Texas Sausage Kolaches

Ingredients

• 1 cup whole milk, warmed to 110 degrees Fahrenheit
• 1 packet active dry yeast, about 2 1/4 teaspoons
• 1/3 cup granulated sugar
• 2 large egg yolks
• 1 large egg
• 6 tablespoons unsalted butter, melted
• 1 1/2 teaspoons salt
• 4 cups all-purpose flour
• 16 cocktail-size smoked sausage links, or 8 regular links halved
• 6 ounces sharp cheddar cheese, cut into 16 sticks
• 2 jalapenos, seeded and sliced into 16 strips
• 3 tablespoons melted butter, for brushing

Before you cook

• Warm the milk and stir in the yeast with a tablespoon of the sugar.
• Let the yeast foam for eight minutes.
• Melt the six tablespoons of butter and let it cool.
• Pat the sausage links completely dry with paper towels.
• Cut the cheddar into sticks and slice the seeded jalapenos.
• Line two baking sheets with parchment paper.

Steps

1. Whisk the egg yolks, whole egg, melted butter and remaining sugar into the foamy yeast milk.
2. Add the salt and three cups of the flour and mix until a shaggy dough forms.
3. Add the remaining flour gradually until the dough is soft and just barely tacky.
4. Knead with a dough hook for eight minutes, until the dough is smooth and satiny.
5. Cover the bowl and let the dough rise until doubled, about 90 minutes.
6. Punch the dough down and divide it into 16 equal pieces.
7. Flatten one piece into a four-inch oval on a lightly floured counter.
8. Lay a sausage link, a stick of cheddar and a strip of jalapeno across the center.
9. Fold the long sides of the dough over the filling and pinch the seam tightly closed.
10. Pinch the ends shut and set the roll seam side down on the lined sheet.
11. Shape the remaining kolaches and space them two inches apart.
12. Cover the sheets and let the rolls rise until visibly puffed, about 40 minutes.
13. Heat the oven to 375 degrees Fahrenheit.
14. Brush each roll with melted butter.
15. Bake for 18 to 22 minutes, until the tops are golden brown.
16. Brush the hot kolaches with the remaining butter and serve them warm.