Soft Bread Snails


Nadia's Red Kitchen

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Soft Bread Snails

Servings: 6-12

Difficulty: Easy

These wonderfully soft bread rolls are great filled with just about anything. I have used ham and cheese in this recipe but they are also great with ricotta and spinach or Nutella for a sweet option. This recipe makes six large rolls or 12 smaller rolls.


  • 500g plain flour
  • 250g milk
  • 200g sliced Ham
  • 200g shredded cheese of your choice
  • 2 tsp yeast
  • 2 eggs plus 1 for brushing
  • 50g olive oil
  • 1 tsp sugar
  • 2 tsp salt
  • Sesame seeds or nigella seeds for the top (optional)


Thermal Method

  1. Add milk to bowl and heat for 1 minute/ 37 degrees/ speed 1.
  2. Add yeast and sugar to the bowl and mix for 10 seconds/ speed 3.
  3. Add remaining ingredients and mix to combine for 8 seconds/ speed 6.
  4. Set to dough mode and knead for 3 minutes. Remove from bowl and shape into a ball. Place into a lightly oiled bowl and cover with cling film.
  5. Place in a warm, draught free place to rise.
  6. Let your dough rise for at least an hour or until doubled in size.
  7. Remove the risen dough from the bowl and work with your hands a little until most of the air has come out of the dough. Place onto a lightly floured surface and shape into a large rectangle. Cut into 6 each portions (or 12 if ou want smaller rolls).
  8. Roll each piece into a long rectangle shape and place a slice or 2 of ham and cheese in the centre.
  9. Roll it up from the long edge and the roll from one end into the dough to form a snail shape.
  10. Repeat until all the snails have been made then place them into a lightly oiled baking dish with a little space in between each one as they will rise again.
  11. Leave to rise for 30 minutes.
  12. Bake for 25 minutes (15-20 minutes for smaller rolls) or until golden brown.

Traditional Method

  1. Add milk to a bowl and heat in the microwave for 30 seconds or until lukewarm.
  2. Add in the yeast and sugar and mix with a spoon until all incorporated.
  3. In a mixer with a dough hook or a larger bowl for hand mixing add in all the remaining ingredients and then top with the warm milk mixture.
  4. Knead with a mixture for 6-8 minutes or by hand for 10 minutes.
  5. Remove from bowl and shape into a ball. Place into a lightly oiled bowl and cover with cling film. Place in a warm draught free place to rise.
  6. Follow steps 5 to 11 of Thermal method.