My neighbor grudgingly gave me this recipe for roasted cauliflower with cheese, which is a fantastic variation on the classic dish. Wishing you the same pleasure that we do.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 20 |
Ingredients
- ½ cup milk
- ½ cup white sugar
- ¼ cup unsalted butter
- 1 teaspoon salt
- ½ cup warm water
- 2 (.25 ounce) packages active dry yeast
- 4 ½ cups all-purpose flour, divided
- 2 large eggs, beaten
- 4 tablespoons unsalted butter, melted, divided
- 1 (8 ounce) smoked breakfast sausage links (such as Eckrich®)
- 1 (8 ounce) package sharp Cheddar cheese
Instructions
- Heat milk in a small saucepan over medium heat until it begins to bubble; remove from heat immediately. Stir in sugar, 1/4 cup butter, and salt and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
- Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in 2 cups flour, cooled milk mixture, and eggs; beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
- Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Brush dough lightly with some of the melted butter and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
- Meanwhile, cut sausages in half and pat dry (this is important). Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Add 1 piece of Cheddar cheese topped with 1 sausage half. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches. Brush the tops of kolaches with remaining melted butter.
- Bake in the preheated oven until golden, 12 to 15 minutes.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 367 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Thank you for this! I lived in Texas and Maine doesn’t habe this
This recipe is probably better than mine, but these Kolaches are nothing more than what we call Pigs In A Blanket in Georgia and Florida. All you have to do is buy some smoked sausage and Grands canned buttermilk biscuits. Cut the sausage in about 2” lengths, then open the can of biscuits (I use the 8 biscuit size can). Slice some cheese the same length as the sausages and roll the sausage and cheese into the biscuit. Cook in a preheated oven @ 350 degrees for about 20 minutes. It’s a lot quicker than your recipe and it’s mighty good with mustard. You can also add jalapeño to them if you like hot.
This dough RISES. I ended up baking them for a bit longer — around 25m, but kept a close eye on them — and made a few more than the recipe names — around 25 fist sized kolaches. They turned out great! This is now my go to recipe.
I did the dough through the bread machine and it’s great! I love going to Slovacek’s for Kolaches but if I can make them at home, I feel even more local. Followed my son to Leroy from Vancouver, WA who is going to school in Waco and he kept raving over kolaches. Now I see why. I came across your recipe while looking for a Ukranian bread filled with poppy seeds that I loved in Vancouver. Both Vancouver and West have great European breads! Thanks for the recipe!
These rolls were loved by all! The best part was reading the reviews that said you could fill them with whatever you preferred/had on hand. So we did a mix of different cheese and breakfast meats! So fun to make.
Great recipe!
Very easy recipe they tasted just like I remembered
Believe me, the sugar is a key ingredient. Without it, you just get sausage and bread. We make these with little smokies, hot dogs, and jalapeño sausages, and serve them with mustard and have these for a weekend breakfast two or three times a month.
4.5 cups of flour is too much. Machine struggled. Very dense. Maybe will try again but cut the flour down to ~3 cups.
This recipe was amazing. Definitely making it again. I did some sausage ones, sausage with cheese, sausage with homemade sauerkraut, and sausage with cheese and sauerkraut, which was awesome and my favorite. The kids absolutely ate them up. Great dish.
Fantastic! I lived in Breckenridge, CO and a guy from Texas that worked for me would bring these almost everyday one summer. I made this recipe just as written, only baked them at 350 for about 20 minutes, brushing with butter half way through. Sooo good!
This was delicious. I brushed some egg on the top to add a little color.
Great recipe and versatile enough to switch up the stuffing.
Once I worked out the details, it turned out to be a wonderful kolache recipe. -Add flour incrementally until dough is slightly sticky but still elastic. The first time I made this I added all the flour at once and ruined the batch, because it was too stiff and dry. I ended up using 1 full cup less flour than what is called for. -I used ground sausage, eggs and cheese, and would recommend weighing the finished dough, and then dividing by the number of desired kolaches. I did not do this, and my sizes ended up all over the place. Ended up with 25, roughly baseball size, and used .75 lbs ground sausage (Tbs per kolache), 7 medium scrambled eggs (tsp per kolache). All in all, very popular with friends and family, and will make again and again.
Oh. My. Wow! These came out incredible! We used 3 cheeses and ham, instead of one cheese and sausage, and it was amazing! My only recommendation would be to knead the dough for maximum 10 minutes so the dough will be fluffier and lighter.
These are legit!!!
This recipe was super easy and tastes better than any of the ones we usually eat here in TX. I surprised my wife with them for breakfast on her birthday and they were very easy to make exactly as the recipe says. Only recommendation would be to do a better job of pinching them closed or maybe fold the seam underneath. Mine were kinda ungly (see picture)but tasted great! I used the Elrich Jalapeno and cheddar skinless sausage and some shredded cheddar cheese in each tasty pouch.
I used jalapeno sausage in my recipe. I made these because my husband gets up at 3 in the morning to get ready to go to work. He can heat them up in the microwave. He loved them. I tried them right out of the oven. They are wonderful. Will add this to my recipe book!
I live in Houston and these are the real deal! I made these with pepper jack instead of cheddar. I also made a few with a blackberry jam filling instead. Everyone loved them!
I am so happy with how easy this recipe was to follow. This is the first time I’ve ever tried to make these. Growing up in Texas they were everywhere and it’s the one thing I have to go find when I go visit home so being able to make some of my own makes those trips a little easier to endure. I think the trick here is using a sausage that meets the craving so I used a dinner sausage instead and came out really well.
I had some issues using a food processor instead of stand mixer, so I recommend mixing from hand, if yours is broken like mine??. But, when those sweet babies came out of the oven, the family thought it was the coolest thing they had ever seen! They ate em up like they were starving! I’ll definitely be making these again!