A while back, I posted a recipe for
Kolaches. Kolaches are a Czech sweet roll with a fruit or cream cheese filling. I don't know if there are enough ways to say that these are DELICIOUS! In that post, I went on a crazy rant (I do that sometimes) about how sometimes people will give you a "kolache" with a sausage. (Donut shops are the worst offender of this heinous crime.) This is NOT a kolache. The correct term would be a klobasnek. In English, we usually say "pig in a blanket". The difference is that a "pig in a blanket" is typically more of a flaky biscuit dough wrapped around a cocktail sausage whereas a klobasnek is a typical yeasted roll around bigger sausage. The key to making a good klobasnek is the sausage you use. People put a variety of different sausages in their klobasnek, like stuffed cheese, stuffed cheese & jalapeño, or just a typical sausage. Most Czechs would probably scoff at the ones I made because I used a Hillshire Farm sausage. I'm afraid the type I used is escaping my memory and they don't have them listed on their website. Seriously?! (I knew I should have written it down.) Anyway, they are found near the smoked sausage links. They are bigger than cocktail sausages, but smaller than their bun sized sausages and come in packages of 12. I'm thinking they are about 3-4" in length. They are the perfect size for this recipe and you will need 2 packages. For the bread, I used the same recipe as the
Perfect Dinner Rolls. These can be used as breakfast or snacks. I'm considering taking them to a Super Bowl party. Trust me on this...you will NOT be disappointed!
*Edit* I discovered why Hillshire Farm doesn't have the sausages I used on their website. Um...it's because the sausages I used are Eckrich brand. *insert sheepish smile here* They are called Eckrich Smok-Y-links.
Klobasnek
2 - 12 count packages of Hillshire Farm sausages (see above for a better description)
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon instant yeast
4 tablespoons granulated sugar
2 tablespoons vegetable oil
1 teaspoon sea salt
4 cups all-purpose flour, lightly spooned into measuring cup, then leveled off
In the bowl of a stand mixer, stir together warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
To the yeast mixture, add the oil, salt, and 2 cups of the flour - on low speed with the paddle attachment incorporate the flour to create a wet, sticky mixture. Still on low speed, add 1 cup of the remaining flour and incorporate. Switch to the dough hook and add the remaining 1 cup flour. On low speed, mix the dough to incorporate the final addition of flour until the dough has pulled away from the sides of the bowl. Knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl and place the dough in the bowl - turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 20 -30 minutes. These steps can also be done by hand. You do not have to have a mixer for this recipe.
Turn the dough out onto a lightly floured surface and gently deflate into a rectangle. Cut it in half vertically, then each half vertically again into thirds so you have 6 equal strips of dough. Cut each strip of dough into fourths by cutting horizontally to make 24 little squares of dough.
Take a square of dough into the palm of your hand then wrap it around a sausage leaving the ends of the sausage exposed. Pinch the seams tightly and place on a lightly greased cookie sheet.
Cover the klobasneks in the pan with a lightly greased piece of plastic wrap and let rise to double while your oven is preheating to 400 degrees F (200 degrees C) - about 20 minutes. If you want an even more golden color to the rolls, brush them with a little melted butter before baking. Bake for 13-15 minutes in the preheated oven, or until golden brown. Serve warm and enjoy!
