Texas Sausage Kolaches Recipe

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Used to dissolve the yeast and activate it.

Warm milk: Adds moisture and richness to the dough.

Sugar: Feeds the yeast and adds a touch of sweetness to the dough.

Butter: Provides richness and flavor to the dough.

Eggs: Help bind the dough and add richness.

All-purpose flour: The main structure of the dough.

Salt: Enhances the flavor of the dough.

Smoked sausage: The savory filling for the kolaches.

Shredded cheddar cheese: Adds a gooey, cheesy element to the filling.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This process helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be cautious not to add too much, as this can make the kolaches dense.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• warm water - Substitute with warm milk: Warm milk can provide a richer flavor and additional nutrients.

• warm milk - Substitute with warm almond milk: Almond milk is a good dairy-free alternative that still provides a similar texture.

• sugar - Substitute with honey: Honey adds a different kind of sweetness and can help with browning.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar fat content.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a good vegan alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the dough denser.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may offer a slightly different flavor profile.

• smoked sausage - Substitute with turkey sausage: Turkey sausage is a leaner option with a similar flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor and melts well, making it a good alternative.

• Allow the kolaches to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the dough soggy.

• For short-term storage, place the kolaches in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.

• To reheat refrigerated kolaches, preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and warm them for about 10 minutes, or until heated through.

• For longer storage, wrap each kolache individually in plastic wrap or aluminum foil. Place the wrapped kolaches in a resealable freezer bag, removing as much air as possible before sealing. Store in the freezer for up to 2 months.

• When ready to enjoy frozen kolaches, thaw them in the refrigerator overnight.

• To reheat thawed kolaches, preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and bake for 10-15 minutes, or until they are warmed through and the cheese is melted.

• For a quicker reheating option, you can use a microwave. Place a kolache on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overheating.

• If you prefer a crispier exterior, after microwaving, you can place the kolache in a preheated oven at 350°F (175°C) for a few minutes to restore its texture.

• Always ensure that the kolaches are heated thoroughly before serving, especially if they contain meat.

• Preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place the kolaches on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 30-45 seconds. Check if they are heated through; if not, continue in 10-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Place the kolaches in the basket, making sure they are not touching each other. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the kolaches in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure even warming.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the kolaches on a baking sheet and cover with aluminum foil. Heat for about 10-12 minutes or until they are warmed through.

• Oven: Used for baking the kolaches to a golden brown finish.

• Small bowl: Used for dissolving the yeast in warm water.

• Large bowl: Used for mixing the yeast mixture with other ingredients to form the dough.

• Measuring cups: Used for measuring the warm water, warm milk, sugar, and flour accurately.

• Measuring spoons: Used for measuring the salt.

• Whisk: Used for mixing the yeast mixture and other ingredients together.

• Wooden spoon: Used for stirring the dough mixture.

• Lightly floured surface: Used for kneading the dough until smooth and elastic.

• Lightly oiled bowl: Used for placing the dough to rise.

• Damp cloth: Used for covering the bowl while the dough rises.

• Greased baking sheet: Used for placing the kolaches before baking.

• Rolling pin: Used for flattening each piece of dough.

• Knife: Used for dividing the dough into 12 equal pieces.

• Pastry brush: Used for brushing melted butter on the kolaches if desired.

• Cooling rack: Used for cooling the kolaches after baking.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This streamlines the process and ensures you have everything ready.

Use a stand mixer: Mix the dough using a stand mixer with a dough hook attachment to save time and effort.

Pre-cook sausages: Slightly pre-cook the sausages to reduce baking time and ensure they are fully cooked.

Batch work: Flatten and fill multiple pieces of dough at once to speed up assembly.

Quick rise method: Place the dough in a warm oven (turned off) to expedite the rising process.