Sausage Kolache

by Shawnda on March 26, 2012

in Bread,Breakfast

Texas-Style Homemade Sausage Kolache

Near the top of my list of reasons why I could never move away from Texas, right under “free grandparent babysitting,” is kolache.

That list also includes other things like the Texans, quick access to beautiful grapefruit from the Rio valley, homemade tortillas from any number of nearby Mexican markets, Hill Country barbecue, a nearly year-long vegetable garden season, real Tex-Mex, and picking strawberries in February.

And not having to constantly answer “Oh, wow! Are you from Dallas?” when I pronounce a word with a long i. Like riiiice. And liiiight.

A Kolache, in its more traditional form, is a soft, sweet Czech breakfast pastry topped with fruit or cream cheese. During the summer, there is almost nothing better than having a tray full of peach kolache taking up the entire top shelf of your fridge!

“Sausage kolache” have become a Texas breakfast staple and were super popular at my parents’ bakery. It’s the same soft, sweet dough wrapped around a link of sausage. Bakeries typically use breakfast link sausages in their “small” kolaches but I prefer to start my day with a “big” kolache – stuffed with a smoked sausage link (the kind you’d normally find on a grill during the summer), fresh jalapeno slices, and cheddar. The sweet dough and the smokey meat make for a delicious breakfast.

And not surprisingly, you don’t find yourself thinking about lunch until it’s almost time for dinner.

This recipe for kolache dough is the closest I’ve ever found to both what my parents used and what the little shops further west sell. Use your favorite sausage – we used a Smoked Jalapeno-Cheddar Venison sausage in our latest batch. We usually freeze half a batch in a large ziptop bag and keep the other half in the fridge. The frozen kolache can thaw overnight on the top shelf of the fridge and be ready to reheated in the microwave the next day.

Sausage Kolache

Texas-style homemade sausage kolache are a savory twist on the classic Czech breakfast pastry.

Ingredients

  • For the dough:
  • 1 package (2 1/4 tsp) active dry yeast
  • 1/4 cup water, warmed to 110-115F
  • 1 cup milk, warmed to 110-115F
  • 4 Tbsp butter, melted and cooled to warm
  • 2 large eggs
  • 5/8 cup sugar
  • 1 tsp salt
  • 4 3/4 - 5 1/2 cups flour
  • For the filling:
  • Grated cheddar, optional
  • Fresh jalapeno slices, optional
  • Smoked sausage, cut into 3-4 inch pieces and halved lengthwise if very thick

Instructions

  1. Sprinkle the yeast over warm water in the bowl of your stand mixer. Let proof for 5 minutes, until foamy/creamy.
  2. Turn the mixer to low and add the milk, melted butter, 2 eggs, sugar, and salt until mixed thoroughly.
  3. Add the flour in two batches (start with the low amount) and mix only until just combined. The dough will be tacky but should be firm enough to crawl up the dough hook. Add additional flour as necessary.
  4. Cover with plastic wrap and let rest for 1-2 hours, until dough has doubled.
  5. Punch down and refrigerate covered overnight or for at least 4 hours.
  6. Divide dough into ~2.5 inch balls (I weighed mine at 2.5 oz each) and set on a lined baking sheet.
  7. Cover and let rest for 15 minutes.
  8. Flatten each dough ball and top with a couple slices of jalapeno and pinch of grated cheddar (if using) and place the sausage on top.
  9. Wrap the dough around the fillings, pinching the edges together and placing seam-side down on the baking sheet.
  10. Cover and let rest for 20 minutes, while preheating oven to 375.
  11. Bake for 25-30 minutes, until browned.
  12. Let the kolache cool for 20 minutes and serve.
  13. Leftovers will keep tightly wrapped in the fridge for 3-4 days and can also be frozen.

Notes

Yields: ~15 large kolache

Adapted from The Pastry Queen

Estimated time: 7 hours

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{ 128 comments… read them below or add one }

1 Villy @ For the love of Feeding March 26, 2012 at 2:15 am

I think my husband will propose again if I serve him this for breakfast (or lunch, or dinner)… :D

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2 Liz @ Tip Top Shape March 26, 2012 at 7:11 am

I’ve never heard of kolaches before!! They look amazing!

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3 katie March 26, 2012 at 7:39 am

I think kolaches are third on my parents’ list of reasons for moving to Texas, behind grandaughter and daughter. They love them and so do I, they totally trump doughnuts.

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4 Lisa November 13, 2013 at 9:05 pm

I thought we were the only ones that missed Texas kolaches. No one here in AZ knows what a kolache is. We are so happy to have this kolache recipe(0=

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5 Robin February 15, 2014 at 10:16 pm

I am a misplaced Texan currently in Sacramento, CA. They have no clue to what a kolache is or tastes like. There is a definite market for them out here for someone who has the hutzpah to open a bakery. I miss all the food that was listed in the above article and plan to give this recipe a try.

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6 Sabrina March 10, 2014 at 11:53 am

Hi!
I just wanted to say that I live in Arizona, and totally know what these are. I sure wish I could go and pick one up! Glad for this recipe, though.

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7 Becky March 18, 2014 at 2:10 pm

In Idaho they have no clue what kolache’s are, and boy do i miss them also..

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8 katie March 26, 2012 at 7:40 am

How many does this recipe make?

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9 Georgia @ The Comfort of Cooking March 26, 2012 at 8:29 am

My husband and I moved to Austin last summer and ever since I have been in love with the great foodie culture around here, and all over Texas. It’s a fabulous place to get a taste of everything, and it’s always fun to find new Texas specialities like these kolaches that I wasn’t aware of! Thanks for sharing, Shawnda. I’ll have to try these for myself!

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10 Jaida March 26, 2012 at 9:10 am

Sweet baby Jesus, I think I love you Shawnda ;) I LOVE kolaches (I’m a Texas girl, too)…add some jalapenos in there, and I can eat way more than my weight in them!! Thanks for sharing this!

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11 Lynsey March 26, 2012 at 9:23 am

Thank you, thank you, thank you for posting this recipe! I LOVE Kolaches and I’ve been searching for the perfect recipe that included a sweeter dough to offset the spicy sausage I prefer to use. These sound amazing and I will be making them this week!

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12 Becky March 26, 2012 at 10:16 am

This Texas girl has been wanting to attempt homemade kolaches for a while – thank you for this recipe – I can’t wait to try them! :)

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13 Jessie March 26, 2012 at 11:16 am

Thanks for the post! Having just moved to Austin, I kept thinking, “What the heck are Kolaches?!” These sound yummy!

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14 Julie @ Sugarfoot Eats March 27, 2012 at 4:29 pm

Same here, Jessie! I just moved to Austin last week. I’ve already discovered this yummy goodness!!

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15 bmk March 26, 2012 at 5:10 pm

I would definitely miss kolaches if I left Texas! These look fantastic. I’m definitely going to need to try this homemade version!

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16 Kelsey March 26, 2012 at 6:39 pm

Oh, I agree. I love sausage kolaches.

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17 Sara {Home is Where the Cookies Are} March 26, 2012 at 7:15 pm

Wow! I’ve never even heard of these! I love to have things like this around for breakfast – especially the leftover ones for the week ahead. The combo of sausage, jalepeno, and cheddar sounds amazing too….

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18 Joanne March 26, 2012 at 7:31 pm

I sometimes think about leaving NYC after med school…but then I remember that when I have kids, my mom is going to be my totally free-of-charge day care center. So…can’t do that. :P

These sound awesome! I have some really good veggie sausage in my fridge that is begging to be stuffed into a bread exterior!

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19 Laura March 27, 2012 at 5:32 am

I loved the other varieties as well, namely ham and cheese and bacon and egg. I think I could adapt safely, don’t you?

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20 Jennifer @ Something Like That Designs March 27, 2012 at 11:14 am

I have family in Texas and I’ve never heard of these before! Something tells me I’ll be my husband’s hero if these show up on our breakfast table :).

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21 Lisa @ The Cooking Bride March 27, 2012 at 12:02 pm

My family heritage is Czech, so I’ve had the traditional fruit kolache. Never had a sausage one – YUM!

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22 Amanda March 27, 2012 at 7:18 pm

I have been craving a sausage and cheese kolache for weeks. What’s a pregnant Texan uprooted to Hawaii to do?!

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23 chenda April 4, 2012 at 1:39 pm

OMG! Can’t wait to try this recipe, I love kolaches, especially the ones with the boudin sausage! I wish there was a kolache bakery here in Arizona.

Thanks for the recipe!

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24 Candace Prosser July 6, 2014 at 6:09 am

Those are my favorite too…funny part is that I have lived in TX all my life and had sausage coaches, but just discovered boudain coaches 2 weeks ago.

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25 Rosalie Kramer September 17, 2014 at 10:27 am

There is a kolache bakery in San Tan Valley that just opened a couple of months ago.

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26 Susan April 9, 2012 at 3:45 pm

I just discovered your blog and everything looks amazing! I’m from Texas but live in Nashville now, and none of my friends know what a kolache is! I’m definitely going to test out this recipe soon so that they can all can experience the amazing-ness they are missing!

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27 Trini April 11, 2012 at 1:27 pm

I just discovered your blog and I cant stop reading your recipes!!! I will definitely try this one this weekend :) I have one question… I live in Spain and I just find dry yeast in big packages… about 500grams… can you please tell me the quantity you used for this recipe? Thanks!!!

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28 foodiebride April 11, 2012 at 1:38 pm

Hi Trini! A package of yeast here contains 2 1/4 tsp = .25 ounce = or right at 7 grams. Good luck!

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29 Trini April 12, 2012 at 1:31 pm

Thanks!!! I will try it… I’m sure my husband will love it! :)

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30 Jennifer April 25, 2012 at 4:27 pm

When you let it proof for 1 to 2 hours. Do you place it in a warm place or will it rise anywhere? Thanks

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31 foodiebride April 25, 2012 at 4:35 pm

Yes, you’ll want to stick the bowl some place warm.

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32 ashley June 4, 2013 at 3:35 pm

When I rise bread I usually put it the microwave, or set the oven to warm then turn it off and put my bread in it. Speeds up the process tremendously…

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33 KE June 6, 2012 at 11:34 am

I really want to make these today! Does the recipe work without refrigerating the dough? Thanks!

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34 foodiebride June 6, 2012 at 4:17 pm

It can work, but you get a lot of flavor development in the dough if you let it slow-rise in the fridge overnight.

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35 Laura June 9, 2012 at 10:26 am

Thanks for the recipe. I’m a native Texan transplanted to Arizona and kolaches are one of the things I miss most about home! I never dreamed that I wouldn’t be able to find them ANYWHERE here!

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36 Tasha June 17, 2012 at 5:32 am

My famy and i are from corpus currently stationed in kansas and there are NO DONUT shops any where near us. So everytime we go on vacation we have kolaches practicly every morning lol but now thanks to this recipe we will get to have them every saturday or sunday morning.

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37 Susie August 19, 2012 at 11:50 am

I just moved from Texas to Colorado. I had no idea that sausage kolaches were a Texas thing. Thank you for sharing this recipe! I’m hoping I can keep a little Texas tradition going and make these for our weekend breakfasts. We were spoiled in Texas because all of the mom & pop donut shops had a variety of kolache flavors and sizes.

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38 Delicate August 26, 2012 at 1:58 pm

I have a question… I made these this morning and I let it develop in the fridge over night covered with wax paper and foil and the top of the bread was a little dry.. well I should say dryer than the bread was last night… is this the way it is supposed to be or do you cover in oil to keep this from happening. Other than that my family really liked it they just wanted more meat and cheese inside. And do you think I could add a tad more sugar to make it just a touch sweeter?

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39 foodiebride August 26, 2012 at 4:31 pm

Definitely could add a couple more Tbsp of sugar if you want a sweeter dough. I cover the mixer bowl with foil. Straight out of the freezer, the dough feels a little stiff/dry but after it warms up, it feels fresh & pliable.

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40 Donna August 28, 2012 at 3:45 pm

Thank you sooo much! Love these. Great instructions. Follow them and you will really be proud! Very good recipe, plus I’m doing lots f different filings. Love these. Thank you again. Just make the dairy and water warm. I used a candy thermometer. You cannot go wrong! Yummy!

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41 Tien September 17, 2012 at 10:55 am

My husband and I live in Texas and we love kolaches.
Thank you for posting this recipe. They tasted great.

My dough was extremely sticky and I had a hard time forming the balls. Is there a trick to handle sticky dough?

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42 foodiebride September 17, 2012 at 3:42 pm

It shouldn’t be overly sticky, might need an extra 2-4Tbsp in the dough next time. Otherwise, I just keep the flour container next to me when I’m working to keep my hands & work surface dusted.

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43 ashley October 15, 2012 at 8:13 am

Hi! I found this recipe yesterday and jumped right on it! I’m a homesick Texan and have been searching high and low for the perfect kolache recipe. These came out deliciously but I had a slight problem stuffing the sticky dough… When you say extra 2-4 Tbsp, are you referring to flour when making the dough? Just want to try a few different options.

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44 foodiebride October 15, 2012 at 8:24 am

Yes – if the dough is too sticky, it just needs an extra spoonful or two of flour to firm up. It has been crazy humid here lately – I had to add nearly an extra half cup this weekend!

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45 Abby December 13, 2013 at 6:50 am

Another homesick Texan here. Maybe it’s because it’s so cold and dry here (New York winter, nose bleeds aplenty!) but my dough was not rising and was very dry, and I didn’t even use all the flour. I just added some more water and yeast after letting it sit over night, I’m hoping this will help. It’s my first time making dough that’s needs to rise, so I’m a bit clueless… should I start over if it doesn’t start to rise soon?

46 Derrick September 25, 2012 at 12:45 pm

I have never much cared for Texas. Never liked the ultra-conservative politics (in the area I lived at), didn’t much care for the flatness of the landscape, and I despised the sticky heat in the summer. I don’t mind the loss of Texas Barbecue because the Santa Maria style barbecue I get here in California (20 miles from Santa Maria) is just as good. Neither my wife nor I have close family there any longer, so that isn’t an issue. But there are three things that I miss from Texas that make me almost weep because I can’t find them anywhere close to me now (strangely, they are all food related). Double Dave’s pepperoni rolls, BlueBell Ice Cream… and Sausage and cheese Kolaches. The first one I have learned to make a close approximation myself. The second has some adequate substitutes in other brands. But the last one – if you talk about kolaches with people outside of Texas, they look at you like you are speaking a foreign language. If this recipe can actually approximate the consistency and sweetness of the dough used in the kolaches I remember, I will be a happy camper once again.

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47 Kim Herning October 13, 2012 at 3:03 pm

Missing Texas food items here too. Ah , yes Double Dave’s pepperoni rolls, I liked those too. This dough is spot on to the sausage rolls I would buy at the donut shops and Kolache Bakery.

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48 Kim Herning October 13, 2012 at 2:59 pm

Oh YES ! These are it ! Having recently moved back to Alaska after living in Texas for 26 years this is
one thing I miss on Sunday mornings. There are no Kolache bakeries or donut shops here making these
little bundles of Heaven ! Your recipe recreates them exactly and I have modified you dough recipe to make in my bread machine, couldn’t be easier. Thank you.

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49 John Tillman January 3, 2013 at 5:36 pm

Kim, I’m interested in using my bread machine in making this kolache dough. Would you mind sharing with me your modified dough recipe for the bread machine. Thank you so much.

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50 Kim Herning March 13, 2013 at 6:09 pm

John, just follow your bread machines directions. I use this recipe and add wet ingredients with the salt to the pan first. Then I add 3/4 of the flour with the yeast on top, program for the dough cycle and hit start. I add the rest of the flour, a few tablespoons at a time after the initial flour is incorporated. After the first rise, I place the dough in the fridge and follow the rest of the directions exactly.

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51 Linda April 24, 2013 at 11:00 pm

Kim, could you share those modifications for the bread machine??

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52 April G. November 2, 2012 at 3:02 pm

My husband and I are from Texas originally but have been living in North Carolina for the last 3 years. The one food I have missed more than anything is Texas Kolaches! There’s nothing like them around here and most people I talk to don’t even know what they are. Can’t wait to make these. I’m going to surprise my husband and he is going to freak out! Thanks so much!

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53 Graham November 12, 2012 at 5:21 am

My wife & I moved to Richmond, Tx from UK, and thanks to a friendly neighbo(u)r, soon discovered a local bakery which sold Jalapeno & Cheese Sausage Kolaches.
These became something of a Sunday morning ritual…, even for our family & friends visiting from UK.
Regrettably, we had to return to UK 18 months ago, as my job went ‘west’ with the downturn…
We miss many things, but have often wished for a Sausage Kolache on a Sunday morning…
Now, with the help of this recipe we can soften the blow…
Thank You.

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54 Margaret December 22, 2012 at 2:55 pm

If I want to make these whole wheat kolaches, what would the flour substitution be?

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55 foodiebride December 23, 2012 at 9:31 am

I’d substitute no more than 50% of the flour with whole wheat. Will take longer to rise, too.

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56 Margaret January 4, 2013 at 3:45 pm

I substituted white whole wheat flour cup for cup, and they turned out fantastic! I’m going to have to make these constantly; they’re my boyfriend’s new favorite breakfast. Thanks so much!

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57 Carey December 31, 2012 at 12:13 pm

I am so excited to try this recipe. My mother is Czech, and kolaches are from that country. My very large extended Czech family in Iowa requires! kolache’s for our annual family reunion. I have never seen them in Texas, where my dad’s very large extended family is (he was 5th generation Texan). A friend at work here in Washington State told me about the fantastic sausage Kolaches they found in Temple, TX. We are going on a ski vacation in Glacier National Park and he and his wife asked me to make sausage kolaches for out trip. Wow! My Czech and Texas heritage mix again with this recipe!

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58 Caren King December 31, 2012 at 3:26 pm

Thank you for posting this recipe! I had never heard of kolaches until I went to Houston this last February with a friend to see her new home. My first discovery was Buccees and looking at all the really neat food they have there….turkey jerky, fudge, breakfast burittos…and then lo and behold….the kolaches. My friend told me I had to try one because she just loved them. I was skeptical. I like dough covered food (or just dough – friend and glazed please). At first bite I heard angels sing…or I think it was angels…maybe it was the piped in music in the store. I don’t know and at that point, didn’t care. I do know that I could have been alone in that store for all the attention I paid to anyone else after that first bite. I ended up having another one and swearing that I would find a recipe for them that would bring me back that little roll of heaven I had that day. I swore that was the best thing I had eaten in years and then I had Beaver Nuggets….cue the angel singing again because those little crispy chunks of sweetness are a religious experience all of their own! But that’s a story for a different day.

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59 John Tillman January 3, 2013 at 5:29 pm

I have a question about the sausage in the sausage kolache. The smoked sausage does not need to be pre-heated or re-cooked prior to being placed into the dough covering, correct? But if using raw, uncooked breakfast sausage links, then they would need to be cooked before going into the dough covering, right?

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60 foodiebride January 4, 2013 at 10:24 am

Yeah. I always use the “smoked”-type varieties. They have small, breakfast-link-sized pieces that work perfectly without needing to cut them.

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61 robin January 6, 2013 at 9:42 pm

Amazing recipe!!! Living in louisiana n it taste just like the bakery!! Hubby n kids r in love :)Ty soo much for sharing!!

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62 Jill January 13, 2013 at 9:03 am

I moved to Colorado 6 years ago and I am a native Texan. Never knew kolaches weren’t everywhere!!! So glad to find your recipe- these are one of my all time favorite things that I miss. You start talking to people and yes, they look at you like you are crazy when you mention kolaches. Miss these and Antone’s poboys the most! Thank you for putting this recipe out there!!!!

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63 Katie January 23, 2013 at 8:08 pm

CANNOT wait to try these! I’m from Idaho and we lived in Houston for 2 years where I fell madly in love with kolaches. No one outside of Texas even knows what they are. Thanks for sharing!!

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64 Mary Ann January 23, 2013 at 8:32 pm

I had to throw a batch of your dough out yesterday because it wouldn’t rise. You didn’t mention the TSP of sugar that needs to be sprinkled on top of the yeast for proofing. I found that note on another recipe. It’s rising now. WooHoo

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65 foodiebride January 24, 2013 at 12:11 pm

I don’t add sugar to the yeast when it proofs for this recipe.

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66 Mary Ann January 25, 2013 at 4:01 pm

Wow doesn’t it need to rise? One more thing I’m glad I peeked in about half way through because mine were ready in about 15 minutes. Does the time change with the size if the kolache? It was delicious though. I made breakfast suasage, ham and swiss, and once I ran out of everything then I had 3 with swiss only. It was delicious!
Thank you for sharing

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67 Glen Zangirolami January 26, 2013 at 10:40 am

These came out very good! I only had to bake them for about 16-18 minutes in my oven (it’s gas and wall mounted, not very big) I didn’t have to add sugar to the yeast as Mary Ann mentioned above. It rose just fine using Fleischmann’s ActiveDry Yeast. Here is a photo of the results https://dl.dropbox.com/u/8396628/kolcaches.jpg

Notice that a piece of sausage came out of the kolache. Next time i’ll pinch them a little better. Thanks again for the recipe!

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68 foodiebride January 26, 2013 at 10:25 pm

Great job!

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69 Megan February 8, 2013 at 9:56 am

I was born and raised in Texas, so when I moved to Alaska a month ago I had no idea people wouldn’t even now what kolaches are! I have my dough in the refrigerator now and can’t wait to get them in the oven!!! Thanks for the recipe!

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70 Kim Herning March 13, 2013 at 6:40 pm

Welcome to the Big state ! Hope you are settling in . This website has been invaluable help for recreating some of my favorites that I used to be able to enjoy in local restraunts.

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71 Jeffery February 21, 2013 at 8:59 am

I made these as well. It was my first time to work with yeast. My dough was very sticky as well. The finished product also seemed to be a bit thick. Any suggestions? I also cut my cooking time to 18 minutes. My first batch was cooked for 25 minutes and the product was a bit over cooked. The flavor was great.

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72 shirley March 12, 2013 at 11:51 pm

I live in texas.My boyfriend and I love Kolaches.I am so glad I came across your website.I will be trying your receipe soon.Thank you sooooo much.Now we can have them anytime we want.

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73 Amnda March 23, 2013 at 11:15 am

I am a homesick Texas away for school in Cali and i have been dying for a kolache! this recipe is going to save me! i could cry i am so happy!

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74 maryann March 29, 2013 at 9:07 pm

I am from Va but growing up we went to Texas Allll the time..nanny and the rest of the fam lives there…we ALWAYS stopped at Busy Bees in fort worth and took several dozen home. They have THE best kolaches. I wish they shipped!! :( tried to make them and its just not Busys…

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75 JD April 1, 2013 at 3:27 pm

They just came out of the oven and they are AWESOME. Thanks for a great recipe. As a misplaced Texan I can’t help but miss the Czech Stop in West. You have saved the day!

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76 Donna April 17, 2013 at 6:41 am

Love the Czech shop!!

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77 Camille hooper July 26, 2013 at 4:56 pm

Czech Stop has a website! Maybe they ship kolaches?

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78 Christi April 1, 2013 at 8:24 pm

I am a Texan, transplanted in ohio!
Kolaches, the beach, and really all the food and all the people are what I miss most!
In fact today I explained yo my 12 yr old don that all good food, especially his favorites are from Texas!
My kids both love BBQ and Mexican and their ultimate favorite is papadeaux!
Crazy, in the blood. Now they can appreciate kolachis if I can get the dough right. Thank you for the recipe.we usually only get these once a yr when we visit tx!

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79 Donna April 17, 2013 at 6:44 am

Why did you have to mention BBQ, Mexican (Tex-Mex is the best!) and Pappadeaux? You have made me hungry for all of them! We have been in the Chicago area for 3 months now and I miss Texas food like crazy!!!

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80 Donna April 17, 2013 at 6:38 am

THANK YOU…THANK YOU…THANK YOU for sharing this recipe! As a displaced Texan living in a suburban Chicago area where not only no bakery sell kolaches, most of them have no idea what one is!! For almost 3 months now I have been craving a sausage kolache so I turned to the internet and just yesterday I found your recipe and made the dough. This morning our family enjoyed hot, fresh kolaches for breakfast…this recipe was a hit!!

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81 Jill Campbell April 24, 2013 at 1:39 pm

I love these kolaches!! They taste just like the bakery variety. I was so pleased that I made another batch today to freeze. I used my bread machine dough setting to make the dough – just added the liquids first then the flour and yeast on top – the dough was perfect! Thanks for sharing this recipe – they really turn out great. Now that I can make my own I think we will be having kolaches a lot more often now.

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82 Maria DelaCroix May 4, 2013 at 1:37 pm

What’s the longest you (or another follower) have frozen these? Anything special to it? And, btw, I find that I can get 24 kolaches out of this recipe, easily. I also only bake these 16 – 18 min., but at 425 degrees. Yesterday for the first time I skipped the overnight rise and, well, I preferred them! Also, btw, if you end up with a bit extra – make minis with pumpkin butter. The dough and the filling match in an obscenely good way!

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83 Maryann May 15, 2013 at 7:07 pm

We live in Texas and would like to take kolaches to NM for our daughters wedding. I do not want to make them there but would like to freeze them and take in a cooler. We will have to spend the night on the way and maybe they will thaw out): Maybe this is not a good idea but if you have any recommendation much appreciated(;

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84 Shawnda May 16, 2013 at 9:36 pm

I would bake, cool completely, and then bag them up in freezer bags and go straight from the freezer to a cooler with a bag of ice on the bottom. Just keep them as cold as possible – I have kolaches in the fridge for several days and they’re fine. Reheat them in an oven on baking pans covered tightly with foil to keep them from drying out. Good luck!

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85 Lori May 19, 2013 at 7:46 am

These turned out great! They were very easy to make and look just like the picture. They have a wonderful yeast flavor. I will definitely use this recipe again since it makes the perfect amount and tastes just like they would at a bakery. Thank you for sharing this recipe!

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86 Shayne May 22, 2013 at 8:32 pm

Can’t wait to try these on the big green egg this weekend! Thankfully, I live in Texas and enjoy kolaches frequently, but I’m really excited about how they will turn out with a little smoke added. Thanks for the recipe!

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87 MJ Horton June 26, 2013 at 9:28 am

We’re getting ready to add hot breakfast sandwiches to our donut shop and these are top of our list. We’re in PA coal regions, with a strong Slavic influence – so we’re going to experiment with local sausage or kielbasa. CANNOT WAIT to try with jalapenos… Mm Mm. Any ideas on how to keep hot and fresh? Does the dough get soggy? We like to serve everything fresh and homemade. Any ideas would be greatly appreciated. These look wonderful!!

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88 Shawnda June 26, 2013 at 11:38 am

The dough won’t get soggy. My parents used to bake them by the large pan and then put them on the serving racks at their bakery. They always flew off the shelves. For later-morning purchases, they either had kolache proofing in the box to bake fresh or microwaved individual orders for ~10 seconds.

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89 KC in Texas July 11, 2013 at 7:43 am

Klobasnik is what they are called with sausage. Hruska’s on Hwy 71 for the best

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90 Susie December 16, 2013 at 8:47 am

I look forward to making these!! A relative newcomer to the retail kolache market is Monica’s in Jarrell, on IH-35 north of Georgetown (between Austin and Waco). We had Monica make some small fruit kolaches for our daughter’s wedding reception and the guests polished them off in record time. Many of the guests were die-hard West fans, but they now go to Monica’s on their trek north instead of West. We love West, but much prefer Monica’s kolaches. Her Klobasniks are really really good!

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91 Camille July 27, 2013 at 7:41 am

Thanks for sharing this recipe! I have a batch cooling right now and they smell awesome! Can’t wait to try them! Missed the exit to Czech Stop on the way back to Houston (road construction. :-() so thought i’d make my own!

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92 Beth Anne Ward August 16, 2013 at 4:34 am

Just wanted to say these are so yummy!! I made these for my husband to take to work this morning and he was so happy!! I also used my breadmaker to make the dough and they turned out great!! The house smells incredible!!! Thanks!! :D

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93 Julie September 2, 2013 at 1:15 pm

I have just tried this recipe. Well, it’s currently in the oven… I’ve made kolaches before, but liked that yours made a smaller batch than mine. I have a concern. My dough was exceptionally sticky. To the point I could barely add the sausage much less the cheese. I double checked the recipe and my ingredients. I’m sure I used large eggs as opposed to extra large (I made that mistake before…). Maybe I live in a more humid region and need more flour? I managed to get the dough wrapped around the sausage and into the oven just to test the flavor.

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94 Julie September 2, 2013 at 2:04 pm

I need help troubleshooting this recipe. I just made the kolaches with sausage only. The flavor is good. However while making them the dough was extremely wet and sticky. As the recipe states I expected some stickiness, but this was to the point it was very difficult to shape. My fingers looked like they had a glove of dough. I followed the recipe very close. I made sure I hadn’t accidentally picked up extra-large eggs as I’ve made that mistake before. As I live in a tropical region, maybe the humidity is higher here therefore I needed to add more flour?
I have another kolache recipe that I have used numerous times with success, but yours made a much smaller batch. As I was searching for a weekend breakfast as opposed to a bake sale quantity, I liked the smaller output.
As I said, the flavor is right, but surely the dough should be easier to handle.

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95 Shawnda September 2, 2013 at 8:38 pm

It shouldn’t be “dough glove” sticky. Try adding up to a 1/2 cup more flour next time. There are times I have to add that much… and other times I don’t.

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96 Elise September 11, 2013 at 2:24 pm

Someone may have already asked this question but do you let the dough warm to room temp before you divide into balls or can you just divide them up right out of the refrigerator? Thanks for this recipe! As most of the other posters are, I am a native Texan with a transplant husband and we are crazy for sausage kolaches as well. I am giving these a try tomorrow.

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97 Shawnda September 12, 2013 at 9:28 am

You can divide them up straight out of the fridge – and the dough will come to room temp faster as dough balls.

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98 Guts December 8, 2013 at 8:36 am

Thanks for the recipe Shawnda, they turned out perfect and my famiy liked them more than our bakery version. So I guess l’m on the hook for making them from now on. FYI, these are really called Kloboniski. Kolaches are the jam pastries.

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99 Hrt January 8, 2014 at 1:38 pm

I’ve tried a few different kolache recipes and although I liked them, this one is by far the best! The dough is soft and light with a hint of sweet, it’s the pairs perfectly with a spicy sausage. YUM!

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100 Jordyn January 10, 2014 at 7:55 am

Do I need to cook the sausage before placing it in the kolaches to bake?

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101 Shawnda January 17, 2014 at 8:59 am

We use precooked/smoked sausage links. If you’re using a sausage that isn’t cooked, definitely cook it first.

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102 Katie January 19, 2014 at 8:11 am

Another Texas-Ex here. Born and raised there and lived in Austin for years for school and beyond. Add me to the list of people missing Texas kolaches. Lived in Minnesota after Texas and they have a treat by a similar name but the dough is far more like pastry and they are very thin. Not raised and chewy. Anyway thanks for the treat!
See my DIY page here – http://matsutakeblog.blogspot.com

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103 Anita Howard January 27, 2014 at 7:06 am

OH MY GOODNESS!!! THANK YOU SO MUCH for posting this!!! Native Texan (like most here) transplanted to Iowa and every summer when i would go home for a visit my mother would send me to the bakery! I had NO idea this was a Texas specific food until just a few days ago and I’ve been away from Texas for about 18 years now! I’ve never looked around here but now that I’ve been DYING to have some, i realize i just might have a business because i can’t find them ANYWHERE! :p i can’t WAIT to try the recipe today! All great questions with great info! I will post the results later! WISH ME LUCK!

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104 Toe Knee February 5, 2014 at 10:25 am

Ok y’all, I am a Kentuckian who, while in the Navy and stationed at NAVMARCORRESCEN Houston, absolutely fell in love with kolaches! Of course upon returning home NOBODY had ever heard of a kolache. So, I made my own. I took crescent roll dough, cut each one into a smaller triangle, made them into balls, and rolled them flat on flour. Little smokies, cheddar cheese slices, ham and cheese, jalapeno juice. Works in a pinch but I want a REAL one. Will try your recipe soon!

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105 Susan February 8, 2014 at 5:11 pm

I, too, have missed Texas sausage kolaches since I returned to the Midwest. I am thrilled to have this recipe so I can make my own now. Thank you!

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106 donna February 26, 2014 at 2:34 pm

I was wondering if anyone could help me,,i make sausage kolaches at my job and I need to know how to keep the sausage inside the dough when i pull them out of the oven the dough is nice and pretty but the meat is coming out the bottom,,,if theres anyone who could please help me i would really appreciate it ,,, my e-mail is dmd123468@gmail.com

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107 Gordon April 18, 2014 at 4:07 pm

I own a little bakery in Pennsylvania , I thought I would try making some of these. The health department said we are not permitted to make them and sell them here , unless we keep the refrigerated ! I never saw them refrigerated in Texas. The government here is crazy .

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108 Margi April 26, 2014 at 1:37 pm

Mis-placed Texan here. I use to live in Elgin, Tx and a polish lady opened a bakery that sold kolaches that has ground sausage (jimmy dean) and cheddar cheese. This was a side line to the baked goods. BUT one week after opening people were waiting in lines out the door for the sausage kolaches. People were buying dozens at a time so as to have some in the freezer for when she wasn’t open. Sadly she had MS and after a year was unable to continue much to everyone’s regret. This is the first that even sounds close as I have made others that just didn’t pan out. So this coming week maybe I will have a taste of Texas again.

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109 Miriam April 27, 2014 at 10:38 am

Transplanted from Texas but just to Oklahoma. Still can’t find them here. I made these this morning and thy were awesome. My husband ate 5 in about 20 minutes of them coming out of oven!!

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110 marcia cain April 28, 2014 at 9:17 pm

is this dough need to be knead it !!!? after ingredients has been mix

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111 Shawnda April 29, 2014 at 9:31 am

This recipe does not require extra kneading after mixing.

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112 Kylie April 29, 2014 at 8:41 am

These are delicious! Thank you for the amazing recipe! :-)

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113 Bill Austin June 7, 2014 at 5:17 pm

Jalapeno plants were bursting with peppers.. thought what to do with them.. sausage jalapeno kolaches …
Yes… count me in with those that have grown up with those wonderful kolache of West…
Google brought me here and I am now doing my second batch right now. Can wait till I fire the smoker for a brisket so I can do some sausage for a batch. Come to think of it .. brisket kolaches sound awesome too. Thanks for the recipe.

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114 shane June 14, 2014 at 11:06 pm

My question is we live at 6000′ above sea level how will this effect the recipe and what adjustments should be made. Like many of you we were born and lived in Texas our whole life’s and more we live in Salt Lake City for work and really miss them. And no one here knows what they are.

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115 Holly June 18, 2014 at 12:42 pm

I LOVE this recipe! Moved from TX to Nevada, and like a lot of you no one here has heard of a Kolache either. I have been trying for a couple years now to recreate them, but every attempt was off. This recipe is dead on the money. Perfect in every way! I use my bread machine to make the dough since I don’t have an upright mixer, but it works just the same. Highly recommend this recipe for all home sick Texans. Thinking of opening my own donut shop, and these would be amazing to carry! Thanks so much for posting this recipe!

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116 Holly July 4, 2014 at 8:54 am

Not sure what I did wrong but the dough was dense and stuck to your teeth. I also found that the bottoms were overcooked at 20 mins. I did like the flavor of the bread just was hoping for something lighter.

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117 Jessica July 5, 2014 at 5:23 am

I Baked mine on a pizza stone. Also try less water next time

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118 Jessica July 5, 2014 at 5:22 am

I have had this for the first time in a bakery in Houston. This recipe is so much better. I bought fresh spicy Italian sausage!! They were amazing.

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119 Gretchen July 16, 2014 at 6:11 pm

This is the best kolache dough recipe I have found so far! Also a transplant from Austin to Napa, Ca – I didn’t realize that kolaches were a TX thang! Or that they were traditionaly sweet and fruity. I actually had my sister pick up a couple dozen for me before she drove out here! So happy I can make my own and have that fresh from the bakery flavor. I’ve also been experimenting with different fillings much like you would find at Kolache factory in H town. Ranchero ( egg, cheese and jalepeno) bacon, egg and cheese, and my favorite Chicken Enchilada! Thanks for the post!

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120 Shawnda July 17, 2014 at 9:53 am

I have never had the chicken enchilada kolache! Must fix that this weekend ;)

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121 Glenda Pitts August 1, 2014 at 5:38 am

What is your recipe forthe chicken enchilada recipe? Living in Phoenix half of my new family are Hispanic and I would love to surprise them with a treat like I think these would be… my email is copperleaftreasures@yahoo.com Thank You!

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122 Dory July 31, 2014 at 5:34 am

Texans transplanted to East Africa – so excited about this recipe! Going to see if my Tanzanian friends approve!

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123 Shawnda July 31, 2014 at 8:40 am

Oh my gosh – I hope they love them! Mission:Kolache For Everyone!

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124 Glenda Pitts August 1, 2014 at 5:31 am

I’m a Dutch(wo)man from Holland, MI..(transplanted to Phoenix, AZ about 34 yrs agonow)…these look very similar to what we lovingly refer to as “pig in the blankets”…I am not the baker my mom was, so I have to cheat, because out here everyone thinks a pancake rolled around a sausage link is a “pig in the blanket” = Wrong!!!! Te closest I can get cheating and my family loves them – Pepperidge Farm Puff Pastery Sheets (not phyllo sheets) rolled out thin and cut in to 2″ x 3″ sections…put savory breakfast sausage in center of the section and roll dough around the sausage. Be sure and pierce the raw dough before baking…425° for about 20 minutes until puffed & golden brown…we serve with ketchup…yummy…adjusting weeks grocery list right now…LOL

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125 Robyn September 13, 2014 at 7:15 pm

I am an Aussie and discovered Kolaches during a visit to friends in Texas. They are so delicious, I can’t wait to try this recipe. I’m a bit unsure of the type of sausage to use, Aussie sausages are different to American. Could I use Chorizo?

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126 Shawnda September 15, 2014 at 12:36 pm

Sure! The typical kolache is smoked link sausage but people use *everything* here.

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127 Melissa September 13, 2014 at 8:38 pm

My husband and I spent two years in Austin/Dallas. We often talk about missing the sausage kolache. This is amazing! Nebraska has no clue what their missing.

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128 Shawnda December 13, 2013 at 8:58 am

Your use should get puffy after 5-10 minutes and then you should definitely see your dough increase in size after an hour. If that doesn’t happen, it’s either too cold or the yeast isn’t good. Try turning on your oven for 2 minutes with the door closed and then turning it off. This will warm it up a bit and give the yeast a better place to rise. But if nothing happens, start over.

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