Description
Save your oven space for big things like the turkey or the ham for big holiday dinners by baking these simple honey laced dinner rolls in a slow cooker . You can get the mess out of the way pronto, and you’ll be rewarded with delicious soft rolls with a buttery bottom crust.
Ingredients
- 1 stick butter (113 mL)
- 1 cup whole milk (236 mL)
- 2 Tablespoons honey (42 g)
- 2 teaspoons instant yeast
- 1 large egg
- 3 cups all-purpose flour (390 g)
- 3/4 teaspoon salt
Instructions
Make the dough
- Plug in your slow cooker and set it to the warm setting.
- Melt the butter in a small pan. When the whole stick is melted, pour off all but 2 tablespoons of the butter into a small cup.
- Add the milk and honey to the pan, stirring until the honey is liquefied. Whisk in the yeast and let stand for 2 minutes just let the yeast dissolve.
- Pour the yeast mix into the bowl of a stand mixer (or in a mixing bowl with a hand mixer). Crack in the egg and stir just to break the yolk.
Measure in the flour and salt. Use the dough hook attachment to stir everything together to create a shaggy dough. - Pop the dough hook attachment on the mixer and let the machine run on low for about 5 minutes until you have a smooth, elastic dough.
Measure in the flour and salt. Use the dough hook attachment to stir everything together to create a shaggy dough. 
Proof the dough
- Fold up a kitchen towel and place it in the bottom of the slow cooker . Place the mixer bowl right on top of the towel and cover it with a towel. Let the dough proof inside the slow cooker for 10 minutes.
- Use a hot pad to pull the bowl out of the slow cooker after 10 minutes as the handle will be hot.
- Turn the slow cooker to the high heat setting.
Shape the rolls
- Sprinkle some flour on a work surface and divide the dough into 12 pieces. Lightly roll them into a ball.
- Brush some of the reserved butter on the bottom of the slow cooker , and then place a piece of parchment into the slow cooker . It will probably be a little bunched up, but that’s okay. Use hot pads to push the paper into the corners of the pan.
Bake the rolls
- Place the dough balls on top of the parchment . Once you have all 12 balls in place, drizzle the rest of the butter over the tops of the rolls.
- Bake the rolls for about 90 minutes until the tops spring back when you touch them. If you have an instant read thermometer , the rolls will be at 200F when they are fully baked.
If you have an 
Notes
Scale up and freeze: Feel free to scale up the recipe for as many slow cookers as you have. When you’re done, take out the rolls in the parchment and place the rolls in a large plastic bag to freeze. Thaw the rolls on the counter the night before you want to serve them or at least a couple hours ahead. To reheat them, place the parchment package inside a damp kitchen towel and place the kitchen towel inside the slow cooker on warm for 30 minutes. They’ll taste just as good as fresh!
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Breads
- Method: Slow cooker
- Cuisine: American
