These were pretty yummy and authentic, but I made some changes to suit our diet and palate. I like mine to be a litlle bit more sweet and healthier at the same time. I subbed the 3 cups of bread flour with 2 cups WHOLE WHEAT bread flour and 1 cup reg. bread flour. Then, instead of 1/4 cup sugar, I made it 1/2 cup sugar. I filled it with only fully-cooked sausage and cheese, no hashed browned potatoes. Also, the recipe didn't have very detailed instructions in the end on how to fill and roll these, so unless you know what a kolache looks likes, I can see where people get confused. I would make a golf-sized ball with floured hands (it can be quite sticky) and put it on a floured surface. Flatten out the ball and use a wooden roller to roll it out into a circle about 3/8" or about 1 cm thick. In the center of the circle, place the filling (savory filling in this case if the filling will be INSIDE the kolache) and take one end of circle, fold over the filling and roll. Pinch the ends close and fold over seam. Place the kolache seam-size down on parchment paper on a baking sheet.They should resemble an oblong short, hot-dog bun. Alternatively, you can make it look like little round dinner rolls as well depending on type of filling you're using. I have also seen a sweet filling on top of the dough, resembling a more of a danish. You can try all kinds of fillings, which is why kolaches are so great - bacon and eggs, goat cheese and spinach, ham, egg and cheese, etc, etc.
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These were pretty yummy and authentic, but I made some changes to suit our diet and palate. I...