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Kolaches     Back to Breads     Printer Friendly Page

Recipe By Orville
Makes about 15 rolls
Preparation Time 4:00
Great for a quick breakfast

3/4 cup water -- (90 to 95 degrees)
1/8 cup dry yeast -- (3 packets)
1 teaspoon sugar

1 cup hot tap water
1/4 cup shortening
1/4 cup heavy cream -- warmed
1 egg -- slightly beaten
1/4 cup sugar
1/4 teaspoon salt
4 tablespoons butter -- melted
6 cups flour

1 egg
1/3 cup water

Prepare kolache filling and set aside. Stir 1/8 cup yeast and 1 teaspoon of sugar into 3/4 cup hot tap water. Set aside to activate. Add 1 cup hot water, shortening, egg, 1/4 cup sugar, salt, melted butter, and cream. Add 2 cups of flour and mix on low until blended. Add yeast mixture. Continuing adding flour until dough does not stick to finger when touched. Turnout dough onto a floured surface. Kneed dough a few minutes and form a ball. Place dough into a bowl brushed with melted butter. Brush top of dough with melted butter. Cover with a towel and let rise until dough doubles in size. Turnout dough on a lightly floured surface. Cut dough into 2 pieces. Roll out dough to a thickness of about 1/8 inch. Cut dough into 4" X 6" pieces. Cover dough piece with your favorite topping and roll. Pinch ends and seam to seal. Place finished kolaches on a baking sheet that has been buttered or lined with baking paper. Slightly beat 1 egg and add 1/3 cup water. Mix until well blended. With a pastry brush, coat the kolaches with the egg wash. Allow to rise until dough has about doubled. Bake in a 350 degree oven until golden brown. Remove from the oven and allow to cool. Excess can be stored in the freezer until needed. If removing from freezer, allow to come up to room temperature. Heat in a 350 degree oven before serving.


Sausage: In a skillet add 2 tablespoons of olive oil and 3 tablespoons of butter. When oil and butter are hot add 1 tablespoon minced garlic, 1/4 cup of chopped onions, 1/4 cup chopped red bell pepper, and 1/4 cup chopped green bell pepper. Add 1 pound of sausage. Start browning the sausage and add 1/2 teaspoon of cumin, 1/2 teaspoon basil, and salt and pepper to taste. Cook until sausage is well browned. Drain sausage and place on paper towels to remove the grease. Spread the mixture on the prepared kolache strip. Top with cheese if desired. Roll kolaches and pinch ends and seam to seam. Follow baking instructions.

Pepperoni: Brush kolache dough strips with a pizza sauce. Do not cover too close to the edge, as the dough needs to be dry to allow for sealing before baking. Cut pepperoni into small pieces and sprinkle over pizza sauce. Top with grated mozzarella cheese. Roll kolches and following baking instructions.

Fruit: Spread 2 tablespoons of fruit preserves on a kolache strip. Top with chopped pecans, walnuts, or almonds. Roll and follow baking instructions.