Sunday, August 26, 2012

Kolaches - A Taste of Texas

I decided to write this post a little differently. You may notice I am writing in first person for a change. I wanted to share a little back story on my family's favorite recipe.
First you may be asking what is a Kolache? They are sweet little buns filled with all sorts of delicious fillings.

We first had these tasty treats after we moved to Texas for my husband, Keith's job. There is a chain of restaurants there called The Kolache Factory. Once we tried them we were hooked. We were there almost every weekend. Whenever any of our family or friends came to visit from Chicago we would order some of every kind for them to taste. I've never met anyone who didn't love a Kolache!

After 2 1/2 years we moved to Indianapolis, again for my husbands job. We were thrilled to live a little closer to our family and friends in Chicago. I thought we would have to say good buy to our beloved Kolaches (yes they are that good!). Can you imagine my surprise when Keith told me there was a Kolache Factory just a few miles from our new home! Phew!!!! We were able to continue to feed our little habit.

A few years later we had the opportunity to move back home to Chicago. We were so happy to be back home with our family and friends. But, it wasn't long before we started missing our old friend Kolache. We even looked into having our friends in Texas and Indy shipping them to us, but it cost more to ship them than to buy tham. The homemade mama in me wouldn't let us do that. So, Keith and I started looking for kolache recipes. We couldn't find any. We started looking for bread and roll dough that we could use, but nothing was quite right.

I kept an eye out online and one day I stumbled upon a recipe on Homesick Texan . I had finally found someone who understood my obsession for Kolaches!! She has a beautiful blog full of wonderful recipes from Texas. I also just saw that she has a cookbook out! Yea! Can't wait to get it!
Homesick Texan gives a history of Kolaches and has a great recipe for making traditional ones.

We couldn't wait to try her recipe. The dough was great! It tasted almost exactly like the way we remembered it. We made a few changes. We like the dough a little sweeter so I added a little more sugar, and for some reason I always find I need more flour. We also like nontraditional fillings like the ones at the Kolache Factory. We fill ours with everything from sausages to buffalo chicken. Keith and I hope you'll give them a try!

Kolaches - Adapted from Homesick Texan


1 package of active dry yeast
1 cup of warm milk
1/2 cup sugar
4 cups of all-purpose flour (I always need 4 cups)
2 eggs for dough
1/2 cup melted butter
1 teaspoon of salt
1 egg for egg wash

This will make about 24 kolaches. I recommend doubling the recipe. They are always gone within a day or two.

1. In a large bowl, combine yeast, warm milk (105-110 degrees) sugar and one cup of flour. Cover and let it rise until doubled in size.

2. In a small bowl beat the 2 eggs, slowly add the 1/2 cup of melted butter and salt.
3. Add egg mixture to yeast mixture and mix.
4. Mix in the flour, 1/2 cup at a time. I usually have to knead the last cup in by hand. It is a really soft, slightly sticky dough.
5. Knead dough for about 10 minutes on a well floured surface. Place dough in a well greased bowl. Cover with plastic wrap and let rise until doubled in size - about an hour.

While the dough is rising, get your fillings ready. Some of our favorites are:
-Buffalo chicken and blue cheese
-ham and cheese
-cheese and hotdogs (cut in half)
-sausage and cheese
-milk chocolate
-pepperoni, pizza sauce and mozerella
-chopped chicken and alfredo or pesto
-chicken curry
-spinach and feta
The possibilities are endless! We haven't found anything we don't like in a kolache!

After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about 4 inches in diameter.

Spoon about 1 to 1 1/2 Tbls of filling.

Close dough around filling. Pinch it shut and place seam side down on greased cookie sheet. Cover with plastic wrap and let rise 20 min. Preheat oven 375 degrees.

Beat the third egg. Before you bake the kolaches, brush with egg. If you are making a couple different flavors, you may want to mark them. We sprinkled Italian seasoning on top of the pizza flavored one, and paprika on the cheese and chorizo kolaches.

To make the more traditional Kolaches, make flattened balls of dough. Let them rise. Right before you bake them gently make a little well in the center and fill with low sugar preserves.

Bake in oven at 375 degrees for 12 to 15 minutes. They will be lightly golden brown when they are done.

Let them cool on cooling rack. They will be very hot!

Ben gives them a big thumbs up!
I hope you'll give this recipe a try! I know you'll love them as much as my family! (But you have been warned, they are soooo addictive!!!)
Thanks for reading!!
~ Rebecca
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  1. Mmmm yes, kolaches! Definitely saving this recipe! (Even though I actually live in Texas, and could probably just drive down the road. haha! Sounds so much more fun to make them!)

  2. AACK!!! As a traditional Czech girl I can't imagion all of those fillings! Kolache are fruit or cream cheese filled. I am sure the others will be wonderful, but I will have to change the name. My 100% Czech grandparents will be rolling in their graves to think of those non traditional fillings! (LOL)

    1. My grandmother taught me to make these some 35 years ago. We rolled out the dough and cut into squares. We then put in filling such as apricot, poppyseed, and nutpaste. Those are sooo good. I've never tried this new way but I will.

  3. Yay! I've been looking for a kolache recipe for YEARS! I've been away from Texas for 21 years (I was in the Navy and then retired to the hubby's home state of WV) THANK YOU!

  4. What if you want to make the dough in a breadmaker?

  5. Thanks for this recipe! I always make it in the bread maker, just add the liquid ingredients first, then the dry with salt being last. I run it as the dough cycle only. Then separate and I prefer to add cheddar cheese, a smokie, and some chopped jalapeƱos to each Kolache. We make it probably too much but it turns out so well!

  6. Yeah! I'm so excited to make these! I moved to Minneapolis from Texas 4 months ago and I'm already on kolache factory withdrawal! They don't have the right type of sausage in MN so I can't wait to make the bacon and cheese kolaches, my second fav after sausage!

  7. Thank you for the recipe! I made sausage and gravy filled ones yesterday and they turned out perfectly. I was nervous at first because doing homemade dough can be difficult if you don't make it often. I ended up having to knead the last whole cup of flour in by hand since it mixing in very well. Anyways, I will definitely be making these all the time now thanks to your wonderful recipe.

  8. Had these as a child from a bakery in Chicago. I am so pleased to have found this recipe...cannot wait to make them! I was especially fond of the apricot filling.