Homemade Sausage Kolache
Print RecipeSoft, pillowy Texas-style dough wrapped around smoky sausage with optional gooey cheese and jalapeños. A savory breakfast treat inspired by San Antonio bakeries—perfect for recreating those favorites at home!
Servings: 12 kolaches
equipment (affiliate links
- kitchen scale for best accuracy
- Stand mixer with dough hook or knead by hand
- lame or sharp knife - optional for scoring
Ingredients
For the Dough
- 1 c. (240 g.) milk warmed to 90–110°F
- 2 ¼ tsp. active dry yeast
- 3 ½ c. (438 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ¼ c. (50 g.) granulated sugar
- 1 tsp. salt
- 1 large egg
- ⅓ c. (75 g.) salted butter melted
- 1 tsp. vanilla extract
For the Filling:
- 12 smoked sausage links see note
- 6 slices American cheese slices halved, optional - see note
Egg Wash:
- 1 large egg
- 1 tbsp. water
Optional Toppings (for sprinkling before baking):
- Sesame seeds
- Poppy seeds
- Flaked sea salt
- Extra shredded cheese
- Additional jalapeño slices
Instructions
- Proof the yeast: In a small bowl, combine the warm milk, yeast, and a pinch of sugar. Stir gently and let it sit for 5–10 minutes until foamy and bubbly. (If it doesn't foam, your yeast may be inactive—start over with fresh yeast.)
- Mix the dry ingredients: In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), add the flour, sugar, and salt.
- Make the dough: Add the yeast mixture, egg, melted butter, and vanilla extract. Mix on low speed (or by hand with a wooden spoon) until a soft dough forms. Knead by hand for 5-6 minutes or with the mixer for 3-4 minutes until the dough is smooth, elastic, and slightly tacky. If it's too sticky, add flour 1 tablespoon at a time—but don't overdo it for that tender texture.
- First rise: Place the dough in a lightly greased bowl, cover with a shower cap or a clean kitchen towel, and let it rise in a warm spot for 1–1 ½ hours, or until doubled in size.
- Shape the kolaches: Punch down the dough and divide it into 12 equal pieces. On a lightly floured surface, roll or flatten each piece into a 4-inch oval.
- Fill and seal: Place a sausage link in the center (add cheese slice or shredded cheese and/or jalapeño slices inside for extra flavor—tucking them snugly helps prevent leaks). Fold the dough over the sausage, pinch the seams tightly to seal, and gently roll into an oval shape. Place seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart.
- Second rise: Cover loosely and let them puff up for 20–30 minutes. They may not rise noticeably but they will puff up more in the oven.
- Preheat and Top: Preheat your oven to 375°F (190°C). Brush generously with the egg wash. Sprinkle with your chosen toppings like sesame seeds, poppy seeds, flaked salt, extra cheese, or jalapeños. Optionally - lightly score the tops with diagonal slashes (for a pretty, decorative finish—don't cut through to the filling).
- Bake: Bake for 20-25 minutes, rotating the pan halfway through, until the tops are golden brown and shiny.
- Cool and serve: Let cool on the sheet for 5 minutes, then serve warm.
Video
Notes
- Customize toppings: sesame seeds, poppy seeds, flaked sea salt, extra shredded cheese, or sliced jalapeños.
- Make-ahead: Shape and refrigerate unbaked kolaches overnight; let come to room temp 20–30 min before baking.
- Freezer-friendly: Bake, cool completely, freeze in airtight container up to 2 months. Reheat at 350°F for 10 min.
- Johnsonville smoked sausages are perfect for 12 portions. Other great choices include:
- Eckrich smoked breakfast links (shorter, snappier bite)
- Hillshire Farm smoked sausage or cheddar varieties
- Kiolbassa or other Texas-style smoked links
- Use fully cooked links only—no pre-cooking required. Adjust quantity if links are longer/shorter.
- Cheese inside options: For maximum gooey melt, tuck cheese fully inside the dough with the sausage:
- ½ slice American cheese per kolache (creamy classic)
- 1–2 Tbsp shredded cheddar (sharp or mild for best stretch)
- Pepper jack or Monterey Jack (adds mild heat)
- Colby or Velveeta cubes (extra melty)
- Skip cheese for plain sausage version, or use dairy-free alternative if needed.Lightly score tops with diagonal slashes before egg wash for a pretty bakery-style finish.
- Customize toppings: sesame seeds, poppy seeds, flaked sea salt, extra shredded cheese, or sliced jalapeños.
- Make-ahead: Shape and refrigerate unbaked kolaches overnight; let come to room temp 20–30 min before baking.
- Freezer-friendly: Bake, cool completely, freeze in airtight container up to 2 months. Reheat at 350°F for 10 min.
Serving: 1kolache | Calories: 457kcal | Carbohydrates: 35g | Protein: 16g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 989mg | Potassium: 226mg | Fiber: 1g | Sugar: 6g | Vitamin A: 330IU | Vitamin C: 0.002mg | Calcium: 151mg | Iron: 3mg
