Kolaches From the Bread Machine

This is a very versatile recipe that is great. I put a breakfast meat (sausage or ham), egg, and shredded cheese on the inside and have a great breakfast that is easy to eat on the run! Whole family loves them!

My best friend is a Houston native and she introduced these to me when we visited there. These taste just like the best of what we tried there. I made two batches, the first was the sweet variety, the second was the meat kind (klobasnek). Both batches turned out amazing. I used 1/3 cup sugar both times, and did not have to add extra water. The dough came out perfectly. The first batch made 52 of the fruit kind, they were about 3 inches in diameter. Next time I’m going to try to make them a little bigger. I was able to make 24 of the meat version. I ended up taking the first batch out early because they cooked so quickly. They were already brown. Each time after I watched a little closer, these pastries should be a barely golden color not brown. Between the Superbowl & my family, they were gone in 3 days.

I was pleasantly surprised! Instead of the water and dry milk, I used the same amount of scalded milk. The dough had a bit of the yeast – dough taste though. I would add the lemon extract next time. Over all it was quick-er & easier to make than the usual way. I live in an old house and have a heck of a time getting dough to rise. Making dough without the machine is such a drag.

These are simply devine! This was my very first time to make kolaches. I wanted the homemade kind just like my grandmother used to make. They didn’t turn out as pretty as hers but they had that same great taste. It is hard to do the toppings where they don’t spill over the top. I find it best to use thicker pie fillings. Next time, I may try to make my own toppings, especially poppyseed. I followed the directions exactly and I wouldn’t change a thing! Thank you for the yummy recipe!

Brings back sweet memories of walking to the bakery in Germany as a child.

I added another ¼ to ½ cup of flour while the dough was mixing. The dough was absolutely silky after the first rise. I turned the dough out onto a lightly greased mat and cut into one ounce portions, rolled into balls and let rise. After filling they went right into the oven without another rise. I used cherry pie filling and apricot pastry filling. They were so good I ate three immediately! I ended up drizzling with an almond flavored glaze instead of brushing with butter. For Christmas I plan to make them in half ounce portions for a cookie platter. Absolutely wonderful recipe!

I have never made Kolaches so I followed the recipe as close as possible. The only change I made was to use apple pie filling for the center. They’ve only been out of the oven for 15 minutes and my family is already asking me to make them again. they came out perfect and taste amazing. they’re sweet enough for a desert or simple enough for a quick breakfast on the go.

These are delicious! Make you’re own toppings, why spend all the time hand-crafting these rolls and then dump canned pie filling on them? I used the tip for added sugar to make the bun sweeter, next time I’ll make the ball a little bigger and use an ice cream scoop coated in sugar to make the indentation for the toppings. I couldn’t fit more than a level teaspoon in my thumb-sized dent! My batch made 58 rolls!! But they freeze beautifully, so we’ve got Sunday morning Kolaches for months!

My husband said”why haven’t you made this before” as he was eating the second one. I said I don’t know,I have been cooking for 50 years and never saw the recipe before.Wonderful soft dough.And I only left out dry milk and just used a tad more potato flakes. Use whatever filling you want.

My first time making these. Yumm! I used 1/3 cup of sugar to make the dough, but otherwise didn’t change a thing. They were a hit!

They turned out great. I used whole milk (3/4 cup) instead of powdered milk and cut water down to 3/4 cup.

Followed the recipe exactly. Although I am a skeptic regarding bread machines, it made the nicest dough imaginable! Did not change a thing. Made half cherry pie filling, half poppyseed. Biggest problem was what to do with them all! (On vacation, I loaded a plate and passed them out to the other guests!) Just a clarification I found a bit unclear: remove the dough fr om the bread machine once the mix cycle is complete. Don’t let it rise in the machine.

I have made this recipe for my family of eight many times. I never use the dry milk listed in the recipe; instead substitute 1/3 cup 2% milk and subtract 1/3 cup water from what is called for in the ingredient list. My family likes these with cherry pie filling and powdered sugar glaze.

The hubs2be is from TX and really misses kolaches and klobasneks (sausage kolaches) so I had the day off and made these for breakfast tomorrow. We each had one as a snack while dinner was cooking though. The thumbprint indents were done and filled right before they went into the oven and I didn’t have any spillover but I did have to dip my thumb in flour before I put each imprint in the dough and other than the dough being REALLY sticky and still managing to stick to the oiled pan the end product was great. We filled ours with blackberry preserves, strawberry preserves and cream cheese filling. When I have the time I will be making these again.

good bread, but not Kolachys that I am used to.

We really enjoyed these little kolaches. We’re from Calgary so had to modify ever so slightly by decreasing the flour by 1/8 cup (to 3 3/4c) and I always use instant yeast now so upped the yeast to 1 tbsp. As per other suggestions, we gave it an egg wash before filling with cherry pie filling, then after baking we added a drizzle of almond-flavoured icing and topped them with toasted almonds. Very tasty. You could very easily add a 1/2t of plain cream cheese to the bottom as the icing and pie fillings are both very sweet and the tanginess of unsweetened cream cheese would balance the flavours very well. Thanks so much for posting this recipe!

I have made this recipe so many times and it always turns out terrific! I’ve had these often in Texas and my husband has Czech grandparents, so I wanted to learn to make them when we moved away. This is the only recipe I use! I often use my homemade jam instead of the solo filling. Any kind of fruit filling or jam works great. I brush the kolaches with melted butter before filling them, then again after baking them, it helps them keep longer. Make sure you only let them rise a little the second time, or the filling might run off and they will get too puffy. 15-20 minutes is enough time, just while the oven is heating. I usually get at least 30-36 kolaches from this recipe. You can use this dough to make sausage rolls, too. Use the little sausages, or Polish/Czech/German sausage that have been cut in small pieces. Wrap the dough completely around the sausage and let it rise until doubled, then bake. So, only one more rising of the dough for them. Depending on the size of the sausage, you can get at least 3 dozen sausage rolls from this recipe. Brush them with butter and store leftovers in the refrigerator. I’ve actually made a pan of fruit kolaches and a pan if sausage kolaches from this single recipe many times! Thanks Amysue1!

Great recipe. Like another reviewer, I made my own fillings, as I do not care for the canned. They were fantastic. Thanks for a great recipe.

Do you have to search for bread flour specifically or is regular flour going to work okay? I’m not an experienced “baker”!

I believe these are not the real Polish kolaches

The oven temp is absolutely WRONG. Bottoms were black and the house was filled with smoke after 11 minutes!!! Reduce heat to 325.