📝 About This Recipe
A beloved staple of Texas breakfast culture, these savory kolaches (technically klobasneks) feature a pillowy, slightly sweet yeast dough wrapped around juicy smoked sausage and melted cheddar. This recipe captures that iconic 'fast food' convenience with a gourmet touch, offering a soft, golden crust that yields to a rich, savory center. Perfect for busy mornings or a weekend brunch, they are the ultimate handheld comfort food that bridges Old World Czech tradition with Lone Star flair.
🥗 Ingredients
The Sweet Yeast Dough
- 1 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/4 cup Granulated sugar
- 6 tablespoons Unsalted butter (melted and slightly cooled)
- 1 Large egg (at room temperature)
- 1 teaspoon Fine sea salt
- 3 1/2 cups All-purpose flour (plus more for dusting)
The Savory Filling
- 12 pieces Smoked sausage links (standard size or jalapeño cheddar variety)
- 6 ounces Sharp cheddar cheese (sliced into thick batons)
- 24 slices Pickled jalapeño slices (optional, for a spicy kick)
The Finish
- 1 Egg (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Unsalted butter (melted, for brushing after baking)
- 1 pinch Coarse sea salt (for topping)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy and blooms.
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2
Add the melted butter, room temperature egg, and salt to the yeast mixture. Whisk gently to combine.
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3
Attach the dough hook and gradually add the flour one cup at a time on low speed. Once the dough starts to come together, increase to medium speed and knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but doesn't stick to your fingers.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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5
While the dough rises, prepare your sausages. If using full-size links, cut them into 3-4 inch sections. Pat them dry with a paper towel to ensure the dough adheres well.
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6
Once the dough has doubled, punch it down gently to release air. Turn it out onto a lightly floured surface.
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7
Divide the dough into 12 equal portions (roughly 60-65g each). Roll each portion into a smooth ball.
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8
Flatten a dough ball into an oval/rectangle shape about 4-5 inches long. Place a slice of cheddar cheese and a sausage link in the center. Add jalapeños now if using.
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9
Fold the long sides of the dough over the sausage and pinch the seam firmly to seal. Pinch the ends shut or leave the very tips of the sausage peeking out for a traditional look.
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10
Place the rolls seam-side down on a parchment-lined baking sheet, spaced 2 inches apart. Cover and let rise for another 30 minutes.
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11
Preheat your oven to 375°F (190°C). Brush the tops of the risen dough with the egg wash.
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12
Bake for 15-18 minutes, or until the kolaches are a deep golden brown on top.
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13
Immediately upon removing from the oven, brush the hot rolls with melted butter and sprinkle with a tiny pinch of coarse salt. Let cool for 5 minutes before serving.
💡 Chef's Tips
Don't skip the second rise; it's the secret to that signature airy, 'fast food' texture. Ensure your milk isn't hotter than 115°F, or you risk killing the yeast. If the dough is too sticky to handle, add flour one tablespoon at a time, but keep it as soft as possible. Use high-quality smoked sausage (like Kielbasa or Czech-style) for the best flavor profile. For a glossy finish, make sure the egg wash is applied evenly without pooling at the bottom.
🍽️ Serving Suggestions
Serve warm with a side of yellow or honey mustard for dipping. Pair with a hot cup of black coffee or a cold glass of orange juice. Excellent alongside a bowl of fresh fruit to balance the savory richness. For a full Texas experience, serve with a side of crispy hash browns.