Klobasniky

 

Italian Sausage Rolls

StreuselHave you ever tasted the wonderful pastry called Kolache?  They are made of a tender dough that is dolloped with sweet poppy seed paste or various fruits or cream cheese and baked into a golden mound.  I first discovered these delights about 10 years ago when a little place called the Kolache Factory popped up in my old neighborhood.  This little place also sold Kolaches filled with egg and cheese and bacon and all things savory.  Reading this, I realize they were erroneously called Kolache and should have been called Klobasniky!

I don’t live near the Kolache Factory anymore (and it has since been displaced by a Starbuck’s – boohoo!) but I recently thought about them again when last week my friend, Kim, who is of Czech descent, and an avid reader of this blog, told me about a roll her mother likes to make called Klobasniky!  She thought they would be a perfect addition to this month’s theme and I couldn’t agree more!

I adapted the dough recipe from Tori Avey and the sausage is from Boulder Sausage.  Whenever I need sausage in a recipe, I use Boulder Sausage!

Makin' the Rolls!

 

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Klobasniky

  • Author: Streusel
  • Prep Time: 3 hours (or more depending on rise time)
  • Cook Time: 30 minutes
  • Total Time: 3.5 hours
  • Yield: 10 1x
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Ingredients

1 package of active dry yeast

1 c. warm milk

1/2 c. unsalted butter, softened, cut into 8 chunks

2 extra large eggs

3 T. sugar

1 t. salt

4 c. unbleached all-purpose flour

14 oz. hot italian sausage (I like Boulder Sausage), cut into 10 rectangles

1/4 c. unsalted butter, melted

1/4 t. garlic salt

Instructions

  1. Combine the yeast, sugar and milk in the bowl of a stand mixer and let sit for 5 minutes.
  2. Add half of the flour and eggs and beat with the dough hook until the eggs are incorporated.
  3. Add in the salt, another cup of flour and while beating, throw in the chunks of butter, one at a time.
  4. Keep beating and then add in another cup of flour until the dough forms a nice ball that no longer sticks to the bottom of the bowl.
  5. Remove the dough from the bowl, oil the bowl lightly, put the dough back in and cover and let rise for 2 hours.
  6. At 2 hours punch down the dough, cover the bowl and refrigerate overnight.  Alternatively, roll out the dough to 1/2 inch think after punching down and continue with step 9.  I personally like refrigerating dough overnight to develop more flavor.
  7. Pull the cold dough out and lay on a floured board.
  8. Roll out the dough to a 1/2 inch thick and let warm to room temperature (about 30 minutes).
  9. Cut into 12 pieces (you won’t use all of the dough).
  10. Roll each of 10 pieces into 1/4 inch thick.
  11. One at a time place one uncooked sausage rectangle in the middle of the dough and roll the dough around the sausage and seal the bottom.
  12. Pinch each end and tuck under the rectangle of dough and sausage.
  13. Place the 10 rolls about 1 inch apart on a baking sheet lined with parchment or silicon.
  14. Let the rolls rise for 30 to 40 minutes or until almost doubled.
  15. Bake at 350 degrees fahrenheit for 30 minutes.
  16. During the last 5 minutes of baking brush the rolls with melted butter with garlic salt.
  17. Remove the rolls from the oven and let cool for several minutes before serving.
  18. These rolls can be stored in the refrigerator for several days.
  • Category: savory appetizers
  • Method: baking
  • Cuisine: Czech savory pastry

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Posted on January 20, 2019
This entry was posted in appetizers, baking, brunch and tagged , , , , .
     

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