ok...Like another reviewer said earlier - when I actually got down to making this - the instructions had a lot of holes in it... Unless perhaps you have made Kolaches and know a bit about the results in advance.. For example...Is the sausage supposed to be cooked?? Raw???. Silly me...I made it with uncooked links and it turned out gross with everything melted on top of raw meat. I could only fit a teaspoon of hash browns in them if I made the bals the size instructed to make them! So we cooked them and tried again..My daughter and I burst out laughing at the amount we could fit on this little bit of dough... "ok..and you can have one teaspoon of potato on yours!" I could not ...get THAT many balls out of the recipe and had even doubled each piece and still there was no room to stuff them. Was I even suppossed to stuff them or leave the stuff on top. We tried it both ways..because we did not know. I wondered if by chance I was shaping them incorrectly. I too eventually went to the internet in an attempt to find a picture Too vague and for me this meant an eventual flop which never got to the table. I finally got tired of trying to make this work and what should have been my Christmas Morning Masterpiece ended up in the garbage on Christmas Eve... a total waste of ingredients and time. I will not make this again without clearer instructions! I guessed wrong! I think?? Sorry - I am usually not this hard on the recipes on this site.

I too moved from Texas and never thought I'd ever have Kolaches again in Washington State. When I found this recipe - I was so excited and even more elated to find out how Yummy they were! The dough is as sweet as the Kolaches back in Houston and I can't believe how easy it is to make the dough in my bread machine. Now everytime we have guests, I make these. The instructions for making the dough the night before work like a charm! I stuff mine with Lil Smokies in place of the hash browns, cheese and sausage (glorified pigs-in-the-blanket I know, but those were my favorite kind of kolaches back in Texas). I also brush them with melted butter 2/3 of the way through the cooking. Yum, yum, yum!

After moving from Texas to New Jersey I was afraid I'd never find these again. The first time I saw this I knew I had to make them. They are wonderful! I didn't use the hashbrowns and used shreded cheddar in place of the sliced cheddar (since I had it in the fridge already).My family and several family friends devoured these in minutes. Great to make ahead and store for a day or two in the fridge. I microwaved them for 20 seconds each & they were like great! If you are ever planning a brunch, you really should add these to the menu! Thanks for sharing the recipe!

My husband fell in love with Kolaches when we visited Houston -- the kolaches from this recipe are even better. We make them at least one Saturday morning a month. We stuff them with just sausage links (like the sausage rolls at the donut shop, Wranglers cheese & jalapeno sausages are the best -- but spicy!) and cheese (we thought the hashbrowns got a little mushy the first time so we skip them now). They are great for breakfast for the rest of the week.

I didn't have a bread machine so I used my kitchenaid mixer, the kind that can probably take over the world some day. I ended up with a franken recipe from that manual which goes as follow: I heated the milk, sugar, and butter on low heat until it was dissolved/melted. Per my franken recipe instructions I mixed dry ingredients together (-1/2 cup flour) and then added liquids gradually. Last I slowly added the rest of the flour. It turned out really well. I formed the dough balls and let those sit overnight in the fridge, but I probably should have made them up until the point they are popped in the oven because it kinda had a weird crust the next day. Still turned out good, but if you are preparing them for overnight storage make sure you fold in the fillings before they siesta in the frig. Thanks for the delicious recipe!

I am delighted to find this recipe. I bought the hash browns but couldn't get them to stay on the dough, so I just put them back in the freezer. Besides, I never had them in the kolaches back home in Texas. Next time I'll cut the cheese in 'sticks' and wrap the dough around the cheese and sausage. I used the little smokies as some other reviewers suggested and they were great.

I modified the recipe slightly by using bulk sausage andadding scrambled eggs to it. My husband and I have breakfast at my in-laws every Sunday and these were a hit!!

I found the directions for these to be a little vague. Having randomly stumbled upon this recipe, I decided to try it, never having seen actual kolaches before.In the end, I had to search around on the internet for better directions for assembling them. I found it easier to roll the sausages up like pigs in a blanket rather than just placing them on the centre of the dough. Good, but nothing spectacular.

I made cloverleaf rolls for dinner last night from this recipe and it was fabulous. When dough is ready in breadmaker, punch down and remove to lightly floured countertop. Pinch off and roll dough into balls and place three in each muffin tin. Cover lightly and set aside to rise about 30 minutes or until doubled. Pop into 375 degree oven until golden brown. I didn't egg wash prior to baking, wasn't necessary. They were a lovely golden brown. Absolutely perfecto!!!

My favorite so far! I normally use crescent rolls to wrap the sausages in, but this was so much better. I didn't have a bread machine so I mixed the sugar, milk and yeast together and added it to the dry mix (I added the butter to the dry mix right before I added yeast mixture). I then let in rise for an hour or two. Then wrapped the little smokies with a small piece of dough, let rise again for 15 min. and then baked for 16 min. I think I'm going to use this dough for dinner rolls from now on...its just that good.