Yield: 100 portions (8 pans)
Each Portion: 1 roll
Pan Size: 18 x 26 inch sheet pan
Temperature: 350F Oven
| Ingredients | Percent | Weights | Measure |
|---|---|---|---|
| Yeast, active, dry | 1.79 | 4 ounces | 3-1/4 cups |
| Water, warm (105°F. to 110°F.) | 12.53 | 1 lb 12 ounces | 3-1/2 cups |
| Sugar, granulated | .45 | 1 lb 4 ounces | 2-3/4 cups |
| Sugar, granulated | 8.95 | 1 lb 4 ounces | 2-3/4 cups |
| Salt | .67 | 1-1/2 ounces | 2-1/3 tablespoons |
| Shortening | 8.95 | 1 lb 4 ounces | 3 cups |
| Eggs, whole | 7.15 | 1 lb | 1-7/8 cups (10 eggs) |
| Water, room temperature | 14.32 | 2 lb | 1 quart |
| Flour, wheat, bread, sifted | 42.95 | 6 lb | 1-1/2 gallon |
| Milk, nonfat, dry | 2.24 | 5 ounces | 1-1/8 cups |
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110°F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand 10 minutes; stir. Set aside for use in Step 3.
- Mix sugar, salt and shortening in mixer bowl at medium speed 1 minute.
- Blend in eggs, water, and yeast solution at low speed.
- Sift flour and milk together; add to egg mixture. Mix at low speed 7 to 10 minutes or until dough is formed
- FERMENT: Set in warm place (80°F.) about 1 hour.
- PUNCH: Let rest 10 minutes. Divide dough into 2 pieces. Shape each piece into a smooth ball; let rest 10 minutes.
- MAKE-UP: Form into a rope 1-1/2 inches in diameter. Cut into 1-1/2 inch pieces. Shape
into 2 ounce balls, Place 2 inches apart on greased pans. Flatten slightly with palm of hand. - PROOF: About 30 minutes or until pieces are double in bulk.
- Press down center of each piece with back of spoon. Leave a rim about l/4 inch wide.
- Fill center of each Kolache with about 1 ounce (2 tablespoons) filling, Use 1 recipe Cherry Filling or Pineapple Filling.
- Brush rim with Egg Wash.
- PROOF: 20 minutes or until double in bulk.
- BAKE: 25 minutes or until done or in 300°F. convection oven 15 minutes.
- If desired, cool; sprinkle with 1 lb (3-1/2 cups) sifted powdered sugar or brush outer edges with 1 recipe Vanilla Glaze.
NOTE:
- In Step 10, 7 lb (1-No. 10 can) prepared pie filling, apple, blueberry, cherry or peach,
or 7 lb 4 ounces (7/8 No. 10 can) bakery filling, raspberry, may be used.
VARIATION:
- KOLACHES (SWEET DOUGH MIX): Omit Steps 1 through 5. Use 9 lb (2 No. 10 cans) Sweet Dough Mix and 3 ounces (9 tablespoons) active dry yeast. Prepare dough according to instructions on container. Follow Steps 6 through 14.