I am full blown stocking my freezer for when baby comes. So I am doing a 5 part vlog style series on my instagram to teach you how to stock your freezer for some nights off in the kitchen when you are in a busy season. Go check those out, I am on #3 right now. I made these to be able to eat for breakfast this week, but also freeze the rest for quick grabs in the morning on our home school days. I will pull them from the freezer, thaw in the fridge overnight, and just warm them in the mornings!
You could also put them in your kids lunch boxes! They are delicious with mustard for lunch, and amazing dipped in pure maple syrup for breakfast.
Let's get into it!
Fresh Milled Kolaches
makes 20 kolaches
Ingredients:
2 cups hard red wheat grain
1 cup hard white wheat grain
1 1/2 cups warm buttermilk
1/2 cup melted butter
1/3 cup honey + 2 tbsp
2 tsp salt
2 tbsp sunflower lecithin
1 tbsp instant yeast
2- packs of 10 maple breakfast links
Egg wash:
1 whole egg
splash of water
Directions:
Mill your grain on the finest setting. In a large mixing bowl, add the warm buttermilk, honey, and melted butter. Add all the flour, about 4 1/2 cups, to the large bowl with the sunflower lecithin and salt, Add the yeast. Knead for 10 minutes, or until window pane. Cover and let rise for 45 minutes.
Punch the dough down and measure out 53 grams of dough for 20 dough balls. Pinch the dough in and roll into balls.
Preheat oven to 375 degrees.
Use a rolling pin to roll the balls out flat. Make sure the sausage fits. Make 4 cuts on one end of the dough. Roll the sausage up in the dough and pull the split ends over the top and around. Pinch and press them on the bottom side so that it doesn't come undone while baking.
Line a baking sheet with parchment paper.
Make the egg wash and brush along the tops. Let them rise 15-20 minutes in a warm place.
Bake 15-18 minutes on the middle oven rack.
Here is a video tutorial to help you see the directions!
Hope you enjoy!!
-Michal