In today’s post I will show you a quick & easy recipe for delicious herbed butter snails or bread rolls, a great alternative to purchased herbed baguettes to crisp up in the oven.
For the herbed butter snails I only used parsley & chives, but you can basically use all herbs that you have at home or that you like the most. Have fun baking!
Cooked/Baked today: Baking Herbed Butter Bread Rolls
Difficulty: Easy – Medium
Preparation Time: 1 hour & 45 minutes (inclusive resting time)
Category: Baking Recipes, Bread & Bun Recipes, Yeast Dough, Recipes with Herbs, Barbecue Recipes
Our Recipe rating:
Ingredients for about 15 – 20 herbed butter bread rolls:
- 400 grams flour
- 200 milliliters water
- 150 grams soft butter
- A bunch each of fresh parsley & chives
- 1 clove garlic
- 1 teaspoon sugar
- ½ cube fresh yeast
- Salt & pepper
- Olive oil
Required kitchen gadgets, helper & preparations:
- Small bowl to mix herbed butter
- High container to stir together yeast-milk-mixture
- Whisk or fork
- Kitchen machine or mixer with dough hook
- Mixing bowl
- Kitchen towel
- Baking sheet + parchment paper
- Wire rack
…for herbed butter bread rolls:
For the herbed butter, finely chop parsley & chives. Then mix the chopped herbs together with 150 grams of soft butter, 1 minced clove of garlic & a good pinch of salt and pepper.
For the yeast dough, crumble ½ cube of yeast in a tall container, add 1 teaspoon of sugar & 200 milliliters of lukewarm milk. Next, stir everything with a whisk or fork until the yeast has completely dissolved.
Then put the yeast-water mixture together with 400 grams of flour, a good dash of olive oil & a good pinch of salt in a mixing bowl & knead with a food processor or a mixer with dough hook for 4 – 5 minutes to form a smooth dough that will completely detach from the bowl wall.
Put the dough on a lightly floured work surface & roll out as thinly and rectangularly as possible to the size 50cm x 40cm with a rolling pin. Spread the prepared herbed butter evenly on the dough & then roll up tightly from the long side.
Cut the dough roll with a knife into 15 – 20 snails of roughly the same size & place them on 2 baking sheets lined with baking paper leaving a little space between them. Cover the bread rolls with a kitchen towel & let them rest for 30 – 45 minutes in a warm place until the dough volume has increased significantly.
Preheat the oven to 180°C (top/bottom heat) in good time & bake the herbed butter snails after the resting time for 15 – 20 minutes until golden brown. Take the done herbed butter bread rolls out of the oven, let them cool down briefly & then best serve warm. Have fun baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):