Categories: Pizza/Flatbread
Ingredients
- 1 cup warm water
- 1 package active dry yeast
- 3 cups all-purpose flour
- 1/4 cup grated Parmesan
- 2 tbsp. olive oil
- 1 tbsp. sugar
- 2 tsp Italian seasoning
- 1 1/2 tsp kosher salt
- 2 tbsp. unsalted butter, melted
- Garnish: chopped fresh rosemary, grated Parmesan
Directions
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Line bottom and halfway up sides of a slow cooker with a large sheet of parchment paper.
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In the bowl of a stand mixer fitted with the dough hook attachment, stir together 1 cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes. Add flour, cheese, oil, sugar, Italian seasoning, and salt; beat at medium speed until a soft, elastic dough forms, about 5 minutes.
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Turn out dough onto a lightly floured surface; divide dough into 12 portions. Roll each portion into a ball; place about 1/2 inch apart in slow cooker. Lightly spray with cooking spray. Cover with lid.
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Cook on high until browned around the edges and cooked through center, about 2 hours. (Top of rolls will not be browned.)
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Preheat oven to broil. Spray a baking sheet with cooking spray.
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Using excess parchment as handles, remove rolls from cooker; gently peel off paper from rolls Place unseparated rolls on prepared pan, and brush with melted butter.
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Broil on middle rack of oven until the top is golden brown, 2-3 minutes. Garnish with rosemary and cheese.