Jalapeno And Cheese Sausage Kolaches

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• Step 1

  For the dough, warm the 2 cups of milk in a sauce pan over medium heat until it starts to steam and forms a bit of a skin, then let cool for about 10 minutes. Dissolve the yeast in the 1/2 cup of lukewarm water until it's foamy. Let it stand for about 5 minutes. Melt the butter in the microwave, then let cool for 5 minutes.

• Step 2

  Using a large bowl, combine the sugar, salt, eggs, and melted butter. Add the milk and yeast mixture. From here, add the flour about two cups at time, using your hands or a wooden spoon to incorporate. Try not to overwork the dough too much. The dough should be sticky but still easy to handle. If you reach a point where you don't think you can add any more flour, just leave it out.

• Step 3

  Grease another large bowl with vegetable oil or cooking spray, and place the dough mixture in it. Loosely cover with plastic wrap and let it sit in a warm, drafty place for about 2 hours (or until it doubles in size). From there, punch it down to deflate the dough, then recover with plastic wrap. Let it continue to rise for 4 hours to overnight in the fridge.

• Step 4

  To assemble the kolaches, use a rolling pin and a well floured surface. Pinch off dough that is roughly larger than a golf ball (refer to pictures above to gauge size). Roll into a circular shape, about as wide as your hand. In the middle, layer a few tablespoons of the shredded cheese, then a few slices of the jalapenos. Place the sausage link on top. Roll the sides of the dough over the sausage link tightly. If dough is hanging off of the ends, you can simply cut it off with a knife. Place seam-side down on a baking sheet. Continue this process until you run out of ingredients.

• Step 5

  Let the baking sheets of kolaches proof in a warm, drafty place, uncovered, for about an hour, until the dough rises and softens just a bit. Before putting them in the oven, brush with melted butter and sprinkle with freshly cracked pepper and salt. Bake in an oven preheated at 350 degrees for 25-30 minutes, or until the dough is golden.

• Step 6

  These are best served warm, straight out of the oven, but they are also excellent microwaved the next morning.

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