When the smell of fresh yeast rolls fills the room, there’s no stopping you
Ingredients
- 300g Flour
- ½ tsp Salt
- 2 tbsp Sugar
- 60g Butter, soft
- 15g Yeast, crumbled
- 50ml milk
Instructions
- Dough: Mix flour, salt and sugar and form a well. Add the remaining ingredients to the well. Mix everything together and combine to form a dough. Knead until the dough is soft and elastic. Cover and let rise at room temperature until doubled in size.
- Fill and shape the snails: Use a knife to cut a cross into the dough ball a few cm deep. Roll out on a little flour to a 3 mm thick rectangle of approx. 40×50 cm.
- Roll up from the long side, cut the roll into 12 slices. Place in the tin with 1 cm between them. Leave to rise while preheating.
- Preheat oven to 180°C hot air (200°C top/bottom heat).
- Bake in the lower half of the preheated oven for 25-30 minutes.
