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The slow cooker yields super-tender, pillowy whole-wheat rolls. If you prefer them crustier, arrange the finished rolls on a baking sheet, brush the tops with melted butter and sprinkle with flaky sea salt, if desired. Broil, watching carefully, until lightly browned, 2 to 3 minutes.

EatingWell Magazine, November 2021


Credit: Victor Protasio

Recipe Summary

25 mins
2 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine milk, 1 tablespoon honey and yeast in the bowl of a stand mixer (or a large bowl, if mixing by hand). Set aside for 5 minutes.

  • Add the remaining 3 tablespoons honey, oil, egg, whole-wheat flour, all-purpose flour and salt to the yeast mixture. Mix on low speed with the dough hook or with a wooden spoon until a smooth, elastic ball forms and pulls away from the sides, about 5 minutes. Transfer the dough to a lightly floured surface; divide into 12 pieces, about 2 1/2 ounces each. Roll each piece into a smooth ball.

  • Line a 6-quart or larger slow cooker with a large piece of parchment paper (it's OK to pleat it slightly to get it over the bottom and partway up the sides); coat the paper with cooking spray. Add the rolls in a single layer. Cover and cook on High until the rolls are starting to brown around the edges and spring back lightly when touched, 2 to 2 1/2 hours. Transfer the rolls to a wire rack and let cool slightly before serving warm.


6-qt. or larger slow cooker, parchment paper

Nutrition Facts

1 roll
226 calories; fat 8g; cholesterol 18mg; sodium 114mg; carbohydrates 34g; dietary fiber 3g; protein 7g; sugars 7g; niacin equivalents 3mg; saturated fat 1g; vitamin a iu 58IU; potassium 154mg.