Here is another recipe from our Canadian Thanksgiving. By sharing all my kitchen secrets, I am really ensuring all you Americans are ready for your feast in just over a month. Now baking isn’t always my area of expertise, and I find bread to be a tricky culinary pursuit. However, as soon as I discovered that I can turn my slow cooker into an almost bread maker I was sold. Not only are these buns low maintenance and simple but they are also super healthy. You can pronounce every ingredient in them, and unlike their store bought counterparts there are no added sugars. Making bread at home is always a sure fire way to wow guests (little do they know how little work and how simple it is to do).
Slow Cooked Homemade Buns
- 1½ cups warm water
- ¾ Tablespoons yeast (or one package of yeast)
- ¾ Tablespoons salt
- 3 cups of flour
- Olive oil
- Line a large slow cooker with parchment paper.
- In a small mixing bowl stir together water, yeast and salt. Allow to stand for 10 minutes.
- Add flour and mix to combine.
- Cover dough and let rise until doubled in size (about 30 to 45 minutes)
- When ready to start making the bread, punch the dough down
- Divide dough into 8 to 10 equal sections, roll into balls and place in slow cooker.
- Cover slow cooker and bake on high for around 1 hour. Your time for baking may vary depending on your slow cooker and even the temperature of your home (I usually allow at least two hours before I want to serve them). Bread can be finicky.
- Rolls are done when they are set and no longer sticky. The rolls will be soft.
- Remove them from the slow cooker. Score the tops of the buns with a sharp knife creating and X pattern, then brush tops of rolls with oil and broil in the oven on a baking sheet until crust is crispy and brown.
- Break apart, serve and enjoy.