5tablespoonsbutter (1/4 c unsalted butter plus a tablespoon, melted and cooled and divided)
1 1⁄2cups white whole wheat flour
1 1⁄2cupsall-purpose flour
Serving Size: 1 (58) g
Servings Per Recipe:12
Calories from Fat 48 g31 %
Total Fat 5.4 g8 %
Saturated Fat 3.1 g15 %
Cholesterol 12.7 mg 4 %
Sodium 237.6 mg 9 %
Total Carbohydrate24.1 g 8 %
Dietary Fiber 2.2 g8 %
Sugars 1.2 g4 %
Protein 4 g 7 %
Combine water, yeast, and sugar in a large bowl.Set aside for 5 minutes.
Combine 1/4 cup cooled melted butter, salt, and the yeast mixture in the bowl of a stand mixer fitted with the dough hook attachment.Add whole-wheat flour and all-purpose flour and mix on low speed until a smooth, elastic ball forms and pulls away from the sides of the bowl, about 5 minutes.Transfer the dough to a lightly floured working surface and divide into 12 pieces, about 2 ounces each.Roll each piece into a smooth ball.
Line a 6 to 7 quart slow cooker with a large piece of parchment paper on the bottom and partway up the sides (it’s ok to pleat the paper slightly and coat with cooking spray).I used butter to grease mine and skipped the parchment paper completely.Place the rolls in the slow cooker.Cook on high until the rolls are starting to brown around the edges and spring back lightly when touched 1 hour 20 minutes to 1 hour 30 minutes.
Place an oven rack in the upper third of the oven.Preheat broiler.
Pull rolls apart and place on a baking sheet.Brush the tops of the rolls with the remaining tablespoon melted butter.Broil, watching carefully, until lightly browned, 2 to 3 minutes.