Last Updated on June 2, 2026 by Carne Diem
Protein: 
Origin: North American, American South
Method: Oven
Jump to RecipeIn Texas, the marriage of BBQ and baking has created a regional phenomenon: the brisket kolaches. These aren't your grandmother's sweet, fruit-filled pastries; they are savory pillows of comfort, stuffed with smoky, succulent Texas BBQ meat. These easy to make BBQ Kolaches use Rhodes rolls and are filled with tender brisket, tangy slaw, cheese, and BBQ sauce and are the perfect recipe for using that leftover brisket.
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Looking for more recipes using leftover BBQ? Check out some of our favorites: 25+ of the Best Recipes to Make with Leftover BBQ Meat
What are Kolaches?
Texas style kolaches bridge Central European tradition with regional Texan flavors. Originally brought to the state by Czech immigrants in the 19th century, traditional kolaches are round, pillowy pastries made from a sweet, enriched yeast dough with an open center filled with fruit, poppy seed, or sweet cheese. However, if you order a kolache at a Texas bakery today, you are most likely to get a savory version: a smoked sausage, often paired with cheddar cheese and pickled jalapeños, fully enclosed in that same signature dough.
While purists will rightly point out that the savory, meat-filled version is technically called a klobasnek (plural: klobasniky), the term "kolache" has become the ubiquitous catch-all name across Texas for both styles.
This recipe transforms the soft sweet dough of a traditional Czech kolache (or the savory klobasniky) into the ultimate handheld savory barbecue bite. While restaurants like The Kolache Factory make them accessible for fast ordering, nothing beats the deep flavor of a homemade version, especially when using your prized leftover brisket!
Making BBQ Brisket Kolaches at Home
Making Texas style kolaches filled with smoked barbecue brisket is not as difficult as it may seem. You will need to allow plenty of time to proof the dough and let it rise but by using Rhodes rolls to make the Kolaches the process is very simple.
Ingredients: What you will need
To make the Kolaches at home you will need just a handful of ingredients. The recipe is also very easy to customize.
Rhodes Rolls: We use the Texas Rolls as they are bigger and allow for more great BBQ filling. This recipe will use about 9 of the frozen rolls.
Smoked BBQ Brisket: The star of the BBQ brisket Kolaches is, of course, is the brisket. This is where you put that beautiful leftover brisket-perhaps from legendary pitmasters like Kerlin BBQ-to glorious use! You will need about 2.5 cups of chopped brisket.
Cheese: Feel free to use your favorite cheese. We typically use white cheddar or pepper jack if we want a little more kick. Plan on using about 1 slice of cheese per Kolache.
Slaw: We love the tanginess that a little coleslaw adds to the BBQ klobasniky. Use your favorite recipe or try our Lexington Style Red Coleslaw or Jalapeno Coleslaw With Bacon Aioli. We typically use about 2 tablespoons of slaw per Kolache but adjust the ratio to taste. In total you will need about 1 generous cup of slaw.
Additional BBQ Sauce: We like to drizzle a little extra BBQ sauce into the filling and reserve some extra for serving. Don't overdo it with the sauce or it will make the bread soggy.
Step by Step Instructions for Making Barbecue Kolaches
Assembling the Kolaches
Thaw the dough: Place the Rhodes rolls on a piece of parchment paper, or a greased cookie sheet. Cover the dough balls with a piece of plastic wrap. Allow the dough to that for 90 minutes.
Roll out the dough: After 90 minutes, it is time to roll out the dough. On a lightly floured surface, roll each ball into a disc about 1/16 of an inch thick. The finished circle should be about the size of a corn tortilla.
Fill with the Texas BBQ Brisket: In the center of each dough ball, place about ¼ of a cup of the brisket.
Need that perfect Texas Style Brisket Recipe? Find step by step instructions here: Complete Guide to Texas Style Smoked Brisket.
Add the rest of the ingredients: Next, top the brisket with the sliced cheese (you may need to break it into smaller pieces), 2 tablespoons of slaw, and finish with a drizzle of BBQ sauce.
Form the Kolaches: To create the proper brisket kolaches shape, bring opposite corners of the dough up and pinch them firmly together to fully encase the filling. Then, pinch the remaining edges of the dough shut, ensuring the filling is completely sealed inside. Place the finished kolaches seam-side-down on a half sheet pan lined with parchment paper.
Let the dough rise: Place the finished BBQ Kolaches on a parchment lined cookie sheet or baking tray. Cover the Kolaches with plastic wrap and let them rise for another 1.5 hours.
Baking the Kolaches:
The Egg Wash: This step is optional, and honestly, most of the time we don't find it necessary. If desired, gently brush the tops of the brisket kolaches with a simple egg wash (one egg whisked with a splash of water). This promotes a deep, inviting golden brown crust.
Bake: Preheat your oven to 350 degrees. Bake in the preheated oven for 25-30 minutes, or until they reach that beautiful golden-brown color. Rotate the tray halfway through cooking and monitor to make sure they are not getting over cooked.
When they are done cooking, remove from the oven and allow to rest for about 5 minutes before serving.
Serve these incredible brisket kolaches warm. They are the perfect representation of how Texas honors its Czech heritage by stuffing it with the best BBQ the state has to offer!
Be sure to try more of our delicious Texas inspired and Tex-Mex recipes:
- Texas-Style Spicy Pickled Barbecue Red Onions
- Texas Red Chili with Smoked Chuck Roast
- Spicy Double Smash Burger on Texas Toast
- King Ranch Chicken Casserole with Smoked Chicken
- Ultimate Smoked Pulled Pork Tostadas
- Chris Madrid's Inspired Tostada Burger
Frequently Asked Questions
If you have leftover savory kolaches, don't microwave them for too long or the dough will become rubbery. Wrap them in a damp paper towel and microwave for just 10 to 15 seconds, or pop them into a 350°F air fryer for 3 to 5 minutes to restore that bakery-fresh, pillowy texture.
Yes, cooked Kolaches can be frozen. We recommend cooking from frozen or allow to them to thaw for only an hour or two before cooking so the dough does not become soggy.
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📖 Recipe
Texas Style Kolache with Smoked Barbecue Brisket
Ingredients
- 2.5 Cups Smoked Brisket
- 9 Texas Style Rhodes Rolls
- 1 Cup Coleslaw
- 9 Slices Cheese Cheddar or Pepper Jack
- BBQ Sauce to taste
Instructions
Preparing the dough
- Remove 9 dough balls and set on a baking tray and cover with Saran wrap. Let the dough thaw for 1.5 hours.
- On a well-floured surface, sprinkle a little flour on the dough and roll gently to about 1/16 of an inch thick. The dough will be about the size of a regular corn tortilla.
- Place a scant ¼ cup of the BBQ beef brisket into the center of the dough.
- Next, top the brisket with the cheese, slaw, and a drizzle of BBQ sauce.
- Fold up two opposite edges of the dough and pinch together.
- Bring up one side of the dough and pinch together.
- Bring up the final side of the dough and pinch together to form a tight seal.
- Flip the Kolaches over and place on a parchment paper lined baking sheet.
- Cover the finished Kolaches with plastic wrap and let them rest for 1.5 hours, to rise slightly.
Baking
- Preheat oven to 350 degrees.
- Bake the brisket kolaches for about 20-30 minutes, until the top is lightly browned. Turn the pan 180 degrees halfway through.
- Remove from the oven and rest for about 5 minutes before serving.
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