Slow Cooker Rolls

Stephanie From plainchicken Wed, Jan 02 2013
I've been seeing some posts on Pinterest about making bread in the slow cooker.  I decided to give it a whirl.  Let me tell you, this is GREAT!  It is so easy and only takes about 2 1/2 hours from start to finish. This is my new go-to method for making Rhodes Rolls. Let me show you how easy it is.

 

Place 8 or 9 frozen rolls into a parchment lined slow cooker.  
I used a 6 quart slow cooker.  

 

Put the lid on the slow cooker.

 

Turn the slow cooker on LOW.

 

Let the rolls thaw and rise for about 1 hour and 15 minutes.

 

Turn the slow cooker on HIGH.

 

Cook the rolls for about 1 hour and 15 minutes.

 

I wanted the rolls to be brown on top, so I placed them under the broiler for about 90 seconds.

 

We served them with some honey butter.
These were absolutely delicious!  
Who knew you could bake bread in your slow cooker?  So cool!



post signature 

Slow Cooker Rolls

Servings: 8-12 Skills: Beginning Prep Time: 5 min (not including thaw time) Bake Time: 90 min

3.2 / 5  (5 votes, 12 reviews )

Ingredients

  1. Place 8 or 9 frozen rolls into a parchment lined slow cooker.  

  2. I used a 6 quart slow cooker.  

Instructions

  1. Put the lid on the slow cooker.

  2. Turn the slow cooker on LOW.

  3. Let the rolls thaw and rise for about 1 hour and 15 minutes.

  4. Turn the slow cooker on HIGH.

  5. Cook the rolls for about 1 hour and 15 minutes.

  6. I wanted the rolls to be brown on top, so I placed them under the broiler for about 90 seconds.

  7. We served them with some honey butter.

  8. Absolutely delicious!  .

Stephanie

Stephanie Parker is the author of Plain Chicken, a food blog with tasty recipes that are anything but "plain". She works full-time managing an Accounting and HR Department and spends her nights and weekends working on her blog. She is married with three beautiful cats. She loves trying new recipes. She thinks it helps keep meal time from becoming boring. Her favorite ingredient is chicken, but you will find a lot more than chicken on her blog. Her pastimes include cooking, baking, shopping, traveling and Auburn football.


Posted in Stephanie

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12 Comments

Deborah Pucci said on Jan 02, 2013 Reply
What a great idea!
Diane said on Jan 03, 2013 Reply
Wow, thanks Stephanie,
I really enjoy your Plain Chicken blog too. I've got to try these. I love using the Rhodes Texas rolls for PW's rosemary rolls. Really good too.
Thanks!
Melissa said on Jan 02, 2013 Reply
Love this! and Im going to try it soon!
Alex said on Jan 31, 2013 Reply
I love Rhodes rolls, thanks for the tip. And by the way, that is the CUTEST crock pot I have ever seen.
Sandy said on Sep 25, 2013 Reply
I tried these following your instructions to a "T" and the bottoms of the rolls got overcooked (burned) and hard...........so I'm definitely trying again, but I'll check them much sooner than 1 hr and 15 minutes on the high setting. I should have checked them, but for some reason thought that I should not lift the lid or I'd mess them up, lol.
Andrea said on Jan 28, 2013 Reply
Do you make your own dough and then freeze it or buy it somewhere?
Peggy Underwood said on Jan 28, 2013 Reply
thanks,nice of you to share.love the idea
Greg said on Jan 27, 2013 Reply
Can you use fresh rolls?
sharon said on Feb 19, 2013 Reply
do you put a lid on while thawing and cooking?????????
Sara said on Mar 26, 2013 Reply
Yummy!! We enjoyed these!
I didn't put them under the broiler as my sons like soft rolls so these were great. Two of the rolls did have hard sides on one half. They must have been wedged too tightly against the side of the slow cooker. I will be trying this again.
LA said on Feb 23, 2013 Reply
Don't use wax paper. Didn't have parchment so used wax paper but the rolls stuck to it. Otherwise, it worked perfectly. Thanks so much!!!

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