Texas Sausage Kolaches (Klobasneks) Recipe

I live on the outskirts of Houston and my kids love kolaches. However, during the lockdown we were not running to the donut shop so I wanted to make them some. This recipe is as close to our donut shop version as I've found. I used the larger version of Little Smokies sausage and made more of an oval kolache with sausage and cheese. The dough came out great. Thank you.

I reduced the salt to 1/4 tsp and used salted butter. I warmed the water to 110 degrees before adding 4 tsp of bread machine yeast. I used 2c bread flour and 2c all-purpose flour. My KitchenAid mixer with dough hook attachment was used to knead the dough 4 minutes on the lowest setting (stir). The recipe made 36 oz of dough I divided into 20 portions, 1.8oz each, that I flattened into 3" x 3" squares and wrapped around 1.5" lengths of fully cooked chicken breakfast sausage and 0.2oz of shredded cheddar cheese. The dough wrapped sausages were then placed seam side down and evenly spaced on a parchment lined baking sheet, left to rest for 30 minutes, then baked at 350 degrees for 15 minutes.

I also make my dough in the breadmaker, just makes it easier. These taste like the real thing, like you'd get at any self respecting donut shop in central Texas. To the guy who said these are nothing more than pigs in a blanket, you obviously haven't had them, because they are nothing alike. It's like saying Sheetz is the same as Buc-ee's. I use Johnsonville sausage links, and don't split them in half. If I'm feeling spicy, I'll do the jalapeno and cheese flavor and combine it with pepperjack cheese.

Oh. My. Wow! These came out incredible! We used 3 cheeses and ham, instead of one cheese and sausage, and it was amazing! My only recommendation would be to knead the dough for maximum 10 minutes so the dough will be fluffier and lighter.

4.5 cups of flour is too much. Machine struggled. Very dense. Maybe will try again but cut the flour down to ~3 cups.

Fantastic! I lived in Breckenridge, CO and a guy from Texas that worked for me would bring these almost everyday one summer. I made this recipe just as written, only baked them at 350 for about 20 minutes, brushing with butter half way through. Sooo good!

I am not a Texan but I ate these while in Texas and wanted to find a recipe. These taste like the ones we had. The dough was easy to make and work with. I had a couple of small changes to my recipe. I used a bread machine and I used oil instead of the butter. I made two types and both kinds were good. One had sausage and cheese and the other sausage, sauerkraut and cheese. For the sausage and cheese I used half of full polish sausage. For the ones with sauerkraut, I used 1/4 of a polish sausage. I rolled each dough piece into a rectangle and then added the filling and completely pinched it all closed - similar to the pictures. I will definitely be making these again!

This recipe is probably better than mine, but these Kolaches are nothing more than what we call Pigs In A Blanket in Georgia and Florida. All you have to do is buy some smoked sausage and Grands canned buttermilk biscuits. Cut the sausage in about 2” lengths, then open the can of biscuits (I use the 8 biscuit size can). Slice some cheese the same length as the sausages and roll the sausage and cheese into the biscuit. Cook in a preheated oven @ 350 degrees for about 20 minutes. It’s a lot quicker than your recipe and it’s mighty good with mustard. You can also add jalapeño to them if you like hot.

This was delicious. I brushed some egg on the top to add a little color.

These rolls were loved by all! The best part was reading the reviews that said you could fill them with whatever you preferred/had on hand. So we did a mix of different cheese and breakfast meats! So fun to make.

This dough RISES. I ended up baking them for a bit longer -- around 25m, but kept a close eye on them -- and made a few more than the recipe names -- around 25 fist sized kolaches. They turned out great! This is now my go to recipe.

Did this! Modified the filling bc I wanted a breakfast sausage so it had a little moisture in it but this dough handled it beautifully. Will absolutely be making again! Thank you for the recipe! I forgot the egg wash on mine and they are still beautiful lol

Too hard, not soft like real kolaches

I’ve made this recipe atleast 5 times and each time it’s a HIT. The perfect kolache everyday. I’ve tried ham and cheese fillings, sausage and cheese and just sausage they’re all great!

Though I modified the recipe a little, the Kolaches turned out fantastic! I used home-milled fine-ground Durum wheat flour instead of all-purpose flour. I substituted honey one-for-one for sugar by weight. I also substituted pre-grilled hot dogs and Texas smoked sausage for the breakfast sausage specified in the recipe. I made 8 Nathan's hot dogs filled kolaches and 4 Texas smoked sausage filled kolaches. I added metric amounts to the recipe and sincerely wish that all recipes included metric amounts.

Moved from Texas to Maine where they don’t even know what a kolache is so I had to try this recipe. These were great! They came out a little dry so I’ll use a bit less flour next time. The butter instructions were also a bit misleading. I used the 1/4 cup in the dough and then another tablespoon or so to put on top of the dough and the kolaches before cooking. I also had to let the dough rise a bit longer probably just because my house is cold. Overall, I’m happy with the recipe and it was pretty straightforward!

No changes made. We love these during Christmas time using leftover ham. We do scrambled eggs/cheese/ham and also sausage and gravy, which is my favorite. This time we tried two with jelly and cream cheese. Nice for a sweet taste instead of savory.

I made this for brunch with friends, and everyone kept raving about it. It looked beautiful and tasted even better. The instructions were clear and easy to follow, and it came together so quickly. I can’t wait to make it again.

This is my baseline kolache recipe I always use, I’ll add an extra egg and more flour and the texture/consistency of the bread comes out just how I like it!

This recipe is ridiculously easy and surprisingly delicious.