The following recipe was intended to be in the 2020 Newsletter, but due to size constraints it did not fit. Enjoy!
Recipe courtesy of Tanner Wright (see back cover of 2020 newsletter)
2 tsp yeast
1-1/4 cups warm water
1/3 cup milk
1/4 cup sugar (honey works too)
1 tsp salt
1/4 cup soft butter
4 cups flour
Mix yeast with warm water. Add egg, milk, sugar, salt, & butter. In a kitchen mixer with a dough hook, add flour slowly while mixing. Mix till stretchy and only slightly sticky. Note: The trick with Kolache dough is that it needs to be only slightly sticky, and not too firm. Don't over mix.
Let rise as long as your patience allows (In Texas summer, rising the dough outside is really fast). Pull off small fistful of dough (about the size of an egg) and flatten, making the edges thinner than the middle. Place some cooked filling in the center (veggies, scrambled egg, etc) and wrap the dough around your filling, pinching the seams closed (kinda like wrapping a gift). Spray pan, bake at 375 till golden brown. Butter the top, and enjoy!