Slow Cooker Bread: Easy Dinner Rolls

Making bread in your slow cooker is an easy way to have fresh bread without using the oven. These easy no knead dinner rolls will be ready in no time and your family will love them!

Slow Cooker Dinner Rolls


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Oh yes, you read that title correctly – bread in your slow cooker.  This week’s Sunday Supper is all about cooking low and slow. The other night I baked dinner rolls in my slow cooker!  Ok, to be perfectly sincere, I baked the rolls in the slow cooker and then browned them up under the broiler… but still! The fact that I can now make dinner rolls in something other than the oven is stupendous.  Think Thanksgiving here, folks.  One less side dish that needs precious oven space. Besides, it’s just fun to bake bread in your slow cooker.

Slow Cooker Dinner rolls

The dough ready to be baked.

I decided to make bread in the slow cooker with a no knead bread recipe.  You can use any one you like, and there are several available, but my favorite is from Artisan Bread in Five Minutes a Day.  I highly, highly recommend this book.  It will change your bread making forever as you are popping out artisan loaves from your oven that cost $5/loaf at the store … and they taste better!

Slow Cooker Dinner Rolls

I use a Hamilton Beech 6 quart slow cooker and get around seven good sized rolls. These are absolutely delicious and they held up the next day, too. I can’t say how long they last because ours were gone within 24 hours.


Slow Cooker Dinner Rolls
  • 1½ cups warm water
  • ¾ Tablespoons yeast
  • ¾ Tablespoons sea salt
  • 3-3½ cups flour
  • Melted Butter
  1. In a mixing bowl stir together water, yeast and salt.
  2. Add flour and mix to combine. The dough will be pretty sticky.
  3. Cover dough and let rise until doubled in size.
  4. Punch dough down and use immediately or re-cover and refrigerate until use.
  5. When ready to bake:
  6. Line a large slow cooker with greased parchment paper.
  7. Divide dough into 8 equal sections.
  8. Form dough in to balls and place in slow cooker.
  9. Cover slow cooker and bake on high for around 1 hour. Your time for baking may vary -- mine took closer to 1½ hours.
  10. Rolls are done when they are set and no longer sticky. The rolls will be soft.
  11. Brush tops of rolls with butter or oil and broil until crust is crispy and brown.

Make sure to check out the other Low and Slow Sunday Supper recipes!


Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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  1. Dianna Lott says

    Just to plan ahead on time, how long does it take dough to rise? What type of yeast did you use? And did you use a round or oval crockpot (I’m assuming it doesn’t matter). Can’t wait to try this!

    • says

      Well, it’s cold out so I’d give it an hour or two to double in size. Turn your oven on to 350 for a few seconds and then turn it off and let the dough rise in there. I think it’s instant yeast. I put it in a plastic container after I buy it so I can’t remember, exactly. But it’s just plain old yeast. My slow cookers are oval, but it shouldn’t matter. It just may change how many you can get in there. Have fun!

  2. says

    I never thought of making rolls in a crockpot, but I will definitely have to remember this around Thanksgiving. I never seem to have enough oven space. These look great!

  3. Diana says

    What an interesting idea… love the less oven space needed for holiday baking! Can’t wait to give these a try, as there is nothing better than fresh bread!

    • says

      After they are baked, yes. Before they are baked (like just the dough), no. They have a nice crisp top, which I think you will lose if you freeze them, but they’ll still be good.

    • says

      Thank you for asking, Hannah! If you make the recipe and then re-write it, use your own photos and give a link back to me, then yes! :-) If you’d rather not make the recipe and would prefer just to let your readers know about it, then I’m OK with you using my photo and providing a link back to the recipe, but please don’t put the entire recipe up when using my photo. I hope that makes sense! Feel free to email me if you have any questions – camille @ growingingupgabel . com

  4. wendy ball says

    I can’t wait to try these! It sounds so cool! I’d like to try these using a rye, or whole wheat and see what happens. AWESOME Idea – thank you!

  5. says

    Ok, seriously I’ve have a lot of slow cooker recipes, but I never thought you could make dinner rolls in one. What a deliciously great post. Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!

  6. says

    Parchment paper and I completely forgot to include that in the directions! THANK YOU! If you don’t have it, I would try either greasing the crock or using cornmeal on the bottom.

  7. Leigh says

    Just curious, what is the brown paper under the rolls and do you think they would cook correctly in the slow cooker without it?

  8. says

    Why didn’t I think of that. I think I can smell these wonderful rolls from here. Yummmmmmy! This is such a delicious post. I would love it if you would share this post at our WIW linky party. Hope you can join us. :-)

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