can I print them?

    • czechcookbook says:

      I am sorry, but for some reason the print option disappeared. But I am writing printed cookbook which hopefully will be done soon.

  18. Michelle says:

    Hi Kristyna! I have made Rohlikys a few times and now I get to make them for our Thanksgiving family gathering. I will most likely need to triple the recipe. Do you have any hints to keep the dough from puffing up to much before I roll the breadsticks out? Can I keep it in the fridge and then let it wake up before baking as, I am not the quickest at rolling them out. How about storing it overnight in the fridge? Any thoughts or suggestions are greatly appreciated! Thank you in advance.

    • czechcookbook says:

      Hi Michelle! I love your last name! 🙂 Wow, that will lots of rohliky, but who could resist! 🙂 So nice of you to make them for such a special day! After it is done rising I would put the dough into a fridge which will slow down the rising process. Do you mean to store the dough out or made rohliky overnight?

  19. Eva says:

    Thank you so much for this recope. I am living in Us short time and I miss rohliky and chleb so much,and I’m still looking right ingredients for czech foods and your
    web will help me. What are you using instead our tvaroh? Děkuji Eva

    • czechcookbook says:

      Hi Eva, I am making my own Tvaroh. Recipe on my website. It sells here as farmer’s cheese but it is hard for me to find.

  20. Allison Machicek Bastien says:

    Mine turned out a little tough. Any thoughts? Did I not knead it enough? Or let it rise long enough?

    • czechcookbook says:

      I wonder if the yeast was
      expired or if you used too hot water which would kill the yeast. Or the house might have been too cold for them to rise. I hope it is better next time.

  21. Vilem Raley says:

    Pamatuju rohliky kerej pekla moja stařenka. Našel sem vaš receipt. Pekal sem ty rohliky. Ale člověčce, to to bylo zŕadlo! Sú vyborné! Mockrat r děkuju.
    Srdečne, Vilém.

  22. Marcela Brown says:

    Kristynko, pred chvili jsem vytahla z trouby rohliky, ktere jsem delala poprve v zivote a podle vaseho receptu. S testem se pracovalo vyborne, teplotu budu muset asi snizit, protoze se mi ze spodu trosku pripekly (mozna moc tenky plech jsem mela) ale hned jsem 2 snedla! jsou vyborne! Predevcirem jsem pekla vase Jidasky, ale tam se mi tak nedarilo. Asi jsem dala malo mouky do testa. ty uzliky jsem mela takove roztekle a hrbolate oproti vam, ale priste to bude urcite lepsi. Dekuji vam za recepty!

    • czechcookbook says:

      Moc dekuji za hezka slova. To jsem rada, ze rohliky se povedly! 🙂 Mozna to testo na jidase nebylo az tak dobre zpracovane? Nebo malo mouky pokud se roztekly. Priste to bude urcite lepsi. 🙂 Drzim palce!

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