Kolache are good any time of day, as a quick breakfast walking out the door or on the porch with a beer after work. The filling possibilities are endless – and I’m looking forward to some sweet rolls! – but you can never ever go wrong with sausage + cheddar + jalapeno.
This dough is loosely adapted from the fantastic Homesick Texan Cookbook, which is one of those cookbooks you can curl up with on the couch and drool over for hours. I made this batch yesterday and they are disappearing at a truly alarming rate, considering there are only two of us in the house.
I have to be honest: this dough looks like a nerve-wracking mess. The entire time it was rising I was certain that there was no way this sticky stuff could puff up into rolls. I added a full extra cup of flour, I overmixed it, nothing changed. So I decided to just go for it, see what happened in the oven, and Kirk would help eat through whatever happened.
STRAIGHT-UP MAGIC IS WHAT HAPPENED. These gooey melted little dough balls became light, fluffy, perfect rolls. I got no fewer than four high-fives over this unexpected success. (Thanks Kirk!)
So what I’m saying is don’t stress about the dough. It is totally unlike any other bread dough I’ve ever made, but even if you add too much flour (guilty) and overmix it (guilty) it’ll still come out beautifully.
As usual, zero authenticity claimed here. Apparently savory meat-filled kolache are actually known as klobasnek, and the usual Czech Texan filling is a full section of fat bratwurst instead of diced pieces.
I like the smaller pieces that get more evenly dispersed through the dough, making pockets of gooey cheddar. YOU DO YOU. This would be just as delicious with ham or mushrooms inside!
Sausage Cheddar Jalapeño Kolache
- ½ cup milk
- 3/4 cup + 3 T. butter
- 2 cups flour
- ½ T. active dry yeast
- 2 T. sugar
- ¼ t. salt
- 1 egg yolk
- 1 T. vegetable oil
- 12 oz. sausage cooked & diced
- ½ cup cheddar cheese finely shredded
- 1-2 jalapeños minced
- coarse salt for topping
- Heat the milk and 2 T. butter over medium heat until the milk is steaming and the butter is melted.
- In a large mixing bowl, preferably a stand mixer, combine ¾ cup butter, yeast, sugar, and salt.
- Pour in milk mixture and stir until combined. Cover with a damp towel and let rest for 30 minutes.
- Whisk together the egg yolk and oil. Add to dough and stir until fully incorporated.
- Slowly add remaining 1¼ cups flour. Dough should be very soft. Knead for 10 minutes until smooth.
- Cover with a damp towel and let rise for an hour, until roughly doubled in size.
- While dough rises, mix together the sausage, cheddar, and jalapenos.
- Divide the dough into 8 balls. Stretch into a 4” circle in your hands and place an eighth of the filling in the center. Pinch the edges together and place seam-down on a parchment-covered baking sheet.
- Repeat for the rest of the dough. Cover the tray lightly with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 375°. Melt remaining 1 T. butter in the microwave.
- Bake at 375° for 17-20 minutes, until the tops are golden brown. Immediately brush with melted butter and sprinkle with coarse salt.
- Serve warm from the oven or heated up for roughly 30 seconds in the microwave.