One of our Christmas breakfast traditions - we make cherry, apricot and blueberry.

Nan
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream shortening and sugar together. Stir in salt, hot milk, beaten egg yolks, and flavoring. When lukewarm, add yeast to mixture. Let stand 5 minutes. Add flour, beating well. Knead down into bowl. The dough will be slightly sticky. Let rise 1 hour.

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  • Cut off small balls of dough. Roll into rounds in your hands, and place on greased cookie sheets 2 inches apart. Let rise 15 minutes.

  • Make a depression into the center of each roll. Fill with fruit preserves.

  • Bake at 450 degrees F (230 degrees C) until brown. Watch carefully. Cool on wire racks.

Nutrition Facts

152.5 calories; 2.9 g protein; 20.1 g carbohydrates; 24.1 mg cholesterol; 106.7 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2008
My husband had requested cherry kolache for his birthday breakfast, and this looked like the best option. This is an excellent recipe for kolach. My daughter said that they were the best she's ever had. We live in a town with a lot of Czech heritage, so that means something. I ended up using 5 and 3/4 cups of flour, because the dough was so moist, but they were still extremely light and tender To prevent burning, I baked them on an insulated cookie sheet. That worked very well. I also followed the idea of another poster, and turned a dozen of them into "breakfast" kolach, with finely chopped onion, kielbasa, eggs and 2% sharp cheddar loosely scrambled. The loose, moist scramble set firm in the kolach baking process. This recipe's a keeper. Read More
(58)

Most helpful critical review

Rating: 2 stars
07/12/2010
Sorry. These were like biscuits with jelly in the middle. Not at all like the kolaches we were looking for. The kolaches we have had are more like a roll or donut dough. Followed the recipe exactly as written. Will try another recipe. Read More
(8)
35 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/05/2008
My husband had requested cherry kolache for his birthday breakfast, and this looked like the best option. This is an excellent recipe for kolach. My daughter said that they were the best she's ever had. We live in a town with a lot of Czech heritage, so that means something. I ended up using 5 and 3/4 cups of flour, because the dough was so moist, but they were still extremely light and tender To prevent burning, I baked them on an insulated cookie sheet. That worked very well. I also followed the idea of another poster, and turned a dozen of them into "breakfast" kolach, with finely chopped onion, kielbasa, eggs and 2% sharp cheddar loosely scrambled. The loose, moist scramble set firm in the kolach baking process. This recipe's a keeper. Read More
(58)
Rating: 5 stars
09/12/2007
I left out the lemon and made savory sausage\cheese kolaches...this made 30, and my family is RAVING! Fluffy bread, even 3 days later in the microwave! INCREDIBLE!!!!!!! A+++++++++ 5*'s Read More
(36)
Rating: 5 stars
06/19/2007
My husband is from a Czech background. He's says these are pretty darn close to how grandma used to make them. I guess that's a great rating! Read More
(30)
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Rating: 5 stars
08/10/2009
I grew up in Texas near a little town called Snook and twice a month on Saturday morning we drove there to the bakery with the best kolaches and sausage rolls. I now live in Florida and get homesick for those tasty treats, the picture looks just like the ones I remember and the recipe was right on. I did not have any lemon when I made my second batch, so I used vanilla in it's place it was still wonderful. I am going to use the dough next weekend for the sausage rolls. Do you have a recipe for the cream cheese filling? Read More
(28)
Rating: 4 stars
10/15/2008
This was a very easy recipe, but as tasty as the kolaches my mom used to make. I experimented with fillings and decided that this recipe does best with a savory filling. I also tried All Fruit instead of preserves (didn't work out) and cream cheese danish filling (which was delicious). Read More
(13)
Rating: 5 stars
12/27/2008
Excellent! I was a little hesitant about the lemon extract but did it anyway and was pleasantly surprised. It added a fresh little bit of citrus to a perfectly sweet dough. Thanks so much! Read More
(11)
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Rating: 4 stars
12/11/2003
This is a great recipe and easy to make. I made some for my co-workers and they loved it. The lemon is the key to this recipe. Read More
(11)
Rating: 4 stars
12/29/2003
This was an easy, no-knead sweet roll recipe. I still had a little trouble with it, but I'm new to yeast breads. The rolls didn't rise well on my baking stones, but overall turned out nicely. The rolls rose much better on my metal pans, but the bottoms burned. It's not a terribly sweet roll, the preserves add the sweetness to it. I tried substituting Smuckers 100% Fruit for the preserves, but won't do that again. It doesn't bake as well as preserves do. I might make this again. Read More
(10)
Rating: 4 stars
03/29/2008
These were really good! I halved the recipe as there's only 2 of us to eat them but ended up having a bit of trouble. I needed 3/4c more flour than the recipe called for though as this is only my second foray into yeast breads I suspect the fault was with me rather than the recipe. Now that I've figured out the flour issue I'll definitely make these again. Pretty easy and very delicious. Read More
(10)
Rating: 2 stars
07/12/2010
Sorry. These were like biscuits with jelly in the middle. Not at all like the kolaches we were looking for. The kolaches we have had are more like a roll or donut dough. Followed the recipe exactly as written. Will try another recipe. Read More
(8)