Breakfast Kolaches Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Active dry yeast: Helps the dough rise, creating a light and fluffy texture.

Warm milk: Activates the yeast and adds moisture to the dough.

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

Butter: Adds richness and flavor to the dough.

Egg: Binds the ingredients together and adds richness.

Salt: Enhances the flavor of the dough.

Sausages: The savory filling for the kolaches.

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

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as it can make the dough tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be dissolved in liquid first.

• warm milk - Substitute with warm almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• sugar - Substitute with honey: Honey is a natural sweetener that can add a richer flavor, but you may need to reduce the liquid in the recipe slightly.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture, though it will add a slight coconut flavor.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan alternative that helps bind ingredients together.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• sausages - Substitute with vegetarian sausages: Vegetarian sausages are a plant-based alternative that can provide a similar texture and flavor.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast is a vegan alternative that provides a cheesy flavor, though it won't melt like traditional cheese.

• Allow the kolaches to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which could make the dough soggy.
• For short-term storage, place the kolaches in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• If you plan to keep them longer, store the kolaches in the refrigerator. They will stay fresh for up to a week. Make sure to use an airtight container to maintain their flavor and texture.
• For freezing, individually wrap each kolache in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easy to grab one or two at a time.
• Place the wrapped kolaches in a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be frozen for up to 2 months.
• When ready to enjoy, thaw the kolaches in the refrigerator overnight. For a quicker option, use the microwave on a low setting for a few minutes until they are soft and warm.
• To reheat, preheat your oven to 350°F (175°C). Place the kolaches on a baking sheet and heat for about 10 minutes, or until they are warmed through and the cheese is melted.
• For a crispier texture, you can also reheat them in a toaster oven. This will help to restore some of the original crust's crunchiness.
• If you notice any moisture inside the storage container, use a paper towel to absorb it. This will help keep the kolaches from becoming too soft or soggy.

• 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. Bake for 10-15 minutes until they are heated through and the cheese is melty again.

• For a quicker option, use the microwave. Place the kolaches on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• 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. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the kolaches in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed through and the cheese is gooey.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Wrap the kolaches in aluminum foil and place them on the rack. Heat for 10-12 minutes until they are thoroughly warmed.

• Oven: Used to bake the kolaches at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the warm milk, yeast, and sugar, and later to mix in the melted butter, egg, salt, and flour.

• Measuring cups: Used to measure out the flour, milk, sugar, and butter accurately.

• Measuring spoons: Used to measure out the salt and yeast.

• Whisk: Used to mix the yeast mixture until frothy.

• Wooden spoon: Used to gradually add and mix the flour into the yeast mixture until a dough forms.

• Floured surface: Used to knead the dough to achieve a smooth texture.

• Greased bowl: Used to place the dough in for rising.

• Kitchen towel: Used to cover the bowl while the dough rises.

• Knife: Used to divide the dough into 8 equal pieces.

• Baking sheet: Used to place the kolaches on for baking.

• Pastry brush: Optional, but can be used to brush the kolaches with melted butter before baking for a golden finish.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This will streamline the process.

Use pre-cooked sausages: Opt for pre-cooked sausages to cut down on cooking time.

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

Shredded cheese: Buy pre-shredded cheese to save time on grating.

Divide dough efficiently: Use a dough cutter to quickly divide the dough into equal pieces.