This is how I remember the spelling in many of the Czech bakeries along Cermak Road. There, kolaches were usually round and puffy, made from a yeast dough instead of a short crust. The ingredients are:
12 ounces (1 1/2) cups warm milk
3 ounces (6 tablespoons) melted butter
2 egg yolks
2.5 ounces (generous 1/3 cup) cup sugar
1 lb. 5.25 ounces (4 1/4 cups) flour
1/4 teaspoon nutmeg or mace
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
Combine the milk, melted butter and egg yolks in the bowl of a mixer and stir together with the paddle. Combine the reminding ingredients in a separate bowl and whisk to combine. Add them to the milk mixture and stir until they’re moistened. Switch to the dough hook and knead for 5-7 minutes.
Allow the dough to rise for about an hour. Cut the dough into 1 to 1.5 ounces balls and place on a greased sheet pan. Allow them to rise about 20 minutes.
Preheat your oven to 375. Make a depression in the middle of each ball with your fingers, and add the filling of your choice. A streusel topping is optional.
Allow the kolaches to rise another 10-15 minutes, then bake for about 20 minutes until golden. Cool on a wire rack and serve!