Rogaliki is a staple at every Tomaszewski family lunch or dinner. Whether they are baking fresh in the oven when you arrive or pulled out of the (massive store) in the freezer, rogaliki (with margarine) pairs perfectly with every meal!
Rogaliki was one food I always especially looked forward to when visiting Babcia. She would always send us back to Ottawa with a bag or two of frozen rogaliki. They only lasted a day or two if they didn’t all get eaten on the way home. Rogaliki is the only time I eat margarine. They don’t taste the same with butter. One Christmas, Babcia was showing me how to make rogaliki. We used the dough to make pizza crust. It goes through several risings and must have continued to rise in our stomachs because we were so full after one small piece of pizza. – Becky
I remember when Aunt Marian made a batch of rogaliki, attempting to make some gluten free ones too… Lets just say it was very easy to tell the gluten free from the regular golden beauties. – Michaela
We have two recipes for rogaliki, so if anyone has time over the next few months to test them, please take pictures for the cookbook (some of these are from online) and let us know in the comment section below if they turn out! Thanks!
Rogaliki
Supplied by: the Campbells
Yields: 3-4 dozen
Ingredients
7 cups all-purpose flour
2 tbsp gluten flour
4 eggs
4 cups warm milk
1 cup oil
salt
1 cup water
1 tbsp sugar
2 tbsp quick rising yeast
1 egg
Directions
1. Sift flour
2. Mix warm milk, sugar, salt, eggs and oil.
3. Let yeast and sugar rise until doubled, then add to liquids.
4. Make a well in the flour and pour in the liquids. Mix and knead. Divide if using an electric mixer. Add a bit of oil if necessary. Poke your fingers in, if it doesn’t stick, it is ready.
5. Cover with a towel and let rise until doubled in size.
6. Roll into small balls then quickly flatten into a circle. Cut into pie wedges and roll each wedge up.
7. Put on a greased cookie sheet or baking stone. Cover with a towel and let rise again until doubled in size.
8. Beat the egg and brush on top of rolls.
9. Bake at 350 for 20 minutes.
Notes
This is also Babcia’s pizza dough recipe. It was given to Becky in 2015 but has yet to be tested (if there are any takers!).