Make rolls in your slow cooker? Yes you can! Try these delicious Slow Cooker Rosemary Pull Apart Rolls with a bowl of soup or stew. Wonderfully simple!
So, did you know you could bake bread in your slow cooker? I didn’t know this until recently, just another reason to love this small appliance that makes our lives so much easier. The texture of these Slow Cooker Rosemary Pull Apart Rolls is similar to bread baked in a bread machine, slightly dense, and the aroma from the Rosemary is amazing!
Now the only thing your slow cooker won’t do vs. the oven is brown the top of these rolls. Simple solution, you just pop them under the broiler in your oven for 2 minutes & the tops will be golden brown. In 2 hours you’ll have delicious pull apart rolls that cook on the countertop, a great idea if you are using your oven for other dinner items and can’t reserve the space or time for traditional baking. Serve these up alongside some Chunky Beef Stew or Beefy Sour Cream Noodle Casserole.
- 1 package active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1 egg
- 2 T olive oil
- 2 t sugar
- 1 1/2 t salt
- 3 cups all-purpose flour
- 1 1/2 T fresh Rosemary, chopped (dried works fine too)
- In a small bowl, stir to combine warm water and yeast. The yeast will dissolve and start to foam. Set aside until needed.
- In the bowl of a stand mixer with a paddle attatchment or in a large bowl using a spoon, stir to combine milk, egg, olive oil, sugar and salt. Slowly pour the yeast mixture in and stir.
- Add the flour and Rosemary, stir until the mixture is combined. If using a stand mixer, switch to the kneading hook attachment and knead for 5 to 8 minutes on low until the dough has formed. It should still be tacky but smooth, add a touch more flour if too sticky. If you are not using a stand mixer, pour the dough onto a floured surface and knead the dough by hand for 5 to 8 minutes until the dough is smooth.
- Place the dough onto a surface, I used a cutting board. At this time line your slow cooker with parchment paper. I used 2 strips going both directions (see picture up above). Lightly spray the parchment paper with cooking spray or a sprinkling of cornmeal to prevent sticking.
- With a knife, slice the dough into 12 even pieces. Roll each piece into a ball with your hands and place in the slow-cooker on top of the parchment paper. If using a 6-quart slow-cooker, use all 12 rolls. If using a 4-quart slow-cooker, use 6 rolls and freeze the remaining for another use. The dough balls will touch, therefore when cooked they will be pull-apart rolls. If you do not want them to touch, use less dough & leave a 1" space in between rolls.
- Cover and cook on low for 1 hour to let the rolls rise. Then switch the heat to high and cook for 1 more hour. If using a 4-quart slow-cooker, check the rolls at 50 minutes. Remove the rolls by using the parchment paper to lift the rolls out of the slow-cooker. The rolls should be fluffy and cooked through. If you would like the rolls to be golden on top, remove them from the parchment paper onto a baking sheet and place under the broiler for 2 to 3 minutes until golden. Serve warm.