Rohlíky
Servings 9 bread rolls
Equipment
- standing mixer
Ingredients
- 400 g Strong white bread flour
- 10 g white sugar
- 8 g salt
- 7 g dried yeast (1 sachet)
- 30 g oil (or melted, cooled lard)
- 240 g lukewarm water
Instructions
- Add all ingredients into the bowl of your standing mixer and knead with dough hook until you have smooth play dough like dough. It should be soft and elastic. Take it out of the bowl, give it couple of folds and shape into a ball. Return to the bowl, cover with damp cloth or clink film and let prove for 60-90 mins or until double in size.
- Once your dough is ready, knock out the air and separate into 9-10 pieces that have roughly 75g. Roll into small balls and let them rest for couple of minutes. Using rolling pin, roll your balls into little rectangles and then roll into a little snake, starting with the widest side and rolling towards the most narrow end. It is ok if they are thin snakes/rolls as they will puff as they prove and bake. Set them on the tray lined with baking paper. Once all of them are done, cover with damp cloth and let rise for another 30 mins or so.
- Pre-heat your oven to 180-190ºC (depending on your oven). Before adding your rohliky into the oven, spray them with some water and then bake for 12-15 mins until slightly golden brown. Let them cool down on a wire rack to avoid soggy bottoms.