Kolache and sausage rolls are both beloved baked pastries, but they come from different traditions and deliver different eating experiences. A kolache is a soft, slightly sweet Czech yeast bun with a sweet or savory filling, while a sausage roll is a British snack of seasoned sausage meat wrapped in flaky puff pastry. This guide gives you a full recipe for each, so you can compare them side by side and decide which one wins your breakfast or tea time.
Ingredients
For the Kolache Dough
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1/2 cup (120 ml) warm milk (110°F / 43°C)
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 1/4 cup (60 g) unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp salt
For the Kolache Filling (Fruit)
- 1 cup (240 g) fruit preserves (apricot, cherry, or prune)
- 1 tbsp cornstarch mixed with 1 tbsp water (optional, to thicken)
For the Sausage Roll Filling
- 1 lb (450 g) ground pork sausage (or a mix of pork and beef)
- 1/2 cup (50 g) breadcrumbs
- 1/4 cup (60 ml) milk
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 tbsp fresh sage, chopped (or 1 tsp dried)
- 1/2 tsp black pepper
- 1/2 tsp salt (if sausage is unseasoned)
For the Sausage Roll Pastry
- 1 sheet (about 9.9 oz / 280 g) puff pastry, thawed if frozen
- 1 large egg, beaten with 1 tbsp water (for egg wash)
Instructions
Make the Kolache Dough
- In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let stand for 5–10 minutes until foamy.
- In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, warm milk, melted butter, and egg. Stir until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide into 16 equal pieces. Roll each piece into a ball and place on a parchment-lined baking sheet. Flatten each ball slightly with your palm.
- Make an indentation in the center of each ball using your thumb or the back of a spoon. Fill each indentation with about 1 tablespoon of fruit preserves.
- Cover the kolaches loosely with plastic wrap and let rise for 20 minutes.
Make the Sausage Rolls
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, combine the ground sausage, breadcrumbs, milk, onion, sage, pepper, and salt if using. Mix until well combined.
- On a lightly floured surface, roll out the puff pastry sheet into a 12×10-inch rectangle. Cut it in half lengthwise to make two 12×5-inch strips.
- Divide the sausage mixture into two logs, each about 12 inches long. Place one log along the center of each pastry strip.
- Brush the edges of the pastry with egg wash, then fold the pastry over the filling. Press the edges to seal, then crimp with a fork.
- Cut each log into 4 equal pieces (about 3 inches each), making 8 sausage rolls total. Place them seam-side down on the prepared baking sheet.
- Brush the tops with the remaining egg wash. Cut small slits on top to allow steam to escape.
Bake Both
- Place the kolaches and sausage rolls in the oven. Bake for 20–25 minutes, until the kolaches are golden brown and the sausage rolls are puffed and golden. The sausage rolls should reach an internal temperature of 160°F (71°C) as the safe minimum for ground meat, per USDA FSIS guidelines; check with a food thermometer.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving.
Tips
- Yeast water temperature: If the water is too hot (above 120°F / 49°C), it will kill the yeast. If too cool, the dough will take longer to rise. Use a thermometer to get it right.
- Filling consistency: If your preserves are very runny, mix them with the cornstarch slurry and heat briefly to thicken before filling. This prevents soggy kolache bottoms.
- Puff pastry handling: Keep the pastry cold until you’re ready to roll it. If it becomes sticky, dust with flour or return to the fridge for 10 minutes.
- Make ahead: You can assemble both pastries a day ahead and refrigerate unbaked. Bake them the next morning, adding an extra 5 minutes to the baking time.
Serving Suggestions
Kolache are traditionally served for breakfast or with coffee or tea. They’re also great at brunch. Sausage rolls are perfect for picnics, parties, or as a snack with a side of mustard or ketchup. Serve both warm for the best texture.
Variations
- Savory kolache: Instead of fruit, fill the dough with cooked, crumbled sausage and cheese, or a mixture of sautéed onions and bacon.
- Sweet kolache: Top with a crumb topping made of 1/4 cup flour, 2 tbsp sugar, and 2 tbsp cold butter, before baking.
- Spicy sausage rolls: Add 1 tsp red pepper flakes or a dash of hot sauce to the sausage mixture.
- Veggie sausage rolls: Substitute the meat with a mixture of cooked mushrooms, lentils, and breadcrumbs for a vegetarian version.
Storage and Reheating
Store both kolache and sausage rolls in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also freeze them for up to 3 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use store-bought pizza dough for kolache? Yes, but the texture will be denser and less sweet. You can use 1 lb (450 g) of pizza dough and skip the rising time.
What is the best fruit filling for kolache? Traditional options include apricot, prune, cherry, and poppy seed. You can also use lemon curd or apple butter.
Can I make sausage rolls without puff pastry? Yes, you can use pie crust or even croissant dough, but the flaky texture will be different. Puff pastry gives the classic crisp layers.
Why did my kolache come out dense? This usually happens if the dough wasn’t kneaded enough or if the yeast was dead. Make sure your yeast is fresh and knead until the dough passes the windowpane test (stretch a small piece thin enough to see light through without tearing).
Can I use raw sausage instead of ground sausage? Yes, just remove the casings and break the meat up as you mix. The cooking time remains the same.
How do I know when sausage rolls are done? The pastry should be deep golden brown and crisp. Insert a thermometer into the center of the filling; it should read 160°F (71°C) for ground meat.
Related
- New York Style Cheesecake Recipe (Bakery Perfect)
- Home Delivery New York Cheesecake Recipe
- Garbage Plate Recipe: Upstate NY Classic
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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