Crockpot Rolls
Crockpot rolls sound unusual, but a slow cooker bakes soft, pillowy dinner rolls when you line the pot with parchment. The tops stay pale, so a quick broil gives them color.
12
servings25
minutes2
hours30
minutesYeast dough rises, then bakes in a parchment-lined slow cooker for soft rolls. A quick broil turns the tops golden.
Ingredients
3 1/2 cups all-purpose flour
1 packet (2 1/4 tsp) instant yeast
1/4 cup granulated sugar
1 tsp salt
1 cup warm milk, about 110°F
1/4 cup butter, melted, plus 2 tbsp for brushing
1 large egg
1 tsp flaky salt, for topping
Nonstick spray
Parchment paper
Directions
- Whisk the flour, yeast, sugar and salt in a large bowl.
- Add the warm milk, 1/4 cup melted butter and the egg. Mix until a soft dough forms.
- Knead 6 to 8 minutes by hand or 5 minutes with a dough hook until smooth.
- Cover and let it rise in a warm place for 1 hour until doubled.
- Line a 6-quart slow cooker with parchment and spray it.
- Divide the dough into 12 balls and arrange them in the cooker, leaving small gaps.
- Cover with a paper towel under the lid and let rise 20 minutes.
- Cook on HIGH 1 1/2 to 2 hours, until the rolls are puffed and sound hollow, or reach 190°F inside.
- Do not lift the lid during the first hour.
- Brush with melted butter, broil on a sheet pan 1 to 2 minutes until golden, then sprinkle with flaky salt.
Notes
- Use whole milk for the softest crumb. The paper towel under the lid catches steam so the tops do not get wet. Store rolls in a bag 2 days at room temperature. Freeze baked rolls for 2 months.
Why you can bake rolls in a slow cooker
Crockpot rolls sound like a trick, but they work. A slow cooker set to HIGH makes a steady, moist heat, and that is enough to puff up a soft dough into tender, pull-apart rolls. It is a good way to bake bread when the oven is full, such as on a holiday.
The rolls will not brown on top, because the cooker is a steam environment. A quick broil at the end gives them a golden color and a buttery top. The bottoms bake against the parchment and turn a deep gold, like a bakery roll. If you have never made bread before, this is a forgiving way to start, since the cooker keeps the temperature steady.
Picking your ingredients
All-purpose flour: 3 1/2 cups makes a soft dough. Bread flour gives a chewier roll. Measure by spooning the flour into the cup and leveling it, or the dough will be dry.
Instant yeast: one packet, 2 1/4 teaspoons. It does not need proofing. If your yeast is old, check it in warm milk first and look for foam.
Warm milk: about 110°F, warm like a bath. Hot milk kills yeast, and cold milk slows it.
Butter and egg: a quarter cup of melted butter and one egg make the dough rich and soft. The egg also gives color.
Sugar and salt: the sugar feeds the yeast and gives a hint of sweetness, and the salt balances the flavor.
Flaky salt: a pinch on top after brushing with butter gives a pop of salt and a crunch against the soft rolls.
Tips for fluffy rolls
Line the cooker: parchment paper keeps the bottoms from sticking and burning. Cut a circle to fit, and let it come up the sides. Use a thermometer if you have one, since the rolls look done before the center is cooked.
Do not peek: the most common mistake is lifting the lid. Each peek lets out heat and steam, and the rolls can collapse. Wait at least the first hour before checking, and lay a paper towel under the lid to catch drips.
Test for doneness: the rolls should be puffed, sound hollow when tapped, and reach 190°F inside. If they are pale and doughy, give them 15 more minutes.
Make it your way
Use whole milk and honey in place of sugar for a different flavor, or brush the tops with garlic butter and sprinkle on parsley. Add a teaspoon of dried herbs to the dough. For a sweeter roll, brush with honey butter. Use a frozen dough ball, thawed and risen, if you want to skip the kneading.
Cold dough straight from the fridge does not work. It takes too long to warm up, and the rolls bake unevenly.
How to serve it
Serve warm with soup, stew or pot roast, or with a simple butter and honey. They go well next to chili or a crockpot dinner, since they free up the oven. Wrap them in a clean towel on the table to keep them warm. They are also good split and filled with sliced ham for small sandwiches.
Make ahead and store
Store cooled rolls in an airtight bag at room temperature for 2 days. They soften as they sit.
Freeze them for up to 3 months in a freezer bag. Thaw at room temperature, then warm in a 300°F oven for 5 to 8 minutes wrapped in foil. A short microwave stay of 15 seconds also works.
Crockpot Rolls at a glance
- Prep time: 25 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 12 servings
- Ingredients: 10, led by all-purpose flour, packet (2 1/4 tsp) instant yeast, granulated sugar, salt
Tips for Crockpot Rolls
Use whole milk for the softest crumb. The paper towel under the lid catches steam so the tops do not get wet. Store rolls in a bag 2 days at room temperature. Freeze baked rolls for 2 months.
Crockpot Rolls FAQ
How long does Crockpot Rolls take?
Crockpot Rolls takes 2 hours 30 minutes of cooking after 25 minutes of prep.
How many people does Crockpot Rolls serve?
This recipe makes 12 servings.
What do I need to make Crockpot Rolls?
10 ingredients, led by all-purpose flour, packet (2 1/4 tsp) instant yeast, granulated sugar, salt. Amounts are in the recipe card above.
