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Community Recipe

Savory Slané Rohliky (Salted Crescent Rolls)

These delightful salted crescent rolls, known as Slané Rohliky, are a staple in Czech cuisine. Their distinctive shape, achieved through the 'roll and stretch' technique, makes them perfect for soaking up delicious sauces and gravies. Topped with coarse sea salt and caraway seeds, they offer a savory and aromatic experience that complements any hearty meal.

Recipe by Nina
The BakeryCzechServings: 12
Savory Slané Rohliky (Salted Crescent Rolls)

Ingredients

  • All-purpose flour3 1/2 cups
  • Instant yeast2 1/4 teaspoons
  • Warm milk1 cup
  • Unsalted butter, melted1/4 cup
  • Egg1
  • Sugar1 tablespoon
  • Salt1 teaspoon
  • Egg, beaten (for egg wash)1
  • Coarse sea salt2 teaspoons
  • Caraway seeds1 teaspoon

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Method

1

In a large bowl, combine flour, yeast, sugar, and salt.

2

In a separate bowl, whisk together warm milk, melted butter, and egg.

3

Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.

4

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

5

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

6

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

7

Punch down the dough and divide it into 12 equal pieces.

8

Roll each piece into a rope about 8 inches long. Taper the ends by gently stretching them.

9

Shape each rope into a crescent and place on the prepared baking sheet.

10

Brush the crescents with beaten egg wash and sprinkle generously with coarse sea salt and caraway seeds.

11

Bake for 15-20 minutes, or until golden brown.

12

Let cool slightly on the baking sheet before serving. Enjoy warm!

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