Ham And Cheese Kolache
- Ready In:
- 3hrs 15mins
- Ingredients:
- 14
- Yields:
-
16 Kolaches
- Serves:
- 16
ingredients
-
For Dough
- 3 - 3 1⁄2 cups all-purpose flour
- 1⁄4 cup grated parmesan cheese
- 1 tablespoon sugar
- 1 envelope fleischmann fast rising yeast
- 1 teaspoon salt
- 1 cup water
- 2 tablespoons butter or 2 tablespoons margarine
- 1 egg, large
-
For Filling
- 1 cup diced ham
- 1⁄2 cup shredded swiss cheese
- 1⁄4 cup grated parmesan cheese
- 2 tablespoons Dijon mustard
-
For Egg Glaze
- 1 egg white
- 1 tablespoon water
directions
- Ham and Cheese Filling: In a bowl, combine 1 cup diced ham, 1/2 cup shredded Swiss cheese, 1/4 cup grated Parmesan cheese, and 2 tablespoons Dijon mustard.
- Stir to blend well.
- Refrigerate until ready to use.
- For Egg Glaze: In a small bowl, combine 1 egg white and 1 tablespoon water.
- Beat lightly to blend.
- For kolaches:In a large bowl, combine 1 cup flour, cheese, sugar, undissolved yeast, and salt.
- Heat water and butter until very warm (120º to 130ºF).
- Gradually add to flour mixture.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add egg and 1 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- Divide dough into 16 equal pieces; shape each into a ball.
- Cover; let rest 15 minutes.
- Place balls on greased baking sheets 2 inches apart.
- Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside.
- Fill with Ham and Cheese filling.
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Brush surface of dough with Egg Glaze.
- Bake at 375ºF for 15 minutes or until done.
- Remove from sheets; serve warm.
- Refrigerate leftovers.
- BAKING TIP:When you use two baking sheets or pans in the same oven, be sure to stagger them.
- Heat rises and stacking one pan directly above another causes the bottom pan to bake faster than the top.
- Bakers should also rotate the sheets (top to bottom and bottom to top) and turn the sheets 180 degrees (back to front) halfway through baking.
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RECIPE SUBMITTED BY
Steve P.
United States