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Kolaches

Kolaches are soft, slightly sweet buns that can be filled with a variety of fillings, perfect for breakfast, snacks, or parties.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.