Czech bread roll (rohlĂ­k)

Step 1 of 6

Crumble the yeast into the lukewarm milk with the sugar and leave for 10 minutes until frothy.

  • Yeast dough: Yeast is only human: cosy warmth gets it working, real heat finishes it off, and in the cold it just dawdles.
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10 min

00:00

Ingredients

  • 290 gFLOUR, WHEAT FLOUR, SEMI-COARSE
  • 90 gMILK, 1.5% FAT, 1 UG ADDED VITAMIN D
  • 80 gWATER, TAP WATER
  • 12 gBAKING YEAST, FRESH
  • 5 gSUGAR
  • 6 gSALT, AVERAGE
  • 15 gBUTTER, UNSALTED

Method

  1. Crumble the yeast into the lukewarm milk with the sugar and leave for 10 minutes until frothy.
  2. Add the flour, salt, water and butter and knead for 10 minutes into a smooth, elastic dough.
  3. Cover the dough and let it rise in a warm place for 45 minutes.
  4. Divide into 10 pieces of about 50 g, roll each into a triangle, roll it up from the wide side into a crescent and place on a lined baking tray.
  5. Let the rolls prove for 25 minutes and brush them with water.
  6. Bake in an oven preheated to 220 °C for about 15 minutes until golden and cool on a rack.