These “Snails” are a delightful twist on classic sweet yeast breads, featuring soft, tender dough shaped into beautiful concentric spirals. The dough is enriched with milk, egg, and shortening for a rich, indulgent texture that holds together perfectly while remaining airy and light. A hint of lemon rind adds a subtle brightness that cuts through the sweetness of the sugar, creating a balanced flavor profile. These rolls are perfect for brunches, holiday breakfasts, or as a comforting side to soups and stews. The spiral shape makes them visually striking, reminiscent of actual snail shells, adding a fun element to your table setting. Easy to make with pantry staples, they offer a homemade charm that store-bought options simply cannot match.
Snails
Description
These "Snails" are a delightful twist on classic sweet yeast breads, featuring soft, tender dough shaped into beautiful concentric spirals. The dough is enriched with milk, egg, and shortening for a rich, indulgent texture that holds together perfectly while remaining airy and light. A hint of lemon rind adds a subtle brightness that cuts through the sweetness of the sugar, creating a balanced flavor profile. These rolls are perfect for brunches, holiday breakfasts, or as a comforting side to soups and stews. The spiral shape makes them visually striking, reminiscent of actual snail shells, adding a fun element to your table setting. Easy to make with pantry staples, they offer a homemade charm that store-bought options simply cannot match.Ingredients
Directions
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Soften the yeast in the warm water and let stand for 5 minutes until foamy.
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Scald the milk, then add sugar, salt, and shortening.
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Cool the milk mixture to lukewarm temperature.
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Add 1 cup of the sifted flour to the milk mixture and mix well.
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Beat in the egg and grated lemon rind until smooth.
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Stir in the softened yeast mixture.
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Add enough remaining flour to form a soft dough.
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Turn the dough out onto a lightly floured surface and knead until smooth and satiny, about 8-10 minutes.
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Place dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 hour.
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Punch down the dough to release air.
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Pinch off portions of dough and roll each under your hand into strips about 15 inches long and slightly less than 1/2 inch thick.
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Starting at the center of a greased baking sheet, wind each strip loosely into concentric circles to form a snail shape.
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Cover and let rise until doubled again, about 30-45 minutes.
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Bake at 375&# 194;°F (191ðC) for 20 to 25 minutes, or until golden brown.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 156.7kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 3.2g16%
- Cholesterol 47.2mg16%
- Sodium 4902.7mg205%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.0g0%
- Sugars 16.7g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The term "Snails" refers to the spiral shape of the rolls, not the ingredient. This is a sweet bread recipe.
Ensure the milk mixture is cooled to lukewarm before adding yeast and egg to prevent killing the yeast or scrambling the egg.
If the dough feels too sticky, add flour one tablespoon at a time. If too dry, add water or milk a teaspoon at a time.
For a richer flavor, substitute butter for the shortening.
Serve warm with butter or jam.
