I’m ready for soup season. There’s nothing that says fall like a big bowl of lentil soup or vegan tomato soup. But my favorite thing is the homemade rolls I serve on the side. This recipe for Slow Cooker Whole Wheat Spelt Potato Rolls is so easy to make you’ll find yourself making them all the time.
If you’re gluten-free be sure to check out my Teff Oat Rolls.
This is another post in my series of recipes sponsored by the Idaho Potato Commission. The mashed potato and the starchy potato water makes these rolls are super moist.
I made a double-batch of dough and cooked one set in a 4-quart slow cooker and another in a 3-quart. They both worked great and you could probably use a 5 or 6 -quart crockpot as well. I like using a round slow cooker because of the way the rolls cook together,but an oval could look pretty cool too.
You could bake these in the oven if you prefer, but with the holidays coming up I thought you might need this slow cooker recipe. There are times like Thanksgiving when your oven is full and you still need to make some homemade rolls. This recipe is perfect for big meals made in a small kitchen.
Throughout the whole photo shoot my dog, Brenna, was trying to sneak one of the rolls right from under my nose. You can see her devilish grin in the photo. She may be over 10 years old but she’s still full of mischief.
You’ll notice that the rolls do brown around the edges, so take care that they don’t burn. You can always pull up the paper to check them since they will not brown the same way on the top.
If you’d like to brown them on top, just remove the crock and put it in a 350 oven until they brown on top.