Ingredients
First yeast dough:
▢ ½ cup warm water (120 ml)
▢ 1 teaspoon granulated sugar
▢ 1 teaspoon active dry yeast or 15 g fresh yeast
▢ 1 cup all-purpose flour (130 g)
Second yeast dough:
▢ 2 Tablespoons oil canola or sunfloer
▢ 2 teaspoons salt
▢ 3 cups all-purpose flour (390 g)
▢ ⅔ cup warm water (160 ml)
Sprinkles:
▢ salt, caraway seeds, poppy seeds to your taste preferences
Egg brush:
▢ ¼ cup water lukewarm
▢ ¼ egg
Instructions
First yeast dough: Dissolve the sugar in lukewarm water. Put the flour in a bowl and mix it with the dried yeast, or crumble in the fresh yeast. Pour in the sweetened water and mix to make a thicker mixture. Leave it in a warm place to rise for 45 minutes.
Second yeast dough: After 45 minutes, add oil, salt, and remaining flour to a bowl with lukewarm water. Mix first with a wooden spoon, then turn the mixture out onto a work surface and work by hand into a soft, elastic dough. If too sticky, dust it with a little flour and incorporate it into the dough.
Allow the dough to rise for another hour, or until it has roughly doubled in volume.
Divide the raised dough into two halves. Roll each with a rolling pin into a thicker 12-inch pancake, then divide it into four parts—triangles. Roll out each triangle a little more, and from the wider side to the tip, roll it up. Place the rolled rohlik, tip down, on a sheet lined with baking paper.
Continue until all of the rohliky have been rolled up. Place them on a baking sheet and allow to rise for another 30 minutes.
Brush the raised rolls with egg wash, consisting of water whisked with a bit of egg. Sprinkle the middle of the rolls with toppings: poppy seeds, caraway seeds, salt, sesame seeds, or flax seeds.
Heat the oven to 450°F (230°C), with the dials set to lower and upper heat. Bake the rolls for 10–13 minutes, until the surface turns golden brown.