1tablespoonchia seed or chia seed ground mixed with 3 tablespoons water as an egg substitute- you can use any egg substitute that you like
3cupsall-purpose flour, plus more if needed
In a small bowl, add yeast to the warm water and stir well. Set aside.
In a stand mixer fitted with a paddle attachment, combine milk, coconut oil, sugar, salt, and chia seed egg.
Beat on low speed, stir and pour in yeast mixture. Stir until all is combined, scraping down the sides if as needed.
Change to a dough hook attachment and add 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 little 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.
Lay in the slow cooker, on the parchment paper, barely touching the sides.
Place some 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.
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.