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.
Servings: 10 rolls
Equipment
- knife
- baking sheet (if you're going to brown the rolls a little more in the oven)
Ingredients
- 10 frozen Rhodes dinner roll dough balls (do not thaw)
- 1 ½ tablespoon melted butter
- 1 teaspoon kosher salt
- 1 teaspoon 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. Again, resist the urge to open the lid during the baking cycle.
- At this point, they are done. You can lightly brush melted butter on them, and sprinkle with the rosemary and coarse salt. They are ready to serve. However, if you want them to be a little more brown on the tops, preheat your broiler. Remove the rolls with the parchment paper and place on a baking sheet. Set under the broiler for 90 seconds to brown.
Notes
see blog posts for timesaving tips and variations