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; 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.
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Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 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
Rating: 3 stars
11/19/2020
I am glad I tried this recipe before I made it for Thanksgiving. The rolls were just ok. Not very pretty. Because they were in the crock pot some rolls were different sizes and shapes. I made them exactly 2oz each. All of the bottoms were overcooked and slightly under cooked inside. It may have been my crock pot which brings forth an issue. Crock pots vary too much for roll making. I loved the idea but would not make these again. Read More
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