Description
Soft, buttery, and completely no-knead. These dinner rolls use a slow cooker for the first rise, resulting in a pillowy texture and golden crust.
Ingredients
Scale
- 3 cups bread flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 cup warm water (105-115°F)
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg, beaten
Instructions
- Combine warm water, sugar, and instant yeast in a bowl; let sit for 5 minutes until foamy.
- Whisk bread flour and salt together in a large mixing bowl.
- Stir the melted butter and beaten egg into the yeast mixture.
- Pour the wet ingredients into the flour and stir until a shaggy dough forms.
- Place dough in a greased slow cooker on the warm setting for 60-90 minutes until doubled in size.
- Punch down the dough and divide into 12 equal portions, rolling each into a smooth ball.
- Place rolls in a greased baking pan and let rise for another 20 minutes.
- Bake at 350°F (175°C) for 15-20 minutes until golden brown.
- Brush with melted butter immediately after removing from the oven.