Sunday, November 14, 2010
Rhodes Rolls in the Slow Cooker
Place frozen rolls directly in the bottom of your greased 3 quart slow cooker. Place them so they aren't touching (see picture). Cover and cook on HIGH for 2 hours. The tops won't really "brown" like they do in the oven, so make sure not to overcook them even though they don't look done. (As you can see mine got a little too done on the bottoms)
As I was making this recipe, I thought there was a limited chance for success. Seeing as I didn't let them thaw or raise. However, I was pleasantly suprised that they turned out wonderful and were promptly eaten. There was even the fresh bread baking smell in my house when I got home. And all I did was take a bag out of the freezer, open in and place contents in my slow cooker. So easy! 4 stars.
I tried these again tonight, only this time I used my 6 quart slow cooker for 6 rolls instead of my 3 quart slow cooker. I cooked them on HIGH for 2 hours and they got too done and they didn't raise enough. They definitely turn out better in the smaller slow cooker. If you only have a 6 quart slow cooker, I would either put more rolls in (like 10ish) or I would insert an oven safe dish inside the cooker and place the rolls directly in the corningware/pyrex instead of directly in the slow cooker. Let me know how it works for you!