Monday, June 15, 2015

Rozky: Slovak Caraway Salt Rolls

One thing I love about cooking is that you really never stop learning.  You can learn something new every single day. And this is what I learned yesterday.  For as long as I can remember, most restaurants in our area serve a really good roll which is crusty on the outside, chewy on the inside and filled with caraway seeds.  They are topped with a mixture of caraway seeds and salt.  And they are GOOD!  The strange thing is, I never thought about making them. The other day I was reading about breads from all over the world and I came upon an article about Slovakian bread called rozky.  I searched for recipe but all but one was in Slovak. Interestingly, I can read ingredients in most languages.  After perusing numerous recipes, I found one that called for caraway seeds and all of a sudden the light bulb went on. My city has always had a large Slovak community and this is why we have these local salt sticks. I never put it together that I have only seen these rolls in my area and never anywhere else. I went about making them immediately.
 For the dough:

2 C. flour
1 C. milk
4 T. oil
1 T. sugar
2 tsp. rapid rise yeast
1/2 tsp. salt
1 T. caraway seeds
Mix this together adding more flour as needed.  Knead until you have a smooth ball of dough, cover and let it rise until double.  This can take up to 2 hours.  After it has risen, dump it out on a flour covered surface.

 Cut it in half.

 Roll each half out into a large circle about 12 inches in diameter.  Cut it into 4 pieces.  The next time I make these I will cut them into 8 pieces because these came out rather large.

 Grab the 'ears' on each piece and stretch them out a bit.

 Fold them in.

 Roll them up like a cigar.

 Place them flap side down on a parchment covered cookie sheet.  Cover them with plastic wrap and put them to rise until plumped. 

 This will take about 40 minutes.

 Just before baking, brush with a beaten egg white, sprinkle with more caraway seeds and course salt.

Bake them at 400 degrees for about 20-22 minutes.  Cool on racks.
 Nice and crunchy on the outside, chewy and tender on the inside.

I doubled the recipe but a single recipe make 8 big rolls.  The ones sold locally are much smaller and next time mine will be too.

9 comments:

Debra She Who Seeks said...

Sometimes we don't see what's right under our noses, eh? They look dee-lish!

Craig said...

My goodness these look good!

thecottagebythecranelakethree said...

I've never thought of having caraway seeds on bread, so this is something I must try when I start baking after summer again!

Have a great day!
Christer.

Guillaume said...

More bread. Yum.

1st Man said...

wow, so yummy looking!!!

Mary Ann said...

I have a feeling the Blog Tech enjoyed these!

TARYTERRE said...

Love anything with caraway seeds. These sound tasty, for sure.

Wsprsweetly Of Cottages said...

All baking is wonderful but there is NOTHING like baking bread. Nothing.

Alia Sharma said...

Brilliant photographs! wow....lovely n delicious .it tastes yummy too!
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