Kolaches

By grammadot

(adapted from recipes found in Texas Monthly and the Houston Chronicle)

Ingredients

• 1 package of active dry yeast
• 1 cup of warm milk
• 1/4 cup sugar
• 3 cups of all-purpose flour
• 2 eggs
• 3/4 cup of melted butter
• 1 teaspoon of salt
• mini hot dogs (sausages)
• american cheese
• pickled jalapeno peppers

Preparation

Step 1

Method:
In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
Add egg mixture to yeast mixture and blend.
Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable.
Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter.

To make sausage and jalapeno kolaches wrap the three-inch flattened piece of dough around a two-inch piece of sausage and 1/2 slice of american cheese and a couple of chopped pickled jalapeno slices. Brush with melted butter.

Place pieces on a greased cookie sheet, cover and let rise again for another half-hour.

After second rising bake in oven at 375 degrees for 12 to 15 minutes.