Garlic Butter Dinner Rolls Slow Cooker Recipe 

Instructions:

1. Make the dough: heat the milk to approximately 110°F to 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 to 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 to 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 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.
7. After the dough has risen, remove the dough from the bowl and place on a lightly floured surface. Divide the dough into 10 to 16 rounded pieces.
8. Line your Crock-Pot® 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 to 1½ hours.
10. For the topping, stir together the butter, garlic, and parsley. Brush over the rolls.
11. If a crispy top is desired, remove the rolls from the slow cooker by lifting up the parchment paper and place on a baking sheet. Broil in the oven for 1 to 2 minutes.
12. Top with extra parsley and enjoy!

Recipe by: @sixvegansisters