Reviewed: Apr. 27, 2012

Soft, tender and delicious!! Awesome with a cream cheese filling or cherry and cream cheese together. Try using Solo filling, it is better than regular pie filling.

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Reviewer:

BRANNANKK

Reviewed: Dec. 24, 2011

Followed recipe as written and results were not what I was hoping for. These are not like the kolaches we have in Central Texas. Sorry, but these were more like biscuits than kolaches. Will not make again.

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Reviewer:

Mary W.

Reviewed: Aug. 17, 2011

YUMMY! I made fresh peach pie filling, and an apple cranberry filling to top them with. Also, I made them MUCH bigger than suggested. I used around 1/3 cup dough per kolache and baked them on a silicone liner (keeping a close eye on the bottoms because they definitely do brown more quickly than one might plan on). After removing from the oven, I drizzled them with glaze and then ducked while the family ran me over to get to them. :) They turned out tasting like something half way between a donut and a danish. Soft, sweet and lovely. Next time, I'm going to put some cream-cheese filling (like one would make for a cheese cake, only thicker I think) under the fruit filling. Thank you for the wonderful recipe!

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Reviewer:

pixiegirl

Cooking Level: Expert

Reviewed: May 2, 2011

Updathe*******I make these kolaches at least twice a month and usually 4-6 dozen at a time. I used the larger cheddar ekrich smok-y breakfast links (they are fully cooked and come in a 12 pack) and the dough makes 2 dozen, which since I eyeball it, some are bigger than others. Once my breadmachine is done, I divide into 24 pieces, roll them out into rectangle shapes and roll the link into the dough and just seal the seam, usually the link sticks out some at each end, then I proof them in my oven on warm for 30 minutes. Take them out long enough for my oven to heat to 325-350 and bake for 7-10 minutes until brown, brush with butter and serve, or COMPLETELY cool and store in fridge. HUMIDITY is huge in how much flour I add when rolling out. I also find leaving the butter soft and adding it in the exact order listed in the recipe works best for me.

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Reviewer:

gmj62377

Cooking Level: Expert

Home Town: Farmers Branch, Texas, USA

Living In: Perrin, Texas, USA

Reviewed: Dec. 27, 2010

like the ones my great grandma used to make. Thanks!

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Reviewer:

lindadiehl

Reviewed: Dec. 17, 2010

These turned out great. I didn't have lemon extract so used lemon zest, which was fine. I watched them very closely as not to burn the bottoms. Started out with a 400 degree oven, then turned it up for the next batch. Didn't take long for them to bake. Would bake them again but want to try Solo filling. I didn't feel these tasted like a biscuit as another person suggested. They raised light and high. Biscuits are kind of dry but these weren't.

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Reviewer:

GOLDENS

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Jul. 10, 2010

Sorry. These were like biscuits with jelly in the middle. Not at all like the kolaches we were looking for. The kolaches we have had are more like a roll or donut dough. Followed the recipe exactly as written. Will try another recipe.

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Reviewer:

APRILAPPLE

Cooking Level: Expert

Home Town: Miramar, Florida, USA

Living In: Fort Worth, Texas, USA

Reviewed: Dec. 27, 2009

I have been making kolaches for many years since my husband's family are from Czech origin. This recipe passed the family test, all of them thought this recipe was excellent. I use poppy seed and apricot preserves in the recipe. I did turn the oven down to 400 degrees and did have to watch them very closely, but as stated previously, they were excellent.

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Reviewer:

nama

Reviewed: Aug. 10, 2009

I grew up in Texas near a little town called Snook and twice a month on Saturday morning we drove there to the bakery with the best kolaches and sausage rolls. I now live in Florida and get homesick for those tasty treats, the picture looks just like the ones I remember and the recipe was right on. I did not have any lemon when I made my second batch, so I used vanilla in it's place it was still wonderful. I am going to use the dough next weekend for the sausage rolls. Do you have a recipe for the cream cheese filling?

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Reviewer:

TBEGLEY799

Reviewed: Dec. 27, 2008

Excellent! I was a little hesitant about the lemon extract but did it anyway and was pleasantly surprised. It added a fresh little bit of citrus to a perfectly sweet dough. Thanks so much!

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