AI-generated image
Rohlík
Salt and caraway breakfast roll
The Czech breakfast roll with salt and caraway
Ask a Czech or Slovak what they ate for breakfast as a child and the answer is usually a rohlík: a long, slim roll rolled up from a triangle of dough, sold for a few crowns at every bakery and supermarket from Prague to Bratislava. It has a thin, crisp golden crust scattered with coarse salt and caraway, and a soft, tight spiral inside. People eat it with butter and jam, with a spread such as egg or bean pomazánka, with a cup of white coffee, or simply dunked in a mug of cocoa. This version uses sunflower oil, so it is vegan. Rolling the triangles loosely is the usual mistake; the spiral opens in the oven and the roll splits. Chef's tip: stretch each triangle gently by its point as you roll it up, which keeps the coil tight and gives the long, even shape.
- Total time
- 135 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 1 ⅛ lb plain flour
- 1 tsp sugar
- ⅓ oz salt
- 2 tbsp sunflower oil
- 1 ¼ cups lukewarm water
For the topping
- 2 tbsp waterfor brushing
- 1 tsp coarse sea salt
- 1 tsp caraway seeds
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 1 tsp sugar and ⅓ oz salt. Add 2 tbsp sunflower oil and 1 ¼ cups lukewarm water and knead for 10 minutes into a smooth, firm dough.
10 minStep 2: Cover and leave to rise for 1 hour, until doubled.
60 minStep 3: Divide into 10 pieces of about 80 g and shape into balls. Roll each into a short cone and rest for 10 minutes.
10 minStep 4: Roll each cone into a long triangle about 25 cm from base to point. Starting at the wide end, roll it up tightly towards the point, stretching it gently as you go, then roll under your palms into a 20 cm stick with the point underneath.
Step 5: Set on lined trays, cover and prove for 30 minutes, until puffy. Heat the oven to 425°F (400°F fan) with an empty tin on the bottom shelf.
30 minStep 6: Brush the rolls with 2 tbsp water and sprinkle with 1 tsp coarse sea salt and 1 tsp caraway seeds.
Step 7: Splash hot water into the tin and bake for 13–15 minutes, until golden and crisp. A tapped base sounds hollow.
15 minStep 8: Cool on a rack. Eat the same day, or freeze and crisp in a hot oven for 4 minutes.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 6 g
- Carbs
- 37 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rohlík take?
- About 135 minutes in total: 120 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SalufPuffy flatbread
Saluf is the everyday bread of Yemenite Israelis, slapped onto a hot pan or taboon in Rosh HaAyin and Sha'arayim in Rehovot and eaten with marak temani, hilbe and zhug. It is soft and blistered, thicker than pita and with no pocket, made to tear and dunk. Home cooks often roll it too thin, which gives a cracker; it should be about 1 cm thick so it stays pillowy. Chef's tip: cook it under a lid on a very hot dry pan for the first minute, which traps steam and puffs it the way a taboon does.
Israeli
ChipaCheese bread rings
In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.
Paraguayan
Akki rottiRice flour flatbread
Akki rotti is the breakfast of Bengaluru and the old Mysore country: rice flour mixed with grated vegetables, dill, coconut and green chilli, patted out thin by hand straight onto a cold pan, then cooked until speckled and crisp at the edges. Every home has its own mix; dill (sabbasige soppu) is the classic flavour, but cucumber, carrot or fenugreek all turn up. It is eaten hot off the pan with coconut chutney or a dab of ghee and spicy chutney powder, and it is naturally gluten-free. Chef's tip: work with two pans in turn, patting the next rotti onto a cooled pan while the first one cooks; patting onto a hot pan burns your fingers and gives an uneven rotti.
Indian