We achieve all the cheesy flavor without making the biscuit too dense by layering and folding the cheese into the dough, similar to how puff pastry is done.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 45 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 18 |
| Yield: | 36 kolaches |
Ingredients
- 1 cup warm milk
- 1 large egg, lightly beaten
- 1 large egg yolk, beaten
- 3 tablespoons butter
- 3 cups bread flour
- ½ tablespoon salt
- ¼ cup white sugar
- 3 teaspoons bread machine yeast
- 18 2-inch sausages, cut in half
- 1 (16 ounce) package frozen hash brown potatoes
- 9 slices Cheddar cheese, each cut into 4 squares
Instructions
- Make the dough: Place milk, egg, egg yolk, butter, flour, salt, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by your manufacturer if different. Run the Dough cycle, about 1 1/2 hours.
- When the cycle is finished, preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- Punch down dough on a lightly floured surface and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise, 15 to 20 minutes.
- Flatten balls, and make a depression in the center of each. Fill each with 1 piece sausage, about 1 tablespoon potatoes, and 1 square Cheddar.
- Bake in the preheated oven until lightly browned, 15 to 18 minutes.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 7 g |
| Sodium | 544 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, but here in Texas these are called Kobasniki if it’s a savory filling. Kobasnik as the singular.
YUM! I made a filling of sautéed onions, spinach, & chopped bacon and added a little shredded cheese before topping with the filling. SO good!!!
The recipe is prefect! I make these for my family all the time.
I have made these several times and they are delicious!
The dough in this recipe is really great. What you fill the dough with is totally up to you. My top two favorite fillings are sausage gravy (like the stuff in “biscuits and gravy”) and an egg scramble with whatever veggies I have on hand.
Oh my goodness just got out of oven. Ate one. They are simply scrumptious. Love love love them. No more Shipley donuts. Very easy to make!! You must try these
This recipe is perfect as is and makes kolaches exactly like those sold in Texas bakeries. I double the recipe and divide it into 18 pieces and put a beef hot dog and half a piece of of cheddar cheese in each one. They freeze and reheat well. The kids (and adults!) love these for a quick and filling breakfast.
Very easy and very good, although a little salty by nature of the ingredients. Added chopped peppers. Have also made with a sausage gravy and were even better!
I didn’t have a bread machine so I made the dough by hand with regular flour and yeast. The basic steps are: heat milk, sugar and yeast until warm, like a baby bottle then let it sit for about 10 minutes until foamy. Meanwhile melt butter then blend with egg and salt in mixing bowl. Add yeast mixture and stir. Then add 2/3 of flour while stirring with a wooden spoon. Add about half of remaining flour and when it is too hard to stir, start kneading with your hand while adding flour. Turn out on counter and knead about five minutes
Very tasty but needs a few tweaks. Adding some garlic powder and oregano to the dough will give a tastier herbiness to the bread (if using meats and cheeses). Flatten the dough out so that plenty of meats and cheeses can be added. Pinching the tops will keep the cheese inside. Make sure to pre-cook all fillings..I added sausage, colby cheese and hashbrowns. Bacon, gouda and hashbrowns and cream cheese and spinach. All were delicious.
I use this recipe frequently! I stuff with small sausages and velveta cheese, or with deli ham and velveta cheese. This is a GREAT recipe!
This dough is great! However, make sure you peek into your bread machine after all ingredients have been thoroughly mixed (for my 20-year-old machine, that’s about 10 minutes after hitting start). If the dough looks runny, add more flour. I usually have to add 1/3 cup of flour. Dough should be thick, forming a loose ball when the machine is spinning it. I also did not follow the recipe past the dough cycle; I put in 1 or 2 Little Smokie sausages with as much shredded cheese as I can fit, lift the edges of the dough up and around filling, crimp, and then LIGHTLY roll the stuffed dough into a ball in my (floured) hands. Another suggestion: it is totally ok to use a rolling pin with this dough to help you separate it more evenly- no need to roll the dough into balls before filling them; they rise just as well if they’re already flattened out. Finally, I add at least 1 extra rise, right after filling. For all of the rises, I lay the dough on a lined or greased cookie sheet and set in my oven (turned off) and put a pan of boiling water below the racks– the steam makes them nearly triple in size over 15 minutes! If you live in a dry area, you can also lightly spritz the dough with pam to prevent tops from crusting over, and/or spray a sheet of plastic/foil with pam and lay over dough. Keep the dough covered this way at all possible times when not in the oven! I’ve also made fruit and cream cheese kolaches, as well as pepperoni-mozzarella balls, with this dough- delicious!!
Its great I like the idea of making them up the night before. My great grandson asked me to stuff some with creamed corn. Wow that worked well I can tell you. PT in New Zealand
This is a wonderful recipe. I have used the dough not only for kolaches, but rolls as well. I added jalapenos and cheese and made burger buns. Thanks for sharing.
Almost perfect. After the dough came out of the machine, I formed 18 small rolls and let rise for an hour. Soft pillows of dough…only way to describe them! After rising I encased a lil smoky sausage into each roll, putting seam-side down on baking sheet before baking. My taste-testers agreed they need to be a little sweeter, and I’m thinking that next time I’ll add more flour so the dough won’t be quite so sticky. It was very hard to work with!
Very good!! Made mini ones without hash browns , used turkey sausage with cheese…baked them and froze them…quick breakfast to go in the am!!
The recipe was too vague, fortunately I have made these before. But if prepared as stated they would be something not nearly resembling kolaches.
I lived in Houston for some time, and grew to love these delicious meat filled or sweet filled bread. They were so amazing, and it was a staple at any office party or meeting in the AM. For so long I looked high and low, no luck. Saw this recipe and gave it a try – If you are proficient in making bread, no problem. It is important to understand following directions very carefully, and you should be okay. Give them a try, they will become a favorite.
Had never tries kolache before. I read about them in a book and I wanted to try them right away so I looked for a recipe and yours came up with many good reviews. I had no sausage, but I had some leftover ham that I used. I topped the potato with scallions. Love those rolls. Will wrap them up and freeze them for work lunches later on. Thank you for sharing!
I did a Ham and Cheese and a Desert Triple Berry, and my Roommate can’t stop raving about them! Definitely gonna do this again and try different fillings!
I made these over the weekend they are very much like those from the Houston area of TX. I did not have a bread machine and followed much of the others instructions. Used the small smokey links only, no cheese of hashbrowns and had a total of 30. The next batch will be ham and cheese! Thanks Melissa for submitting this great recipe.