Barbora's Rohliky
1/2 kg flour
1 tbl sugar
1 tsp salt
1 pkt yeast
200 ml water
50 ml milk
6 tbls oil
Knead the dough. Cover with tea cloth and let rise for one hour or until it doubles in volume. Turn dough on lightly floured board. Pull dough to make triangles and roll into rohliks. Arrange on baking sheet. Let sit for 20 minutes.
Preheat oven to 425°F. Brush with oil, sprinkle with sea salt, poppy seed or caraway and bake until golden brown.
1 tbl sugar
1 tsp salt
1 pkt yeast
200 ml water
50 ml milk
6 tbls oil
Knead the dough. Cover with tea cloth and let rise for one hour or until it doubles in volume. Turn dough on lightly floured board. Pull dough to make triangles and roll into rohliks. Arrange on baking sheet. Let sit for 20 minutes.
Preheat oven to 425°F. Brush with oil, sprinkle with sea salt, poppy seed or caraway and bake until golden brown.
