West, Texas Bakery Favorites: The Most Popular Items from My Teen Years

Old-Fashioned Kolaches (from a West, Texas bakery)

I grew up in a town just outside West, Texas and worked at the local bakery in my teens. These kolaches were the most popular things we made by a long shot, and I still make them today for family and friends. This is the same as the family recipe my mom and I made back then, kept simple and warm.

Why make this recipe

Kolaches are soft, slightly sweet buns with a simple filling. They are great for breakfast, a snack, or a party. The dough is easy to make, and you can change the filling to what you like. Many people love them so much they keep a copy of the recipe, just like the story about the recipe my husband couldn’t live without.

{image_template}

Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp active dry yeast (one packet)
• 1 cup warm milk (about 110°F / 43°C)
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp salt

Fillings (choose one or a mix):

• Cream cheese filling (8 oz cream cheese + 1/4 cup sugar + 1 tsp vanilla)
• Fruit jam (apricot, strawberry, or your favorite)
• Sausage and cheese (small cooked sausage pieces + shredded cheddar)

{image_2}

Directions

1. In a small bowl, stir the warm milk, a pinch of sugar, and the yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix the flour, sugar, and salt.
3. Add the melted butter, eggs, and the foamy yeast mixture to the dry ingredients. Stir until a soft dough forms.
4. Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place about 1 hour, until doubled.
6. Punch down the dough. Divide into 12–16 equal pieces and shape into rounds.
7. Place rounds on a baking sheet lined with parchment. Use your thumb to press a shallow well in the center of each round.
8. Fill each well with about 1 tablespoon of your chosen filling.
9. Cover and let rise 20–30 minutes while the oven heats to 350°F (175°C).
10. Brush the tops with a little milk or beaten egg for shine.
11. Bake 15–20 minutes until golden brown. Cool slightly before serving.

Serving

Kolaches are best warm. Serve them on a platter for breakfast or bring them to a potluck. For a simple meal, serve with a side like creamy garlic baby potatoes or a fresh fruit salad.

Storage

• Room temperature: Store cooled kolaches in an airtight container for up to 2 days.
• Refrigerator: Keep in a sealed container for up to 5 days; reheat briefly to soften.
• Freezer: Freeze in a single layer on a tray, then move to a freezer bag for up to 2 months. Thaw and warm in the oven.

Tips

• Use room-temperature eggs and warm milk to help the yeast wake up.
• If dough feels sticky, add a little flour, 1 tablespoon at a time.
• For best rise, put the dough in a slightly warm, but not hot, oven (turn oven to 200°F for 1 minute, then turn off) while it rests.
• You can make the dough the night before and let it rise slowly in the fridge. Bring it to room temp before shaping.
• Try different fillings and sizes to make sliders or full-sized pastries.

Variations

• Sweet kolaches: cream cheese and fruit jam, or cinnamon sugar with butter.
• Savory kolaches: sausage and cheese, ham and cheese, or a vegetable mix with a light cheese.
• Mini kolaches: roll smaller pieces and bake for 8–12 minutes for bite-size snacks.

{image_1}

FAQs

Q: Can I use instant yeast?
A: Yes. Use the same amount and mix it directly into the dry ingredients. You may need to shorten the first rise time.

Q: Can I make these gluten-free?
A: You can try a gluten-free flour blend, but texture will change. Add xanthan gum if your blend needs it.

Q: How do I reheat frozen kolaches?
A: Thaw at room temperature and warm in a 300°F (150°C) oven for 8–10 minutes.

Conclusion

If you moved away from the town where you learned to bake and want to share your move and new life, you might enjoy reading stories from people who left big cities, like the thread about where people ended up after leaving NYC at stories from people who moved out of NYC.

Kolaches

Kolaches are soft, slightly sweet buns that can be filled with a variety of fillings, perfect for breakfast, snacks, or parties.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 pieces

Course: Breakfast, Dessert, Snack

Cuisine: American, Baking

Calories: 180

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp active dry yeast (one packet)
• 1 cup warm milk (about 110°F / 43°C)
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs Use room temperature for better results.
• 1 tsp salt

Fillings (choose one or a mix)

• 8 oz cream cheese for cream cheese filling
• 1/4 cup sugar for cream cheese filling
• 1 tsp vanilla for cream cheese filling
• fruit jam (apricot, strawberry, or your favorite)
• small cooked sausage pieces for sausage and cheese filling
• shredded cheddar for sausage and cheese filling

Method

 

Preparing the Dough

1. In a small bowl, stir the warm milk, a pinch of sugar, and the yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix the flour, sugar, and salt.
3. Add the melted butter, eggs, and the foamy yeast mixture to the dry ingredients. Stir until a soft dough forms.
4. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, until doubled.

Shaping and Baking

1. Punch down the dough. Divide into 12–16 equal pieces and shape into rounds.
2. Place rounds on a baking sheet lined with parchment. Use your thumb to press a shallow well in the center of each round.
3. Fill each well with about 1 tablespoon of your chosen filling.
4. Cover and let rise for 20–30 minutes while the oven heats to 350°F (175°C).
5. Brush the tops with a little milk or beaten egg for shine.
6. Bake for 15–20 minutes until golden brown. Cool slightly before serving.

Notes

Kolaches are best warm. Store cooled kolaches in an airtight container for up to 2 days at room temperature, 5 days in the refrigerator, or freeze for up to 2 months. For best rise, place dough in a slightly warm, but not hot, oven while it rests.