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Seeded Snail Bread Rolls: A Bread Machine Recipe

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.

yeast rolls topped with poppy seeds and some with sesame seeds


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.

Click here to sign up for a FREE 6-day Quick-Start email course: “Make Fabulous Bread with Your Bread Machine.”

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.

bread machine dough, too wet, too dry, and just right

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

pictures showing how to shape seeded snail rolls
buns that have been proofed and glazed with seeds
After glazing the rolls, sprinkle each roll with seeds of your choice.

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!
Paula

Seeded Snail Rolls (made with a Bread Machine)

Seeded Snail Rolls (made with a Bread Machine)

Yield: 16 rolls
Prep Time: 2 hours 45 minutes
Cook Time: 12 minutes
Total Time: 2 hours 57 minutes

Seeded Snail 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.

Ingredients

Dough

  • 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

Glaze

  • 1 egg + 1 teaspoon water.
  • sesame seeds or poppy seeds

Instructions

  1. 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.
  2. When the cycle is complete and the dough has doubled its original size, remove dough to a floured board or silicone sheet.
  3. Divide the dough into two parts, then each of those halves into 4 pieces making a total of 8 portions.
  4. 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.
  5. 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.
  6. 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.

  1. 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.
  2. 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.

Notes

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.

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

Did you make this recipe?

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David Neale

Saturday 19th of September 2020

Interesting bread machine recipes, but such a pity the ingredients are generally specified only in volume measures (cups, tablespoons…), instead of the more accurate weight measures (grammes).

Paula

Saturday 19th of September 2020

David,

You are absolutely right!! I am in the process of correcting that but haven't made it to every one of my recipes just yet. I'm working on it. Right now, only the newest recipes and most popular ones have weight measurements. So sorry! :-(

Tia P Turner

Sunday 7th of June 2020

Made these last night sans seed topping, and family thought they made the best hamburger buns! Absolutely love all your bread tips and so grateful to have found your blog! Bread machine has been sitting in pantry for >10yrs, cause I hated they way it baked! I adore your recipes for manipulating the doughs and baking by hand! The quarantine has made me much better at bread making- Would love some tips to incorporate spelt four For healthier alternatives, if possible. Thank you!

Paula

Sunday 7th of June 2020

Hi Tia, Glad your snail rolls were good. Your family should feel privileged. I have never baked with spelt, but I like a good challenge. So I will start working on it. Stay tuned. paula

trinad

Friday 16th of April 2010

Can this recipe be converted to use without a bread machine? I would love too try this recipe but don't have a bread machine.

tia

Monday 19th of October 2009

you are an amazing baker. everything looks wonderful! i would BUY these buns.

Gina

Wednesday 30th of September 2009

I am making these buns right now - I was about to start dumping ingredients in, then I remembered that my dough blade was sitting by the sink, then I read your reminder to make sure the dough blade was in place - good reminder! Thanks!! I made barbeque pork in the crock pot today, so I thought these buns would be great for sandwiches.