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.

Carolyn Casner
Source: EatingWell.com, October 2017

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Recipe Summary

active:
25 mins
total:
1 hr 50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, yeast and sugar in a large bowl. Set aside for 5 minutes.

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  • Combine 1/4 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.

  • Line 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.

  • Place an oven rack in the upper third of the oven. Preheat broiler.

  • Pull 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.

Tips

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.

Equipment: 6- to 7-quart slow cooker

Nutrition Facts

153 calories; protein 3.9g 8% DV; carbohydrates 23.5g 8% DV; exchange other carbs 1.5; dietary fiber 2.1g 8% DV; sugars 0.4g; fat 5g 8% DV; saturated fat 3g 15% DV; cholesterol 12.7mg 4% DV; vitamin a iu 148.2IU 3% DV; folate 59.7mcg 15% DV; calcium 4.7mg 1% DV; iron 2.7mg 15% DV; magnesium 4.1mg 2% DV; potassium 44.1mg 1% DV; sodium 195.6mg 8% DV; thiamin 0.2mg 19% DV.

Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/26/2018
We made these for Christmas. I had to substitute an equal amount of rapid rise yeast (it's what I had available) and used 2 c. white whole wheat 1 c. whole wheat flour but they came out delicious! It was very easy particularly if you have a stand up mixer. Not five stars because they are not quite as good as some I've had made by hand but these are great for everyday. Read More
Rating: 5 stars
10/23/2017
Looks so good. I love baking and following different recipes so I'm going to bake these babies tomorrow... forget dinner... but for breakfast:) I'll be back with the result. Read More