Sausage Kolache is a yummy breakfast item that you find in the donut shops all over Texas. It is basically a yeast bread pastry wrapped around a cheesy sausage (or Jalapeño sausage for spice lovers out there).
I’ve been obsessed with these yummy breakfast pastries since I moved to Texas, and after much experimenting, I have put together the EASIEST and yummiest homemade kolache recipe – requiring only 5 ingredients! Do make sure to plan ahead to give the dough time to defrost and rise.
This is a sponsored post written by me on behalf of Rhodes Bake-N-Serv. All opinions and texts are mine.
Looking for classic well loved Texas foods? Don’t forget to also check out my authentic Texas Chili, Easy Queso, and Breakfast Tacos!
The Easiest Sausage Kolache Recipe!
Sausage Kolache is actually originally a Czech Republic pastry brought by Czech immigrants to Texas. Today, you can find sausage kolache in donut shops all over Texas, and they are commonly enjoyed as breakfast or snack item.
Fun fact: what is widely known 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”.
The sausage kolache recipe I am sharing today is the common sausage roll with yeast dough that you can find at pretty much any donut shop in Texas. Ask anybody living in Texas and they will know exactly what this is.
You can make sausage kolaches from scratch with a dough recipe, but 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 kolaches.
They are called dinner rolls, but they are seriously so versatile and they are made for Texas Sausage Kolache! The Rhodes way is the only way we do sausage kolache in our household these days.
This particular easy kolache recipe is awesome because:
- So convenient – no kneading required!
- 5 ingredients only – because we are using pre-kneaded dough, we are looking at 5 simple ingredients!
- The fluffiest, freshest, best tasting dough EVER! It taste like homemade dough without all the efforts of homemade. WIN-WIN-WIN!
- 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!
Ingredients
You’ll only need 5 ingredients to make this kolache recipe:
- Rhodes yeast dinner rolls: This is the key to the easiest kolache recipe…no knead for a dough recipe! These Rhodes rolls are soft, slightly sweet, and reminiscent of the real deal.
- Smoked sausage: These are typically pre-cooked, smoked pork or beef sausage links. Common brands are Eckrich, Kiolbassa, and Johnsonville. If you can find the ones with cheese inside, that’s even better! It’s my favorite and it’s what I used in the photos. These are different from hot dogs or breakfast sausages, although those can be used as well. If sausage is raw, cook them fully first before wrapping it in dough.
- Cooking spray/oil: Used to grease the dough to prevent sticking.
- Egg: Used with the milk to make an egg wash, creating a nice sheen on the kolache once baked.
- 2% milk: You can also use whole milk or low/non-fat milk.
How to make Kolache
This is probably the easiest from-scratch sausage kolache you will find on the internet.
It’s very simple because we are using frozen dough that is already portion out, but you will need to plan ahead for the dough to rise.
Place frozen dough in room temperature 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.
Then wrap the dough around the sausage and seal. Apply pressure well to seal tightly.
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!
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…
Storage and Reheating
What’s even better about these homemade sausage kolaches? They keep super well and make great leftovers!
Store 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: make sure to remove excess moisture before wrapping it with dough.
- Use cooked sausage: I would actually recommend using cooked sausages to make sausage kolache. If using raw sausage, cook them first before wrapping them in dough.
- Let the dough rise well: it takes time for the dough to rise but be patient and do not short cut the process. Rising the dough well will ensure a nice fluffy soft bread texture. If the room is cold, give the dough more time to fully rise.
- Remember to cover the dough: Whenever rising dough, cover with a kitchen towel or plastic wrap to prevent dough from drying out.
- Brush oil to prevent sticking: If the dough is sticking or hard to come off when you are pulling them apart to roll, brush the rolling pin, surface, and your hands with oil.
- Silicone baking mats and parchment paper are your friends: Line your baking sheet with either of these for easy removal and minimal cleanup.
Frequently Asked Questions
Pre-cooked, smoked pork or beef sausage links are common sausages to use. Brands like Eckrich, Kiolbassa, and Johnsonville are widely used.
The sausage links can be very moist. I would recommend patting it dry with paper towels so that your bread does not get soggy on the inside.
Use parchment paper or silicone baking mat to line your pan. Also brush or spray oil onto the kolaches and make sure to space them out so they don’t stick together as they bake.
Us too! We have been using Rhodes for years. Check out these Cheesy Garlic Rolls using the same Rhodes dough, and enjoy!
I’m glad you asked! There’s no better kolache than the kolache you make to your heart’s desires. 🙂 Some variations to try: jalapeño kolaches (place 3-4 fresh sliced jalapeño on top of the egg wash before baking), cheese kolache (roll cheese along with the sausage links when you are rolling out the dough), and sweet kolaches (add fruit filing/jelly instead of sausage).
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
Other Breakfast Ideas
Other easy breakfast recipes that can be made ahead!
- Breakfast Tacos
- English Muffin Breakfast Sandwiches
- Easy Frittata
- Pumpkin Banana Muffin
- No-Knead Cranberry Bread
- Apple Cinnamon Bread
- Banana and Date Muffins
EASY Texas Sausage Kolache
Ingredients
- 12 Rhodes yeast dinner rolls frozen dough
- cooking spray
- 12 smoked cheese sausage 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.
- Wrap sausage link with dough. Apply pressure to press and seal dough. Place sausage + dough seam side down on a baking sheet line with parchment paper or baking mat.
- 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.
- Cover rolled sausage+dough. Let them 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!
Recipe 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 4 hour and 1 hour rise to avoid drying out dough.
These are the best!! I have not had a true Texas Kolache since I moved away. I have tried to make the dough myself but takes too long and not as soft as what we were used to, no matter what recipe I tried. I don’t have the Rhodes brand here in my area, but I used frozen Parker House dinner rolls by Bridgeford. It is perfect, just like the little Kolache shop that we loved! Thank you for sharing!!!
Yay! Thank you Annie, and I’m so glad you now get to enjoy easy homemade kolaches! I know that’s what I’ll want if we ever move out of Texas!
Hi there, Ive made these several times and they’re very good! I miss Texas so much for the kolaches 😅 I do have a question though, I have an issue with the bottom getting black and burnt every time. 😔 do you know why this could be?
If could be your oven temperature. Perhaps try baking it for a shorter time or a lower temperature.
THANK YOU! My husband recently returned from Texas and has been RAVING about Kolache!! This recipe was easy and he was THRILLED.
I’m so glad you found it! Thanks for sharing! 🙂
Thank you for sharing this! My kids are obsessed with the kolaches sold at doughnut shops here in Louisiana. I figured it couldn’t be too hard to make, but had no idea these frozen yeast rolls existed. This was SO easy and they came out perfectly.
That’s wonderful, Corinne! Love hearing that you all found a way to make them easily! 🙂
What sausage brand do you recommend?
I’ve always like Eckrich smoked sausages!
No kolaches in Oregon. I had them for my whole life around Fort Worth until I retired to the mountains in 2017. The struck thought me today I need to bring them to me by making them if I want any, and who doesn’t? Short, I found your site and recipes. I’ve never heard of Rhodes, but I can get them at the local Kroger-owned local store. I can bake but I’m too lazy. Perfect recipe. No quite like those in West, TX, my kolache home, but close!
I’m so glad you found an easy recipe for kolaches! I know if I ever move out of Texas I’ll miss them so much!
If i wanted to add cheese what do i do to keep it from melting out
Try putting it in the center and not on the ends.
These are fantastic, everything is closed when I leave for work so I’m always looking for hand held breakfast items. Thanks
Glad they turned out well, Chris!
Can I let it do the second rise in the fridge overnight? I want to serve these early in the morning.
Unfortunately it wouldn’t rise much in the fridge. You can refrigerate the dough wrapped around the sausage overnight, remove it from the fridge in the morning and do the second rise in room temperature before baking.
We moved out of Texas 10 years ago. Florida has a lot of great things, but they lack in good mexican food and KOLACHES! ive been trying to make my own for years. looking forward to trying this! my rhodes rolls are proofing right now!
would you recommend eckrich smoked sausage? thats what i bought.
Yes! I use typically use Eckrich smoked sausage in this. Let me know how it turns out!
can you freeze after making? if so, do you freeze before cooking and applying the egg wash or after cooking them?
You can freeze them before or after cooking. If you are doing it before cooking, I would freeze right after wrapping dough around sausages. When freezing, keep them apart from each other so they do not stick together. When ready to bake, bring it out and let it thaw and rise in room temperature for 3-4 hours before baking. Hope that helps!
I love love love this recipe. But I am trying to make large batches. Would they cook the same if I place them closer together to try and cut back on how many batches I have to bake? Or would this affect the way the rolls bake?
They should cook for about the same time, you may need to add a few extra minutes, but I doubt it will be significantly different.
I’m making these Monday morning for our building crew, but I’ll use my sourdough dinner roll recipe and wagyu beef sausage. Thanks for the inspiration. I can’t seem to find kolaches that aren’t pork, so I’ll make a ton of these!
I’m so glad to hear! Sounds delicious!
Does it matter if I use the regular or Texas sized rolls? Also, any tips on adding cheese and jalapeños? Thanks!
If you use Texas sized rolls you may have to bake it for a bit longer. I would add shredded cheese and diced jalapenos to the rolled out dough and then place the sausage on top of it before wrapping it up.
Love it! Super easy and soooo delicious! Thank you for sharing!
You bet!! I’m so glad you enjoyed it, Jerrin 🙂
Yes I love them. Best kolaches ever
Thank you so much!
hi, I’ve been trying this same recipe off and on for a long time, but they continuously keep burning on the bottom? Ive done everything the directions said to do and tried different things to stop that but I always have to peel off the bottom. any ideas why that’d happen?
Hmm..it could be the pan you are using and the way it retains heat. Also check your oven temperature with a oven thermometer to see if the oven is overheating. You could also try lining with parchment paper to reduce the burn. Hope that helps!
Can I totally enclose the sausage, or would that make the dough too thin?
can’t wait to try this!!
I don’t think so! I think that should be fine as well. Let me know how it goes 🙂
We made these for dinner while we watched football, and they were a hit with all three of us! (Me, hubs, and adult son who was over for the game) Absolutely delicious. We had a few that rolled when my husband put them into the oven, so they broke open, which meant sausage roll taco, but still wonderful! LOL
We also added a little bit of Kosher salt to the top of them before we put them into the oven after the second proof, and that was fantastic!
Will be making these again very soon!
Thank you, Jenny! Appreciate your review and sharing with us the kosher salt tip! Sounds delicious!
I was born and raised in Texas and I miss kolaches so much, what is the sausage you used ? I’ve tried different ones but it’s not quite the same.
My favorite is Ekrich’s Smoked Cheddar Sausage. It has cheese in it!
Can I let the dough rise a day ahead and leave refrigerated overnight?
I would let it rise in the refrigerator overnight, instead of rising it in room temperature and then refrigerate it.