75 (each) | Bridgford White Whole Wheat Roll Dough, thawed (Item #6737) |
Filling | |
2, #10 cans | diced pears in light syrup |
1 ½ tablespoons | vanilla extract |
2 cups | granulated sugar |
¼ cup | ground ginger |
2 tablespoons | ground cinnamon |
1 tablespoon | ground nutmeg |
2 teaspoons | ground allspice |
Streusel Topping | |
4 ½ cups | all-purpose flour |
1 ¼ cup | unsalted butter, softened |
1 ¼ cup | granulated sugar |
On a lightly greased half sheet pan, place thawed rolls 4 across and 6 down. Place rolls evenly spaced. Spray roll dough with pan release or brush lightly with olive oil. Place in proofer to rise until double in size (60-90 minutes).
While dough is rising, prepare filling. Drain the canned pears and place them in a large mixing bowl with the vanilla extract. In a separate bowl, whisk together the sugar, ginger, cinnamon, nutmeg and allspice. Sprinkle the sugar-spice mix over the diced pear and stir to combine.
Remove proofed dough from proofer. Using the bottom of a greased ¼ cup dry measuring cup, press a deep indentation in the center of each roll. Using a #16 scoop (2 oz.), add filling to the center of each dough. For streusel topping, mix all ingredients well and sprinkle 1 tablespoon over each kolache. Bake in a preheated 325-degree convection oven for 20 -25 minutes. Remove kolaches from oven and hold in warming cabinets until service.
YIELD: 75 Kolaches
Child Servings: 2 oz. equivalent grains per Kolache.
Adapted from Healthy Kids Collaborative, Rachel Petraglia.
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