Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, February 7, 2014


tablespoon cornmeal
can (11 oz) Pillsbury® refrigerated crusty French loaf
tablespoons butter, melted
teaspoon Italian herb blend

teaspoon salt

Line 3- to 3 1/2-quart slow cooker with sheet of cooking parchment paper. Sprinkle cornmeal in bottom of parchment-lined slow cooker.

Cut loaf of dough crosswise into 7 pieces to make rolls. Arrange rolls in slow cooker. In small bowl, mix melted butter, herb blend and salt. Brush over rolls.

Cover; cook on High heat setting 1 hour 40 minutes to 1 hour 50 minutes or until rolls are golden brown around edges and cooked through in center.

Note: This is a Pillsbury recipe.

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