slow-cooker-honey-whole-wheat-rolls

Winter Best Food

Slow-Cooker Honey Whole-Wheat Rolls

The slow cooker yields super-tender, pillowy whole-wheat rolls. If you prefer them crustier, arrange the finished rolls on a baking sheet, brush the tops with melted butter and sprinkle with flaky sea salt, if desired. Broil, watching carefully, until lightly browned, 2 to 3 minutes.

Ingredients

  • 1 cup whole milk, warmed
  • 4 tablespoons honey, divided
  • 1 ¼ ounce envelope active dry yeast (2 1/4 teaspoons)
  • 5 tablespoons canola oil
  • 1 large egg
  • 2 cups whole-wheat flour
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt

Directions

  1. Combine milk, 1 tablespoon honey and yeast in the bowl of a stand mixer (or a large bowl, if mixing by hand). Set aside for 5 minutes.

  2. Add the remaining 3 tablespoons honey, oil, egg, whole-wheat flour, all-purpose flour and salt to the yeast mixture. Mix on low speed with the dough hook or with a wooden spoon until a smooth, elastic ball forms and pulls away from the sides, about 5 minutes. Transfer the dough to a lightly floured surface; divide into 12 pieces, about 2 1/2 ounces each. Roll each piece into a smooth ball.

  3. Line a 6-quart or larger slow cooker with a large piece of parchment paper (it's OK to pleat it slightly to get it over the bottom and partway up the sides); coat the paper with cooking spray. Add the rolls in a single layer. Cover and cook on High until the rolls are starting to brown around the edges and spring back lightly when touched, 2 to 2 1/2 hours. Transfer the rolls to a wire rack and let cool slightly before serving warm.