YIELD: 36 KOLACHES
54 oz. bread dough
18 (2") sausages, cut in half
9 slices of cheddar cheese, quartered
8 oz. mushrooms, cleaned and sliced
28 oz. dehydrated hash browns
Punch down dough and divide into 36 pieces. Roll pieces into 1.5 oz. balls. Arrange balls into a single layer on a prepared baking sheet, about 2" apart. Allow balls to rise for about 15-20 minutes.
Follow directions and hydrate hash browns,then pre cook before using in recipe. Preheat oven to 350°F.
Flatten balls , and make a depression in the center of each. Fill each with on piece of sausage and a few mushrooms, about a tablespoon of Hash Browns, and a quarter slice of Cheddar Cheese
Bake 15-20 minutes or until lightly browned.
Recipe: Executive Chef Carl Lewis, Temple University Hospital, Philadelphia