Homemade Rohlík

Place the yeast in a small bowl, sprinkle with sugar, and mash with a fork into a paste if possible. Sprinkle with a tablespoon of flour from the measured amount, pour in one-third of the milk, mix, and let it foam for 10 minutes to create a starter. If nothing happens in the bowl after ten or fifteen minutes, start again with new yeast.

Mix the flour with salt, oil, the remaining milk, and the foamed starter. Place in a kitchen robot with a kneading hook and let it process into dough and knead for ten minutes. The result should be a soft, almost non-sticky dough, pliable and soft like playdough. If it seems too dry during the process, add a tablespoon or two of milk, or add flour if it's so wet that it sticks to the bowl even after several minutes of kneading (it may stick initially, it even should stick). The exact ratio always depends a bit on the quality of the flour.

Place the kneaded dough into a lightly oiled bowl, cover it with foil to prevent drying, and let it rise at room temperature for three-quarters of an hour until it doubles in volume.