The cup was given to me by my V.T.'s Becky H. and Laura R. (Thanks, girls!)
Not having her recipe, I decided to make up a batch of pretty regular (sort of) sweet rolls and 'pretend' they were kolaches in how I prepared them. (I seriously doubt that's something that can be 'pretended', though!) While these didn't end up as large and spread out as hers were, I am happy to say these turned out g-o-o-d enough that, after having just one, I quickly put them 'out of my sight'! : )
Yield: With the dough being rolled to 1/2-inch thick before cutting, I ended up with two dozen rolls, with a small chunk of dough left-over.
INGREDIENTS for the dough:
- 2 tablespoons dry yeast
- 1/4 cup warm water
- 1 tablespoon sugar
- 2 cups milk, heated alone till 'hot to touch'
- 1/2 cup sugar
- 1/2 cup butter
- 2 egg yolks, slightly beaten
- 5 and 1/2 cup sifted flour (bread flour will make a lighter product)
- 2 teaspoons salt
- 3/4 more cup of sifted flour
- Dissolve yeast in water with the tablespoon of sugar, set aside until frothy.
- Heat milk in saucepan until pretty hot to touch; remove from heat and add to it the butter and sugar. When this mixture cools down to being 'just warm', add the 2 slightly beaten egg yolks.
- Add the bubbling yeast mixture, and mix everything together.
- Add the 5 and 1/4 cups flour and 2 teaspoons salt to the above. Using my Kitchen Aid stand mixer, and with the paddle attachment, I let this mix for about 4 minutes. The dough was still very, VERY sticky!
- Dump in last 1 cup of flour and mix with the dough hook on mixer for another 2-3 minutes. (The dough will still be quite sticky-- some sticky is a good thing!)
- Remove dough from bowl and transfer to a lightly floured surface for kneading until the surface gets "satiny"-- 5-8 minutes? (I think I may have used another 1/4 cup of flour by dusting the kneading surface during the first couple of minutes.)
- Put kneaded dough ball into a rather large greased/oiled bowl, turn 'ball' to oil top, cover and let rise in a warm place until doubled. (1 hour?)
- When fully doubled, punch down; roll dough out to be 1/2" thick, cut with biscuit cutter. (Next time, I'm going to roll the dough closer to 1/4" thick and cut it with a bigger cutter-- mainly, just to see how that works out.)
- Place on greased or parchment-lined baking pan, leaving about one-inch space between each.
- Brush with melted butter and let rise again (covered) until light to the touch-- about 25-30 minutes? (If you want to cover rolls at this stage, you can spray a sheet of Saran Wrap with non-stick spray and gently lay that on top-- something that will come off easily without hurting the 'rising that happened'.)
- Carefully, make a one-inch circular indention in the center of each raised roll and fill with the filling of your choice. (I used Solo brand raspberry filling for some; and made cream cheese filling* for others.) Some bakers make a poppy seed OR apricot filling; and sometimes, use canned pie filling.
Above: For some, I put a dab of cream cheese filling in first, then a dab of raspberry.
- Let rise while you preheat the oven to 375-degrees.
- Bake for about 20 minutes.
- Remove from oven and brush with melted butter, again.
After baking, you can top with glaze** OR... another option is to wait until they are cooled and dust them with powdered sugar through a screen/sifter.
*CREAM CHEESE FILLING: Beat together 8 oz. package of softened cream cheese with 1 egg yolk, until very smooth.
**GLAZE: 2 cups powdered sugar, 1/2 teaspoon vanilla, 2 tablespoons softened butter and almost 4 tablespoons milk. Combine all and spoon over rolls while they are still warm.