Slow Cooker Rosemary Olive Oil Bread

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!

2.14_rosemarybread.jpg

Yield: 12 rolls

Prep Time: 20-30 minutes

Cook Time: 1 hour on Low plus 1 hour on High

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Slowly add the yeast and mix in.
  4. Add the 3 cups flour, 2 tablespoons Parmesan cheese, garlic powder, and rosemary and mix until combined.
  5. 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.
  6. Place the dough on a flat surface with a small bit of flour.
  7. Line a 6-quart slow cooker with two pieces of parchment paper and lightly coat the parchment paper with cooking spray.
  8. 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.
  9. Cover and cook for 1 hour on Low.
  10. After one hour, switch to High and cook for an additional hour.
  11. Remove the rolls by lifting up the parchment paper.
  12. 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.