| Level: | Intermediate |
| Total: | 12 hr 40 min |
| Active: | 40 min |
| Yield: | 24 servings |
Ingredients
- 2 pounds Breakfast Sausage, recipe follows
- 1 cup canola oil
- 2 tablespoons ground black pepper
- 4 tablespoons salt
- 8 ounces flour
- 8 cups milk
- 10 ounces (2 1/2 sticks) butter
- 4 cups milk
- Two 4-ounce packages active dry yeast
- 4 pounds all-purpose flour
- 10 ounces sugar
- 6 egg yolks
- 1 tablespoon salt
- 2 pounds ground pork
- 1 pound ground beef
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chopped fresh sage
Instructions
- For the sausage and gravy filling: Put the Breakfast Sausage into a pan on the stove. Pour the oil into the pan and onto the sausage. Break into bite-sized pieces and turn on the heat. Season and distribute evenly with 1 tablespoon black pepper and 2 tablespoons salt. Mix together and cook the meat until done, about 10 minutes.
- Once the sausage is fully cooked, turn the heat to low and distribute the flour evenly onto the sausage. Make sure the oil and the flour combine to form a thick roux. Once each sausage piece is thoroughly covered with flour, turn the heat back onto high. Add the milk to the pan and stir to break up any sausage clumps. Add the remaining 1 tablespoon pepper and 2 tablespoons salt to the milk. Bring to a simmer and cook, mixing periodically so that the flour does not cook on the bottom of the pan. Once the milk starts to boil, continually stir the mixture as it thickens, ensuring it doesn’t burn. Once the sausage starts to “pull” from the sides of the pan, the gravy is cooked completely. Pour into a dish and refrigerate overnight so it gets gelatinous.
- For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 3-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
- Building the sausage and gravy kolache: Preheat the oven to 350 degrees F.
- When the dough is soft and plump, place a ball into one hand and flatten. Use a spoon to scoop the sausage and gravy filling into the center of the flattened dough in your palm. Pull the outside portion of the dough up and around the filling, pinching the dough closed at the top. Invert the ball with the seam on the bottom and place on a baking sheet. Continue with the remaining dough balls and filling.
- Bake the kolaches until golden brown, 12 to 15 minutes. Let cool and enjoy.
- In a large bowl, add the pork, beef, salt and pepper, garlic powder, onion powder, sage and 1 tablespoon cold water and mix thoroughly.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 790 |
| Total Fat | 37 g |
| Saturated Fat | 14 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 5 g |
| Sugar | 18 g |
| Protein | 27 g |
| Cholesterol | 115 mg |
| Sodium | 724 mg |
Reviews
How much yeast? 8 oz? That seems like a lot of yeast.
Why does it say the recipe takes 12 hours when the longest wait is 30 mins?
Are you sure there isn’t a misprint on the amount of salt and pepper? WAY too salty and peppery. Had to try and cut the saltiness with half and half and it was still too salty. Make sure if you’re making this you use way less salt.
I made these and they were pretty good even if they were not as good as the kolache restaurant that we go to. I did half the recipe and it made exactly 12 rolls so make sure your scale is calibrated. I also filled with sausage, egg and cheese instead of sausage gravy. These are great to freeze and eat on the go. My only issue is that I may have overproofed because they came out huge and took twice the time to bake.
Does this receipe use whole milk? and unsalted butter? Just want to make sure before I try it!
While it was generous for the restaurant to supply us with the recipe, there appear to be a number of transcription errors. The amount of yeast, for example; the ingredients of the breakfast sausage may need to be altered so as to be palatable. But I do understand why there is so much flour: because you are making 24 and you’re using 3lbs of meat to make the sausage. This will probably take the average home cook 4 trips to the oven with a baking sheet full with 6 apiece. There will invariably be some leakage as the gravy returns to liquid and seeks crevices in the dough that the rising pressure can punch through. It’s ok. Just have fun. That’s what this food is. Fun food.
4 lbs. flour in the dough??
Made these yesterday with not so traditional fillings: cheddar wursts, cheese and green Chile; Ham and Swiss; Pizza sauce, cheese and pepperoni. They turned out delicious and freeze great! There is a typo on yeast ratio. I used two packets of 1/4oz yeast and it was fine.
The amount of yeast in this recipe is way off. Those pckgs of yeast are 1/4 ounce, or not quite a tablespoon in each package. They are certainly not 4 ounces apiece. If you put 8 ounces (or 1 cup) of yeast in this recipe your bread would be ruined, a total waste of all of those ingredients.
Amazing – tastes so much like the real thing!! I loved Hruska’s Kolaches when I lived a few minutes away. But since moving away from Utah two years ago, I can’t get them anymore so I was so excited to have the recipe! However, I would like to echo the previous comment that there was definitely too much salt in the recipe. I’ll try it again with less salt (maybe even half) and I think they’ll be perfect. Also, this makes more than it says even – we aimed to make 12 by halving it and did the measured 3 oz balls of dough and it still made 20 Kolaches. It was easier than I expected as well. Thank you for sharing!