Ingredients for Homemade Sausage Kolaches
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How to Make Homemade Sausage Kolaches
- In a small bowl, combine 2 1/4 teaspoons active dry yeast with 1/2 cup warm water (105-115°F). Let stand for 5-10 minutes until foamy.
- In a large bowl, cream together 1/2 cup (1 stick) softened butter, 1/2 cup shortening, and 1/4 cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks, 1/2 cup milk, and 1 teaspoon salt until well combined.
- Stir in the dissolved yeast and 3-4 cups all-purpose flour, one cup at a time, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
- Grease a baking sheet.
- Punch down the dough and roll it out to about 1/2 inch thickness. Use a 2 1/2-inch cookie cutter or knife to cut out circles.
- Place the circles at least 1 inch apart on the prepared baking sheet.
- Brush the kolache tops with melted butter.
- Let rise for another 45 minutes to 1 hour, or until almost doubled in size.
- Gently indent the center of each kolache with your thumb.
- Place a small (about 2-inch) smoked sausage link into each indentation.
- Fold the dough over the sausage, pinching the edges to seal.
- Bake in a preheated 425°F oven for 10-12 minutes, or until golden brown.
- Immediately brush the tops with melted butter.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
19g
Fat
54g
Carbs
12g
