Rohlíky

Prepare the Yeast

In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast on top and let it sit for about 5-10 minutes until foamy.

Make the Dough

In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.

Add the yeast mixture, milk, and egg to the flour mixture. Stir until a dough forms.

Knead and Rise

Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Rohlíky

Once the dough has risen, turn it onto a floured surface and divide it into 2 equal portions. Roll each portion into a circle about 1/4 inch thick.

Cut each circle into 8 wedges. Roll each wedge from the wide end to the point to form crescent shapes.

Second Rise

Place the crescent rolls on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for about 30 minutes.

Bake

Preheat the oven to 375°F (190°C). Brush the rolls with the beaten egg and sprinkle with caraway seeds or coarse salt if desired.

Bake for 15-20 minutes, or until golden brown.

Cool and Serve

Allow the rolls to cool slightly on a wire rack before serving.