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Easy Homemade Sausage Kolaches

I’m ready to go outside. Spent the better part of the weekend getting tax stuff together. For some reason, always feel a great sense of relief when we get that finished. In spite of it all, did manage to find some time to do a little work in the yard. Got the crape myrtles trimmed back as well as the Cypress trees outside the yard. (David got to use his new ‘Jaw-Saw’ he got for Christmas for this chore. But that’s a post in itself for later. Can you say CHOMP?!)

The Cypress trees have become huge – but do offer nice shade to the propane tank during those hot summer months- so they’re keepers. Did not get the peach trees pruned this year – and they are now in bloom – so guess that’s one chore that won’t get done. The garden is the next thing we’ll tackle this upcoming weekend, weather permitting – and as much as we enjoy fresh vegetables – I’m starting to wonder if it is worth all the work,  especially if we have another dry summer. But guess I’ll give it one more try . . . hmmmmm, seems I say that every year.

 

With all the extra outside work and what’s upcoming . . . need to completely clean out and re-plant at least two beds – my supply of freezer casseroles is getting low – so I’ll have to set aside a day, pretty soon, to replenish those. Really enjoy having stuff in the freezer to just heat up and serve . . . and have a new treat to add to the list. Not a casserole – but something for breakfast – easy sausage kolaches.

In the past, we’ve enjoyed those quick breakfast sausage rolls from the store’s freezer section with the exception of two things – I didn’t like the cheese in the sausage (not fond of cheese) and the price. So when I ran out of the store bought ones the other day, decided to try making my own. Of course, I looked for the easiest way to do this. Decided to use frozen yeast rolls (Rhodes brand here) and our favorite sausage. It’s a pretty simple process and you can make as many or as few as you like.

Before you begin – decide if you want small bite-sized or full-sized ones. We’ve tried both and like the larger size best.  (But we ate those up before I got a picture of them!)  And, for the sausage, we prefer the Eckrich skinless – but again, you can use your own favorite.

To make these easy kolaches follow the steps below.

1)  After taking the yeast rolls out of the freezer, let them defrost and come to room temperature. (It’s best to place them on a floured or lightly greased surface so the dough won’t stick when you start working with it.)

2)  Once the rolls are soft (but haven’t started to rise) flatten them out on a floured surface using a rolling pin. (Yes, they will rise again) You want the rolls flattened out enough to totally enclose the section of sausage you will be using or if you are making the bite-sized ones, large enough to cut in half but still wrap around a smaller portion of meat.

Since I was using link sausage, I cut a section of sausage (about 2-1/2 to 3 inches in length for full-sized) and then cut that into halves – lengthwise.

3)  Next, wrap the halved section inside the flattened roll, sealing the ends and pinched the bottom to seal. Again, if you are making bite-sized, adjust the length of sausage to fit the dough size. Wrap the sausage in the dough and seal the bottom. For my bite-sized kolaches, I left the sausage sticking out the ends.

4)   Place the finished sausage kolaches on a ungreased pan, sealed bottom down. (Enough of the fat from the sausage will cook out to keep them from sticking.)

5)  Allow the finished kolaches to rise for about one hour in a warm place. (I find sitting them on a wire cake rack over a pan of warm water works nicely.)

6)  Bake in a preheated oven (375 degrees) until they are golden brown on top.

7)  Brush with butter before serving – or if you plan on using later, allow them to cool (no butter). They can be frozen and re-heated in the microwave.

When re-heating, allow them to defrost  for about 30 minutes before micro-waving at 50% power. Depending on how many kolaches you want to serve, only re-heat for few seconds at a time. Start with 10-15 seconds for two (2) or 20-30 seconds for three or four (3 or 4). Brush with melted butter before serving.

The only drawback I’ve found to these sausage kolaches is that if you heat them in the microwave while they are still frozen . . . or heat them too much after they have defrosted, the dough will become slightly tough – so use caution. If you have the time, it’s best to let the frozen ones sit before re-heating – much better.

After making these at home, doubt if we’ll ever buy the packaged ones again. Especially since I’m always watching my budget and have found that these can be homemade at about half the cost of buying the same quantity at the store . . . not to mention we like them better! Enjoy!

PS – Check out  I Can’t Believe It’s Sugarfree where I’m putting up two new sugarfree recipes – Strawberry Pie and Blueberry Cobbler  -you won’t believe how easy this one is!  If you don’t see them, please check back – the Blueberry cobbler is still in the oven.

 

 

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