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If you’ve ever been to Texas, you’ve likely seen signs for kolaches. They come in many forms, but this Texas-style sausage kolache with freshly milled flour is one you likely won’t find in a restaurant!

With the fabulous flavor of smoked sausage and a soft, buttery roll wrapped around it, your family is sure to love this fresh-milled treat. It is also extremely versatile! I love to add cheese, jalapeños, or even pulled pork.

Enjoy these kolaches fresh, or freeze them for the easiest lunch or dinner. These are the perfect foods to have on hand for any day. Just add some fruit and veggies on the side, and you have a perfectly balanced meal. Yeehaw!

What Are Sausage Kolaches?

The Texas Kolache Tradition

In the early 19th century, Texas experienced a large wave of Czech immigration through the port of Galveston. These immigrants brought with them round pastries filled with preserved fruit, nuts, or sweetened soft cheeses called koláče. Over time, Tex-Czech communities adapted these pastries to include different fillings, including meats, and began calling them kolaches.

Klobasnek vs. Kolaches

Traditionally, a kolache is filled with fruit, nuts, or cheese.

A klobasnek, from the word klobása (meaning sausage), is technically a meat-filled pastry. However, most Texans simply call the sausage-filled version a sausage kolache.

Why Bake with Fresh-Milled Flour?

Simply put, it is much more nutrient-rich.

When wheat is milled, and the bran and germ are removed to create all-purpose flour, most of the fiber, vitamins, minerals, and healthy fats are lost. What remains is mostly starch and some protein. Because starch is rapidly broken down into glucose, baked goods made with white flour can cause a much sharper rise in blood sugar compared to whole-grain versions.

Below is a chart listing all of the nutrients contained in the simple, whole wheat berry. It’s amazing!

✨Check out my blog post here for a more thorough breakdown of the benefits of fresh-milled flours. 

Now that we understand the benefits of freshly milled flour, let’s take a look at which wheat berries work best for baking the perfect freshly milled sausage kolache.

What Type of Wheat Berries Should I Use?

For sausage kolaches, I typically use all hard white wheat. Kolache dough needs a bit more strength to prevent spreading when baking.

Different wheat berries contain varying amounts of protein, and two key proteins are essential for creating a strong gluten network: glutenin and gliadin.

• Glutenin – Gives dough strength and elasticity, helping bread hold its shape and rise.
• Gliadin – Makes dough stretchy and extensible, allowing it to expand during fermentation and baking.

When these two proteins work together, you get a strong, resilient gluten network that produces a perfect rise.

For yeasted breads, choose hard red or hard white wheat, which have enough protein to create soft, fluffy loaves.

If you enjoy experimenting with ancient grains, feel free to mix them with your hard wheat. Just keep in mind that using only ancient grains may result in less control over the shape of your kolache.

✨Check out my blog post that gives more information on wheat berries and their uses.

Now that you’ve selected your wheat, let’s prepare the simple tools needed for success.

Tools You’ll Need

• Grain mill
• Kitchen scale or measuring cups and spoons
• Stand mixer
• Baking dish or sheet pan
• Parchment paper (optional)

Ingredients

• Freshly milled flour (high protein content)
• Water
• Sugar
• Instant powdered milk
• Instant yeast
• Salt
• Unsalted, softened butter
• Fully-cooked smoked sausage

How to Make Fresh-Milled Sausage Kolaches

Step 1 – Mill the Flour

Mill your hard white wheat.

Step 2 – Mix the Dough

Autolyse your dough by adding the flour and water into your stand mixer, and mixing until no dry flour remains. Let rest, covered, for at least 30 minutes; 1 hour is my preference.

Add the sugar, powdered milk, instant yeast, and salt. Mix to combine, then add the softened butter and continue mixing until incorporated.

Step 3 – Knead the Dough

Knead until the dough is smooth, elastic, and passes a windowpane test.

Step 4 – First Rise

Let rise until nearly doubled in size. When poked with a wet finger, the dough should slowly spring back but not fully fill in.

Step 5 – Divide the Dough

Divide the dough into 10 pieces (about 70g each). Form each piece of dough into a tight ball. Let rest for 5-10 minutes.

Step 6 – Wrap the Sausage

Pat the sausage dry. Flatten each dough ball into a circle. Place the sausage slightly off center, then roll the dough tightly around it. Pinch the seam closed, roll the log once or twice, and place seam-side down on a greased or parchment-lined baking sheet. Cover with greased plastic wrap.

Step 7 – Second Rise

Place your oven rack in the middle. Preheat your oven to 375°F. Let the kolaches rise for 20–30 minutes, or until slightly puffy but still holding their shape. Do not overproof.

Step 8 – Bake

For a golden top, brush with an egg wash (1 egg + 1 tablespoon milk).

Bake for 20–25 minutes, or until golden brown.

Brush tops with melted butter, if desired.

Let cool slightly and enjoy.

Texas-Style Sausage Kolaches (Fresh-Milled Klobasnek)

• Prep Time: 30 minutes
• Rise Time: 1½–2 hours
• Bake Time: 20–25 minutes
• Yield: 10 kolaches (≈70 g dough each)
• Oven Temp: 375°F

Important: Use a kitchen scale for best results with fresh-milled flour. Gram measurements are most accurate. Volume estimates are provided only as a convenience.

Ingredients

• 365 g hard white wheat (about 2¾–3 cups)
• 235 g water (about 1 cup)
• 29 g sugar (about 2 tbsp)
• 29 g powdered milk (about ¼ cup)
• 7 g salt (about 1¼ tsp)
• 6 g instant yeast (about 2 tsp)
• 29 g unsalted butter, softened (about 2 tbsp)
• 10 fully cooked smoked sausages

Step 1 – Mill the Flour

Mill your hard white wheat.

Step 2 – Mix the Dough

Autolyse your dough by adding the flour and water into your stand mixer and mixing until no dry flour remains. Cover and let rest at least 30 minutes, or up to 1 hour.

Add the sugar, powdered milk, instant yeast, and salt. Mix to combine, then add the softened butter and continue mixing until fully incorporated.

Step 3 – Knead the Dough

Knead until the dough is smooth, elastic, and passes a windowpane test.

Step 4 – First Rise

Let rise until nearly doubled in size. When poked with a wet finger, the dough should slowly spring back but not fully fill in.

Step 5 – Divide the Dough

Divide the dough into 10 pieces (about 70g each). Form each piece into a tight ball and let rest for 5–10 minutes.

Step 6 – Wrap the Sausage

Pat the sausage dry. Flatten each dough ball into a circle. Place the sausage slightly off-center, then roll the dough tightly around it. Pinch the seam closed, roll gently once or twice to smooth, and place seam-side down on a greased or parchment-lined baking sheet. Cover with greased plastic wrap.

Step 7 – Second Rise

Place oven rack in the middle and preheat to 375°F. Let the kolaches rise for 20–30 minutes, or until slightly puffy but still holding their shape. Do not overproof.

Step 8 – Bake

For a golden top, brush with an egg wash (1 egg + 1 tablespoon milk).

Bake for 20–25 minutes, or until golden brown. Brush with melted butter if desired. Let cool slightly and enjoy.

Tips for the Best Sausage Kolaches

Use Fully Cooked Smoked Sausage

You can use uncooked sausage, but fully cooked smoked sausage simplifies the process and yields more consistent results.

If using uncooked link sausage, lightly brown it on the stovetop, allow it to cool completely, and wipe away excess grease.

For fully cooked sausage, be sure to pat it dry before wrapping. This helps prevent air gaps from forming between the sausage and dough during baking.

Seal the Dough Well

Pinch the seam of your dough well to seal. Place the seam side down on the pan to prevent any gaping.

Don’t Overfill the Dough

The trickiest part is not overfilling your kolache. It may seem tastier, but your dough will likely burst as it cooks.

Allow a Proper Second Rise

The second rise can be a bit tricky with freshly milled flour. The dough should not double in size.

Instead, look for dough that is noticeably puffier but still holding its shape. In my kitchen, this takes about 20–30 minutes.

Popular Kolache Fillings

This is your kitchen, so add as you see fit! For savory versions, try these ideas:

• Jalapeño Cheese Sausage
• Sausage and Cheese
• Breakfast Sausage, Egg, and Cheese
• Brisket

If you want to go the traditional route, these are the top choices for a sweet Kolache:

• Apricot
• Prune
• Fruit Preserves
• Cottage cheese
• Cream cheese

Storage

Room Temperature

These kolaches last well for up to 3 days at room temperature. I recommend storing them in a bread bag or bread box.

Refrigerator

I do not recommend storing bread products in the refrigerator, as that tends to dry bread out.

Freezer

These freeze beautifully and make an excellent make-ahead meal.

You can freeze them in two ways:

1. Freeze Before Baking
Assemble the kolaches and place them in your baking dish. Cover and freeze before the second rise.
When ready to bake, thaw overnight in the refrigerator, then proof on the counter and bake as directed.

Alternatively, flash freeze them on a parchment-lined baking sheet until solid, then transfer to a labeled bag. Thaw in the baking dish before baking.

2. Freeze After Baking
Bake the kolaches and allow them to cool completely. Store in a labeled freezer bag, removing as much air as possible.

To serve, thaw overnight in the refrigerator or on the counter, then warm in the oven.

Texas-style sausage kolaches with freshly milled flour have become a new family favorite. Wherever we live, we love recreating local favorites at home.

I hope that you enjoy this little taste of Texas in your kitchen! What is your favorite way to enjoy a sausage kolache? Let me know in the comments below.

Blessings,

Payton