Slow Cooker Apple Butter Rolls- N2MCC17

I made these Slow Cooker Apple Butter Rolls for week 17 of my New 2 Me Cooking Challenge for 2014. The original recipe comes from A Spicy Perspective.

I didn’t change any of the ingredients. I thought the original recipe’s directions where kinda confusing, so I (IMO) simplified them. I also made 12 instead of 24… because, let’s face it, I have a carb/bread fetish. I’m not ashamed.

For yeast dough recipes that call for “warm” water I like it between 110-120 degrees F. I learned that nifty little fact from the Better Homes & Gardens Cookbook.

The original recipe called for kneading the dough for 5-8 minutes. I only needed (kneaded, hahaha) 3. I’m not sure why…

The only thing I’ll do differently next time is check the rolls after 45 minutes. I left the first batch in for the full amount of time, and the bottoms browned WAAAAY too much. They didn’t burn or anything… but they were a little dry. The second batch, I left in for 1 hour, and they looked much better. I’ll check ‘em after 45 minutes just to make sure.

I really love the idea of “baking” rolls in the slow cooker. No reason to heat up the oven! I also think these would work great if you’re cooking a big meal and there’s no room left in the oven…

I’ve never used apple butter before, but I really like the flavor it gives these. I kinda feel like it’s more of a Fall or cool weather thing though. Know what I mean!? I don’t know if this sense, but they I think they’ve got a warm flavor.

I wish I had made some cinnamon butter to go with these, but we ate them with leftover Easter Ham instead.

No matter what we ate with them, I think these Slow Cooker Apple Butter Rolls are going to be in our regular rotation. They got thumbs up from both of us.

Happy “Baking”!


Click here for the Slow Cooker Apple Butter Rolls recipe!


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