|Easiest Ever Slow Cooker Whole Wheat Rolls|
But, what would all that matter if they weren't also soft, fluffy, and delicious?
So, what's a woman to do when Christmas is fast approaching, and she has no oven? Let's say for example, that her oven caught on fire, and the replacement had to be special ordered. Not that I'd know anything about that ; )
Well, she can just make her Nice, Soft, Whole Wheat Dinner Rolls in the Slow Cooker : )
This is my own recipe, but I got the method from Artisan Bread in Five Minutes a Day - whose work I highly recommend!
It's so easy!
Here's what you do:
First, you make your Dough. It takes about 5 minutes to stir together:
Easy Soft, No Knead Whole Wheat Cinnamon Rolls
(Makes 2 batches - for a one batch recipe, see my Whole Wheat Rolls post)
I prepare a double batch of dough in a plastic shoe box from the dollar store
Be sure to add ingredients in this order:
3 Cups Warm Water
5 Cups White Whole Wheat Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, the kind people make instant Mashed Potatoes with)
1/2 Cup Sugar*
1 Tablespoon Yeast
1 Tablespoon Salt
Stir well with a spoon till well combined and no floury patches remain. If it is VERY hard to stir, and doesn't look like the picture below, you can add a couple more Tablespoons of Warm Water.
|Dough after stirring|
Cover loosely (I put the shoe box lid on, but don't snap it down on one corner) and allow to rise for 2-5 hours on counter.
|Dough after initial rise - ready to place in fridge or use.|
Place in Fridge till needed, or use right away (ideally, use this within a week)
Then, line your Slow Cooker crock with a large piece of parchement paper. Tear off a square and push it down into the crock - press it against the edges so that you can see flat paper on the bottom, coming up the sides of the crock.
|Shaped Dough Set In Parchment Lined Crock|
Shape your rolls, and place them down inside the paper. Leave a bit of room between them so that they can rise. Place the lid on the crock, with a double layer of paper towel resting under it (this will keep the condensation in the lid from "raining" on your rolls while they bake.
|Slow Cooker Lid Lined with Paper Towel While Baking|
Now - either put the crock in the fridge overnight, or leave it on the counter for 2 hours to rise.
Put the crock in the electric part of the slow cooker, and slow cook on high for 2 hours. My slow cookers all - regardless of size or brand - take precisely 2 hours for bread - but yours might be different.
At the end of two hours, carefully remove the lid & paper towel, lift the rolls out by the parchment paper (oven mitts are helpful here!) and set on a plate. Brush with buttery spread if you so desire. You can also sprinkle with Kosher salt, Garlic salt or some other favorite topping.
|"Buttered" and ready to Serve|
Cool a bit and enjoy!
|Mmmmm..... The obligatory "crumb" picture|
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