When the holidays come around, I try to search for recipes that’ll use every inch of the kitchen that I’ve got, which is why I love that these rolls are made in the slow cooker. I’ve already got a turkey in the oven and a couple of casseroles to reheat—I certainly don’t have time to squeeze in some rolls on top of all that!
Yield: 12 rolls
Prep Time: 20-30 minutes
Cook Time: 1 hour on Low plus 1 hour on High
- 1 (0.25-ounce) package active dry yeast
- ½ cup warm water (about 110°F)
- ½ cup milk, room temperature
- 1 large egg, room temperature
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 1 ½ teaspoons kosher salt
- 3 cups flour, plus extra for shaping the dough
- 4 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 ½ tablespoon fresh rosemary, chopped
- 2 tablespoons melted unsalted butter
- In a small bowl, stir the active dry yeast into the warm water (110°F) until dissolved. The yeast should start to foam. Set aside.
- In the bowl of a stand mixer with a paddle attachment, add the milk, egg, olive oil, sugar, and kosher salt. Mix to combine, about 3 minutes.
- Slowly add the yeast and mix in.
- Add the 3 cups flour, 2 tablespoons Parmesan cheese, garlic powder, and rosemary and mix until combined.
- Switch to the dough hook attachment and knead for 5–9 minutes on low until dough has formed. It will be tacky but should be smooth. Add a bit more flour if the dough is too sticky.
- Place the dough on a flat surface with a small bit of flour.
- Line a 6-quart slow cooker with two pieces of parchment paper and lightly coat the parchment paper with cooking spray.
- Using a sharp knife, slice the dough into 12 even pieces. Roll each piece into a ball and place in the slow cooker on top of the parchment paper. A 6-quart slow cooker can fit 12 rolls side by side.
- Cover and cook for 1 hour on Low.
- After one hour, switch to High and cook for an additional hour.
- Remove the rolls by lifting up the parchment paper.
- Remove the parchment paper and place the rolls on a baking sheet. Brush with melted butter and 1 tablespoons Parmesan cheese and broil for 3–5 minutes until golden on top. Serve.