Crockpot Apple Butter Yeast Rolls

Using an electric mixer with a bread hook, place the warm water (just barely over luke-warm, too hot will kill the yeast) and sugar in the mixing bowl. Sprinkle the yeast over the water and let it sit and foam for 10 minutes.

Then turn on the mixer and add the apple butter, egg and salt. Slowly add the flour mixing as you go. Once all the flour is in the bowl, add the melted butter. “Knead” the dough with the bread hook for 5-8 minutes.

The dough will be smooth, but very tacky. Dump it out onto a floured work surface. Using a floured knife, cut the dough into 4 quarters. Then cut each quarter into 6 equal pieces, to make 24 small dough segments.

Turn the ends of each dough segment under to create little balls. Then place a large piece of parchment paper in a 6-quart slow cooker, and press it down. Arrange 12 dough balls in the slow cooker. Then carefully lift the parchment paper (with the dough balls on it) out and set it aside. Repeat with the remaining dough balls and another piece of parchment but leave that batch in. You are creating two separate batches. Place the lid on the crockpot and cover the additional dough balls on the counter with a sheet of plastic wrap. Allow them to rise for 1 hour at room temperature. At this point the extra batch of dough balls could be put in the fridge for up to a week, until ready to bake.

Sprinkle the rolls in the slow cooker with a little brown sugar. Turn the slow cooker on high and “bake” for 60-90 minutes. Time will depend on your crockpot. To test, touch the top of the rolls. If they feel slightly firm and are no longer tacky, the rolls are ready. When they are done remove the rolls from the slow cooker by lifting them out with the paper. Repeat with the second batch of dough balls. Each batch will cook for 60-90 minutes, 3 hours total.