rohlíky

Rohlík (plural rohlíky) is a traditional long, narrow bread roll widely consumed in the Czech Republic and Slovakia. It is typically made from leavened wheat dough consisting of flour, water, yeast, salt, and often a small amount of sugar or fat to enrich the crumb. The dough is rolled into an elongated shape and baked to form a crusty exterior with a soft interior; the ends are usually tapered and the loaf may have a gentle curve.

Rohlíky are produced both in artisanal bakeries and on an industrial scale. They appear in plain form and in various toppings or enriched kinds, such as sesame or poppy seed tops, or versions that include milk or butter. Sizes vary, but a rohlík is generally designed for individual consumption and is sold loose, in packs, or sometimes thawed from frozen for baking at home or in shops.

In daily Czech and Slovak cuisine, rohlíky serve as a staple accompaniment to breakfast or meals. They are commonly eaten fresh with butter, cheese, cold cuts, or spreads, and are frequently used for making sandwiches. They are a familiar feature of bakery counters and supermarket shelves, valued for their convenience, texture, and versatility in quick meals.

Historically, the rohlík has been part of Central European bread culture since the 19th and early 20th centuries, evolving with changes in baking technology and retail distribution. Today it remains one of the most recognizable and widely consumed bread products in the region.