Seeded Snail Bread Rolls are easy yeast dinner rolls or buns mixed and kneaded in the bread machine, rolled in a snail shape, topped with seeds, and baked in a conventional oven.
Don’t worry if you don’t have a bread machine. You can also make these by hand or with a stand mixer. See the recipe notes for details.
Amaze your friends or family with these homemade fun-shaped rolls. Amaze yourself with how easy they are to make.
Forget those squishy-squashy hamburger buns at the grocery store. These have substance, character, and outstanding flavor. Split these in half and use it as a slider bun if you like.
Time to break out your bread machine again. Buy, borrow or steal a machine if you don’t have one yet. I’m telling you it’s a miracle worker when it comes to homemade bread. Just don’t be baking your bread in it.–at least that’s my philosophy. It’s only a mixer/kneader as far as I’m concerned.
How I use a bread machine to make these rolls
As always with a bread machine, lift the lid after about 10-15 minutes into the cycle and check the texture. The dough should be starting to clean the sides of the bowl.
If it’s too sticky, as in touching the pan everywhere, add flour 1 tablespoon at a time.
If it’s too dry, the dough will be in a tight ball flapping against the sides. You will hear it. Add water 1 tablespoon at a time till dough sticks to the side briefly but releases cleanly. Experience is the best teacher with bread dough.
See the video for a picture tutorial about assessing the texture of your bread dough while it’s mixing in the bread machine
How to shape Seeded Snail Rolls
Adapted from One Hundred Years of Bread by Sidney Brockman Carlisle
Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.
If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
Thank you for visiting!
- 3/4 cup (6 ounces) warm milk
- 3 tablespoons (1.5 ounces)water
- 1 egg
- 2 tablespoons (1 ounce) butter
- 3 tablespoons (38 grams)sugar
- 1 1/2 teaspoon (9 grams) table salt
- 3 1/4 cups (390 grams) bread flour (if you must substitute all-purpose flour, you may need a little more)
- 2 1/4 teaspoons (7 grams) instant or bread machine yeast
- 1 egg + 1 teaspoon water.
- sesame seeds or poppy seeds
- Place ingredients in order listed into your bread machine pan. Always check to be sure the blade is in place before you start. Set on the DOUGH cycle.
- When the cycle is complete and the dough has doubled its original size, remove dough to a floured board or silicone sheet.
- Divide the dough into two parts, then each of those halves into 4 pieces making a total of 8 portions.
- Loosely form each piece into a fat, rope shape. Then, STEP AWAY! Let the dough relax for about 10 minutes and life will be easier. Well... maybe not, but your dough will be much more agreeable about shaping.
- Using your hands, roll and pull each rope into an elongated piece of dough approximately 12 inches long. It doesn't have to be perfect. Then starting at one end, roll up like a snail.
- Place about 2 inches apart in a large pan or on a greased cookie sheet. Even better if covered with parchment paper or a silicone sheet. Tuck the end of the coil underneath the roll as you place it in the pan. With the palm of your hand, flatten coil slightly. Cover with a towel.
Preheat oven to 400 degrees.
- Let rolls rise in a warm place until double. Flatten rolls with the palm of your hand again down to about 1-inch thickness. Don't worry, they will pop up in the oven. Brush each roll with egg wash. If desired, sprinkle buns with sesame seeds or poppy seeds.
- Bake in a preheated oven for 10-12 minutes until golden. Cool on wire rack. When cool, split with a serrated knife to make sandwich buns.
These rolls don't have any preservatives so you need to eat them within a day or two for greatest enjoyment. Otherwise, wrap well and freeze.
Alternate Mixing Instructions:
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe.
How to substitute active dry yeast for bread-machine yeast or instant yeast:
If you substitute regular yeast for instant or bread-machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black
King Arthur Flour Unbleached Bread Flour, 5 Pound (Packaging May Vary)
365 Everyday Value, Sesame Seed, 2.08 oz
365 Everyday Value, Poppy Seed, 2.4 oz
Nutrition Information:Yield: 16 Serving Size: 1 roll
Amount Per Serving: Calories: 168Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 226mgCarbohydrates: 29gFiber: 1gSugar: 2gProtein: 6g