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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- 2 (1/4 ounce) packages dry yeast
- 1/2 cup water, lukewarm
- 1/4 cup unsalted butter, softened
- 1/4 cup shortening or 1/4 cup lard
- 1/4 cup sugar
- 2 egg yolks
- 2/3 cup milk
- 1 teaspoon salt
- 4 cups flour
- 1/4 cup butter, melted, for topping
- 1 (16 ounce) package cocktail smoked sausage links
Method
- In a small bowl, combine the yeast with the water.
- Set aside.
- In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
- Mix in the egg yolks, milk, and salt, combining well.
- Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
- Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
- Grease a baking sheet.
- Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
- Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
- Set them aside to double in size again, about 45 minutes to one hour.
- Gently indent the top of the dough with your thumb, fairly deep.
- Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
- Bake in 425 oven for 10- 12 minutes or until golden brown.
- Immediately brush butter on the top.
- They are best eaten as soon as they are cool enough to handle.
