Exploring Czech Food – Part II – HOUSKY (Poznavame Ceske Jidla – Dil II. – HOUSKY)

21 09 2008

In my last blog I mentioned Czech cuisine origins. What I did not mention yet is that Czech food is very heavy and filling. Starch and flour are widely used to make thick sauces. Czechs mostly eat chicken and pork but beef and rabbit are also favored. Fresh produce is available throughout the year now but salads are usually popular in the summer. The rest of the year Czechs eat potatoes and other seasonal vegetables but also canned fruits and vegetables. Moreover, every Czech family has pickles, sauerkraut and dry mushrooms. In the summer, they like to go to the beautiful public forests to pick mushrooms, which they use immediately or dry them and use for the rest of the year.

Today, I will give you a recipe for an item that many people have asked for. It is a Czech roll called HOE-SKOO or ROUHLEEK. There are many recipes for this type of bread but I like this one because I have used it for many years. The ingredients are simple and readily available in your kitchen. You can prepare your bread every day or make a bunch and freeze for later.

Here is the recipe for Morning Rolls:


Yeast (1 bag of Active Dry Yeast (1/4 oz) or 1.5 ounces (42 g) of fresh yeast)

NOTE: You can use more of the dry yeast but one bag is recommended for 4 cups (1 lb) of flour.

Warm water (100 – 110 degrees F or 38 – 43 degrees C)

1 tablespoon of granulated sugar

4 cups (1 lb) of flour

1 teaspoon of salt

4 tablespoons of oil

Preparation: If fresh yeast used: mix yeast with a little bit of water and sugar in a cup or small bowl. Put flour in a large bowl, add oil, 1 cup of warm water, dissolved yeast and salt and then mix thoroughly.

If dry yeast used: Sprinkle yeast and sugar in ¾ cup of warm water in a large bowl. Stir until dissolved. Add dissolved yeast, flour, oil and salt in a large bowl and then mix thoroughly.

Then: Cover the bowl with a clean kitchen towel and place in the fridge overnight. In the morning, form small rolls (see the image above) and put on a pan or in a form. Brush them with oil and sprinkle with salt, sesame, caraway, or poppy seeds. Bake at 440 degrees F or 225 degrees C for 20 – 25 minutes.

Frozen rolls are good for 4 months.


V mem poslednim blogu jsem se zminila a puvodu ceske kuchyne. Co jsem vsak nerekla je, ze ceske jidlo je velmi tezke a lehce vas nasyti. Skrob a mouka se pouzivaji velmi casto do omacek. Cesi vetsinou ji kure a veprove maso, ale hovezi maso a kralik jsou take oblibene. Ovoce a zelenina jsou jiz dostupne po cely rok, ale salaty jsou obvykle popularni v lete. Po zbytek roku Cesi ji brambory a jinou sezonni zeleninu, ale i zavarene ovoce a zeleninu. Navic, kazda ceska rodina ma zavarene okurky, kysele zeli a susene hriby. V lete Cesi radi chodi do jejich krasnych verejnych lesu a sbiraji hriby, ktere pak ihned pouziji a nebo je susi a ji po zbytek roku.

Dnes vam predavam recept o ktery me mnoho lidi zadalo. Je to ceska houska neboli rohlik. Muzete najit mnoho receptu na tento druh peciva, ale ja jsem si oblibila tento, protoze ho uz pouzivam mnoho let. Prisady jsou jednoduche a obvykle dostupne ve vasi kuchyni. Housky muzete pripravit kazdy den a nebo ve vetsim mnozstvi a pak zmrazit.

Zde je recept na Ranni Housku:


Kvasnice (1 sacek Active Dry Yeast (susenych kvasnic, 7g/sacek) a nebo 42 g (1.5 ounces) cerstvych kvasnic)

POZNAMKA: Muzete pouzit vice susenych kvasnic, ale jeden sacek je doporucen pro 4 hrnky (500 g) mouky.

Tepla voda (100 – 110 stupnu F nebo 38 – 43 stupnu C)

1 lzici crystaloveho cukru

4 hrnky (500 g) mouky

1 lzicka soli

4 lzicky oleje

Priprava: Pokud cerstve kvasnice jsou pouzity: Zamichejte kvasnice s troskou vody a cukrem v hrnku a nebo male misce. Vsypejte mouku do velke misy, pridejte olej, 1 hrnek teple vody, rozpustene kvasnice a sul a pak poradne promichejte.

Pokud susene kvasnice jsou pouzity: Vsypte kvasnice a cukr do ¾ hrnku teple vody ve velke mise. Zamichejte az se vse rozpusti. Pridejte mouku, olej a sul a poradne promichejte.

Potom: Prikryjte misu s cistym kuchynskym rucnikem a dejte pres noc do lednicky. Rano pak vyformujte male housky a nebo rohlicky a dejte na plech a nebo formy. Potrete olejem a posypejte soli, sezamem, kminem a nebo makem. Pecte ve 440 stupnu F nebo 225 stupnu C 20 – 25 minut.

Zmrazene housky pouzijte do 4 mesicu.




2 responses

27 09 2008
Glenn Trejbal

Having been a Cech baker for a few years I would let you know that the Houska as a bread is braided and has raisins and almonds.When Christmas comes around it is then called a Vanocka. dried mixed fruit pieces and butter with the other stuff are used in this presentation as us bakers felt a more richer product sold to the customers was a present. Come Easter the same dough was used to make a Mazanec. A round bread with a cross on top. The rohlik was more of a rolled horn either straight or curved with poppyseed or salt poppyseed or salt caraway seed was put on. The little housky were buns and had the same topping and were braided. Sure tasted good with a slice of salami or prasky.
Sure miss the good old days when you had a butcher,baker, and a grocery store on just about every corner in those ethnic neighborhoods. I still have my trade and have the recipes but they will die with me like the old bake shop days.

7 10 2008
Exploring Czech Food – Part III – TRIPE SOUP (Poznavame Ceske Jidla – Dil III. – DRSTKOVA POLEVKA) « CzechFolks.com

[…] Ceske Jidla – Dil III. – DRSTKOVA POLEVKA) 7 10 2008 We hope you all have tried the Czech bread recipe from our last posting. You can always make it more suitable to your taste by adding other ingredients, such as cheese, […]

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