Line the bottom of the slow cooker with parchment paper and optionally apply cooking spray for easy release.

In a glass measuring cup, combine lukewarm water, sprinkle the instant dry yeast over the surface, and add sugar. Let sit for 10 minutes until foamy.

In a large bowl, combine all-purpose flour, melted butter, and salt. Pour in the proofed yeast mixture and stir until a sticky dough forms.

Lightly flour your hands and form the dough into 12 equal-sized balls, placing them in the slow cooker.

Cover the rolls with a damp towel and let them rise for 10 minutes.

Cover the slow cooker with its lid and cook on HIGH for 1.5 hours, checking occasionally for doneness.

Rotate halfway through cooking if necessary.

Once cooked, allow the rolls to cool slightly before serving. For a golden crust, brush with melted butter and broil for 1-2 minutes while watching carefully.

Keep the rolls at room temperature for 3-4 days or freeze for up to 1-2 months for later enjoyment.