These kolaches are seriously the best I’ve ever had! Filled with rich cream cheese, sausage and jalapeños, these delicious stuffed rolls are a big hit!
If you like this recipe, you might like this faster version: Super Easy Ham and Cheese Stuffed Rolls
I do want to note that most of these pictures are stills I took from the video I’m working on so some of them aren’t very well focused. It’s better to see it in motion.
Video coming at some point soon! (when I get enough time to edit it)
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How to Make Kolache Dough
This batch makes about 24-26 kolaches.
Heat your oven to 200 degrees F then TURN OFF. This is to create a warm place to rise the dough.
In a mixing bowl, combine 2 and 1/2 teaspoons (two packets) of instant yeast and 1/2 cup of warm water. Let that sit and get foamy while you work on the other ingredients.
I like the flavor of Bella Rise Instant Dry Yeast.
Melt 1 stick of butter and mix in 2 cups of milk. Warm that up until it’s warm to the touch but not burning hot.
Add 1 and 1/4 cups of sugar and 2 teaspoons of salt to the milk mixture.
Combine all that with the yeast and mix.
Using a paddle attachment, mix in 5 or 6 cups of flour and beat for 5 minutes.
Then add more flour until you get to 7 cups of flour total.
The dough will be extremely sticky and will be trying to climb up the paddle. It will look like there isn’t enough flour but there totally is.
Take the bowl off the mixer and take out the paddle. Spray the top of the dough lightly with baking spray and cover with plastic wrap.
To help the oven stay moist and warm, you need an oven safe bowl or pan. Fill it with boiling water or the the hottest tap water you can and place it in the oven. Place your dough in the oven next to it and let it rise for 1 to 2 hours or until it’s doubled in size.
Let’s Make Kolache Jalapeño Filling
Cheddar cheese and sausage is a typical filling but the cream cheese brings the flavor, richness, and creaminess to the party that the cheddar is missing.
It takes it to the next level!
Because I’m a wimp who has a low tolerance for hot and spicy, I use Tamed Mezzetta Jalapeno Peppers. They have a great flavor without the heat. And I can find them at Walmart so they’re convenient too.
Use these pickled jalapeños instead of fresh chopped peppers. They got a better flavor for this kind of thing and they’re already softened from being pickled.
I always do half the kolaches with jalapeños and half without because I have little kids who don’t appreciate that flavor.
For a full batch of jalapeño kolaches, you need 2 cups of finely chopped Mezzetta tamed jalapeños and 3 packages of cream cheese or Neufchatel cheese.
Mix that together well.
So for a batch that has half with jalapeños and half without, you would need to mix together 1 cup of diced peppers with 1 and 1/2 packages of cream cheese and the other 1 and a 1/2 packages of cream cheese you divide among the rest of the rolls. So you still need 3 packages of cream cheese for a whole batch no matter what.
Portion the Kolache Dough
Once the dough has risen, pull it out of the oven and you need to set up your work station.
Leave the water in the oven.
You need a sheet pan lined with parchment paper, a kitchen scale with a small piece of parchment on that, flour for your hands, and your bowl of dough.
Zero out the scale with the parchment paper on it.
Now you need to portion the dough into balls that weigh around 2.7 ounces each.
This part can be a little tricky but you’ll get into a rhythm and I’ve got some tips for you. You’re gonna have to be ok with having really messy finger tips for this whole step though.
Sprinkle a little flour on the parchment paper on the scale because this dough is extremely sticky. You need to sprinkle it every time before you drop the dough on.
Grab a chunk of dough, trying to only use your finger tips and drop it on the scale, keeping your palm from getting sticky.
You might need to add a little more or take a little off to get around 2.7 ounces.
Sprinkle a little flour on the dough ball and pat your palms in the flour too. You need to do this every time also.
Lift your parchment paper a drop the dough ball only on your palms. trying to avoid using your sticky fingers. Then roll it around to give it a light coating of flour and tamp down the sticky bits.
Place on the parchment lined baking sheet.
Repeat until the dough is all portioned out.
Fill the Kolaches
For the jalapeño filling, just split it evenly among all the rolls and use all of it. I just eye-balled it but it looked like a little less than 1/4 cup per roll.
For the non-jalapeño rolls, evenly portion the cream cheese and place on the rolls.
You need at least 13 cooked sausages for a full batch. But if you make the rolls a tiny but bigger, you can get away with only 12 so you don’t have to buy a third packages of sausages.
Cut the sausages in half.
I like to cut the whole package in half all at once.
Place half a sausage on each roll.
My sister had a great idea to split each sausage lengthwise also, so you get more bites with sausage but I haven’t tried that yet.
Get flour on your hands to keep the dough from sticking then pick up one of the rolls and put in one palm.
Use your other hand to pull the dough from the sides and wrap around the filling and onto the sausage. Then hold it there with your thumb while you work your way around the roll.
The dough should be very soft and stretchy.
Try not to touch the filling because it becomes a giant mess if you get it on your fingers and all over the edges of the roll. The edges won’t stick to each other very well if the cream cheese is in the way.
Be careful that you don’t pull the dough so much that you cause a tear in the top.
Then pinch the gathered dough together and pat on a light dusting of flour around the outside of the roll to make it nice and round.
Place it seam side down on the pan.
Place a tiny piece of jalapeño on the top to indicate the flavor of the filling.
You’ll need 2 sheet pans with 12-13 kolaches on each.
Cover the pans and let it sit for 20 minutes to rise a little more.
I usually prepare one pan, cover, and then when I’m done doing the second, I stick the first pan in because it was sitting for long enough.
Preheat the oven to 375 degrees F. and leave the water from earlier in there to heat up.
Bake the Kolaches
Uncover the kolaches and bake for 20 minutes at 375 degrees F.
They should be nicely browned when they’re done.
Take out and let cool for about 10 minutes before serving.
Jessica’s Kolache Tips
-For a quicker version, you can skip the dough part and use premade dough balls from the frozen section at the store. I use these Rhodes Dinner Rolls. Just follow the instructions on the packaging to prepare the dough then fill it and bake it. Get that dinner done!
-You can make the dough the night before and keep it in the fridge to rise very slowly. Then take it out and let it rise on the counter for an hour or until it’s room temperature looks puffed up.
-Keep your yeast in its original bag. Put that in a freezer bag and stick it in the freezer. The yeast will be frozen in time and will last way longer than keeping it in the pantry.
-Use a pan of hot water in the oven any time you need to rise some dough. It will speed up the rising time and it seems to make things fluffier.
Don’t forget to pin it!
Print it for later!
- 4 1/2 teaspoons instant dry yeast
- 1/2 cup warm water
- 8 tablespoons butter
- 2 cups milk
- 1 1/4 cup sugar
- 2 teaspoons salt
- 7 cups flour
- 13 cooked smoked sausages or hot dogs cut in half
- 3 packages cream cheese or Neufchatel cheese
- 1 to 2 cups of Mezzeta tamed jalapeños
- In a mixing bowl, combine yeast and warm water and set aside.
- Melt butter and combine with the milk. Warm this mixture until it's warm to the touch but not scalding.
- Add sugar and salt to the milk mixture.
- Pour the warm milk mixture to the yeast and mix.
- Using a paddle attachment on your mixer, mix 5 to 6 cups of the flour into the wet ingredients and mix for 5 minutes.
- Heat the oven to 200 degrees then TURN OFF.
- Add the remaining flour to the bowl until you have 7 cups of flour. The dough will climb up the paddle and be very sticky,
- Spray the top of the dough with baking spray and cover with plastic wrap.
- Fill an oven safe pan or bowl with hot water and place in the oven next to the bowl of dough.
- Let dough rise for 1-2 hours, or until it's doubled in size.
- Line 2 baking sheets with parchment paper and have flour on hand to work the dough.
- Place a piece of parchment paper on a kitchen scale and sprinkle the parchment paper with flour. Zero out the scale.
- Portion the dough into balls weighing about 2.7 ounces each. Do this by grabbing the dough out of the bowl with your fingertips and placing it on the scale. Sprinkle with more flour and pat flour onto your palms to keep the dough from sticking to your palms.
- Roll the dough off of the paper and onto your palm. Use your palms to form the dough into smooth balls.
- Place the floured dough balls on the baking sheets.
- Finely chop 2 cups of jalapeños and mix with cream cheese.
- Divide the jalapeño mixture evenly onto each dough ball. It should be about a generous 1/8 of a cup on each ball.
- Place half a sausage on each roll.
- Pat flour onto your hands again and place a roll in one palm. Use your other hand to pull the dough from the sides up and over the filling, onto the sausage.
- Pinch the seam of dough together and use a little more flour to pat the roll until it's nicely rounded.
- Put the roll seam side down onto the sheet pan and place a small piece of jalapeño on the top to indicate the filling.
- Cover the pan and let sit for 20 minutes.
- Preheat the oven to 375 degrees F. Leave the pan of water from before in the oven.
- Uncover the rolls and bake for 20 minutes.
- Let cool for 10 minutes and serve warm.
-I use Mezzeta jalapenos in a jar, which are labeled "tamed", because they're pickled and flavorful but don't have really any heat to them.
-You can make these without jalapeños. I usually make half with jalapeños and half without for my younger kids. I mix 1 cup of chopped jalapeños with 1 and 1/2 packages of cream cheese. This goes onto about 13 rolls. The rest of the cream cheese goes straight onto the other 13 rolls. Then I put sausages on top of all of them. The plain cream cheese kolaches are just as good!
-You can prepare the dough the night before and store it in fridge in the bowl with plastic wrap. It will still rise but it will be very slow. Take it out and hour before you want to start forming the dough balls and let it warm up on the counter.
-For a quicker version, you can skip the dough part and use premade dough balls from the frozen section at the store. Just follow the instructions on the packaging to prepare the dough then fill it and bake it. Get that dinner done!
Amount Per Serving: Calories: 344Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 513mgCarbohydrates: 38gFiber: 1gSugar: 12gProtein: 9g