Yeast Rolls in a Multicooker

Name: Yeast Rolls in a Multicooker
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 7 servings
Ingredients: 150 ml Milk

Fluffy, tender, and soft, made from affordable ingredients. Yeast rolls in a multicooker rise very well and turn out just as fluffy as in the oven. They can be baked with filling or without it. The rolls separate from one another like a store-bought pull-apart sweet bun, and all the filling stays inside.

4.7

(23)

Updated : 07 April, 2026

Easy

More than 1 hour.

Ingredients

150 milliliters

Milk

5 tablespoon

Sugar

60 grams

Butter

1

Eggs

1.5 teaspoon

Dry yeast

3 cup

Wheat flour

150 grams

Uogienės

1

Egg yolks

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

How do you bake yeast rolls in a multicooker? First, prepare all the necessary ingredients. Take the butter out of the refrigerator in advance so it softens a little. In a separate bowl, combine the warm milk, 2 tablespoons of sugar, and the dry yeast. The milk should be warm, but not scalding hot. In hot milk the yeast will die, and in cold milk it will not activate. Stir the starter and leave it in a warm place for 15 minutes.

Step 2

During this time, the yeast will activate and form a fluffy foamy cap on the surface of the milk.

Step 3

Add the remaining sugar and salt to the starter, along with the softened butter and the egg.

Step 4

Mix the mixture with a whisk or mixer until all the ingredients are combined.

Step 5

Sift the all-purpose flour into the bowl in portions.

Step 6

It is better to add half of the flour listed here first, and then adjust the amount depending on the gluten strength and the size of the egg.

Step 7

Knead the dough until it stops sticking strongly to your hands. Shape it into a ball and, covering it with a towel, leave it in a warm place for 1 hour.

Step 8

The dough should rise well and increase in volume.

Step 9

Punch the dough down with your hand to release the carbon dioxide, then return the bowl to a warm place and let it rise again for 20 minutes.

Step 10

Dust the work surface with flour and divide the dough into 7 equal pieces. Shape them into balls.

Step 11

Generously grease the multicooker bowl with butter so the rolls do not burn.

Step 12

Roll the dough into a circle about 1/2 centimeter thick, and place 1 teaspoon of any thick jam in the center. I used crab apple jam. You can also bake the rolls without jam at all. In that case, place them directly into the multicooker.

Step 13

Bring the edges of the dough up toward the center and pinch them together securely. Whether the filling leaks out depends on how well the edges are sealed.

Step 14

Place the rolls seam-side down into the multicooker. Let them proof for 15 minutes on the “Dough” program. If your appliance does not have such a program, you can simply switch it to the warming setting.

Step 15

Then brush the rolls with egg yolk, set the “Bake” program, and bake the rolls for 1 hour. The time may vary for everyone, so check the instructions for your multicooker. The rolls should rise well and not burn on the bottom.

Step 16

Perhaps the only drawback of these rolls is that they are unlikely to brown on top. This happens because of the design features of multicookers.

Step 17

This is easy to fix by simply turning the rolls over so the browned bottom side is facing up, or, as I did, after cooling, drizzle them with a simple lemon-sugar glaze. Enjoy your meal!

Author note

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