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Crockpot™ Slow Cooker Garlic Butter Dinner Rolls

3.14 from 115 votes
These perfectly soft and fluffy dinner rolls are made using a Crockpot™ Slow Cooker - no oven needed.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings: 10 rolls
Course: Side Dish
Ingredients Method Notes

Ingredients
  

Dough
  • 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
For rising
  • 1 tbsp (15 ml) olive or vegetable oil
For topping
  • 2 tbsp (30 ml) melted vegan butter
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped

Method
 

  1. 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.
  2. In a large bowl or the bowl of a stand mixer fitted with the hook attachment, mix 3 cups of flour with the salt.
  3. Stir in the cubed butter. Add the milk mixture and mix until combined.
  4. Add more flour, as necessary, until you have a soft but workable dough.
  5. 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.
  6. 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
  7. 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.
  8. Line the slow cooker with parchment paper. Spread the dough balls evenly amongst the slow cooker.
  9. 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.
  10. For the topping, stir together the butter, garlic, and parsley. Brush over the rolls.
  11. 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.
  12. Top with parsley and serve!

Notes

How to rise dough quickly using a pressure cooker: Grease the pressure cooker with oil. Roll the dough into a ball and place into the pressure cooker. Turn the dough around so that it is lightly coated in oil. Place a glass lid or a glass plate overtop of the pressure cooker. Turn the pressure cooker to yogurt mode on low heat and allow to rise for 30 minutes, or until doubled in size.