European countries, from Austria to Bosnia, from Hungary to Russia, they all have a profoundly rooted cuisine that extends not only through their kitchens, but to their bakeries, and baking goods are as varied as they can get.
When it comes to bread, you’ll find there are many similarities and differences in between countries, but, more often than not, many enjoy the regional specialty kifla.
Kifle, giffel, rohlik, rožok, rogalik, kipferl, kifli. These are all names for the amazing salty bread rolls we’re about to make.
The recipe goes back in time not least than four hundred years and results in long, thin breadsticks perfect for breakfast with yogurt, butter, honey or jam.
What goes into my Salty Bread Rolls?
We’ll start with a plain, milk and flour dough. Uncomplicated, but with amazing fluffy results. The protein in milk gives strength and structure to the batter, allowing it to rise evenly and withstand the oven’s high heat.
We want to use bread flour because it has at least 10% more protein than all-purpose flour. The result is a chewier bread that holds air pockets a bit better. All-purpose flour will work too, but your breadstick might end up a little flat.
Yeast, salt, and a little sugar are universal in bread recipes; they’ll make the rest. You know the drill.
What you’ll need
This one’s easy. You’ll need a mixing bowl and a lined baking sheet. You might also want to call down the young in the family to help, these kinds of recipes form part of centuries-old traditions, and those are the ones you really want to pass down.
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Really, use bread flour for this one and leave the AP for other recipes. Also, use whole milk, there’s simply no better way to go.
The salty mixture, which we’ll drizzle at the end of the baking process, will give your breadsticks a beautiful crunchy texture and a friendly, picture-ready look.
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SALTY BREAD ROLLS
- 6–7 cups bread flour (sifted)
- 1.5 tablespoons active dry yeast (I use Red Star)
- 1 tablespoon salt
- 2 tablespoons sugar
- 2–1/2 cups milk
- 1/2 cup oil
- 1 tablespoon vinegar
For the salty mixture:
- 3 tablespoons flour
- 2 teaspoons salt
- 1/4 teaspoon baking powder
- 4–5 tablespoons water
- In a medium bowl add 1/2 cup of warm milk (115F-120F), yeast and pinch of sugar. Let it rest until fluffy, about 5 minutes.
- In a mixer bowl add remaining milk and sugar, oil and vinegar.
- Add yeast mixture.
- Add 2 cups of flour, mix.
- Add salt.
- Keep adding flour until the dough pulls away from the sides of the bowl.
- Transfer to a lightly floured surface and knead to form a ball.
- Put the dough into a lightly greased bowl turning to grease on all sides. Cover and leave to rise until doubled in size.
- Punch it down and knead for a little bit to release the air from the dough.
- Form little balls, brush them with oil and let them rest for about 15 min. You should have at least 15 balls.
- Using the roll pin stretch each ball a little and roll with your hands.
- Place on a baking sheet lined with parchment paper.
- Preheat the oven to 440F. Bake 12-15 minutes or until golden brown.
- Drizzle with the prepared salty mixture then bake 3-4 minutes more.
- Brush with melted butter (optional).
Be patient, allowing the dough to rise is crucial, both before and after making your small balls.
Roll with care. You want your breadsticks to be even, and you don’t want to damage all those little air pockets in the dough. Be gentle while forming your sticks.
For a more traditional bread roll, try these Whole Wheat Dinner Rolls.
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