Snail-shaped bread rolls

Name: Snail-shaped bread rolls
Ingredients: 500 g white flour; 15 g salt; 10 g dry yeast; 1 tablespoon sugar; 100 ml milk; 170 g Greek yogurt; 30 ml olive oil; 1 egg for brushing (optional); 5 ml olive oil for brushing (optional)

Pasta/Pizza - Snail-shaped bread rolls by Melania C. - Recipia

Snail-shaped bread rolls are twisted rolls with a golden crust and a soft crumb, lovely warm for breakfast or alongside soup. The dough, made with white flour, Greek yogurt and yeast, is shaped into spirals before baking; I prefer finely milled flour and like to feel it between my fingers, because it stretches easily in my hands. Preparation: 20 minutes. Cooking: 20-25 minutes. Resting: at least 60 minutes. Total time: 100 minutes or more. Servings: 12. Approximately 200 kcal and 6 g protein per serving.

Ingredients

500 g white flour
15 g salt
10 g dry yeast
1 tablespoon sugar
100 ml milk
170 g Greek yogurt
30 ml olive oil
1 egg for brushing (optional)
5 ml olive oil for brushing (optional)

Preparation

1. Put the flour and salt in a bowl. Dissolve the dry yeast and sugar in the lukewarm milk, then pour the mixture over the flour and stir. 2. Mix in the Greek yogurt and knead the dough. Move it to the work surface and gradually knead in 30 ml olive oil, until the dough is smooth and elastic. 3. Cover the dough and leave it in a warm place for at least 30 minutes, until it has visibly risen. 4. Divide the dough into 12 pieces. Shape each piece into a ball, roll it into a rope with your palms and twist it into a snail shape. 5. Arrange the rolls on the tray and, if you like, brush them with beaten egg or 5 ml olive oil. Leave the tray in the oven for the second rise, for 30-60 minutes, until the spirals have puffed up. 6. Take out the tray and heat the oven to 200 °C. Bake the rolls for 20-25 minutes, until golden.

Notes

The dough should stay soft and elastic; Greek yogurts vary in thickness, and a thinner one can make the dough stickier. Gradually knead in the oil and grease your palms before adding extra flour. The part many people rush is the second rise, especially when the spirals already look formed; let them puff up without crowding them on the tray. In a cool room, the first rise may take more than half an hour, since the dough rises more slowly. Greek yogurt can be replaced with 170 g plain yogurt, well drained and thick. The dough contains gluten and dairy, and the rolls contain egg only if you choose to brush them with egg. Once cool, keep them in a sealed bag at room temperature so the crumb does not dry out too quickly. I serve them warm alongside soup or with cheese.