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Rožky: Slovak beer rolls with lard and caraway

Name: Rožky: Slovak beer rolls with lard and caraway
Yield: 12 rolls
Cuisine: Slovak
Ingredients: 200 g All-purpose flour; 200 g Semi-coarse wheat flour; 200 ml Light beer (lager); 1 tbsp Lard; 20 g Fresh yeast; 1 tbsp Salt; 1 tbsp Granulated sugar; to taste Salt; to taste Caraway seeds

Slender, crisp yeast rolls made with light lager and lard, brushed with salted milk and topped with salt and caraway. Makes 12 rolls.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 40 min
Cook time: 20 min
Temperature: 180 °C (350 °F)
Servings: 12 rolls
Difficulty: Medium
Cuisine: Slovak

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Beer rožky are slender, well-baked Slovak crescent rolls made with yeast dough that uses light lager instead of milk or water. The beer helps the dough rise, so less yeast is needed, and the lard keeps the dough from sticking. Before baking, brush the rolls with salted milk and sprinkle with salt and caraway seeds. They taste good on their own, but especially alongside utopence (pickled sausages), sausages, head cheese, Olomouc-style pungent ripened cheese, or pickled Hermelín, a Czech Camembert-style cheese.

Ingredients

All-purpose flour 200 g
Semi-coarse wheat flour 200 g
Light beer (lager) 200 ml
Lard 1 tbsp
Fresh yeast 20 g
Salt 1 tbsp
Granulated sugar 1 tbsp
Salt to taste
Caraway seeds to taste

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Instructions

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Use a bread machine to knead the dough and let it rise, if desired. Use only a small amount of yeast, since the beer helps the dough rise. If the dough is too stiff, add a little warm water.
Divide the risen dough into 12 pieces and shape each into a ball. The dough is not sticky, so there is no need to dust the work surface with flour. Roll each ball out thinly, leaving one edge thicker. Starting at the thicker edge, roll it up, then use your hands to roll it into a thin rope.
Curve the rolls into crescents, place them on baking sheets, and let rise for almost an hour. Preheat the oven to 220 °C (425 °F) and brush the rolls with salted milk before baking.
Immediately after placing the rolls in the oven, reduce the temperature to 180 °C (350 °F) and bake for about 20 minutes, until crisp. Transfer the baked rolls to a wire rack immediately so steam can escape from underneath and they stay crisp.

Tip: Use lukewarm beer, not beer straight from the refrigerator, since cold beer would slow the rise. Sprinkle the salt and caraway seeds on the rolls immediately after brushing, while the milk on the surface is still wet, so they stick better.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 144 kcal
Protein: 3.7 g
Carbohydrates: 27 g
of which sugars: 1.2 g
Fat: 1.4 g
of which saturates: 0.5 g
Fiber: 1.1 g
Salt: 1.6 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: Pivné rožky s rascou na bravčovej masti