Crescent Rohliky

If you live in the northeastern part of the United States, we woke up to snow yet again. According to CNN last night, it’s because of the warming of the Atlantic Ocean, there is too much moisture which is giving us all this snow and frigid temperatures…and you have those skeptics who don’t believe in global warming or environmental change….tell them to come over to my part of the country for proof!  They call it a conspiracy theory. Anyway, I really don’t have the right to complain too much because I don’t live in Boston and thank God I don’t….the amount of snow there is just inconceivable.

When you wake up on a cold snowy morning, what’s better than some soft and fluffy warm rolls. Try these and I promise you won’t be disappointed.

This is a slight adaptation of a traditional breakfast bread roll in the Czech Republic. These Bohemian bread rolls usually have a slightly different shape, but I shaped them like American crescent rolls. This is a traditional Czech bread with an American shape.

 If you like you can also stuff them with cheese or meat, as is sometimes done in the Czech Republic. However, they are also commonly just eaten with butter or jam.

Yield: 18 rolls
Ingredients:

• 1 cup milk
• 1/4 cup sugar
• 1/4 cup water
• 2 1/2 teaspoons dry active yeast
• 1 teaspoon salt
• 1 beaten egg
• 1/4 cup vegetable shortening, melted and cooled
• 3 1/4 – 3 1/2 cups all purpose flour

Topping Ingredients:

• 1 egg
• 1 tablespoon poppy seeds (or sesame seeds)
• 2 tablespoons melted butter

Heat milk and water but do not let it boil. Add 1 tablespoon of the sugar and stir to combine. Liquid temperature should be lukewarm (110 – 120 F). Sprinkle yeast on top and leave for about 10 minutes, until it gets foamy.
Using dough hook attachment in the bowl of an electric mixer, combine remaining sugar, salt, egg, shortening, 2 cups of the flour and yeast liquid. Beat for about 2 minutes until thoroughly combined.
Add another cup  of flour and knead for 5 minutes, adding additional flour as necessary until you have a soft and elastic dough. Dough will be very sticky.
Transfer to a lightly greased bowl. Cover with plastic wrap that has been sprayed with non stick spray and a kitchen towel. Leave to rise until doubled in volume, 45 minutes – 1 hour.
On a lightly floured surface, knead dough for 1 minute. Divide into 13 equal sized balls, about 2-2.2 oz. in weight. Roll into smooth balls and place in a bowl. Cover with a damp cloth and leave until doubled in volume, about 30 – 45 minutes.

On a lightly floured surface, roll each ball into as close to a triangle shape as possible. Using a pizza cutter, trim to form a triangle. Starting at the wide end, roll and place end side down on a greased cookie sheet. Save the trimmings and as you have enough to form equal sized balls, roll into balls and set aside to roll again last. You should get 5 additional rolls. Repeat until all the dough has been rolled.
Cover cookie sheet with a damp towel and leave until doubled in size, about 45 minutes.
Preheat oven to 375 F.
In a small bowl, beat egg with 1 tablespoon water. Brush on rolls. Sprinkle poppy seeds on top. Place in oven and bake 30-35 minutes, until golden brown.
Brush melted butter on top when they come out of the oven.

These are great, warm fresh out of the oven.

These have a great texture – soft and chewy inside with a crusty exterior.

You can enjoy your breakfast with these Rohliky or Houska, another Czech bread.

…linking to Hearth & Soul, Come Join Us for Breakfast and Yeastspotting

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Chef Mireille