Yes really, they're baked in the slow cooker and there's no proofing time (aka rise time) required. And what's especially good about baking in the slow cooker is that it frees up the oven for other things. Also (if the weather ever warms up this spring!!) you can bake these rolls without heating up the house!
Ingredients:
3 cups flour
1 cup milk
2 1/4 tsps quick rise or instant yeast
2 tbsps honey
2 tbsps sugar
2 tbsps melted butter
2 tsps salt
1 tbsp melted butter
Buttery topping:
1 tbsp melted butter
coarse salt (optional)
Warm milk in the microwave 1 minute on high or until the temperature reaches 105-115° F. Then pour the milk in the mixer bowl. Sprinkle the yeast on top, cover with a dish towel or pot lid and wait 10-15 minutes. Once the yeast starts to bubble add the flour, honey, sugar, 2 tbsps melted butter and 2 tsps salt. Using the dough hook on medium speed (or by hand) knead 5-6 minutes until a ball forms.
Turn the dough out onto a floured work surface and cut into 12 equal pieces.
Form into balls by pulling the pointed parts underneath and place them in a parchment lined slow cooker. Brush with 1 tbsp melted butter.
Place a paper towel under the lid to absorb any condensation, cover and cook on high for 1 1/2 hours. No peeking!
Once baked use the parchment paper to lift the buns out of the slow cooker.
They are ready right now but if you want them a little golden place the parchment and buns on a baking sheet. Brush with 1 tbsp melted butter again, sprinkle a little sea salt if you like on top, and broil 1-2 minutes.
Makes 12 pull-apart dinner rolls.
Original recipe from: livingsweetmoments.com
No comments:
Post a Comment