Snail-shaped rolls

Ingredients for 16 servings:

• 250 g wheat flour (type 550)
• ½ tsp salt
• 50 g sugar
• 15 g yeast, fresh
• 75 ml milk, lukewarm
• 1 m.-sized egg(s)
• 2 tbsp oil (sunflower oil)
• 50 g butter, melted or semi-skimmed margarine
• Powdered sugar, for dusting

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Served warm for breakfast or afternoon coffee – suitable for freezing

Line two baking sheets with baking paper. Sift flour and salt into a bowl. Stir in the sugar and make a large well in the center. Now mix the yeast with the milk until smooth, pour into the flour well and sprinkle a little flour on the sides. Leave to rise in a warm place for about 15 minutes until the mixture becomes bubbly. Beat the egg and sunflower oil and mix with the remaining ingredients to form a smooth dough. Knead for a good 10 minutes until elastic. Lightly oil a large bowl, put the dough in it, cover with oiled cling film and leave to rise in a warm place until it has doubled in size. Punch down the dough and cut into 16 equal pieces. Shape each piece into a thin rope about 38 cm long. Place the melted butter on a plate and pull the dough ropes through the dough individually. Arrange each rope on the baking sheet in a snail shape, leaving plenty of space between them. Fold under the ends. Cover with lightly oiled cling film and let rise in a warm place for 45 minutes. Preheat the oven to 190°C. Brush the snails with water, dust with powdered sugar, and bake for about 10 minutes until golden brown. Once cooled slightly, dust with more powdered sugar and serve warm. Defrost in a preheated oven at 150°C for 10-15 minutes.