Home » Course » Breakfast

Texas Sausage Kolache (Sausage Rolls)

You know those delicious sausage kolache filled with cheese that you find in the donut shops all over Texas? Well…I’ve been obsessed with these yummy breakfast pastries since I moved to Texas, and now I’ve found the EASIEST and yummiest way to make it right in your own home!

Hint: No kneading needed…and still maintaining that delicious yeast bread quality!

This is a sponsored post written by me on behalf of Rhodes Bake-N-Serv. All opinions and texts are mine.

A plate of two sausage kolaches with more sausage kolaches in the background

Looking for classic well loved Texas foods? Don’t forget to also check out my authentic Texas Chili, Queso, and Breakfast Tacos!

What is Sausage Kolache?

Sausage Kolache is a delicious yeast bread pastry wrapped around a cheesy sausage (or Jalapeño sausage for spice lovers out there). It is originally a Czech Republic pastry brought by Czech immigrants to Texas.

Over time it has evolved into this sausage roll pastry that is sold in pretty much every donut shop across the state, and is one of the most popular breakfast food.

Fun fact: what is widely know as Sausage Kolache today was once upon a time more accurately known as Klobasnek. “Kolache” is the name given to a similar pastry but with fruit filling. Over time, these sausage Klobasnek became conveniently known as “Sausage Kolache”.

So I’m running with the Sausage Kolache name for now because you know…when in Rome (or in this case…Texas), do what the Romans (Texans) do. 🙂

Texas Sausage Kolaches stacked on a plate

The Easiest Sausage Kolache Recipe!

I have tried making sausage kolache from scratch, where I knead the dough and wait for it to rise, and I think they are wonderful

However, when I want “from-scratch” quality without all the hard work, Rhodes make this possible. AND even more delicious than when I made it from scratch!

Rhodes Yeast Dinner Rolls are seriously perfect for this. These rolls come frozen in dough form. Let them defrost/rise and use them as the the pastry for these sausage kolache.

They are called dinner rolls, but they are seriously so versatile and they are made for Texas Sausage Kolache!

We have been using Rhodes for years (check out these Cheesy Garlic Rolls using the same Rhodes dough!) and recently discover that it makes the best Sausage Kolaches as well…and the rest as they say, is history.

Sausage Kolache the Rhodes way is how we do sausage kolache is our household these days!

Why it’s awesome:

  • so convenient – no kneading required!
  • the fluffiest, freshest, best tasting dough EVER! It taste like homemade dough without all the efforts of homemade. WIN-WIN-WIN!
  • makes as good as store-bought kolaches. Yes you heard it. Just like the ones sold in donut shops. Now you can make it at home and eat it in your pajamas!
A plate of two Texas sausage rolls with a bag of Rhodes frozen dough in the background

How to make Texas Sausage Kolache

To make sausage kolache, first grab the frozen dough and let it rise for 3.5 – 4 hours.

If your room is colder (especially during winter months), it might take a bit longer. The temperature of your room really makes a difference to the rise time.

Once it rises, use a rolling pin and roll dough into oval/rectangular shape, with its length about the same as the length of the sausage.

sausage placed on a rolled out dough on cutting board

Then wrap the dough around the sausage and seal. Apply pressure well to seal tightly.

sausage rolled in dough on cutting board

Place dough + sausage seam side down on a baking sheet line with parchment paper or baking mat.

And then let it rise a little longer.

Patience, my friends. Patience. 😉

Brush with egg wash then bake Sausage Kolache at 375ºF for 15-17 minutes, or until the top is golden brown.

Dough should rise and become this soft, fluffy bread with a golden brown crust.

And that’s it! You just made yourself a homemade sausage kolache!

Cheesy savory sausage and that soft pillow-y bread with a hint of sweetness all in one delicious bite. Yum!

Two sausage kolaches on a plate

I highly recommend pairing these sausage kolaches with some iced or hot coffee. I’m feeling the iced coffee thing lately because it’s about 100ºF outside as we speak…

Do they keep well as leftovers?

Yes! Store sausage kolache in the fridge for up to 5 days and pop them into the microwave for 20-30 seconds to heat them up.

Not only are sausage kolaches great grab-and-go breakfast for busy mornings, they make great snacks for kids’ lunch boxes as well.

Tips and Tricks

  • Pat dry sausage before wrapping it with dough.
  • Make sure to let the dough rise well and not short cut the process. Rising the dough well will ensure a nice fluffy soft bread texture.
  • Remember to cover the dough during the first rise to prevent it from drying out.
A stack of sausage rolls with one that is already bite into on the top of the stack

I often tell my husband that if we ever move away from Texas, Texas Sausage Kolache and Breakfast Tacos are two things that I will miss so dang much. And I have only lived here for four years .

So if you do not have donut shops down the street that sell these delicious Sausage Kolache, grab some Rhodes bread and sausages and get the party started!

Heck, even if you have a donut shop down the street…do it as well!! It’s so worth it! TRUST ME.

DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍

Other Breakfast Ideas

Other easy breakfast recipes that can be made ahead!

A stack of sausage rolls with one that is already bite into on the top of the stack

Texas Sausage Kolache

The easiest sausage kolache recipe! Sometimes known as sausage rolls, cheesy sausage is wrapped around a soft pillowy bread. A popular breakfast and snack in Texas!
4.93 from 80 votes
Print Pin
Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Rest Time: 5 hours
Total Time: 30 minutes
Servings: 12 serving
Calories: 187kcal
Author: MinShien

Ingredients

  • 12 Rhodes yeast dinner rolls frozen dough
  • cooking spray
  • 12 cheese sausage links fully cooked
  • 1 large egg
  • 1 tbsp 2% milk

Instructions

  • Place 12 frozen dough 2-3 inches apart on a baking sheet lined with parchment paper or baking mat. Spray the top of frozen dough with cooking oil and cover with saran wrap. Let it rise for 3.5-4 hours.
  • Pre-heat oven to 375ºF.
  • Pat dry sausage links. Using a rolling pin, roll one risen dough into a flat rectangular/oval shape. Place one sausage link on one side of the dough.
    sausage placed on a rolled out dough on cutting board
  • Wrap sausage link with dough. Apple pressure to press and seal dough. Place sausage + dough seam side down on a baking sheet line with parchment paper or baking mat.
    sausage rolled in dough on cutting board
  • Repeat Step 3-4 for the rest of the sausage links and dough balls. Make sure to keep them ~2 inchs apart from each other when placing them on baking sheet – you will probably need two baking sheets.
  • Let rolled sausage+dough sit and rise for 1 hour.
  • Combine egg and milk. Beat to mix well. Brush egg wash onto the top of each kolache pastry.
  • Bake for 15-17 minutes (middle rack) or until top is golden brown. Check at 15 minute mark to see if it is done.
  • Serve and enjoy!

Notes

  • Dough may take longer to rise if room is colder, so adjust accordingly. 
  • Make sure to always place dough on baking sheet lined with parchment paper or baking mat.
  • Cover dough during the four hour rise to avoid drying out dough.

Nutrition

Calories: 187kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 359mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

Similar Posts

4.93 from 80 votes (62 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




61 Comments

    1. Joyous Apron says:

      Yes definitely!! 🙂 Thanks Heidi!!

  1. Hi
    Can these be frozen?

    1. Joyous Apron says:

      I have not tried it but I think that should be fine! When ready to consume them, leave in refrigerator overnight to defrost completely before heating leftovers!

  2. Hi, these look delicious! What kind of sausage is this? I wasn’t sure if this was breakfast sausage size or longer

    1. Joyous Apron says:

      I usually use Eckrich Cheddar Smoked Sausage Links, which is about the size of hot dogs. Hope that helps!

  3. Jane Richmond says:

    Do you have to pre-cook the sausage?

    1. Joyous Apron says:

      The sausage should be pre-cooked, so no you won’t have to cook it, you are just heating it up!

  4. Can you freeze the sausage kolaches after they are cooked? I want to take them to a family reunion to heat and eat.

    1. Joyous Apron says:

      I have not tried freezing them, I think it is doable but it would dry out and the texture would be different. To store, I refrigerate them for a couple of days and reheat when ready to eat.

  5. Julie Menghini says:

    5 stars
    We made these kolaches for lunch and our granddaughter absolutely devoured them!

    1. Joyous Apron says:

      LOVE that! They are always a hit here as well! 🙂

  6. Kathleen Pope says:

    5 stars
    My family is obsessed with these, a store just opened in Colorado — my German side of my extended family loves the fruit filled kolaches! But I adore how you made these sausage ones so simple by using Rhodes rolls, they are so great aren’t they! Thanks for saving me money with this recipe!

    1. Joyous Apron says:

      Yes!! I makes it SO much easier and just as yummy! I’m glad you enjoyed it!

  7. Michaela Kenkel says:

    5 stars
    Such a fun recipe! I think they will be great for tailgating!!

    1. Joyous Apron says:

      Thank you! It’s so easy and yummy too!

  8. I have to comment as I found your recipe looking for the best way to recreate the beloved donut store sausage kolache. And to answer all of those who previously asked about freezing them…YES! We started buying dozens at a time from a local donut shop and freezing them as they’re the perfect quick and tasty breakfast when we are at the deer lease. But that sure gets expensive! I will package two at a time and vacuum seal them. I stop my machine when the air is sufficiently sucked out but not to the point of completely crushing the kolache dough. When we want some for breakfast, I pull a package from the freezer and nuke it for 30 seconds, flip it over and go another 30 seconds. I’ll then cut a slit in the bag and nuke for 30 more seconds. And that is usually perfect! I can’t wait to try using these yeast rolls to see how they compare because canned biscuits or other doughs just don’t have the same taste. Thanks for this recipe!

    1. Joyous Apron says:

      I’m so glad you found it! I would love to hear your thoughts when you give it a try! 🙂

  9. 5 stars
    Oh my goodness, thank you so much for sharing these TEXAS recipes!! We moved from Texas to Virginia and we have been missing eating kolaches. I have made these a few times trying different sausages. They are so easy and yummy!! Now, I making them to share with new friends who have never had a Texas kolache. Thanks!!

    1. Joyous Apron says:

      Aw I LOVE hearing that! So glad you are now able to experience these kolaches outside Texas! Thanks so much for sharing 🙂

  10. Marie Wong says:

    5 stars
    Had this for the first time while visiting family in Texas and fell in love with it. So excited to find this recipe and now I make it all the time as a quick easy delicious snack! Great idea using Rhodes frozen rolls. Very yummy!

    1. Joyous Apron says:

      Yay! That’s what I love to hear! These Rhodes rolls really make this so much easier!

  11. Tammy Anderson says:

    So, I was wondering if I can assemble these the night before and then bake them the next evening?

    1. Joyous Apron says:

      It can be assembled the night before but I would freeze them immediately after assembling. When ready to bake, let it defrost and rise 3-4 hours prior to baking.

    2. Tammy Anderson says:

      Thanks so much for your feedback! I’m going to try that!

  12. 5 stars
    I am from Texas also. Great recipe I used hot Boudin in the place of sausage.So yummy

    1. Joyous Apron says:

      Yum! Thanks for sharing your modification! Glad you enjoyed it!

  13. 5 stars
    I’ve made these twice now, using the rolls you suggested, and they came out perfect! It’s a good thing there are so many rolls in that bag, because I will be making more. Thank you.

    1. Joyous Apron says:

      That’s great, Mike! They really are addictive! 🙂

  14. Stephanie says:

    Can you use Sister Schuberts rolls instead?

    1. Joyous Apron says:

      It will not taste as much like the Sausage Kolaches that you find in the donut shops in Texas, but it will still tastes very yummy!

  15. 5 stars
    We had these recently while in Austin! Now I can make them at home too!

    1. Joyous Apron says:

      NICE!!

    1. Joyous Apron says:

      Glad you like it!

  16. Rosalia Q. Figueroa says:

    5 stars
    I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
     

    1. Joyous Apron says:

      I’m so glad you enjoyed it! Check out the contact me page or find me on Instagram!

  17. Can’t wait to try these, I used to live in Texas and Kolaches and breakfast tacos are a few of the only things I miss.

    1. Joyous Apron says:

      Can’t wait for you to try it!! Let me know what you think!

  18. Lisa Darwin says:

    I am wanting to make these and serve them at a brunch at 10 AM for my daughter-in-law. How can I do the prep the day before, or even overnight rising in the fridge, and still accomplish this?

    1. Joyous Apron says:

      You can prepare your dough and wrap the sausages with the dough, refrigerate it, but you’ll want to remove it and let it rise for an hour or so in the morning before baking. Another option is to prepare everything from start to finish and simple heat it when ready to serve. I’ve typically done the latter if I make ahead.