Skip the store-bought package of buns– these soft Pumpkin & Olive Oil Pull Apart Rolls are easy enough for anyone to make. As slider buns, as your new go-to dinner date, or even dipped in a hearty bowl of your favorite soup– whatever incarnation you enjoy them in, they’re perfect.
During the summer months, we will do anything to not have to turn on the oven! The extra heat is one thing we just do not need in the house when the temperature outside is in the 100’s! Crock Pot Bread also comes in really handy for holidays, dinner parties, or anytime you need to free up oven space! Enter the crock pot.
Yes, you can cook just about anything in a crock pot these days, but bread? Absolutely! This recipe is super simple to make! Honestly? I actually like it better than most oven-baked breads. Baking the bread in the crock pot keeps all of the moisture inside the bread ensuring it’s nice and fluff, while still giving it a crisp outer crust.
While it is fully cooked after the two hours and pleasantly crisp, the outside will still be a bit pale. I just pop it onto a baking sheet and set it under the broiler for a minute to give it that perfect toasty finish.
Crockpot Rosemary & Olive Oil Bread
recipe adapted from Host The Toast
3½ cups all purpose flour
1 packet dry active yeast (2¼ teaspoons)
1¼ cups warm water
4 tsp dried rosemary, divided
3 tablespoons extra virgin olive oil, plus more for drizzling
1 teaspoon sugar
1 teaspoon sea salt or kosher salt, divided
Paper towels or a clean dishcloth
Look at that gorgeous ball of dough, soon to be bread. In. My. Crockpot. <Swoon>
1. In a large bowl, mix together the water, yeast, and sugar. Let sit 10 minutes. The mixture should become bubbly.
2. Stir in half of the salt (1/2 teaspoon), half of the rosemary, the 3 tablespoons of extra virgin olive oil, and all of the flour. Mix until fully combined. Work it together with your hands, if necessary.
3. Lightly grease a large bowl and place the dough in. Cover it with a kitchen towel/ dish cloth and leave the dough in a warm, draft-free area. Let it sit and rise for 1 hour.
4. Remove the dough from the bowl and gently roll it into a ball on a floured surface. Let it sit for another 20 minutes.
5. Set the crock pot to high. Line the crock pot with two pieces of parchment paper, leaving at least 2 inches hanging out of each side of the crock pot. Place the dough in the crock pot and sprinkle it with the remaining salt and rosemary.
6. Drape paper towels or dish cloth over the top of the crock pot and then place the lid on. This should capture any moisture that would sit on the lid and prevent it from dripping back onto your bread.
7. Cook the bread for 2 hours, and remove from the crock pot. It will most likely still be a bit pale on the outside. It tastes great this way, but I like to put mine on a baking sheet lined with parchment paper and put it under the broiler for a quick 3 – 5 minutes to get a crunchier, darker crust.
8. Let cool before slicing. Serve with extra olive oil drizzled on top or with dipping oil.
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