By Amanda Campbell
I made these for my brother in law Aaron. He liked them. He is the one that had me try them in the first place. These are great fresh and frozen.
Ingredients
2 (1/4 ounce) packages dry yeast
1/2 cup water, lukewarm
1/4 cup unsalted butter, softened
1/4 cup shortening or lard
1/4 cup sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups flour
1/4 cup butter, melted, for topping
1 (16 ounce) package cocktail smoked sausage links
Directions
1In a small bowl, combine the yeast with the water.
2Set aside.
3In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
4Mix in the egg yolks, milk, and salt, combining well.
5Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
6Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
7Grease a baking sheet.
8Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
9Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
10Set them aside to double in size again, about 45 minutes to one hour.
11Gently indent the top of the dough with your thumb, fairly deep.
12Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
13Bake in 425 oven for 10- 12 minutes or until golden brown.
14Immediately brush butter on the top.
15They are best eaten as soon as they are cool enough to handle.
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