There was a time when your faithful Pirate had not heard of these wonderful one-handed breakfast treats. I KNOW…Captain Peter was equally incredulous when I asked “what are these kolaches?” that I was reading about. “YOU’VE NEVER HAD TEXAS BREAKFAST HOT DOGS?!?” was his response. We met and married late, so we occasionally discover these inexcusable gaps in each others’ upbringings. Having sampled my first in a freeway fast food joint between Austin and Kilene, I knew I could do even better, and broke out my go-to Parker House rolls recipe — a versatile yeast dough that I use for cinnamon rolls, hot cross buns, dinner rolls, etc. These are GREAT offshore food — a grab and go, handheld, complete breakfast or snack that, if you’re not in a position to make a homemade yeast dough, can be made using pre-made pie crust or crescent roll dough as well.
Kolaches (Texas Breakfast Hot Dogs)Jump to Recipe
For Bread Dough
1 cup milk
2 tablespoons butter
1/4 teaspoon salt
1 package yeast
2 tablespoons hot water
2-3/4 cup flour
12 breakfast sausages
1 cup grated cheddar cheese
2-3 fresh jalapenos
I know I gave you the prepared-dough out in the intro, but it’s really not that hard to make your own, SO much better, and becomes an incredibly useful “do it in your sleep” skill for fresh dinner rolls, etc. To start, scald the milk (get it to steaming, but not boiling), and add the butter and salt and stir to dissolve. In a separate cup or bowl, sprinkle the package of yeast over 2 tablespoons of hot (not boiling) water
Gradually stir in about 2-3/4 cups of flour, adding more or less toward the end just until the dough holds its shape in a ball and isn’t too sticky to handle sparingly. Lightly grease the dough (put a little oil on top of the ball and roll it over in the bowl to cover) and cover with plastic wrap.Let rest at room temperature (if the room is cool, cover with an additional dish towel) until the dough has doubled in size, about 90 minutes. Meanwhile, cook your breakfast sausages.
Punch down the dough and divide into 12 portions. Working on parchment paper or a floured surface, roll each into rectangles about 5 inch by 2 1/2 inch long. Yes, we are using the chart table again. Luckily we’re at anchor and the Captain hasn’t started charting tomorrow’s course yet!
Sprinkle about a tablespoon of shredded cheddar cheese in a line down the middle. Layer on a few jalapeño slices, then lay on a fully-cooked breakfast sausage.
Transfer the kolaches to the baking sheet, and place seam side down.
Bake until golden brown, about 25-30 minutes and let cool about 20 minutes before serving…if you can keep your crew away from them when they smell fresh yeast bread baking and find out there’s a peppery, cheesy pork surprise inside!
- 1 cup milk
- 2 tablespoons butter 1/4
- 1/4 teaspoon salt
- 1 package yeast
- 2 tablespoons hot water
- 1 egg
- 2-3/4 cups flour
- 12 breakfast sausages
- 1 cup grated cheddar cheese
- 2-3 fresh jalapenos
To make the dough, scald the milk and add the butter and salt, stirring to combine. Sprinkle the yeast over the hot (not boiling) water and, when the milk mixture has cooled to lukewarm, add it to the yeast. Beat the egg and add to the milk and yeast mixture. Stir in flour, adding a bit more or less until the dough holds together in a ball. Grease lightly, cover with plastic wrap, and let rise at room temperature for about 90 minutes, until doubled in size.
Cook the breakfast sausage and seed (your choice) and thinly slice the jalapenos. Line a baking sheet with parchment paper.
When dough has risen, punch it down and divide into 12 portions. Roll each portion into a 2-1/2 by 5 inch (ish) rectangle. Sprinkle each with a heaping tablespoon of cheese, add a few jalapeno slices and a sausage. Roll the dough around the fillings, pinching to seal. Place seam side down on the baking sheet. Cover and let rise at room temperature for about 30 minutes, while the oven preheats to 350 degrees.
Bake for 25-30 minutes, until golden brown. Cool for about 20 minutes before serving.