• 4 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Line bottom and sides of a 5- to 6-quart oval slow cooker with parchment paper. Coat with cooking spray and sprinkle with cornmeal.

  • In a large bowl combine 1 1/2 cups of the flour and the next five ingredients (through dry mustard). Add the warm water and 3 tablespoons of the melted butter. Beat with a mixer on medium for 30 seconds, scraping bowl as needed. Beat on high for 3 minutes. Stir in the 1/2 cup cornmeal and as much of the remaining flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into 16 balls, pulling and tucking edges to form smooth tops. Place balls, evenly spaced (sides will be touching), in prepared cooker.

  • Cover and cook on high for 1 1/2 to 2 hours or until a thermometer registers 200ºF (tops of rolls may be slightly wet). Use parchment paper to remove rolls from cooker; peel off paper. Place rolls on a baking sheet; cool.

  • Preheat broiler. Brush tops of rolls with the remaining 1 tablespoon melted butter.* Broil 4 to 5 inches from the heat for 3 to 4 minutes or until light brown.


To remelt butter, microwave it for 5 to 10 seconds.

Nutrition Facts

131 calories; total fat 3g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 8mg; sodium 243mg; potassium 42mg; carbohydrates 22g; fiber 1g; sugarg; protein 3g; trans fatty acidg; vitamin a 132IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 7mg; iron 1mg.


4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0