Prepare the slow cooker by lining a 6-quart or 7-quart slow cooker with parchment paper, optionally greasing with cooking spray.

In a glass measuring cup, combine lukewarm water, yeast, and sugar, letting it rest for 10 minutes until foamy.

In a large mixing bowl, add flour, melted butter, and salt, then stir in the yeast mixture until combined.

Create 12 equally sized dough balls from the mixture.

Place the dough balls into the slow cooker and cover with a damp towel, allowing them to rise for 10 minutes.

Put the lid on the slow cooker and cook on HIGH for about 1 1/2 hours; rotate the slow cooker insert halfway if some rolls cook faster.

Use a wooden skewer to check for doneness; it should come out clean, not gooey.

Allow the rolls to cool before serving, enhancing flavors. Optionally, serve with butter, honey, or jam.

For a crispy top, broil the rolls for 1-2 minutes after brushing with melted butter, keeping a close eye to avoid burning.