Monday, November 29, 2010

"Stuffed" Rolls (Homemade Kolaches)

Up until this past weekend, I had never eaten nor even heard of a kolache. When my son and daughter-in-law came from Ohio for Thanksgiving, they stopped in Indianapolis at the Kolache Factory and purchased a dozen different kolaches for us to try on Thanksgiving morning. I fell in love with them immediately and knew that I'd have to try to recreate this delicious little stuffed sandwich in my own kitchen.

In every aspect, these homemade kolaches were crafted from leftovers. I used Frieda's dinner roll recipe for my Thanksgiving dinner rolls and had leftover dough balls in the freezer. The roast beef and caramelized onions were from a French dip pizza I served during the game on Saturday, and the stuffing, gravy and turkey were of course leftover from Thanksgiving.

This is not an actual recipe but more of a method, and by knowing the method, you'll be able to use whatever stuffing combination you'd like to make your own kolaches.

I made two different types this morning. Stuffing, turkey and gravy kolaches, and roast beef, caramelized onion and gruyere cheese kolaches. Imagine ones stuffed with sausage gravy or scrambled eggs, bacon and cheese. YUM!

It is important to note that your stuffing materials should be mixed well and at room temperature before stuffing the dough. Here you'll see my two different stuffing combinations.


Using your favorite bread dough recipe, make dough and let dough go through its first rise. Punch dough down, then portion dough into 2 1/2-3 ounce portions. (This is a little bigger than a golf ball.)

Using rolling pin, flatten each dough ball into about a 5" round.

Place a heaping tablespoon of filling mixture in the middle of each round.

Bring edges of dough together and pinch to seal.

Place prepared rolls, seam side down, on a baking sheet lined with a Silpat or parchment paper. Cover with greased plastic wrap and let rise until nicely puffed, about 45 minutes.

Preheat oven to 375 degrees. Place rolls in oven and bake for 15-18 minutes, or until nicely browned. Remove from oven and transfer to cooling rack. Brush with melted butter. Serve warm.

Once kolaches have cooled, they can be wrapped in plastic and refrigerated. To reheat, remove from plastic and wrap in a paper towel. Microwave for 30-45 seconds.

I have not tried freezing these, but I imagine that they would freeze nicely. Once frozen, remove from freezer as needed and let thaw (wrapped) before microwaving.

49 comments:

Debbie said...

Those look absolutely delicious. I love that you can come up with different ideas for the stuffing....

Design Wine and Dine said...

I was in Ohio over Thanksgiving too - why didn't I have one of these kolaches?!?! Darn it!

Yours look out of this world!!

Nanan said...

Yum - is that like a eastern european empanada or what???? That is wonderful - I want one!!!! Beautiful!!! And those fillings look so lucious!!!!

June said...

Wow Mags - never heard of such a thing and now I'm wondering WHY NOT? Love the fillings you made!

Grandma Yellow Hair said...

Just found your wonderful site tonight and now I am so hungry.
These really do look yummy.
Love your site and looking forward to being your newest of many followers
Thanks
Maggie

Frieda said...

A meal wrapped up in a bun? Who would've thunk? Thanks for the shout out and for taking this recipe to a whole 'nother level!

Pam said...

So, now I'm going to have to make something so I have the leftovers to make these!

Barbara @ Modern Comfort Food said...

Fresh homemade bread and leftovers are such a winning combination here, whether served for lunch or dinner. I have some leftover chicken pot pie filling that I'm earmarking for your kolaches tonight. A great idea, Mags!

Becky said...

I have never seen these before, but such a good idea for leftovers, when you're tired of turkey sandwiches.
Thanks for sharing.

I have an award for you (The Versatile Blogger Award), please come and pick it up when you’re free.

Thanks

briarrose said...

Delicious. Beautiful job on these and a great way to use up the leftovers. ;)

SeattleDee said...

I am a confirmed breadaholic and your savory kolache idea will be fun to work with this week. My Austrian mother makes an apricot filled, cream-cheese dough cookie that she calls a kolache. I like both ideas; the savory and the sweet versions.

Michelle said...

Looks delicious and fun to make too! Gorgeous photos!

stephchows said...

Oh Mags they look perfectly plump!!! yum!!

Mary said...

Those look amaazzzinnng!!! I would like one :) ...then again, I want one of everything you make!!

Mary xo
Delightful Bitefuls

A Year on the Grill said...

we have a koache restaurant near us. i always think of them for breakfast substitute for donuts. Now i am pondering...

great post!

Lana @ Never Enough Thyme said...

I've seen kolaches, but have never eaten them. Now I have a great recipe to use for my first try. Thanks!

Natalie said...

I've never had kolaches either but your pictures have convinced me that I need to try!

Karen said...

What a perfect way to use leftovers. I've never had a kolache... I thought it was some kind of dessert.

Megan said...

Yum! Those look great. They sort of remind me of knishes.

The Mom Chef said...

Those are absolutely perfect. They're a healthy hot pocket. I love the idea and I love your fillings. Thank your kiddos for stopping by that factory so you could introduce us all to this wonderful treat.

Shelby said...

Every post I read of yours the thought that I want to be your child goes through my head. I would love to be sitting at your table!! These look delicious!

Maria said...

Nice work here! I have never had a kolaches. So sad!

Anne Marie said...

Get in your car, drive to Texas and we will eat Kolaches. On the way, stop here http://www.czechstop.net/home.php. Look at the menu, I think that you have strayed...

Carolyn said...

Wow, these look delicious, both kinds. A great way to use up the leftover turkey!

Moogie said...

Mags!!!! This looks super yummy. Great job!

Mags @ the Other Side of 50 said...

Anne Marie: I knew I'd eventually hear from a Texan regarding kolaches. I'm glad it was you.

Julie said...

These look delicious. We have Runza's in Nebraska, a similar concept.

Amanda said...

OMG these look so good!!

Cajun Chef Ryan said...

Yes, these meat rolls are worthy indeed!

Sue said...

I've never heard of them Kolaches either. What a great way to have a sandwich:) You're so ambitious!

Cooking with K said...

I am impressed....this Texan wishes she had one these right now....when you come to Texas keep going East and come see me!

marla {family fresh cooking} said...

I have never tried kolaches, but they look well worth it! I have had sweet Japanese filled rolls - but never these savories. xo

scrambledhenfruit said...

We have a kolache bakery in a nearby town- both sweet and savory ones are delicious! Yours look scrumptious. :)

honeybeecooksjackfruit said...

These look amazing!

50splinters said...

My wife makes these but puts jelly inside. Oh I'm gonna have to try these with some meat and veggies!

Anonymous said...

These are known as bierrocks in our part of the world. Kolaches are made with a sweet dough and some type of fruit or poppy seed filling put on top of the dough, much like a sweet roll.

Jude said...

I have a tube of Pillsbury Country Italian pop and bake bread. I wonder if I could cheat and use it?! I will report back with results!

Anonymous said...

sounds and looks kinda like a Runza

bill said...

Looks like peroks to me too. In Taylor, Texas, not for from Louie Mueller's smokehouse, the is a delightful "Kolache Shop." All fruit.

Chris said...

These aren't kolaches, they are bierocks.

Mags @ the Other Side of 50 said...

Chris: Thanks for pointing that out. As I said in my post, I'd had no experience with kolaches and was only going with the ones that were bought at the Kolache Factory, which were all filled with savory ingredients.... meats, cheeses, etc.

Melody said...

Thanks for posting this recipe! I am a busy momma of three little ones 5 and under. I jumped on-line this morning looking for a simple stuffed roll recipe. Something I could throw together and keep ion the freezer to have on hand on extra busy days. You made this so simple and the possibilities are only limited by imagination : - ) I have my whole wheat dough rising in the bread maker as we "speak". I have some left over Spanish rice. I am thinking I will add a little cilantro,black beans, and cheddar cheese! Now let's just hope the kids will eat it...usually anything wrapped in bread is a pretty safe bet : - )

Melbashusband said...

Never had one of those before but they look great. Big fan of stuffed pastries though and will be trying a slightly modified version of your recipe here. Thanks for the pictures accompanying the description.

Also, I have been wondering for quite a while how to get my comments to show up in my blogger blog like your do. If you can spare a moment could you tell me what template or modification you use which allows that.

Thank you very much. May you be well and be with GOD.

Martina G. said...

The recipe does look devine. I intend to try it myself asap... but I am a Czech, I was born there and lived there for 25 years till I got married and moved away and Kolace (Kolache) are ONLY fruit, poppy seed or quark/cottage cheeese filled pastries. No meat is ever involved. ;-) Maybe somebody changed the recipe in OH during the times... adapting other European influences and still calling it "kolache". But "kolac" it is not. ;-)

Mags @ the Other Side of 50 said...

Martina: Thank you for the info! I think "Americanized" kolaches are something totally different and reinvented. We're just not creative enough to think up a new word! Thanks for commenting!

Anonymous said...

My husband used to eat these all the time in Russia. Today I am making your recipe as a special treat for him. He is so excited. Thank you!!!

Anonymous said...

Just wanted to say thanks for posting the Kolache recipes. I couldn't find any recipes for Kolaches or Klobasnek (that's what they call them with meat filling.) These worked out great!

Anonymous said...

These things are so good you can put anything in them. I got turned on to these rolls by a friend allergic to beef. So his wife used lambs heart minced and made something with rice. Delicious stuff. Now I want to make my own because I haven't had one in 20 years.

Susan said...

U can use the frozen dinner rolls from the store's freezer to make these.