One of the keys to timing out your holiday meal properly is making sure you’re utilizing every cooking device in your arsenal—and that certainly includes your slow cooker. These slow cooker rolls will have your whole kitchen smelling like freshly baked bread. It’s a recipe that’s simple enough for you to bring out time and time again for everyday family meals.
- Yield: 8 rolls
- Prep Time: 15 minutes
- Cook Time: 1 1/2 hours
- 1 (0.25-ounce) packet rapid-rise yeast
- 1 teaspoon sugar
- 1 ½ cups water, warmed to 120°F
- 3 ½ cups plus 3 tablespoons all-purpose flour
- ¼ teaspoon kosher slat
- 3 tablespoons unsalted butter, melted
- In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and sugar and pour the warm water on top. Stir on low speed for 1 minute. With the machine running, gradually add 3 ½ cups of the flour and the salt and mix for 3 minutes. Remove the paddle and cover the bowl with plastic wrap and a dish towel. Let rise for 1 hour, until the dough has doubled in size.
- Dust a work surface with the remaining 3 tablespoons of the flour and scoop the dough onto the surface. Dust your hands with some of the flour and roll the dough into a log. Divide into 8 equal portions and roll each portion into a smooth ball, pinching the bottom seam.
- Line the bottom of a 6-quart slow cooker insert with a piece of parchment paper cut to fit. (Draw around the lid to get the correct size, cut, and fit into the slow cooker.) Spray very lightly with cooking spray. Fit the dough balls, seam-side down, into the slow cooker in one layer. Cover and cook on High for 1 ½ hours.
- When the rolls are cooked, preheat the oven to broil. Transfer the rolls onto a baking sheet. Melt the butter and brush the tops of the rolls well and broil for 8 to 10 minutes, until evenly browned on top. Serve.