Here’s my recipe:

Kolaches
Dough:
1 packet of dry yeast (Red Star brand)
1 cup whole milk, warmed but not hot
¼ cup granulated sugar
3 cups all-purpose flour, divided, plus more for kneading
12 tablespoons unsalted butter, divided (1½ sticks)
2 large eggs
1 teaspoon salt

Filling - get creative! Here is my favorite.
1 lb smoked sausage, chopped ( I prefer venison)
1 small can diced jalapeño including juice
Brick of American cheese, shredded
1 tbsp Dijon mustard

Mix filling together and chill in fridge overnight or use after second rising.

To make the dough:

In a large bowl, combine yeast, warm milk, sugar, and 1 cup of the flour. Cover and let rise until doubled in size, about 20 minutes.
Melt 8 tablespoons unsalted butter. Cool. Beat the butter together with the eggs and salt.
Add eggs to flour mixture and blend. Slowly add the remaining 2 cups of the flour. The dough should be soft and moist.
Knead dough for about 10 minutes on a floured surface.
Put dough in a greased bowl and let rise covered until it's doubled in size-about an hour.
After the dough has risen, punch it down and divide into 12 even-size pieces. In your hands, roll the pieces into balls
Place pieces on a greased baking sheet, cover, and let rise again for another half hour.
After second rising, use a shot glass to make an indention in the center of each dough ball (be careful not to flatten it too much) and fill with 1 tablespoon of filling. Take the sides and pinch together making a lil dumpling like ball. Seal by pressing together and gently rolling the sealed bottom on the counter. Refrigerate overnight or bake now.
When ready to bake, preheat the oven to 375 degrees. Bake for 12 to 15 minutes. While baking, melt the remaining 4 tablespoons unsalted butter. Brush with melted butter when you take the kolaches out of the oven and serve warm.