This is my own kolache yeast dough. I've developed this recipe over years of playing with various doughs and it produces the lightest, fluffiest bread that I've been able to make.

3 Tablespoons yeast.
1/2 c warm water.
mix well and let the yeast start to wake up while assembling the rest of the ingredients.

1 1/8 cup milk warmed to skin temp
1 egg. Plus 1 egg yolk room temp
1/8 cup butter melted
1/4 cup lard (shortening will work, but lard is best) just melted

Mix all your wet ingredients together

In a separate bowl, mix your dry ingredients.
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar.
3 tablespoons wheat gluten

Add all this to your wet ingredients.

Now have 5 cups bread flour set to the side and start adding it in a half a cup at a time. You want to knead the hell out of this dough because you want all the gluten to wake up. You may not use all the flour, you want to add just enough that it's not sticky and easy to work with. Knead for a good 10 to 15 minutes. Place in a non-reactive bowl with a little oil and coat the dough well. Then let rise covered with a barely damp towel or lightly draped with saran wrap in a warm place for an hour and a half.

Punch it down and then turn it out on the kitchen counter and knead in a stick of butter. From here you make whatever bread, rolls, whatever you want to do with it. Let it rise another hour to hour and a half and then bake.

You bake bread until it sounds hollow when you tap on it. When you pull it out of the oven, immediately brush with melted butter and cover it with a towel. That lightens up the crust and makes it soft.

The reason why I posted this is because I want to remember to make Pan de Jamon with this bread recipe. Get through the first rise, then lay it out on the counter and roll into a flat rectangle. Then cover with ham, bacon, raisins, and green olives. Roll up and bake.

dang! i got tired just reading about 15 min. of kneading. sounds really good though. about the only thing i work that hard at is a Gumbo Roux.

Good bread is worth the effort. You don't have to do that much, 5 minutes will work, but the longer you knead, the better results you get. The reason why is because kneading the dough wakes up the gluten.... giving you better bubbles and softer bread.

So at what point could I insert a sausage for pig-in-a-blanket kolache?

You can turn it into klobasnek after the first rise. Punch it down, turn it out on the kitchen counter, and knead in a stick of butter. Then you turn it into rolls or kolaches (fruit filled) or klobasneki (sausage rolls).

Need it tonight.

by request. You don't have to knead it that long, but the longer you knead, the more the gluten is activated and the lighter and fluffier it is.

Making this and need the recipe handy. My recipe archive died.

Heavily modified this time. Seeing how it works.

1 can evaporated milk + enough water to make 2 cups
Stick of butter melted. No shortening or lard.

Also
1/2 of a yakult probiotic drink as an experiment when proofing the yeast.
Initial reaction was extremely promising as it was fizzy after 5 minutes.

I'm going to make this recipe this Saturday. It looks good.

It is.

When you knead in the stick of butter is it chilled, room temp. soft or melted?

Melted.