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Texas Sausage Kolaches (Klobasnek)
4.7 from 74 votes

Texas Sausage Kolaches (Klobasnek)

Texas Sausage Kolaches are soft yeast rolls filled with full-size sausages and finished with an egg wash and honey butter glaze, resulting in tender, slightly sweet breads with savory sausage centers. The dough uses milk, eggs, sugar, and yeast for a slightly sweet, enriched bread which is a popular breakfast or snack item.

Prep Time
30 mins
Cook Time
14 mins
Resting Time
1 hr 45 mins
Total Time
2 hrs 29 mins
Servings: 12
Course: Breakfast
Cuisine: American, Tex-Mex, Czech

Ingredients

  • ½ cup water (118 g) warmed to 110 degrees F
  • ½ cup sugar
  • 1 tbsp active dry yeast
  • 8 tbsp butter melted and cooled, unsalted
  • ½ cup milk (123 g)
  • 2 egg beaten, large
  • 1 tsp salt
  • 4 cups all-purpose flour 545 g) plus 2 tablespoons for dusting
  • 12 sausages (full hot dog size)
Egg Wash
  • 1 egg large
  • 1 tsp water
Honey Butter
  • 2 tbsp butter unsalted
  • 2 tbsp honey

Instructions

    Cup of Yum
  1. Pour the warm water into the bowl of a stand mixer. 
  2. Add 1 teaspoon of the sugar and the yeast. Stir to combine. Let this sit for 5 minutes to activate the yeast, it will be bubbly and foamy. 
  3. Stir together the eggs, melted butter, milk, remaining sugar, and salt. 
  4. Add this mixture to the yeast mixture in the bowl. Pour in half of the flour. 
  5. Using a dough hook, mix until combined.
  6. Add the remaining flour and mix. Dough will be sticky. Continue to knead for another 2-3 minutes, dough will still be sticky.
  7. Sprinkle a tablespoon of flour on a clean working surface. Using your hands or a silicone spatula scrape all of the dough onto the floured surface. 
  8. Using your hands, knead the dough 2-3 times until dough forms into a smooth ball thanks to the small amount of extra flour on your work-surface. 
  9. Pour the teaspoon of oil into a large bowl and spread around to coat the bottom half of the bowl, then place the dough in the bowl, spin and turn over so the top of the dough is lightly greased. 
  10. Cover and let rise in a warm place for 1 hour. 
  11. After 40 minutes, while dough is still rising, add the sausages to a large skillet and cook until warmed through, turning while they cook to ensure all sides are lightly seared.
  12. Remove the cover from the bowl, punch the dough down, then remove the dough to a work surface lightly sprinkled with the remaining tablespoon of flour. 
  13. Press the dough into a rectangular shape, approximately 7 inches by 5 inches. 
  14. Cut the dough into 12 equal square shapes.
  15. Prepare a large baking sheet with a silicone mat or sprayed with non stick cooking spray. Set aside.
  16. Working with one piece of dough at a time, press the dough into a larger square shape, approximately 3 inches by 3 inches. Place a half slice of cheese on one side, then lay the sliced jalapeño on top, then the sausage. 
  17. Roll the dough and pinch together where it meets. 
  18. Place on the prepared baking sheet with the seam side down. 
  19. Press some sliced jalapeno on the top of the dough if desired.
  20. Continue until all the kolaches are prepared. Place the kolaches on the baking sheet with approximately 1/2 to 1 inch of space in between, they rise while they bake, but it’s ok if they run into each other. 
  21. Cover and let rise for an additional 45 minutes. 
  22. While rising, preheat oven to 400 degrees F. 
  23. Remove the cover from the kolaches, prepare the egg wash by beating the egg with the water. Then brush this over the top of the dough. 
  24. Bake for 14-15 minutes until the tops are golden. Turn the baking sheet during the middle of baking if needed for even browning. 
  25. Remove from the oven, combine the melted butter and honey, and brush this on top of the kolaches while they are still hot. 
  26. Let cool for several minutes, then serve warm. 

Notes

  • The dough hydration and sweetness have been increased from earlier versions to yield a softer, tender crumb.
  • Brushing honey butter glaze on the baked kolaches provides sweetness and a glossy finish.
  • Classic sausage options include Polish sausage or beef hot dogs commonly used in Texas kolaches.
  • Cheese fillings can be sliced or shredded according to availability and preference.
  • Pickled jalapeños are preferable for spice; fresh jalapeños should be sautéed before adding.
  • For make-ahead convenience, use a shortened second rise, cover tightly with plastic wrap, and refrigerate overnight; then bring to room temperature before baking.

Nutrition Information

Serving 1 Calories 559kcal (28%) Carbohydrates 44g (15%) Protein 19g (38%) Fat 34g (52%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 13g (65%) Trans Fat 1g (50%) Cholesterol 128mg (43%) Sodium 757mg (32%) Potassium 294mg (6%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 431IU (9%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 559kcal 28%
Carbohydrates 44g 15%
Protein 19g 38%
Fat 34g 52%
Saturated Fat 14g 70%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 128mg 43%
Sodium 757mg 32%
Potassium 294mg 6%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 431IU 9%
Vitamin C 1mg 1%
Calcium 36mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.