Name: Klobasniky (Sausage Kolaches)
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Czech-Texan
Ingredients: 3½ cups all-purpose flour; 1 packet (2¼ tsp) active dry yeast; ¼ cup granulated sugar; 1 tsp salt; 1 cup whole milk, warmed; 4 tbsp unsalted butter, melted; 1 large egg; 12 smoked sausages; ½ cup shredded cheddar cheese (optional); ¼ cup pickled jalapeño slices (optional); 2 tbsp melted butter (for brushing)

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There’s something undeniably comforting about a soft, golden bun cradling a savory sausage inside. Whether you’re grabbing one on a busy morning or sharing a tray with family at brunch, Klobasniky deliver on warmth, satisfaction, and a whole lot of flavor. These little pillows of joy come out of the oven puffed and golden, filled with smoky sausage, and sometimes a surprise of cheese or jalapeño. Trust me, once you’ve had one, you’ll wonder why you haven’t made them before.

Behind the Recipe

Klobasniky remind me of the kind of treat you’d stumble upon at a local bakery where the smell of fresh bread hits you the moment you walk in. Growing up, they were the highlight of road trips through Texas. We’d detour for small-town bakeries, where trays of warm kolaches sat waiting. There’s just something so nostalgic about unwrapping one from a parchment square and taking that first fluffy, savory bite.

Recipe Origin or Trivia

While often confused with fruit-filled kolaches, Klobasniky are actually the savory cousin, filled with sausage instead of jam or cheese. The name comes from “klobása,” the Czech word for sausage, and they made their way to the U.S. with Czech immigrants, especially in Texas. These hearty hand-held buns became a staple in Central Texas bakeries and gas stations, quickly turning into a beloved breakfast-on-the-go.

Why You’ll Love Klobasniky

These are the kind of bake-once, devour-often treats you’ll crave for any meal.

Versatile: You can serve them for breakfast, lunch, or even as a game day snack.

Budget-Friendly: Just a few basic ingredients and sausages make a dozen warm buns.

Quick and Easy: The dough comes together in a single bowl and is easy to shape.

Customizable: Add cheese, jalapeños, or swap in different sausages.

Crowd-Pleasing: These disappear fast at brunches, potlucks, and parties.

Make-Ahead Friendly: Freeze them and warm when needed for a fast meal.

Great for Leftovers: They reheat beautifully in the oven or microwave.

Chef’s Pro Tips for Perfect Results

Before you roll out the dough, here are a few expert tips to help you nail it on the first try.

Use warm milk, not hot, to activate the yeast.
Let your dough rest fully so it rises properly and gets fluffy.
Lightly flour your surface but avoid overworking the dough.
Tuck the sausage in snugly to prevent leaks.
Brush with melted butter after baking for that glossy golden top.

Kitchen Tools You’ll Need

These tools will help you bake your Klobasniky like a pro:

Mixing Bowl: For combining and proofing the dough.
Stand Mixer (optional): Speeds up kneading but can be done by hand.
Baking Sheet: Lined with parchment for even baking.
Rolling Pin: To shape dough into rounds or ovals.
Pastry Brush: For buttering the tops after baking.

Ingredients in Klobasniky

Each ingredient works together to create a perfect balance of softness, richness, and savory flavor.

All-purpose Flour: 3 ½ cups, provides structure and softness to the dough.
Active Dry Yeast: 1 packet (2 ¼ teaspoons), helps the dough rise and puff up.
Granulated Sugar: ¼ cup, adds a hint of sweetness and feeds the yeast.
Salt: 1 teaspoon, balances the flavor.
Whole Milk: 1 cup, warm, makes the dough soft and tender.
Unsalted Butter: 4 tablespoons, melted and cooled, enriches the dough.
Large Egg: 1, binds the dough and gives it richness.
Smoked Sausages: 12 links, classic filling with bold, meaty flavor.
Shredded Cheddar Cheese: Optional, for extra gooeyness.
Pickled Jalapeños: Optional, for a spicy kick.
Melted Butter (for brushing): Adds a shiny, buttery finish.

Ingredient Substitutions

Need to make a switch? Here are some easy alternatives.

Whole Milk: Use 2 percent milk or unsweetened almond milk.

Smoked Sausages: Try chicken sausage, turkey links, or plant-based sausage.

Cheddar Cheese: Swap for mozzarella, pepper jack, or gouda.

Pickled Jalapeños: Use fresh slices or omit for a milder version.

Ingredient Spotlight

Smoked Sausage: The star of this dish, it brings a deep, smoky flavor that balances perfectly with the sweet dough.

All-Purpose Flour: Provides structure while keeping the dough soft and pillowy when kneaded and rested properly.

Instructions for Making Klobasniky

Now let’s roll up those sleeves and make the fluffiest, sausage-stuffed rolls ever.

Preheat Your Equipment: Set your oven to 375°F and line a large baking sheet with parchment paper.
Combine Ingredients: In a bowl, mix yeast, sugar, and warm milk. Let sit 5 minutes until foamy. Add melted butter, egg, salt, and flour. Stir until combined, then knead 8–10 minutes until smooth.
Prepare Your Cooking Vessel: Cover the dough bowl with a clean towel. Let it rise in a warm spot for 1 hour or until doubled in size.
Assemble the Dish: Punch down the dough and divide into 12 equal pieces. Flatten each piece into an oval. Place a sausage (and cheese/jalapeños if using) in the center. Fold over and pinch to seal.
Cook to Perfection: Place seam side down on the baking sheet. Let rest 15 minutes. Bake for 18–20 minutes until golden brown.
Finishing Touches: Brush warm Klobasniky with melted butter for a glossy finish.
Serve and Enjoy: Let cool slightly, then serve warm with mustard or enjoy as is.

Texture & Flavor Secrets

These buns are a delightful mix of fluffy, slightly sweet bread wrapped around a juicy, smoky center. The buttery dough gives a tender bite while the sausage brings spice and depth. If you go for cheese or jalapeños, you’ll get an added creamy or spicy pop that levels up every mouthful.

Cooking Tips & Tricks

A few extra tips can help elevate your Klobasniky from good to bakery-level.

Let the dough rise fully for that soft, pillowy texture.
Don’t overload the filling or the dough may burst.
Seal seams well to keep everything tucked inside.

What to Avoid

Keep an eye out for these common slip-ups.

Skipping the second rest after shaping. It helps the buns puff more in the oven.
Using cold milk or butter. Warm liquids help yeast activate properly.
Overbaking. You want a light golden color, not brown and dry.

Nutrition Facts

Servings: 12
Calories per serving: 280
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes (includes rising time)

Make-Ahead and Storage Tips

Klobasniky are great for prepping ahead. You can make the dough the night before and let it rise in the fridge. After baking, they keep in an airtight container for 3 days. To freeze, wrap tightly and store up to 3 months. Reheat in the oven at 300°F until warm or pop in the microwave for 30 seconds.

How to Serve Klobasniky

Serve them warm with mustard or ketchup for dipping. They pair beautifully with coffee in the morning or a light soup or salad for lunch. Try serving them on a big wooden board with sliced pickles and cheese for a snack spread.

Creative Leftover Transformations

Don’t let these go to waste. Here’s how to reinvent them:

Slice and toast for a quick sausage sandwich.
Chop and add to scrambled eggs for a hearty breakfast.
Reheat and wrap in foil for a portable lunchbox treat.

Additional Tips

Add a sprinkle of sesame or poppy seeds on top before baking.
Make mini versions for party trays.
Let kids help roll the dough and tuck in fillings for a fun family activity.

Make It a Showstopper

Arrange warm Klobasniky on a wooden board with small bowls of mustard, pickles, and cheese cubes. Garnish with fresh herbs like parsley. Use parchment for a rustic feel and keep a small butter dish nearby for brushing just before serving.

Variations to Try

Cheese-Stuffed: Add shredded cheese inside for gooey bites.
Spicy Jalapeño: Add pickled jalapeños for heat lovers.
Sweet & Savory: Mix in caramelized onions or honey mustard inside.
Mini Bites: Make bite-sized versions for parties or snacks.
Breakfast Style: Wrap around scrambled egg and sausage.

FAQ’s

1. Can I make Klobasniky without a stand mixer?
Yes, just knead by hand for about 10 minutes until the dough is smooth and elastic.

2. Can I use pre-made dough?
You can use store-bought bread dough, but homemade has the best flavor and texture.

3. How do I keep the buns from opening during baking?
Make sure seams are pinched tightly and placed seam-side down on the tray.

4. Are these best eaten warm or cold?
They’re tastiest warm, but still delicious at room temp.

5. Can I freeze them before baking?
Yes, shape them and freeze before the second rise. Thaw and rise before baking.

6. Can I use different fillings?
Definitely. Try veggie sausage, cheese-only, or egg and spinach.

7. What kind of sausage works best?
Smoked or fully-cooked links hold up best during baking.

8. Do I need to egg wash the top?
Not required. Brushing with butter after baking gives a soft shine.

9. How do I know when they’re done baking?
They’ll be golden on top and sound hollow when tapped underneath.

10. Are Klobasniky and kolaches the same?
They’re related, but kolaches are usually sweet and fruit-filled, while Klobasniky are savory.

Conclusion

Klobasniky are more than just a sausage roll. They’re soft, savory pockets of joy, perfect for mornings, potlucks, or any time your cravings call for something warm and satisfying. Once you make a batch, you’ll want to keep them stocked in your freezer, ready to reheat and enjoy whenever the mood strikes. Go ahead, bake a dozen—trust me, they won’t last long.