Smoked Sausage Kolache Bites with Opa's Jalapeño Cheddar

Smoked Sausage Kolache Bites with Opa's Jalapeño Cheddar

Kolaches are a Texas tradition with Czech roots — soft, pillowy dough wrapped around a filling, baked until golden. In the Hill Country, they've been breakfast, road trip fuel, and game day food for generations. This version fills them with Opa's Jalapeño Cheddar Smoked Sausage, and the combination of the slightly sweet dough against the smoky, cheesy, gently spicy sausage is the reason people eat three before they've left the kitchen. The dough takes a little time to rise. Everything after that is fast.

Author

Opa's Smoked Meats

Prep Time

20 minutes

Cook Time

15 minutes

Servings

16

Category

Appetizer

Cuisine

Tex-Czech

Ingredients

• 2-1/4 tsp active dry yeast (1 packet)
• 3/4 cup warm whole milk (about 110°F)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg
• 1/2 tsp salt
• 2-1/2 to 3 cups all-purpose flour
• 1 package Opa's Jalapeño Cheddar Smoked Sausage, cut into 2-inch pieces
• 1/2 cup shredded cheddar cheese (optional — for extra melt)
• 1 egg beaten with 1 tbsp water

Directions

1. Proof the yeast. Dissolve the yeast in the warm milk in a large bowl. Let it sit 5 minutes until foamy — if it doesn't foam, the yeast is dead and you need a new packet. Don't proceed without this check.
2. Make the dough. Stir the sugar, melted butter, egg, and salt into the yeast-milk mixture. Add the flour one cup at a time, stirring until a soft dough forms. It should be slightly tacky but not sticky. Knead on a lightly floured surface for 5 minutes until smooth and elastic.
3. First rise. Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 45 minutes to 1 hour, until doubled in size. While the dough rises, cut the Opa's Jalapeño Cheddar Smoked Sausage into 2-inch pieces and shred the extra cheddar if using.
4. Shape the kolaches. Punch the dough down and divide into 12-16 equal pieces. Flatten each piece into a small oval in your palm. Place a sausage piece (and a pinch of cheddar if using) in the center. Fold the dough up and around the sausage, pinching the seam closed. Place seam-side down on a parchment-lined baking sheet, leaving about 2 inches between each kolache.
5. Second rise. Let the shaped kolaches rest 15 minutes while you preheat the oven to 375°F. They'll puff slightly as they sit — don't skip this step or they bake up dense instead of pillowy.
6. Wash and bake. Brush each kolache with the egg wash — this is what gives them the golden, bakery-quality shine. Bake 12-15 minutes until deep golden brown on top.
7. Serve. Let cool 5 minutes — the filling is hot inside and will burn the first brave person who bites in. Serve warm. These reheat well in a 350°F oven for 5 minutes the next day.