Mix the warm water with the yeast in a large mixing bowl.

Cover and let it sit for 5 minutes for the yeast to activate. You’ll know the yeast is activated because the mixture will start to bubble.

Then stir in the honey, salt and ¼ cup of the melted butter.

Using a dough hook, mix in the flour slowly on medium speed.

Slowly add in the flour until the dough is formed.  You’ll know the dough is ready when it cleans the sides of the mixing bowl.

Then cover the bowl with a towel and let it sit at room temperature for about an hour until the dough has doubled in size.

Then punch down the dough and divide the dough evenly into 9 even sections.  Then roll each section into a ball.

Line a 6 quart slow cooker with parchment paper and place the dough balls in the base on the slow cooker on the parchment paper.

Cover and cook on high for 1-1/12 hours until the edges are lightly golden brown (the bottom of the rolls should be brown as well).

Then carefully remove the rolls from the slow cooker using the parchment paper and place on a baking sheet.

Brush the top of the rolls with the remaining melted butter and then broil them for 1-2 minutes to brown the top of the rolls slightly.

Then the rolls are ready to serve and enjoy!