Slow Cooker Pull-Apart Pizza Rolls from The Make Ahead Vegan Cookbook
The idea of pull-apart bread actually pulls a person in. Make it with pizza flavors and you just can’t lose. - GM from The Make Ahead Vegan Cookbook printed with permission.
Prep Time 15minutes
Cook Time 2hours
Total Time 2hours15minutes
Author Kathy Hester
2 1/4teaspoonsactive dry yeast
Vegan substitute for 1 eggprepared
3cupsall-purpose flourplus more
In a small bowl, add the yeast to the warm water and stir well. Set aside.
In a stand mixer fitted with a paddle attachment, combine the milk, coconut oil, sugar, salt, and egg substitute. Beat at low speed to stir and pour in your yeast mixture. Let it stir until all is combined, scraping down the sides if necessary.
Change to a dough hook attachment and add the flour. Let mix on low speed for 6 to 8 minutes. The dough will be a little sticky but that should be okay. If you can’t work with it, add a touch more flour. Pat into a ball and set aside.
Line a 6-quart slow cooker with parchment paper. I cut a larger circle so that it would go up the sides by about 3 inches. Then I snip vertically down the sides, all the way to the bottom, in about six places, so that the sides overlap and lay flat.
Place some of the pizza sauce in a bowl. Cut the ball of dough into 12 pieces. Roll each piece into a ball and use your fingers to roll pizza sauce all over the ball.
Lay in the slow cooker, on the parchment paper, barely touching the sides. Continue with all the balls, to cover the bottom of the slow cooker in one layer. The balls may not touch in places but they will rise nicely and fill in any empty areas.
Cover and cook on LOW for 1 hour for rising. Then, turn the setting to HIGH and cook for 30 more minutes. Brush more sauce, lightly, on the tops of the rolls and cook another 20 minutes. Remove the rolls by grabbing the parchment paper by the sides and lifting. Let rest on a wire rack.
Serve warm or cold and with extra pizza sauce for dipping, if you like.
Storing in the refrigerator:After cooling completely, store in a resealable plastic bag in the refrigerator for up to 1 week.
Freezing:After cooling completely, freeze in a freezer bag for up to 3 months. To serve, defrost in the refrigerator for a few hours. The rolls are ready to eat any time after defrosting.
Reheating: After refrigerating or thawing, you may reheat the rolls on a baking sheet a 350°F oven for 5 minutes