Prep 2 hrs
Cook 12 mins
These are mouthwatering. Make plenty for a weekend breakfast. It's worth the effort! They freeze well, too, and can be heated in the oven at 350 for about 12 - 14 minutes, or in the microwave for a few seconds if thawed (about 1 1/2 minutes if frozen). Very convenient for a grab and go breakfast.
- 2 (1/4 ounce) packages dry yeast
- 1⁄2 cup water, lukewarm
- 1⁄4 cup unsalted butter, softened
- 1⁄4 cup shortening or 1⁄4 cup lard
- 1⁄4 cup sugar
- 2 egg yolks
- 2⁄3 cup milk
- 1 teaspoon salt
- 4 cups flour
- 1⁄4 cup butter, melted, for topping
- 1 (16 ounce) package cocktail smoked sausage links
- In a small bowl, combine the yeast with the water.
- Set aside.
- In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
- Mix in the egg yolks, milk, and salt, combining well.
- Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
- Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
- Grease a baking sheet.
- Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
- Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
- Set them aside to double in size again, about 45 minutes to one hour.
- Gently indent the top of the dough with your thumb, fairly deep.
- Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
- Bake in 425 oven for 10- 12 minutes or until golden brown.
- Immediately brush butter on the top.
- They are best eaten as soon as they are cool enough to handle.
I made these kolaches this morning and they were not difficult to make but I must admit they were not very good. I'm from texas and I know what sausage kolaches should be like. My main problem was the kolache bread, the bread of this recipe was dense and had the consistency of a biscut kolaches should have a soft, light ,delicate, slightly sweet taste of the bread on the interior and the exterior should have a slight crispy, toasty but buttery outside the sausage and cheese and jalapeno speak for themselves bring their own flavor so I give a one star. at first I thought that yeast didnt activate correctly because my dough didn't rise very much but from the remarks posted on this recipe maybe I wasn't wrong. Well I will try this recipe one more time and If I have the same result back to the drawing board.
I made these according to the exact recipe and I'm sorry to say I was very disappointed. They were OK but not very good. The dough finished dense and a bit tasteless. Sorry I could not give a better review, I won't be making these again.
I made these this morning and after 2-3 hours of waiting to eat what was supposed to be great....I ended up with sausages wrapped in a dense, flavorless bread, versus a kolache.