Slow Cooker Rosemary Dinner Rolls
Bake up a batch of these Rosemary Dinner Rolls in your slow cooker. The rolls turn out light, fluffy, and ready to be slathered with butter.
Equipment
- 6 qt. slow cooker
Ingredients
- 10 frozen Rhodes dinner roll dough balls
- 1 1/2 tbsp melted butter
- 1 tsp kosher salt
- 1 tsp fresh, finely chopped rosemary
Instructions
- Line a 6 quart slow cooker with parchment paper and lightly spray with non-stick spray.
- Place 10 frozen dough balls in slow cooker, leaving a little space between each.
- Place lid on slow cooker and set to LOW for 1 hour and 15 minutes. This is the thawing and rising cycle. Resist the urge to remove the lid during this cycle. Doing so will add time to the process and risk the rolls of not rising properly.
- When the time is up for the rising cycle, set the slow cooker on HIGH and let the rolls bake for 1 hour and 15 minutes. The rolls will brown on the bottom but not the top. (SEE NOTES). Again, resist the urge to open the lid during the baking cycle.
- Once rolls are done, remove from slow cooker and place on baking sheet. Brush lightly with melted butter, sprinkle kosher salt and rosemary over the rolls. Set under the broiler for 90 seconds to brown. OR if you are serving from the slow cooker, brush with melted butter and sprinkle with salt and rosemary and serve.