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Baked goods

Rožky: crusty Slovak bread rolls with semolina

Name: Rožky: crusty Slovak bread rolls with semolina
Yield: About 10 rolls
Ingredients: 625 ml Water (lukewarm); 1 packet Active dry yeast (7 g); 30 g Cane sugar; 30 g Salt; 500 g All-purpose flour (plus a little for dusting); 500 g Semolina flour; 1 tsp Caraway seeds; 1 tsp Coarse salt

Makes about 10 yeast rolls with all-purpose and semolina flours, topped with caraway and coarse salt and baked with steam at 230°C (450°F).

Vegetarian · Vegan · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 25 min
Temperature: 230 °C (450 °F)
Servings: About 10 rolls
Difficulty: Medium

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These crusty homemade rožky, Slovak crescent-shaped bread rolls, use a yeast dough made with equal parts all-purpose and semolina flours, water, active dry yeast, cane sugar, and salt. The dough rises for an hour, then the shaped rolls rise for another half hour before being brushed with water, scored, and sprinkled with caraway seeds and coarse salt. Steam from water poured into a hot baking sheet at the bottom of the oven gives them a crisp crust.

Ingredients

Water (lukewarm) 625 ml
Active dry yeast (7 g) 1 packet
Cane sugar 30 g
Salt 30 g
All-purpose flour (plus a little for dusting) 500 g
Semolina flour 500 g

For topping

Caraway seeds 1 tsp
Coarse salt 1 tsp

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Instructions

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Make the dough
Stir the yeast and sugar into the lukewarm water. Add both flours and the salt, mix, and turn the dough out onto a floured work surface. Knead well until smooth.
Let rise
Return the dough to the bowl, cover with a kitchen towel, and let rise for about an hour, until doubled in size.
Shape the rolls
Divide the risen dough into 8–12 pieces and shape into crescent rolls. Place on a baking sheet lined with parchment paper, cover, and let rise for another 20–30 minutes.
Bake with steam
Preheat the oven to 230°C (450°F) with an empty baking sheet on the bottom of the oven. Brush the rolls with water, score the center of each, and sprinkle with caraway seeds and coarse salt. Place the rolls in the oven, pour a glass of cold water into the hot baking sheet, and immediately close the oven door. Bake for 20–30 minutes, until golden brown.

Tip: Steam from water poured into the hot baking sheet gives the rolls a crisp crust; keep your face and hands away from the oven opening as you pour. For less salty rolls, use just 20 g of salt in the dough.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 372 kcal
Protein: 12 g
Carbohydrates: 77 g
of which sugars: 4.5 g
Fat: 1.3 g
of which saturates: 0.2 g
Fiber: 3.1 g
Salt: 3.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Chrumkavé domáce rožky zo semolinovej a hladkej múky