Bread making and the slow cooker

[Icedlatteplease]

I made bread a few times in the slow cooker over lockdown and it worked really well.

Do you think if I prepped some rolls once a week and stuck them in the freezer, you could cook them in the slow cooker as you need them?

No, I'm afraid not. As I understand it, thawing anything in a slow cooker is a no-no because the temperature stays in the danger zone for too long, so bacteria has the opportunity to multiply.
Maybe bake the rolls in the SC first and then freeze them?

There are recipes online for doing exactly this, so definitely worth giving it a go - let us know how you get on 🙂

https://www.cdkitchen.com/recipes/recs/2/Frozen_Bread_Dough_in_the_Crockpot56246.shtml

I assume that's more for things like meat and fish? Bread dough is fine left in a warm place to prove for hours after all.

If you froze the dough, would that not kill the yeast?

Why not make your rolls as usual and freeze them cooked? Bit like freezing a loaf of bread.

Freezing won't kill the yeast, you can actually freeze fresh yeast for future use, I always have little cubes of it in freezer ready to throw in breadmaker, can just use from frozen too as only takes minutes to thaw.