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!

KANELSNEGLE (DANISH CINNAMON BUNS)

Steps:

• Heat up the milk, either in the microwave or in a saucepan, until it is "fingervarm" (finger warm), meaning it should feel warm to the touch but not hot. You don't want to kill the yeast! Add the yeast and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. (If your yeast doesn't do anything, it may be expired. Check the expiration date on the package and start over with new yeast!)
• Combine the egg, egg yolk, sugar, vanilla extract, cardamom, and salt in a large bowl. Mix well.
• Add the milk and yeast mixture to the egg mixture and whisk to combine.
• Slowly add the flour, stirring with a wooden spoon. Once the dough starts to come together, you can start kneading.
• Add the softened butter and knead until smooth and elastic, probably around 5-10 minutes. Add a bit of flour if the dough sticks to your hands or the surface. If you prefer not to get your hands messy and covered in butter, feel free to use a stand mixer for this step. The texture of your dough before its first rise should be soft and smooth, not sticky and not too dry.
• Cover and let your dough rise for about 45 minutes, or until doubled in size.
• For the filling, combine softened butter, brown sugar, cinnamon, and salt and stir together until you get a smooth paste.
• Once your dough has doubled in size, roll it out into a rectangle that is about a quarter of an inch (0.5cm) thick.
• Spread your filling evenly on top and roll it up into a log. You'll want to roll from the shorter edge of the rectangle, so that your buns have more swirls. (TO MAKE TWISTS: Instead of rolling up your dough, fold it in half from the bottom - then cut into about 12 equal sized strips. Start twisting the strips, then wrap around itself twice and tuck the end of the strip through the middle.)
• Cut the log into 1-1.5 inch (3cm) thick pieces.
• Here is where you can customize the recipe: place the pieces (swirl side up!) close together in a buttered baking dish for gooey, American-style cinnamon buns, or separate them (plenty of space in between!) on two baking sheets lined with parchment paper for more of a crispy, Danish-style cinnamon snail.
• Cover the buns loosely with cling film or a clean dishtowel and let them rise another 45 minutes. In the meantime, preheat your oven to 350 degrees F (175 degrees C).
• Make your egg wash (1 egg whisked together with a splash of water until there are no more gloopy streaks of egg white), then brush over the buns and bake for about 15 minutes. Once they are done, let them cool.
• Combine powdered sugar and water/milk until you reach your desired icing consistency. Remember, a little bit of liquid goes a long way, so start with a cup of powdered sugar and a tiny bit of water or milk! Pour or drizzle over the kanelsnegle and enjoy!