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Sunday, February 19, 2012

Team Kolaches

2 c. milk
1/2 c. butter
1/2 c. warm water
2 tsp. yeast (one package)
1 1/4 c. sugar
2 eggs
1 c. whole wheat flour
6 1/2 to 7 c. white flour
2 tsp. salt
2 packages jalapeno/cheddar sausage
16 bits of cheddar cheese (cut about 1/4 inch thick, 1/2-inch wide and 1 1/2 inch long)

Peggy's part:

Warm milk with butter until butter melts. Set aside. Pour yeast over water and let stand until softened and moist, about five minutes. Check temp of milk and butter (make sure its lower than about 100 degrees, but still warm) and stir into yeast mixture. Stir in sugar, eggs, wheat flour and salt. Add white flour enough to come together and start forming a ball, but not stiff, or the kolaches will be too dry. Let rise until doubled. This can take 2-3 hours. Punch down and put into the refrigerator a minimum of four hours.

Heat oven to 375 degrees. Bring dough out to warm up. Meanwhile, cut sausage into 16 even lengths. (You want about 3 inches).

Sam's part (how to shape): Cut dough into 16 equal parts. Flatten the dough to shape, then put sausage and cheese in middle to wrap.

Bake for 30 minutes.

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