Total TimePrep: 30 min. + rising Bake: 10 min.
Makesabout 28 rolls
Easy to make but I didn't know how long to let the dough rise after punching it down.
Both sides of my family are Bohemian, these are just like what my grandmothers made. Gooseberry was our favorite filling and peach preserves as well
This recipe is great! Super soft dough, bakes up so fluffy, and airy!
This Taste of Home Volunteer Field Editor had a blast making these. I had to put the dough in the fridge before the last rise to retard the rising since I had not time to complete the project. I think I should have left at least 3/4 of a cup of flour out of the dough and underbaked it a bit more to have made it more moist. Otherwise, this is an easy to use recipe, has an excellent dough (I doubled my batch and made a log of dough in my meatloaf plan, split it down the middle and put prune filling in it for a bread offering), and has delighted all who've eaten them. Make sure you make the well deep enough for the filling or it will just overflow into the pan. Just sayin' folks! :)
Does anyone have a recipe for the poppyseed filling? I don't care for the canned stuff. Thank you.
My maternal grandparents were Czech. Grandma always had these when we visited. Then my mom took over until she got too old. I am giving it a try! Although the poppy seed and prune are probably authentic for the ethnicity, as a child I didn't want those, perhaps because the brown color did not look appetizing! My grandfather loved those however! I wi try cherry and blueberry pie filling and see what happens.
Easy, very good recipe. My grandparents were Bohemian, so this is a traditional (required!) food at our annual reunion for the entire extended family. This is probably the best kolache recipe I have tasted.
Very similar to what my grandmothers and mom made. Our favorites are poppyseed and prune. I haven't made these in ages. Now I need to hunt down fresh poppyseeds that do not cost an arm and a leg . . . Thanks for sharing, brings back memories!
You instructed "punch the dough down and let rise again" but for how long should I let it rise?
My Mothers used to make Kolaches all the time, never liked them when I was little, but I do now. She wrote the recipe down the problem is its hard to know what she is saying, everything she cooked was written in her head. She passed away a year ago at age 94 do miss her. Her recipe calls for 3 egg yolks 1 egg and lard. Let's hope it works, and she mixed the poppy seed with apple sauce.