SAVORY KOLACHE RECIPES

Steps:

• Combine whole milk and 1/2 cup of the butter in a small saucepan. Cook over medium-low, stirring occasionally, until butter melts, about 5 minutes. Transfer mixture to a medium bowl, and cool slightly to 100°F to 110°F, about 10 minutes.
• Stir together warm water, active dry yeast, and 1 teaspoon of the granulated sugar in a small bowl. Let stand until foamy, about 5 minutes.
• Combine eggs, salt, and remaining 1/3 cup granulated sugar in the bowl of a heavy-duty electric stand mixer fitted with a dough hook attachment. Beat on medium-low speed just until combined. Stir in milk mixture and yeast mixture. Gradually add 4 1/2 cups of the bread flour, beating just until incorporated. With mixer running on low speed, gradually add up to 3/4 cup more flour, 1/4 cup at a time, just until dough pulls away from sides of bowl.
• Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes, adding up to 3/4 cup flour, in very small amounts, if necessary to keep dough workable. Place dough in a lightly greased bowl, turning to coat all sides. Cover and let stand in a warm place until dough doubles in size, about 1 hour.
• Cut sausage into 20 to 22 (2-inch-long) straight pieces, reserving curved pieces for another use. Divide dough into 20 to 22 (2-ounce) balls (a little larger than a golf ball). Roll each ball into a 4-inch-wide circle on a lightly floured surface. (Keep remaining dough balls covered while working.) Place about 1 tablespoon of the cheese on lower third of each dough circle, and top with 1 sausage piece. Fold dough over filling, folding in sides; pinch to seal. Place kolaches, seam side down, on 2 baking sheets lined with parchment paper, leaving 1 inch between them. Keep covered while working. Cover loosely with plastic wrap, and let stand in a warm place until dough doubles in size, about 45 minutes.
• Preheat oven to 375°F. Microwave remaining 1/4 cup butter in a small microwavable bowl on HIGH until melted, about 45 seconds. Brush kolaches with half of melted butter. Bake in preheated oven until golden brown, 14 to 16 minutes. Brush with remaining melted butter, and serve hot.

Steps:

• Over medium heat, warm the milk and 4 tablespoons of the butter until the milk is just beginning to steam, but is not boiling, and the butter is melted. Remove from the heat.
• In a large mixing bowl, whisk together the yeast, sugar, salt, and 1 1/2 cups of the flour. Pour in the warm milk mixture and stir until a sticky dough has formed. Cover the dough and let it rest for 30 minutes.
• Meanwhile, beat together the oil and egg yolks. Pour the eggs into the flour mixture and blend until fully incorporated. Slowly stir in enough of the remaining 2 to 2 1/2 cups flour until the dough comes together and is soft but not sticky. Turn the dough out onto a floured surface and knead for about 10 minutes, or until it is smooth.
• Place the kneaded dough in a lightly oiled bowl and cover. Allow to rise until doubled in size, about 1 hour.
• Grease or line a baking sheet with parchment paper. After the dough has risen, punch it down and divide into 8 even-size pieces. In your hands, roll the pieces of dough into balls and then flatten them into disks 4 inches in diameter. In the center of each piece of dough, place 1/2 tablespoon of the cheddar cheese, 2 slices of jalapeño, and a piece of sausage. Fold one side of the dough over the other and roll, then seal by pinching on all sides. Place on the baking sheet 1 inch apart, seam side down. Cover and allow to rise for 45 more minutes.
• Preheat the oven to 375°F.
• Melt the remaining 4 tablespoons of butter. Brush the tops of the klobasneks with half the melted butter. Bake, uncovered, for 15 to 18 minutes, or until lightly browned. After you remove them from the oven, brush each klobasnek with the remaining melted butter. Serve warm. They are best on the day they are made, but they can be tightly wrapped and then reheated, up to 2 days after baking. They can also be frozen.