Our Saturday routine in New Braunfels, TX includes a stop at Naegelin’s Bakery on our way to the old town Farmer’s Market. Open since 1868, Naegelin’s is the oldest bakery in Texas and offers German, everyday and special occasion pastries of all kinds. Our favorite breakfast treat is definitely Sausage Kolaches with cups of Texas Pecan Coffee. Consequently, I am on a quest to create those sausage rolls, a Kansas variation of our Texas staple!
A recipe for Chinese Hot Dogs caught by eye on a Facebook Red Star Bakers group, so I gave it a try. The bread is delicious. I’ll continue to experiment with different kinds of sausage and perhaps even use some whole wheat flour in the dough.
Concerning the name of these sausage rolls — a friend from Czechoslovakia and I have been having a conversation. She does not understand why these are referred to as kolaches. Actually, I was surprised by the name too. The case where they are located in the bakery is near the fruit-filled buns, the traditional kolaches and these do not resemble them in any way! So I did an internet search and found lots of recipes for sausage kolaches that looked similar to mine and those at the bakery. This is also what I found—The sausage kolache, more accurately called klobasniky, is a staple for hearty, on- the-go breakfasts throughout Central Texas.
Concerning the name of these sausage rolls — a friend from Czechoslovakia and I have been having a conversation. She does not understand why these are referred to as kolaches. Actually, I was surprised by the name too. The case where they are located in the bakery is near the fruit-filled buns, the traditional kolaches and these do not resemble them in any way! So I did an internet search and found lots of recipes for sausage kolaches that looked similar to mine and those at the bakery. This is also what I found—The sausage kolache, more accurately called klobasniky, is a staple for hearty, on- the-go breakfasts throughout Central Texas.
Sausage Kolaches Makes 12
2/3 cup heavy cream (160 ml, at room temperature)
1 cup whole milk (plus 1 tablespoon, at room temperature; total 250 ml)
1 large egg (at room temperature)
1/3 cup granulated sugar (75g)
1/2 cup cake flour (70g) (helps create a soft dough)
3 1/2 cups bread flour (500g)
1 tablespoon active dry yeast (11g)
1 1/2 teaspoons salt (7g)
1 tablespoon vegetable oil
12 precooked sausages (brats)
Egg wash: whisk together 1 egg with 1 teaspoon water
Simple syrup: 2 teaspoons (8g) of sugar dissolved in 2 teaspoons hot water
Toppings, optional (sesame seeds, paprike, etc.)
- In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (add it in that order).
- Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (If dough is sticky, a LITTLE more bread flour could be added but in small amounts; better to be a little sticky than to add too much flour.)
- After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
- In the meantime, heat a tablespoon of oil in a skillet over medium heat. Add the sausages, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool.
- After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles.
- Dump the dough on a lightly floured surface and cut into 12 equal pieces.
- Preheat the oven to 350° F.
- Take each piece of dough and roll it into a 10-12 inch rope, keeping the middle thicker than the ends.
- Roll the rope around a hot dog, tucking in the ends.
- Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled.
- Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size.
- Brush with egg wash and sprinkle with sesame seeds or other toppings as desired. (I used sesame seeds on half and a sprinkling of paprika on others.)
- Bake the buns for 14 minutes, rotating the pans halfway through baking.
- Remove from the oven and immediately brush the buns with sugar water to create a surface shine.
Recipe without photos . . .
Sausage Kolaches Makes 12
2/3 cup heavy cream (160 ml, at room temperature)
1 cup whole milk (plus 1 tablespoon, at room temperature; total 250 ml)
1 large egg (at room temperature)
1/3 cup granulated sugar (75g)
1/2 cup cake flour (70g) (helps create a soft dough)
3 1/2 cups bread flour (500g)
1 tablespoon active dry yeast (11g)
1 1/2 teaspoons salt (7g)
1 tablespoon vegetable oil
12 precooked sausages (brats)
Egg wash: whisk together 1 egg with 1 teaspoon water
Simple syrup: 2 teaspoons (8g) of sugar dissolved in 2 teaspoons hot water
Toppings, optional (sesame seeds, paprike, etc.)
- In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (add it in that order).
- Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (If dough is sticky, a LITTLE more bread flour could be added but in small amounts; better to be a little sticky than to add too much flour.)
- After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
- In the meantime, heat a tablespoon of oil in a skillet over medium heat. Add the sausages, and allow them to crisp slightly and get some color on them. Set aside on a plate to cool.
- After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles.
- Dump the dough on a lightly floured surface and cut into 12 equal pieces.
- Preheat the oven to 350° F.
- Take each piece of dough and roll it into a 10-12 inch rope, keeping the middle thicker than the ends.
- Roll the rope around a hot dog, tucking in the ends.
- Place on a parchment-lined baking sheet (keep the buns 2-3 inches apart). Repeat until all the buns are assembled.
- Cover the baking sheet with a kitchen towel and allow the buns to rise in a warm place for another hour. The buns should close to double in size.
- Brush with egg wash and sprinkle with sesame seeds or other toppings as desired. (I used sesame seeds on half and a sprinkling of paprika on others.)
- Bake the buns for 14 minutes, rotating the pans halfway through baking.
- Remove from the oven and immediately brush the buns with sugar water to create a surface shine.
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