Little Snail Rolls Recipes

SNAIL ROLLS

Steps:

• Combine bread flour, brown sugar, undissolved yeast, salt and cinnamon in a large mixer bowl. Heat water, corn syrup and butter until very warm (120° to 130°F). Add liquids to flour mixture and beat for 2 minutes at medium speed of electric mixer. Stir in enough whole wheat flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.
• Cut dough into 16 equal long strips. Form each piece into a snail shape by rolling up one end and place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
• Preheat oven to 350°F.
• Cut slits using the end of a sharp knife into the tops where the almonds will go. Place an almond slice in each slit.
• Place rolls in oven and bake 15 to 20 minutes or until golden brown. Remove from pan and cool on wire rack. Brush with butter if desired.
• To make muffin pan rolls: Cut dough into 12 to 16 equal pieces depending on desired size of rolls. Place balls in greased muffin cups of standard (2-1/2 inch) muffin pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes. Preheat oven to 350°F. Place rolls in oven and bake for 15 to 20 minutes or until golden brown. Brush baked rolls with melted butter, if desired. Remove from pan and cool on wire rack.
• TIP: Use these rolls to make tasty mini sandwiches or serve as hearty dinner rolls.
• The kids all had fun helping me roll up the snail shells. Just make sure that your strips of bread dough are long enough so that the roll keeps its shape!

DANISH SNAILS

Steps:

• Place sugar and cinnamon in a small bowl and stir to combine. Set aside.
• On a lightly floured work surface roll out dough 1/8-inch thick rectangle. Brush surface all over with egg. Sprinkle with cinnamon sugar mixture in an even layer to cover. Any remaining cinnamon sugar may be reserved for another use. Fold dough in half lengthwise to enclose cinnamon sugar. Trim edges, discarding scraps. Cut lengthwise strips 3/4-inch-wide. Twist each strip and roll into a spiral. Let rest in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat the oven to 375 degrees. Fill the center of each spiral with a small dollop of apricot jam. Brush dough with the remaining beaten egg. Bake, rotating sheets halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack to cool. Serve at room temperature. Snails are best eaten the same day they are made.