4 Reviews of Houston Ham and Cheese Kolaches

From: Houseblend

On May 24, 2007

It must be fate...thank you for taking this project on!! I was just thinking to myself that the one thing I really miss about living in Houston is going to "Best Donuts" and getting ham, cheese and jalapeno kolaches. There's no hope here in Kansas...I'll definitely be trying this recipe!

From: Susie D

On Jun 17, 2008

These were wonderful and definitely worth the effort. I did make them larger so only had 16 & increased the baking time. I froze 8 of those and hope they reheat well. Thank you for sharing the recipe! Made for ZWT4.

From: appleydapply

On Feb 9, 2009

Wow! These are amazing. Like eating baby angels. It was so time consuming that I started to wonder if it could be worth it - YES! Next time I think I'll make twice as many and freeze them. I used cheddar cheese which was great, but I can't wait to try the Swiss. The only problem I had was that even though I was sure I had pinched & pressed them together well, most of them popped open during baking. Oh, well, it did NOT affect the taste! I'll just have to work on my technique. Thanks for bringing back memories of visiting kolache shops in Austin, Houston, and West, Texas.

From: WiGal

On Feb 15, 2009

Featured in my Thirty ONe Favorites of 2008. Originally reviewed on July 10, 2008. Definitely 5 stars-- still smacking my lips! I had to go to book club so DH shaped them, and he did the rest. And did great! He really is a super man! We made them as posted-and I can see that maybe some people might add something--maybe even some mustard with the ham/cheese mixture, but we thought they were perfectly delicious just as posted. We will take them camping with us. Thanks for sharing another great recipe, Craft Scout. This is going right into my leftovers cookbook. I also appreciated how you could start it out the day before. Second time-I have a vegetarian DIL and for hers I mixed together 1 tablespoon of minced mushroom, 1 tablespoon of shredded swiss cheese, and about 1/16 teaspoon of dried thyme. And because I had used part of the bread dough for that instead of all being used with the ham mixture, I had leftover ham filling so I put the leftover filling of ham, mustard, and mushroom into a baked potato pulp. Made for ZWT4 the Flying Dutchess'.