Name: Olive Oil Snail Bread Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 400 gms – 3 cups + 3 tbsp all purpose flour; 200 ml – ¾ cup + 2 tbsp water (lukewarm); 1 tsp granulated sugar; 4 gms – 1 tsp yeast; 2 tsp salt; 2 tbsp extra virgin olive oil

Today I am sharing with you a very simple recipe for bread: Olive Oil Snail Bread Rolls. I love baking bread. It’s actually one of the things I like to do the most.

There is nothing more comforting than the smell of bread baking in the oven. It spreads throughout the whole house and it just makes me hungry! In fact, I can’t wait for the bread to be ready, so I can dig into it!

So you won’t be surprised to know that one of the things I really love about today’s recipe is that these Olive Oil Snail Bread Rolls are even better when eaten warm, straight out of the oven! They are slightly crunchy on the outside, and soft and chewy on the inside. Yes, they have the perfect crumb!

Their subtle olive oil taste takes me back to my summers in Sicily when my grandmother would make me some freshly baked slices of warm bread topped with a drizzle of local extra virgin olive oil as an afternoon snack. The best treat ever!

These Olive Oil Snail Bread Rolls have oil in the dough and believe it or not, this is actually quite common in many areas of Italy. Don’t forget to scroll down to check my video recipe.

Try these rolls and let me know how you like them in the comment area below!

Olive Oil Snail Bread Rolls

Olive Oil Snail Bread Rolls - very easy bread rolls that are fun to make and delicious to eat. Olive oil bread tastes amazing and it is very common in many areas of Italy.

Course Bread

Cuisine Italian

Prep Time 15 minutes

Cook Time 20 minutes

Proofing time 1 hour 30 minutes

Total Time 35 minutes

Servings 6

Author Manuela Zangara

Ingredients

400 gms – 3 cups + 3 tbsp all purpose flour
200 ml – ¾ cup + 2 tbsp water lukewarm
1 tsp granulated sugar
4 gms – 1 tsp yeast
2 tsp salt
2 tbsp extra virgin olive oil

Instructions

Dissolve the yeast and sugar in the lukewarm water. Mix well and let it activate for 5 minutes or until frothy.
In the bowl of an electric mixer fitted with the hook attachment, add the flour, extra virgin olive oil, yeast mixture, and salt. Knead well, until smooth.
Make the dough into a ball. Cover and let it sit in a warm place for 1 hour or until doubled in size.
Divide the dough into 6 equal pieces. Roll them into 2.5 cm (1 inch) thick strips.
Roll them on themselves to make snails. Put on a baking tray covered with baking paper and let them rise again for 30 minutes.
Brush with a little more extra virgin olive oil and bake in a pre-heated oven at 200°C – 390°F for 20 minutes.
When ready, remove it from the oven and let it cool down on a wire rack.