Crock Pot Easy Homemade Yeast Rolls

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups Flour
  • 1 tsp Salt
  • 1/3 cup Sugar
  • 1 Package Yeast, dry

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 1 cup Milk

• Liquids

  • 1/4 cup Water

Found on recipesthatcrock.com

Description

Ingredients

• 1 Package Dry Yeast
• ¼ Cup Warm Water
• 1 Cup Milk- Scalded
• ¼ Cup Oil
• ⅓ Cup Sugar
• 1 teaspoon Salt
• 2½-3½ Cups Flour- Divided
• 1 Egg Beaten
• 1 Package Dry Yeast
• ¼ Cup Warm Water
• 1 Cup Milk- Scalded
• ¼ Cup Oil
• ⅓ Cup Sugar
• 1 teaspoon Salt
• 2½-3½ Cups Flour- Divided
• 1 Egg Beaten

Directions

• Dissolve your yeast in warm water and set aside
• Mix your scalded milk with your oil, sugar and salt and let cool to lukewarm
• Add 1½ cups sifted flour to your your milk mixture
• Then add your yeast and beaten egg, mixing until well combined
• Blend into your mixture 1-2 cups of flour until a soft dough forms.
• Place in a greased bowl, turning once to coat.
• Set in warm place until your dough is 1½ to double in size.
• Flatten with hands to ¾ inch thickness on a floured surface.
• Cut with a glass and place rolls in a greased casserole crock or 6-quart crock pot. (I used my 9 x13 casserole slow cooker made by Crock Pot)
• Cover and cook on low until rolls have doubled in size.
• Once rolls have doubled in size, wipe the condensation off of your lid, replace lid and change heat setting to high
• Cook on high for 45 minutes to one hour until the rolls are done
• If desired, place rolls in broiler (on high if you have the choice) for 30-90 seconds, until tops are golden brown. *WATCH CLOSELY*
• Top with butter.
• Turn out on cooling rack and break apart once they are cool enough to handle
• Dissolve your yeast in warm water and set aside
• Mix your scalded milk with your oil, sugar and salt and let cool to lukewarm
• Add 1½ cups sifted flour to your your milk mixture
• Then add your yeast and beaten egg, mixing until well combined
• Blend into your mixture 1-2 cups of flour until a soft dough forms.
• Place in a greased bowl, turning once to coat.
• Set in warm place until your dough is 1½ to double in size.
• Flatten with hands to ¾ inch thickness on a floured surface.
• Cut with a glass and place rolls on parchment paper lined cookie sheets
• Place cookie sheets in the freezer until cut rolls are frozen solid.
• Put frozen rolls in a freezer safe container
• When you are ready to make your rolls, place frozen rolls in a greased casserole crock or 6-quart crock pot. (I used my 9 x13 casserole slow cooker made by Crock Pot)
• Cover and cook on low until rolls have doubled in size.
• Once rolls have doubled in size, wipe the condensation off of your lid, replace lid and change heat setting to high
• Cook on high for 45 minutes to one hour until the rolls are done
• If desired, place rolls in broiler (on high if you have the choice) for 30-90 seconds, until tops are golden brown. *WATCH CLOSELY*
• Top with butter.
• Turn out on cooling rack and break apart once they are cool enough to handle

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