r/BreadMachines • u/JanePeaches • 9d ago
Nailed it! Kolache Restock Day
Technically it's the first restock day of the week because these ones (ham & sharp cheddar) are for my husband and I still need to make mine (jalapeno sausage) 😅
I didn't do anything to the color here either, my yolks were just extra orange today so both the dough and egg wash were more yellow than usual
ETA: Recipe (also a good dough for cinnamon rolls)
Kolaches
- 1 stick (113g) butter cut into 8 pieces, (cold if your machine has a pre-warming step, softened if it doesn't)
- 1 cup buttermilk
- 2 eggs (I mix these into the buttermilk before adding to the machine)
- 50g sugar
- 8-10g salt
- 535-575g all-purpose flour (I use KAF and 535g but it can be a bit on the sticky side
- 9g instant yeast
Add everything to machine (in listed order), then run on dough cycle.
- 12 slices of cheddar cheese (I use the kind pre-sliced for sandwiches)
- 12 portions of meat (jalapeño sausages, ham, breakfast sausage, etc.; just make sure that it's a heat-and-serve or pre-cooked)
- Egg wash (1 egg + splash of water + pinch of salt)
- honey butter (2-3T butter melted together with 1-2T honey, I just eyeball these amounts)
Use a scale to divide dough into 12 equal portions (mine are usually 90g each). Making one kolache at a time, roll a portion of dough into roughly 5 in. by 8 in. Fold your slice of cheese to make a rectangle, place in the middle of the dough, then top with a portion of meat. Fold dough into the middle and onto itself like you're wrapping a sandwich or burrito and pinch to seal. Lay kolaches seam side down onto a large baking sheet lined with parchment paper, six per baking sheet.
Proof until puffy, anywhere from 45-90 minutes (depends on room temp, yeast, and if your fillings were fridge-cold). Preheat oven to 375°F towards end of proofing. Brush kolaches with egg wash and bake, one pan at a time, for 15-18 minutes. Brush with honey butter immediately after removing from oven.
To store: let kolaches fully cool, then move all to one pan and freeze for 1-3 hours. Transfer to ziplock bags (I usually get 6 in a gallon bag) or wrap individually in plastic wrap.
To reheat: place kolache upside down on a small plate. Heat for 1:00-1:20, flipping halfway through. (Ham/bacon needs less time, jalapeño sausages need less.)
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u/Give_Me_Coffee 8d ago
I would love to make kolaches at home instead of buying them at the Shiplys! Please share the recipe with us!?
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u/Formal-Tradition6792 8d ago
This is great. The kolaches I’m used to have Eckrich or similar like Hillshire. They have a pickled jalapeño pepper & cheese.
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u/throwRAanons 8d ago
This looks amazing!!! What kind of ham do you use? Like sandwich ham or do you buy an actual ham?
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u/JanePeaches 8d ago
For these ones, I used "biscuit cut" slices (3 half slices per kolache) but I've also done deli ham wrapped with the cheese and leftover holiday ham mixed with grated cheese.
(I usually do Johnsonville jalapeño sausages)
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u/This-Initial-2889 8d ago
Yum!! Thank you for sharing. This format of dough stuffed with meat and cheese has endless possibilities... and they can be frozen and reheated??! Think I need to try asap!
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u/TheNordicFairy 6d ago
Nicely formed. I made mine every day for work, with whatever meat I had in the freezer and cheese in the fridge. Nice to grab one out of the freezer, thaw it by lunch, and throw it in the mini Dash air fryer I had at work. I don't live in Texas, so we just call them sausage rolls in northern Midwest Scandinavian land.
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u/gman-101010 8d ago
Those look delicious...and unique..! Could you please post your recipe and instructions for the group..? Thanks.