Try this Sausage Kolaches recipe.
- Carbohydrate 38.6523142866031 g
- Cholesterol 165.422857142857 mg
- Fat 9.58569523813995 g
- Fiber 1.13857144255878 g
- Protein 6.27486666681684 g
- Saturated Fat 3.79361523810868 g
- Serving Size 1 1 Serving (91g)
- Sodium 18.9487797625082 mg
- Sugar 37.5137428440443 g
- Trans Fat 0.561983809525729 g
- Calories 266 calories
Step-by-step
- Beat together warm water, sugar, yeast, 1 cup warm milk and 1 3/4 cups flour thoroughly and let stand for 1 hour.
- Add Crisco, 1/4 cup warm milk, salt, egg yolks and 2 1/4 cups flour.
- Beat well and let rise until double in bulk, then work down and make the parts for each sausage roll.
- Cover the sausage with the dough you have patted out.
- Butter the tops.
- Let rise and bake at 400 degrees until golden brown, about 15 minutes.
- After these are done, brush with melted butter.
- Cook the sausage first, then cut into length you desire.
Golden-brown yeast dough yields to a savory meat center, offering a contrast of tender crumb and spiced protein. Rooted in Central European baking traditions brought to Texas by immigrant communities, these handheld pastries bridge the gap between sweet breakfast breads and hearty midday meals. Serving these freshly baked rolls requires careful thought about temperature and contrast. A sharp, acidic element cuts through the rich dairy- and shortening-based dough. Crisp dill pickles or fermented vegetables placed on the side provide the necessary brightness against the dense pastry. Hot coffee with a splash of whole milk complements the yeasty aroma of the bread. When planning the baking schedule, ensure the initial sponge rests for a full sixty minutes to activate the yeast properly. Keep the ambient room temperature around 75 degrees Fahrenheit to encourage optimal rising during the second proof. Baking at 400 degrees Fahrenheit requires a watchful eye to prevent the buttered tops from burning before the internal crumb structure sets fully. Once removed from the oven, brushing the crust with melted butter softens the exterior while locking in moisture. Consume leftovers within two days by storing them in an airtight container at room temperature, or freeze individual portions for up to one month and reheat them in a 350-degree oven until warmed through.
