1 cup milk
1 ¾ teaspoons instant dried yeast
3 cups bread and pizza flour
2 tablespoons sugar
50g butter, melted
1 teaspoon table salt
Line the base and side of the removeable bowl of a slow cooker (5 to 6-litre capacity) with baking paper, to come about 8cm up the side.
Place milk in a heatproof jug. Microwave on High (100%) for about 30 seconds, or until warm. Pour into the large bowl of an electric mixer. Sprinkle over yeast. Stir until just combined. Cover bowl with plastic wrap.
Stand bowl in a warm place for 8 to 10 minutes, or until small bubbles just start to form. Add flour, sugar, butter and salt. Using the dough hook attachment, mix on medium speed for about 4 to 5 minutes, or until a smooth, elastic dough forms.
Transfer dough to a lightly floured surface. Roll into a log shape. Cut evenly into 12 portions. Roll into balls.
Arrange balls, slightly touching, over base of slow cooker, making sure balls don’t touch the side of the cooker. Cover with lid. Cook on High for about 1 hour and 30 minutes, or until rolls are lightly browned on top and cooked through. Lift paper and rolls from bowl. Stand on a wire rack for 15 minutes.
Serve with butter or your favourite casserole.