-
1
In a small bowl, combine the yeast with the water.
-
2
Set aside.
-
3
In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
-
4
Mix in the egg yolks, milk, and salt, combining well.
-
5
Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
-
6
Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
-
7
Grease a baking sheet.
-
8
Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
-
9
Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
-
10
Set them aside to double in size again, about 45 minutes to one hour.
-
11
Gently indent the top of the dough with your thumb, fairly deep.
-
12
Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
-
13
Bake in 425 oven for 10- 12 minutes or until golden brown.
-
14
Immediately brush butter on the top.
-
15
They are best eaten as soon as they are cool enough to handle.
