Tuesday, April 13, 2010

From Scratch: Hot & Fresh Kolaches

Nothing makes waking up better than a fresh, hot kolache.  However, these sausage rolls aren't only intended for mornings.  Kolaches can be enjoyed any time of the day!  I made these on a Friday evening so that breakfast would be all ready to go on Saturday morning.  Well these beauties looked and smelled so wonderful, they ended up becoming Friday night dinner as well as Saturday's breakfast.

This recipe makes 25-30 kolaches.


  • 2 packages (1/2 ounce) yeast
  • 1/4 cup lukewarm water
  • 1 tablespoon sugar
  • 2 cups plus 1 tablespoon milk
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 2 tablespoons salt
  • 3 eggs
  • 6 1/4 cups all-purpose flour
  • 2 packages Eckrich breakfast sausage, any variety (I used one package of original and one package of cheese)

Proof the yeast by dissolving the yeast plus 1 tablespoon sugar into the water until mixture is foamy.  This will take about 15 minutes.

Scald the milk.  To do this, pour 2 cups of milk into a small sauce pan and heat over low heat until milk is steaming, and small bubbles appear around the edges.  This process should take about 20 to 30 minutes.  Do not allow the milk to come to a boil.

Once the milk has scalded, add the softened butter and the 1/4 cut sugar to the milk.  Stir the mixture, and let it cool.

In stand mixer (or a large bowl) add the yeast mixture, the milk mixture, 2 slightly beaten eggs, and the salt.  Mix until smooth.

Add flour 1/2 cup at a time.  Once I had added 5 cups of flour, I had to mix in the remaining 1 1/4 cup by hand.

Knead the dough until it forms a smooth round ball.

Cover the bowl with a warm, damp towel, and allow to rise for 1 hour, or until dough has doubled in size.

While the dough is rising, cook the sausages in a pan with a tablespoon of water over medium-low heat for six to eight minutes.

Once dough has risen, split into thirds.

Roll dough out into a 1/4" sheet.

Use a pizza cutter to cut the sheet into approximately 3X3" squares.

Place one cooked sausage diagonally in the middle of each square.

Roll one side of the dough across the sausage, and crimp dough.

Wrap the other side of the dough around the sausage.  Trim off the excess dough, and crimp together to create a seam.

Fold each end of the dough upwards, and crimp dough together.

Make sure that your kolache is completely sealed.  Use fingers to smooth dough out.

Place completed kolaches on a well greased cookie sheet.

Cover the cookie sheet with a warm, damp towel, and let rise for 40 minutes.

Pre-heat oven to 400 degrees F.

Uncover sausage rolls and brush the tops of the rolls with a mixture of 1 beaten egg, and 1 tablespoon milk.

Bake kolaches for 15 minutes, or until golden brown.

Transfer from cookie sheet to cooling rack or plate.

Allow to cool for 10 minutes, and enjoy!

Store the remaining kolaches in an air tight container in the refrigerator.  Left-over kolaches are delicious as is, or if you prefer them warm, pop them in the microwave for 30 seconds.

~ Chef Megs


Anonymous said...

looks yummy!!!!!
*rockstar* (p.s. i hope you know who this is, lol)

Rebecca said...

2 Tbl of salt seems like a lot. Is that correct?

Chef Megs said...

I do believe that's a typo. It's 2 teaspoons.

Rebecca said...

That's what I guessed and they turned out great. I cut 3 1/2" squares because the 3" were a little too small. The egg wash makes them a beautiful golden brown. Thanks!

Erika said...

Just made these tonight, and they definitely hit the spot!! Using real Texas sausage and pairing with baked beans made for the perfect homesick dinner. I can't wait to have these for breakfast in the morning! Thank you for sharing the recipe! <3

Anonymous said...

Was nice of u to correct the salt measurement...(insert sarcasm)

Anonymous said...

made these and there is no need to roll out the dough...just pinch off enough to cover and wrap them up. saves time!

WestCoastCowgirl said...

Dammit, wish I would have read the comments first. Put 2 tbsp salt. My dough is currently rising. I'll comment once they are done to let you guys know how they came out. Fingers crossed.

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