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Slow-Cooker Dinner Rolls
1 h 50 m
“These dinner rolls are baked in the slow cooker, then browned under the broiler for a couple minutes for a crisp crust. The results? Billowy, crusty, decadent rolls to serve with any meal.”
1 cup warm water
1 package active dry yeast (about 2¼ teaspoons)
1 tablespoon sugar
¼ cup unsalted butter plus 1 tablespoon, melted and cooled, divided
1 teaspoon salt
1½ cups white whole-wheat flour
1½ cups all-purpose flour
1Combine water, yeast and sugar in a large bowl. Set aside for 5 minutes.
2Combine ¼ cup cooled melted butter, salt and the yeast mixture in the bowl of a stand mixer fitted with the dough hook attachment. Add whole-wheat flour and all-purpose flour; mix on low speed until a smooth, elastic ball forms and pulls away from the sides of the bowl, about 5 minutes. Transfer the dough to a lightly floured working surface; divide into 12 pieces, about 2 ounces each. Roll each piece into a smooth ball.
3Line a 6- to 7-quart slow cooker with a large piece of parchment paper on the bottom and partway up the sides (it's OK to pleat the paper slightly); coat with cooking spray. Place the rolls in the slow cooker. Cook on High until the rolls are starting to brown around the edges and spring back lightly when touched, 1 hour 20 minutes to 1 hour 30 minutes.
4Place an oven rack in the upper third of the oven. Preheat broiler.
5Pull rolls apart and place on a baking sheet. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Broil, watching carefully, until lightly browned, 2 to 3 minutes.
To make ahead: Prepare through Step 3 up to 2 days ahead; store airtight at room temperature. Reheat and brown under the broiler just before serving.