These perfectly soft and fluffy dinner rolls are made using a Crockpot™ Slow Cooker – no oven needed! Is there anything a Crockpot™ Slow Cooker can’t do? Make these rolls for Thanksgiving when you have no oven space left!
About the Crockpot™ 4-Qt. Digital Countdown Slow Cooker
- 4-quart capacity: Serves 4+ people, making it a great size for families!
- Digital countdown control: This means you can program cook times from 30 minutes to 20 hours! It also displays cook time remaining.
- HIGH and LOW settings: Perfect for making chilis, stews, sauces, and more – like these dinner rolls!
Grab one for yourself here!
These rolls require just 6 main ingredients:
- unsweetened plain soy milk
- granulated sugar
- active dry yeast
- all-purpose flour
- vegan butter
You’ll top them with a delicious three-ingredient garlic butter mixture made of vegan butter, fresh garlic, and fresh parsley. These really couldn’t get any simpler!
How to make these slow cooker dinner rolls
You’ll start by making a simple yeasted dough and letting it rise until it has doubled in size. Check out the recipe notes for a way to speed this process up using a pressure cooker!
Once the dough has doubled in size, divide it into 10 or so pieces. Roll them into balls and distribute into your parchment paper-lined Crockpot™ slow cooker. Place the lid on top and allow them to double in size, about 30 minutes.
Turn the slow cooker to high and allow to cook for 1-2 hours, until the rolls are fully cooked – the sides will be crispy and the insides will be light and fluffy. Spread your garlic butter overtop. If desired, place the rolls on a baking sheet and broil in the oven until crispy!
You may like these other Crockpot™ recipes:
Pressure Cooker Cinnamon Rolls
Slow Cooker Pumpkin Chili
Slow Cooker Loaded Baked Potato Soup
Slow Cooker Cherry Dump Cake
Slow Cooker Chocolate Pudding Cake
Crockpot™ Slow Cooker Garlic Butter Dinner Rolls
- 1 cup (240 ml) unsweetened plain soy milk
- 1 tbsp (15 g) granulated sugar
- 2 1/4 tsp (1 [7 g] packet) active dry yeast
- 3+ cups (375+ g) all-purpose flour
- 1 tsp salt
- 1/4 cup (56 g) vegan butter, cold and chopped into cubes
- 1 tbsp (15 ml) olive or vegetable oil
- 2 tbsp (30 ml) melted vegan butter
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- Make the dough: Heat the milk to approximately 110°F-115°F. Mix together the warm milk and sugar in a small bowl. Sprinkle the yeast overtop. Whisk the mixture together, then let sit 5-10 minutes, until foamy.
- In a large bowl or the bowl of a stand mixer fitted with the hook attachment, mix 3 cups of flour with the salt.
- Stir in the cubed butter. Add the milk mixture and mix until combined.
- Add more flour, as necessary, until you have a soft but workable dough.
- Using your hands or a stand mixer fitted with the paddle attachment, knead the dough for 5-7 minutes. Add more flour, as necessary, so the dough doesn't stick to your hands or the bowl.
- Prepare for your first rise by greasing a large bowl with 1 tablespoon (15 ml) of oil. Shape the dough into a ball and place into the bowl. Turn the dough around so that it is lightly coated in oil. Cover the bowl with a clean towel and allow to rise for about 1 hour, or until the dough has approximately doubled in size. *See notes for how to cut this time in half using a pressure cooker
- After the dough has risen, remove the dough from the pressure cooker and place on a lightly floured surface. Divide the dough into 10-16 rounded pieces.
- Line the slow cooker with parchment paper. Spread the dough balls evenly amongst the slow cooker.
- Cover again and allow to rise for another 30 minutes, until doubled in size. Switch the temperature to high and allow to cook for 1-1 1/2 hours.
- For the topping, stir together the butter, garlic, and parsley. Brush over the rolls.
- If desired for a crispy top, remove the rolls from the slow cooker by lifting up the parchment paper and place on a baking sheet. Broil in the oven on High for 1-2 minutes to crisp the tops.
- Top with parsley and serve!
Has anyone made this with gluten free flour? I’m assuming 1 for 2 replacement flour will work. Looks so good.
Do you put the lid on the slow cooker when you cook the rolls for 1-2 hours on high?
I made this on a whim today and it worked surprisingly well. They still looked very pale/doughy on top, so I thought they hadn’t cooked, but they were cooked all the way through and some of them even got hard at the bottom. Great recipe!