4.5
2 ratings

Slow Cooker Whole Wheat and Spelt Idaho Potato Rolls

Once you make bread this way, you'll be hooked
Slow Cooker Whole Wheat and Spelt Idaho® Potato Rolls
Photo courtesy of the Idaho Potato Commission and recipe author Kathy Hester

There’s nothing as comforting as a warm, homemade whole grain roll. But don't forget these little beauties when Thanksgiving comes around. Making the rolls in your slow cooker frees up your oven for all your other dishes.

Recipe courtesy of the Idaho Potato Commission and recipe author Kathy Hester

Ready in
2 h and 15 m
30 m
(prepare time)
1 h and 45 m
(cook time)
8
Servings
245
Calories Per Serving

Ingredients

  • 3/4 Cups mashed Idaho potatoes
  • 1/2 Cup potato cooking water
  • 1 Teaspoon sugar
  • 1 Teaspoon active dry yeast
  • 2 Tablespoons aquafaba (the liquid drained from a can of chickpeas)
  • 2 Tablespoons olive oil
  • 1 Teaspoon salt
  • 2 Cups spelt flour (or substitute whole wheat flour)
  • 1 Cup whole wheat flour, plus more to use on the cutting board

Directions

Make sure the potatoes and potato water has cooled to room temperature so it’s not so hot that it kills the yeast.

Add the mashed potatoes, potato cooking water, sugar and yeast to the bowl of your stand mixer.

Mix well with the paddle attachment and let sit for about 10 minutes, or until the yeast begins to bloom. (This make take longer on cold days.)

Add the aquafaba, olive oil, salt and spelt flour and mix well.

Remove the paddle and put on the dough hook, add the whole wheat flour and knead on a low speed for 8 minutes.

If your dough is too wet and doesn’t form into a ball, you may need to add extra flour. Add ¼ cup at a time until the dough firms up and form a ball around the dough hook.

Prepare your slow cooker by lining with parchment paper so the rolls will be easy to lift out.

Sprinkle some flour on a cutting board and put the kneaded dough on it.

Divide into 8 even pieces and roll into balls.

Place these in the lined slow cooker.

Cover the top of the crock with a clean dish towel or a few paper towels under the lid. This keeps the condensation from dripping on your rolls and making them soggy.

Let rise in the slow cooker by cooking on low for 45 minutes.

Then cook on high for 45 minutes to 1 hour.

The tops won’t brown like the would in the oven, but you can tell if they are done by looking at how brown the sides are.

Nutritional Facts
Servings8
Calories Per Serving245
Total Fat5g7%
Sugar4gN/A
Saturated0.7g3.6%
Protein9g18%
Carbs45g15%
Vitamin B60.2mg16.2%
Vitamin C3mg3%
Vitamin E0.9mg6.2%
Vitamin K4µg3%
Calcium19mg2%
Fiber7g27%
Folate (food)40µgN/A
Folate equivalent (total)40µg10%
Iron3mg15%
Magnesium83mg20%
Monounsaturated3gN/A
Niacin (B3)4mg25%
Phosphorus239mg34%
Polyunsaturated1gN/A
Potassium287mg6%
Sodium222mg9%
Sugars, added0.5gN/A
Thiamin (B1)0.3mg25%
Water32gN/A
Zinc2mg17%