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2 tablespoons lukewarm water
1 teaspoon dried yeast (5 gram)
1 teaspoon granulated sugar
400g all purpose flour
1 teaspoon salt
2 tablespoons extra virgin olive oil
200ml lukewarm water
some extra virgin olive oil to grease
The recipe for these delicious white weekend bread rolls from Italy is by Manuela Zangara. She is Italian by birth but she has been living in England for years and is a food blogger on the Great British / Italian Chefs website. The rolls are easy to make and the kids love them because they have the shape of snail shells.
How to make Snail Bread Rolls
- First make a yeast mixture so later on the rolls will prove well. Stir yeast and sugar into 2 tablespoons of warm water.
- Place the flour in a mixing bowl and add the olive oil and the salt.
Let the yeast rest 5 minutes, until some foam forms.
Make a well in the flour and pour the yeast mixture in.
Turn on the mixer and slowly add the tepid water.
Let the mixer (using the dough hook) knead for 5 minutes.
Meanwhile grease a clean bowl with a drop of oil.
Take the dough from the mixer and knead it by hand.
Knead the dough until it feels smooth and supple.
Shape the dough into a ball, place it in the greased bowl then cover it with a moist dishcloth.
Place the bowl in a warm spot, allow it to prove for 1 hour.
Take the dough from the bowl when doubled in volume.
Cut it in 6 approximately equal pieces, or weigh them.
Roll each piece between your hands into long snakes.
Roll the snakes into the shape of a snail's shell.
Cover the snails then allow them to rise for another 30 minutes.
Brush the rolls with some olive oil then put them in the oven.
Preheat the oven to 200°C then bake the rolls in 20 minutes light brown.
Allow the Snail Bread Rolls to cool on a wire rack.
Delicious with jam but also with cheese or cold cuts.