90 Ratings
  • 5 Rating Star 67
  • 4 Rating Star 15
  • 1 Rating Star 4
  • 2 Rating Star 2
  • 3 Rating Star 2

This is a family favorite made easy. Preparing the dough in a bread machine saves time kneading the dough by hand. My grandmother used to make these when we would visit. Now I can make them for her.

AMYSUE1
prep:
30 mins
cook:
15 mins
total:
2 hrs 5 mins
stand:
1 hr 20 mins
Servings:
24
Max Servings:
24
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Ingredients

Directions

  • Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary.

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  • When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour.

  • Flatten balls slightly with the palm of your and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

  • Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

Nutrition Facts

215.98 calories; 4.59 g protein; 31.74 g carbohydrates; 0.72 g dietary-fiber; 3.06 g sugars; 7.82 g fat; 3.99 g saturated-fat; 31.87 mg cholesterol; 262.91 IU vitamin-a-iu; 2.65 mg niacin-equivalents; 0.03 mg vitamin-b6; 1.02 mg vitamin-c; 52.1 mcg folate; 75.66 mg calcium; 1.14 mg iron; 9.43 mg magnesium; 84.19 mg potassium; 164.08 mg sodium; 0.21 mg thiamin; 70.34 calories-from-fat; 58 percent-of-calories-from-carbs; 32 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 16 percent-of-calories-from-sat-fat


Reviews (81)

Read All Reviews

Most helpful positive review

Anonymous
02/20/2003
Made 2 batches of this today and they turned out perfectly!! I substituted baby cereal (the dry flaky kind) for the potato flakes....the baby cereal is better nutrition-wise so thought I would try it since it has the same consistency as instant potatoes. The kolaches turned out light and wonderful! The dough was beautiful and very easy to work with too. Served them to 24 people and they were asking for seconds!!! No problem w/my filling running out -- with kolaches you need to make a deep indentation and do not fill them completely full. Used apricot preserves as the filling and made a struesel topping to sprinkle over the preserves. I think I will start using this recipe instead of my old kolache one. Great recipe!!
(98)

Most helpful critical review

Anonymous
04/02/2009
This dough is very heavy. I think it is not a good recipe for Kolaches.
(3)
90 Ratings
  • 5 Rating Star 67
  • 4 Rating Star 15
  • 1 Rating Star 4
  • 2 Rating Star 2
  • 3 Rating Star 2
Anonymous
02/20/2003
Made 2 batches of this today and they turned out perfectly!! I substituted baby cereal (the dry flaky kind) for the potato flakes....the baby cereal is better nutrition-wise so thought I would try it since it has the same consistency as instant potatoes. The kolaches turned out light and wonderful! The dough was beautiful and very easy to work with too. Served them to 24 people and they were asking for seconds!!! No problem w/my filling running out -- with kolaches you need to make a deep indentation and do not fill them completely full. Used apricot preserves as the filling and made a struesel topping to sprinkle over the preserves. I think I will start using this recipe instead of my old kolache one. Great recipe!!
(98)
Anonymous
02/05/2008
SO GOOD! My husbands absolute favorite. Instead of buying the pie filling I made my own: 2 cups of frozen blueberries 1/4 cup white sugar 1/2 cup water 1-2 tbls cornstarch bring to a boil and simmer until thick.......YUM!
(74)
Luchinka
10/07/2006
These are my first Kolache and they turned out just like my grandmas from Czech Republic. I made poppyseed and apple filling. Just before I put the filling on the dough I brushed the edge with some egg yolk and oil mix. That made them golden brown and still soft.
(49)
Woodall family
12/18/2005
Excellent - we add a sausage & cheese rather than a filling before the final rise and they are incredible.
(26)
Tanaquil
09/12/2007
Update: I have made this recipe so many times as dinner rolls this summer. My family absolutely loves them. We call them 'kolache' dinner rolls because originally the recipe was for kolaches LOL. My bread machine broke in July and I even made them by hand the other day. Original review: I was a little disappointed in the actual kolaches that I made with this recipe---the dough had a weird consistency and I found it very hard to work with. My family wasn't too impressed with the kolaches and I had leftover dough. I let it rise some more then I made it into dinner rolls. Now those were GREAT!!! Even my husband who is not a bread eater thought they were great. So 4 stars for the kolaches and 5 stars for the surprise dinner rolls! Thanks for the great idea!
(26)
Nicole Jones
10/24/2005
This is a very good simple recipe. I made a batch Saturday and they were gone before I knew it and on Sunday I had requests to make a 2nd batch. I followed the dough recipe exactly but I did not use the fruit filling. I wrapped the dough around cocktail sausages and cheese. I found that sliced chz works better than grated. It melts better is much easier to work with. I wrapped a third of a chz slice around the suausge and then wraped dough around it. Make sure that you seal the dough well so that the chz does not melt out. I think next weekend I will make them with the fruit filling.
(23)
shallmessner
07/10/2011
These are a family favorite. I have made them MANY times. The key to consistency is to weigh the bread flour (and use King Arthur). By weight use 1 pound 4 ounces of bread flour. Also I increased the sugar to 1/3 cup to match the sweetness of the traditional ones served in Texas. Lastly to make sure your fruit filling does not spill over press firmly to bottom of baking pan when making your indentions. By pressing the dough to the pan it will prevent the middle from rising. Also make sure you make an indention about 1 inch in diameter (i.e. several thumb prints).
(21)
italianswedegal
03/31/2008
MMMM! I made these and the menfolk devoured them in a day and half. Used 1/2 can of cherry filling for the whole batch as I didn't want as much filling in the pastry. I used 2 T. cream cheese and 1 Tbsp. oil instead of extra egg yolk. Delicious! Drizzled with icing. Thankyou!!!!!
(20)
Barbara Burrell
10/30/2008
Very good! All rave reviews from our house. I used a strawberry filling as well as a cream cheese filling on mine. I made some with the mixture too. For the fruit mixture: Heat mixture on stovetop in saucepan until pureed and then chill. 2 CUPS FROZEN FRUIT i used strawberry 1/4 CUP WHITE GRAN. SUGAR 1/2 CUP WATER 1-2 TBSP CORNSTARCH For the cream cheese mixture: BEAT cream cheese powdered sugar butter vanilla and sugar in small mixer bowl until smooth. Chill. 1 teaspoon vanilla extract 1 cup powdered sugar 6 tablespoons butter or margarine 1 (8 ounce) package cream cheese 1 cup granulated sugar
(15)