just saw these on foodnetwork....you can fill them with fruits, cheese, meats....all kinds of cool stuff....here is the basic dough (this originated in eastern europe....czechs fill with fruit while poles fill with meats): Kolache Capital of Texas Mrs. Ella Drgac's Kolaches 1985 Grand Champion Kolache Bake Off Step1: Combine 2 cups of milk, 2 teaspoons of salt, 4 tablespoons of Crisco and 4 tablespoons of sugar. Scald and set aside. Step 2: Combine 1/2 cup warm water and 2 packages or 2 tablespoons of dry yeast. Set aside to dissolve. Step 3: Add 2 eggs, well-beaten, to the cooled milk mixture in Step 1 and the yeast mixture in Step 2. Then add 6-6 1/2 cups of flour. Step 4: Mix it together, then work up The dough to a soft. smooth Finish. Cover with a cloth and let it rise to about twice the bulk. This usually takes close to an hour. Then, work up the dough again. cover with a cloth and let it rise a second time. After it rises a second time, roll the dough out onto a flour-covered counter like You would biscuits. Then cut out circles 2 1/2 - 3 inches in diameter. Place the circles on a greased pan and make indentions in the center. Fill with filling, let rise, then bake at 350 for 15-20 minutes or until the kolaches have a light brown finish. Be careful to not bake them too long. Yields about 6 to 7 dozen.