Breakfast Kolaches

    45 mins

    This is a recipe that my family has created for a portable breakfast. It uses a bread machine for the dough preparation. The filling can be with a variety of things. We like the sausage, cheese, and hash browns for a breakfast meal. I prepare the recipe by filling the kolaches the night before, and keeping them in the refrigerator overnight. In the morning, I set out the kolaches to warm to room temperature while the oven is preheating, and then cook them for a quick, hot breakfast.

    96 people made this

    Makes: 36 kolaches

    • 235 ml warm milk
    • 1 egg, lightly beaten
    • 1 egg yolk, beaten
    • 410 g bread flour
    • 1/2 tablespoon salt
    • 45 g butter
    • 50 g white sugar
    • 10 g bread machine yeast
    • Filling
    • 18 2 inch sausages, cut in 1/2
    • 1 (16 ounce) package frozen hash brown potatoes
    • 8 slices Cheddar cheese, quartered

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. In the order suggested by the manufacturer, place milk, egg, egg yolk, bread flour, salt, butter, sugar and bread machine yeast in bread machine. Select Dough cycle, and press Start.
    2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
    3. On a lightly floured surface, punch down dough, and divide into 36 pieces. Roll pieces into balls. Arrange balls in a single layer on the prepared baking sheet, about 2 inches apart. Allow balls to rise 15 to 20 minutes.
    4. Flatten balls, and make a depression in the center of each. Fill each with 1 piece of sausage, about 1 tablespoon hash browns, and 1 quarter slice of cheese.
    5. Bake 15 to 18 minutes in the preheated oven, or until lightly browned.

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    Reviews in English (89)


    ok...Like another reviewer said earlier - when I actually got down to making this - the instructions had a lot of holes in it... Unless perhaps you have made Kolaches and know a bit about the results in advance.. For example...Is the sausage supposed to be cooked?? Raw???. Silly me...I made it with uncooked links and it turned out gross with everything melted on top of raw meat. I could only fit a teaspoon of hash browns in them if I made the bals the size instructed to make them! So we cooked them and tried again..My daughter and I burst out laughing at the amount we could fit on this little bit of dough... "ok..and you can have one teaspoon of potato on yours!" I could not ...get THAT many balls out of the recipe and had even doubled each piece and still there was no room to stuff them. Was I even suppossed to stuff them or leave the stuff on top. We tried it both ways..because we did not know. I wondered if by chance I was shaping them incorrectly. I too eventually went to the internet in an attempt to find a picture Too vague and for me this meant an eventual flop which never got to the table. I finally got tired of trying to make this work and what should have been my Christmas Morning Masterpiece ended up in the garbage on Christmas Eve... a total waste of ingredients and time. I will not make this again without clearer instructions! I guessed wrong! I think?? Sorry - I am usually not this hard on the recipes on this site.  -  29 Dec 2006  (Review from Allrecipes US | Canada)


    This recipe is almost identical to the one I use, with the exception of mine calling for water and dry milk vs. warm milk. For those of you having trouble, it may help you to have tried or even seen a kolache before. There are different types, some with fruit typically place on top of the dough and baked, and the breakfast type filled with sausage, ham, cheese, etc. "Filled" being the key word here. The way I do it is: I cut the dough after getting out of the bread maker into 12 equal pieces. I then flaten into oblong shapes, brush with melted butter, and stuff with sausage & cheese (whatever fillings). I use american cheese and smoked breakfast sausage links (smoked meaning already cooked) that I usually find at Kroger. Close the rolls and pinch the openings shut as best as you can. Then brush tops with more melted butter and bake. Being a native Houstonian, this is as close as I've been able to come to the real thing offered at every donut shop in Texas after having to move to Alabama. Hope this helps.  -  15 Jan 2010  (Review from Allrecipes US | Canada)


    I too moved from Texas and never thought I'd ever have Kolaches again in Washington State. When I found this recipe - I was so excited and even more elated to find out how Yummy they were! The dough is as sweet as the Kolaches back in Houston and I can't believe how easy it is to make the dough in my bread machine. Now everytime we have guests, I make these. The instructions for making the dough the night before work like a charm! I stuff mine with Lil Smokies in place of the hash browns, cheese and sausage (glorified pigs-in-the-blanket I know, but those were my favorite kind of kolaches back in Texas). I also brush them with melted butter 2/3 of the way through the cooking. Yum, yum, yum!  -  03 Jun 2002  (Review from Allrecipes US | Canada)