Tradičné Rožky

Mise en Place (Metric)

• 500 g All-Purpose (AP) flour (unbleached)
• 7 g Instant yeast (or 20g fresh yeast)
• 5 g Granulated sugar (or malt extract)
• 10 g Fine sea salt
• 30 g Pork lard (softened) or unsalted butter
• 280–300 ml Whole milk or lukewarm water (~35°C)
• Water in a spray bottle (for steam)
• Optional topping: Coarse sea salt, whole caraway seeds, or blue poppy seeds

Method & Service Parameters

1. Knead: In a stand mixer fitted with the dough hook, combine AP flour, instant yeast, sugar, and salt. Add lukewarm milk (or water) and softened lard. Knead on medium-low speed for 8–10 minutes until the dough is smooth, elastic, and clears the sides of the bowl completely.
2. Portion & Bench Rest: Divide immediately into 8 equal dough portions (~100g each), roll into smooth rounds, cover with a damp cloth, and rest for 15 minutes on the bench.
3. Shape: Using a rolling pin, roll each ball into an elongated triangular/oval shape (~2–3mm thin). Starting from the wide base, tightly roll the dough up towards the point, gently stretching the tip to create tension. Taper the ends slightly.
4. Proof: Place shaped rolls onto a parchment-lined baking tray, cover loosely, and proof for 35–45 minutes until doubled and puffy.
5. Steam Injection: Preheat oven to 220°C (430°F) with a cast-iron pan or baking stone on the bottom rack. Spray rolls generously with water (spritz with caraway/salt if desired) and mist the hot oven floor with water to generate heavy steam.
6. Bake & Glaze: Bake at 220°C for 10–13 minutes until golden brown with a crisp crust. Spray with a fine mist of cold water immediately upon taking them out of the oven for a high-gloss finish.