Place about 1 tablespoon of the cheese on lower third of each dough circle, and top with 1 sausage piece. Fold dough over filling, folding in sides; pinch to seal. Place kolaches, seam side down, on 2 baking sheets lined with parchment paper, leaving 1 inch between them. Keep covered while working.
Working one at a time, using your fingers press out a piece of dough into a rectangular shape that is the same width as the sausages. Place the sausage on top and roll, then pinch where the dough meets. Place this seam side down onto a large baking sheet. Place kolaches about 1 inch apart from each other.
Like smoked sausage and brisket, kolaches (pronounced ko-LAH-tch, with no “-ee,” in local parlance) are among the iconic foods of Central Texas, where German and Czech immigrants settled in the early 1900s. A kolache is a yeasted bread filled with a topping, which can be sweet or savory.
We have been using Rhodes for years (check out these Cheesy Garlic Rolls using the same Rhodes dough!) and recently discover that it makes the best Sausage Kolaches as well…and the rest as they say, is history. Sausage Kolache the Rhodes way is how we do sausage kolache is our household these days! so convenient – no kneading required!