Kolaches (Putting them together)- Part 2

If you don't want to make your own dough for this, go get some raw pizza dough or crescent roll dough would work, too.  Ok, let's put together some kolaches.

This is what I use when I'm rolling breads and pastries out.  

Here's the dough I made in the last post...

Cut into 4ths (the recipe makes 2 loaves)

Kneading 1/4 getting the air out.

Finished kneading. Notice how smooth it is.  All the gluten is formed and it's ready to bake  (after letting it rise in a pan).  But I digress.......

Cut the 1/4 into 3rds

and again to make 6 pcs.

Here's what I'm using to stuff very hot kolaches

I had some friends over to taste test, and boy, did we get heartburn for you, 7 different sausages. UGH!! but in a good way!!  This is the sausage we finally settled on:

It's a bit hot and cheesy! YUM

If you don't know, use fully cooked sausage.  Otherwise you will have a greasy piece of raw meat in bread for your end product! 

I cut these in a julienne cut. (angled lengthwise)

I rolled these out to about 1/8" thick.  The testers I made were thicker and they were just too much bread for me.  That may seem thin, but remember, the bread will rise.  If the dough curls on the edges, stop and let it rest a minute, then start again.  Note the shape.

Load it up with whatever you want.  Mine is grated cheddar and nacho sliced jalapenos.

When you roll it up, fold in the sides first, pinching together any open spots.

And if you tear a big hole, don't worry....

Just pull off some dough from another pile and cover it up...No one will know....I won't tell on you! lol

I'm putting mine in wax paper for the refrigerator, so I can cook them on a cookie sheet in the morning.  The wax paper will help me keep them separated tonight, since I'm short on space in the fridge.

I'm also doing some ham and cheese for the wussies out there that can't deal with the heat!

This is just Walmart honey ham.

with shredded cheddar cheese

2 slices of ham (the testers were not full enough for me)

And more cheese

Makes a nice little lunch, don't ya think?

This is leftover dough

That you can just bag up (no air) and put it in the fridge for a couple of days or just put it in the freezer and make some rolls or whatever with it later....

I'll be cooking the kolaches in the morning.  I'll post pics of the finished product when they're done.  Preheat your oven to 350 degrees, pull out the rolls from the fridge or freezer and let them warm a bit - to room temp is best. Spray the pan you're putting it on or in and then the top and sides of the roll to keep it from cracking as it rises and when it bakes.  The rolls will then start to rise.  As they do, bake them for about 30 minutes until golden brown.  

Enjoy! 

Making Amish bread dough for Kolaches Part 1

I'm going to break this into 2 parts.  Some of you may know how to start bread dough already, but for those who would like to learn, here ya' go.  Please let me know how these posts are doing for you and if you have any requests.  They are much appreciated and I want this to be an interesting blog for everyone!

A friend of mine wanted some home made kolaches and knows of my bread making efforts, so I agreed to give it a whirl and take you ALL with me!!

So here we go!

To get started, this is what you need:

a mixing bowl (5 - 6 quart)

yeast

2 1/4 c warm water

1 T sugar

whisk

 Yeast for the bread.  If you KNOW that your yeast is active, you can speed through this step.  I did it the slow way to show you how to find out before your bread turns out like a hockey puck.

Into the mixing bowl, put 2 tsp yeast and about 1T sugar.  This sugar is not for sweetening at this time.  This is to feed the yeast once you add the water and will be eliminated during the next step called "blooming" or "proofing" your yeast.

Next, let's discuss water temperature. It's VERY important to get your yeast going.  A lot of recipes say 110 degrees which I agree with, but usually, I can't find my thermometer. Instead, just warm up your tap water to where you would normally wash your hands (in the winter).  It needs to be very warm, but not hot or scalding.  Just remember, if it hurts you, it'll kill your yeast!

So, continuing on, add 2 1/4 c warm water to the yeast and sugar and whisk the crap out of it!  Go for it! Ok, stop and let it sit for about 5-10 minutes.  The warmer it is in the room, the faster the next step will happen.

Bread making is a great way to take out the frustrations of the day, so don't be shy, whip away!

Well, the picture didn't come out so well, did it?  When it's proofed, it looks like VERY  fine bubbles as in a bubble bath or dishwater.  Anyway, it will be strikingly different than when you walked off for those few minutes.  Enough of that.  Your yeast is working and it's time to make some bread!

Here's what you need next:

(since I'm making hot kolaches, I'm making a sweet bread)

1/2 c sugar 

1 tsp salt

1/2 c oil

5 1/2 c flour

Mix all these with a dough hook (or by hand until blended).

If you don't have a Kitchenaid mixer, some other kind of powerful mixer, or bread machine, then I suggest you do the rest by hand.  I don't because I have some back problems and have learned to work smart, not hard in my old age! lol.  

Mix until the dough starts to become "stretchy" (that means gluten is forming) and if doing by hand, this is the time to start taking frustrations out on the dough.  Use your fist and punch the dough and stretch it, fold the stretched part back to the center and punch some more.  The idea is to get all the yeast  to touch some part of the flour so it can work with the gluten and form air bubbles. Now walk away for another 5-10 minutes (you work too hard!) This is called "resting".

Mix it some more in the same manner as before.  

You should start to notice that the dough is getting smoother now and not so lumpy.  That means that the gluten is forming up (yea!).

Time for a long break.  Put the dough in a bowl that's big enough for the dough to double in size.  Put some saran wrap over the top and sides of the dough ball.

Now a WARM, wet wash rag....

And a towel to hold in the heat.

Now go watch a movie and wait for it to double in size.

Like this

Uncover it, punch it down, mix it some more, slap it around, punch it, go ahead, you know you want to!

or just be calm and do it in the mixer! lol

Ok, I'm stopping the post here, it seems a little long and I'm new at this.  This is where you would shape the loaves, rolls, or whatever else you want to make, oil your pan and the top of the loaves and let it double again (this recipe makes 2 9x5 loaves).  Bake at 350 degrees for about 25 - 30 minutes until, when you turn out the loaf and tap on the bottom, it sounds hollow and it's done.

See the next post to watch me shape and put together some kolaches! Enjoy!