693.Rozky (Slovak Bread Rolls)#BreadBakers
Let’s break bread internationally
What is bread? Bread is basically flour and water mixed together and then either baked, roasted or fried. Different parts of the world use different flours and different ingredients are added to make it soft, with crumbs, with flavor and to give it a required texture. Most part of the world considers some form of bread as their staple diet except for East Asia where the stable is rice and some African countries where the staple is cornmeal cooked into a porridge like consistency. We have the more famous brioche, baguettes, rye breads,naans, parathas to less heard of breads like dorayaki, kaya,lahoh. The list of different breads all over the world is endless.
For the month of September, our host Wendy who blogs at A Day in the Life on the Farm suggested we make International Breads, preferably from another country and not your own. Wendy thanks for the exciting theme. It was really difficult to choose from which country to bake a bread. We are spoilt for choice. There are so many different types of breads, flatbreads out there in the world.
I chose to make rozky or rather rozak from Slovakia.
Rozky (plural rozak) are very famous in Slovakia. These mini baguette like rolls are enjoyed during every meal. Easy to make, soft and delicious. What attracted me to bake these rolls for the theme International Breads was the shape. The left over rolls stayed pretty fresh for 2 days. The first day we enjoyed the rolls with some home made soup and the next day we had them for breakfast with some butter and marmalade.
ROZKY (SLOVAK BREAD ROLLS)
Makes 16 rolls
recipe source: All Roads Lead To The Kitchen
3½ cups plain flour (all purpose flour)
1¼ cup warm milk
¼ cup melted butter
1 tbsp sugar
2 tsp salt
2¼ tsp instant dried active yeast
cumin or caraway seeds
mixed dried herbs
milk or egg wash
Extra flour for dusting
- Mix flour, salt, sugar and yeast in a big bowl.
- Ad melted butter and rub it into the flour.
- Add the milk and form a dough.
- Dust the worktop with some flour. Knead the dough on the worktop for 10-15 minutes till you get a nice soft smooth silky dough.
- Shape it into a ball.
- Grease the bowl and the dough.
- Place the dough in the bowl. Cover with a damp tea towel or cling film.
- Let the dough rise till its double in size. Mine took about 1½ hours.
- Dust the work top lightly with flour.
- Remove the risen dough from the bowl.
- Gently shape it into a ball.
- Cut it into 4 parts with a sharp knife.
- Roll one part into a 1/8 or ¼ inch circle.
- Cut into 4 parts (quarters).
- With the widest part of the triangle facing you, fold the 2 corners.
- Roll the dough up into a cylindrical shape.
- Put it on a greased and parchment paper lined tray.
- Give the cylindrical shape a slight crescent like shape.
- Repeat steps 15-18 with the remaining quarters.
- Repeat steps 13-19 with the remaining 3 parts of the dough.
- Let the shaped rolls rise for 45-60 minutes till double in size.
- Preheat the oven to 180°C.
- Brush the rolls with milk or egg wash.
- Sprinkle the rolls with the seeds and herbs.
- Bake the rolls in the oven for 15-20 minutes or till they are golden in colour.
- Remove the rolls from the oven. Let them cool on a wire rack.
- Serve these rolls with a salad, soup or simply enjoy them with a cup of tea or coffee.
- Use caraway seeds as topping.
- I find that with egg wash the seeds and herbs stuck well on the rolls.
Check out which International Breads Fellow Bakers have baked:
- Apfelpfannkuchen (Apple Pancake) from A Day in the Life on the Farm
- Auvergne Crown from Karen’s Kitchen Stories
- Bauernbrot from All That’s Left Are The Crumbs
- Onion and Poppy Seed Bialys from Spill the Spices
- Boule from Bread Therapy
- Chilli and Coriander Scones from Sizzling Tastebuds
- Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
- Epi di Pan – Wheat Wreath from Sara’s Tasty Buds
- Franzbrotchen – German Cinnamon Rolls from Gayathri’s Cook Spot
- German Soft Pretzels (Laugenbrezel) from Hostess At Heart
- German Soft Pretzels from Herbivore Cucina
- Kardemummabullar – Swedish Cardamom Rolls from Ambrosia
- Pita Bread from Sneha’sRecipe
- Pletzel – Onion Poppyseed Flatbread from Cook’s Hideout
- Pretzel Bites from My Cooking Journey
- Savoury Kugelhopf from The Mad Scientist’s Kitchen
- Slovak Bread Rolls (Rozky) from Mayuri’s Jikoni
- Whole Wheat Pita bread from Sonlicious
- Yemeni Kubaneh – Buttery Rolls from Food Lust People Love
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
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