The easiest, and cleanest way to chop fresh herbs is to put them into a small container and
snip them with a pair of Kitchen Shears. It eliminates having to clean a cutting board and keeps them from scooting onto the floor as you chop.
Mix them into your favorite breadin5 recipe.
Once the dough has risen, you can use it right away or refrigerate it and use it over the next couple of weeks.
When you are ready to “bake” the buns in your slow cooker, line the bottom with parchment and sprinkle it generously with cornmeal, or brush with oil or butter. (Check your machine’s instructions to make sure it recommends baking in this way.)
Divide 1 pound of dough into 8 equal pieces and form them into balls. Place them into the prepared crock-pot.
Set the slow cooker to high and bake for about 1 hour. (THEY MAY TAKE MORE OR LESS TIME DEPENDING ON YOUR MACHINE.)
Once the buns have set, check by gently poking the top, they should no longer feel like wet dough, but will not be crusty.
If you want a crustier bun, with nice color, you can brush them with olive oil or butter and set them on a sheet pan under a broiler until the color you desire. Be sure to keep a close eye on them so they don’t burn.
Other slow cooker breads to try:
Cinnamon Rolls in the Crock Pot
