Ingredients

12-14 frozen dinner rolls I used Rhodes rolls
3 tablespoons olive oil
2 tablespoons fresh herbs I used rosemary and thyme
½ teaspoon coarse salt

Directions

Line a 5 or 6-quart slow cooker with parchment paper. Arrange 12-14 frozen dinner rolls in the bottom of the slow cooker.

Cover and set to warm for 2 hours, or until the rolls are doubled in size.

Once the rolls have doubled in size, drizzle 3 tablespoons olive oil over the top and use your fingers to dimple the dough. Sprinkle 2 tablespoons fresh herbs and ½ teaspoon coarse salt over the top.

Turn the slow cooker to HIGH and cover. Cook for 1 ½ hours.