i developed this recipe long ago when someone gave us a lot of canned creamy corn. i tried this recipe again with the dough softener i recently bought and the result was a bunch ever softer bread rolls! easy to make and great for breakfast as it is also low in fat!

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savory corn snail rolls
make about 2 dz.

2 t. instant dry yeast
1 t. sugar
1/4 cup /60 ml luke warm water (at about 110F)
1 lb. bread flour (regular white flour is ok.)
1 t. salt
2 t. dough softener/bread improver (optional)
1 cup/250 ml canned creamy sweet corn (i use Yeo's now)
1/4 cup corn oil
milk for brushing

in a cup, whisk 1/4 cup luke warm water with yeast and sugar. set aside for 10 minutes until frothy.

in a large mixing bowl, add the flour, salt, dough softener.
make a hole in ther center, add in the oil, frothy yeast mixture and creamy corn.
knead the dough in the bowl for 10 minutes until elastic. add more flour or corn if necessary.
wrap the bowl with a plastic bag and leave it in a warm place for 1 hour until doubled.
lightly grease a cookie sheet with margarine orr oil.
when doubled, pounch down and knead for another 2 minutes.
shape the dough into 24 balls. then form each ball into long string the roll into a "snail" shape.
place each snail on the cookie sheet.
cover the cookie sheet with a damp tea towel or large plastic wrap and let it rise again for about 20-30 mintes.
20 minutes before baking, preheat the oven to 400F/200C.
when the snail rolls are ready, brush the tops with some milk or egg wash or lightly sprinkle with plain flour.
place the cookie sheet in the center of the oven.
immediately turn the heat down to 350F/180C.
bake for 20 minutes or until knock the center of the rolls and they sound "hollow" and lightly browned.
eat warm or store in an air-tight container and eat in 2 days.