Meat kolache (klobasnek, or simply “kolache with meat”) are soft, pillowy yeast buns filled with seasoned ground meat and cheese, a beloved Czech-Texan bakery staple. Unlike the sweet fruit-filled kolache, these savory rolls are a complete meal in one hand, perfect for breakfast, brunch, or a hearty snack. The enriched dough is surprisingly simple to make and yields a tender, slightly sweet base that perfectly complements the savory, juicy filling.
Ingredients
- For the dough:
- 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 cups (500 g) all-purpose flour, plus more for dusting
- For the filling:
- 1 lb (450 g) ground beef (or ground pork or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 cup (120 g) shredded cheddar cheese (or Colby Jack)
- For the topping:
- 1 egg, beaten with 1 tablespoon water (egg wash)
- 2 tablespoons (28 g) butter, melted (for brushing after baking)
Instructions
- Proof the yeast: In a small bowl, combine the warm milk (110°F/43°C) and sugar. Sprinkle the yeast on top and let sit for 5–10 minutes until frothy. If it doesn’t foam, your yeast may be dead; start over.
- Make the dough: In a large bowl or stand mixer with the dough hook, mix the yeast mixture, melted butter, eggs, and salt. Add the flour, 1 cup at a time, mixing until a soft dough forms. Knead for 5–7 minutes (or 8–10 by hand) until smooth and elastic. The dough should be tacky but not sticky.
- First rise: Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 1 hour.
- Make the filling: While the dough rises, cook the ground beef in a skillet over medium heat, breaking it up. Add the onion and garlic, and cook until the beef is browned and the onion is soft, about 8 minutes. Drain any excess fat. Season with salt, pepper, and paprika. Let cool completely.
- Shape the kolache: Punch down the dough and divide it into 12 equal pieces. On a lightly floured surface, roll each piece into a 4-inch (10 cm) circle. Place about 2 tablespoons of the meat filling in the center, then top with about 1 tablespoon of shredded cheese.
- Seal and proof: Bring the edges of the dough up over the filling and pinch to seal, forming a ball. Place seam-side down on a parchment-lined baking sheet, about 2 inches apart. Cover loosely with a towel and let rise for 20–30 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C). Brush the tops of the kolache with the egg wash. Bake for 18–22 minutes, until golden brown. The internal temperature of the meat should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines; check with an instant-read thermometer if unsure.
- Finish: Remove from the oven and immediately brush the tops with melted butter for a soft, shiny crust. Let cool on the pan for 5 minutes, then transfer to a wire rack.
Tips
- Don’t overfill: Too much filling makes sealing difficult and can cause the kolache to burst open during baking. Stick to about 2 tablespoons per roll.
- Cool the filling completely: Adding hot filling to the dough can melt the butter and make the dough greasy, affecting the rise. Let the meat mixture cool to room temperature before assembling.
- Use a thermometer for liquids: Milk that’s too hot (above 115°F/46°C) will kill the yeast, while milk that’s too cool won’t activate it. Use a kitchen thermometer for accuracy.
- Make ahead: You can prepare the dough and filling the night before. Keep the dough in the refrigerator after the first rise, and the filling in a covered container. In the morning, shape, proof, and bake as directed.
Serving Suggestions
Serve warm or at room temperature. They’re perfect on their own, but you can also serve them with a side of mustard or a dollop of sour cream for dipping. They pair well with a fresh green salad or a bowl of tomato soup for a satisfying lunch. For breakfast, enjoy them with a cup of coffee or a glass of milk.
Variations
- Classic Sausage: Substitute the ground beef with 1 lb (450 g) of cooked, crumbled breakfast sausage or sliced kielbasa.
- Spicy Kick: Add 1–2 finely chopped jalapeños or a dash of hot sauce to the meat filling.
- Cheese Swap: Use pepper jack, mozzarella, or a Mexican blend instead of cheddar.
- Veggie Version: Sauté mushrooms, bell peppers, and zucchini with the onion and garlic, and skip the meat for a vegetarian option.
Storage and Reheating
Store leftover kolache in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each kolache individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat, place on a baking sheet in a 350°F (175°C) oven for 8–10 minutes, or microwave for 30–45 seconds for a quick option. For a crispier exterior, use a toaster oven.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast (also called rapid-rise) 1:1. Skip the proofing step and mix it directly with the flour. You may need to reduce the rise time slightly.
Why is my dough not rising? The most common reasons are expired yeast, liquid that’s too hot or too cold, or a cold kitchen. Always proof your yeast first, and place the dough in a warm, draft-free spot (like an oven with the light on).
Can I make the dough in a bread machine? Absolutely. Add the ingredients in the order recommended by your machine’s manufacturer and use the “dough” cycle. Then proceed with shaping and baking.
How do I prevent the filling from leaking out? Make sure the dough is sealed tightly by pinching the edges together. Also, avoid overfilling, and ensure the filling is not too wet—drain any excess grease from the meat.
Can I use a different type of meat? Yes, ground turkey, chicken, or a blend of pork and beef all work well. Just ensure the meat is cooked to the appropriate safe internal temperature (160°F/71°C for ground meats).
Are these the same as klobasnek? Yes, kolache with meat are often called klobasnek, especially in Texas. The terms are used interchangeably for savory filled yeast rolls.
Related
- Zhou Tart Cherry Extract with Celery Seed Recipe
- Where Did Garlic Powder Originate? A Short History
- Tzatziki Recipe with Greek Yogurt and Dill
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
Spotted an error? Tell us and we will correct it (corrections policy).