By Zoë François
Zoë’s Crockpot Rosemary Rolls
Ingredients
Tangzhong
- 2 tablespoons water
- 1/4 cup whole milk
- 2 tablespoons bread flour
Dough
- 2 3/4 cup (358g) bread flour
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 1/4 teaspoon instant yeast
- 1/4 cup whole milk
- 1/4 cup buttermilk
- 1 egg
- 4 tablespoons unsalted butter, softened, plus more for tops
- 2 tablespoons chopped rosemary
- Flaky sea salt
Instructions
First, prepare the crockpot. Pad the bottom of a 6-quart crockpot insert with a piece of aluminum foil, then line the sides of the crockpot with a larger sheet of foil and finally place a large piece of parchment paper over the foil. Set aside while you make the dough.
Next, make the tangzhong. In a small saucepan, mix together the water, whole milk and bread flour until combined. Cook over medium heat, stirring until a thick, white paste is formed. Cool for about 10 minutes.
In a stand mixer fitted with the dough hook, mix together the remaining bread flour, salt, sugar, yeast, whole milk, buttermilk, egg, butter and rosemary. Add the tangzhong and mix until it comes together to make a uniform dough. Cover with a wet towel and let rest for about 1 to 1 1/2 hours, or until it has doubled in size.
Turn the dough out onto a floured surface and divide into 8 to 12 portions. Roll into round buns. Place the buns into the prepared crock pot and cook for about 1 1⁄2 hours, the timing will depend on your machine. Don’t uncover if possible. Once tops are set, they will be very pale and may deflate a bit when uncovered.
Once they are done cooking in the crockpot, remove the rolls and place on a baking sheet. Brush with butter and broil in the oven for about 5 minutes to brown. Brush with more butter and flaky sea salt.
Photograph courtesy of Magnolia Network.
