Tradičné Slovenské Rožky

Method

1. Activate Yeast: In a small bowl, dissolve sugar and yeast into 100 ml of lukewarm milk (or water). Let stand for 8–10 minutes until frothy.
2. Knead Dough: In a large mixing bowl, combine AP flour and salt. Pour in the foamy yeast mixture, remaining liquid (milk or water), and fat (butter, lard, or oil). Knead by hand or in a stand mixer fitted with a dough hook for 8–10 minutes until silky, elastic, and non-sticky.
3. First Rise: Shape dough into a smooth ball, place in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 45–60 minutes until doubled in volume.
4. Divide & Pre-shape: Turn dough onto a clean, unfloured work surface. Divide into 10–12 equal portions (approx. 70 g–75 g each). Roll each piece into a tight, smooth ball. Cover with plastic wrap and rest for 10 minutes to relax the gluten.
5. Shape the Rožky: Take one ball and flatten it with your palm. Using a rolling pin, roll it into a long, thin teardrop/oval shape (approx. 2 mm thick). Starting from the wide base, tightly roll the dough up towards the narrow tip while gently stretching outwards with your hands to create tension. Roll gently on the board to seal the seam and slightly taper the ends.
6. Second Proof: Transfer rolls seam-side down to a baking sheet lined with parchment paper, curving them into subtle crescents. Cover loosely and let proof for 25–30 minutes until puffy.
7. Bake with Steam: Preheat oven to 220°C. Spray or brush the rolls generously with water (scatter caraway or coarse salt if desired). Mist the oven walls with water or place an ice cube in a hot pan at the bottom to create steam. Bake for 12–15 minutes until deep golden brown and crisp.
8. Finish: Immediately after removing from the oven, mist or lightly brush the hot rožky with cold water—this creates their signature glossy, blistered, crackly crust as they cool.