Nutrition per serving may change if servings are adjusted.
1 cup warm water
1 package active dry yeast (about 2¼ teaspoons)
1 tablespoon sugar
¼ cup unsalted butter plus 1 tablespoon, melted and cooled, divided
1 teaspoon salt
1½ cups white whole-wheat flour
1½ cups all-purpose flour
Combine water, yeast and sugar in a large bowl. Set aside for 5 minutes.
Combine ¼ cup cooled melted butter, salt and the yeast mixture in the bowl of a stand mixer fitted with the dough hook attachment. Add whole-wheat flour and all-purpose flour; mix on low speed until a smooth, elastic ball forms and pulls away from the sides of the bowl, about 5 minutes. Transfer the dough to a lightly floured working surface; divide into 12 pieces, about 2 ounces each. Roll each piece into a smooth ball.
Line a 6- to 7-quart slow cooker with a large piece of parchment paper on the bottom and partway up the sides (it's OK to pleat the paper slightly); coat with cooking spray. Place the rolls in the slow cooker. Cook on High until the rolls are starting to brown around the edges and spring back lightly when touched, 1 hour 20 minutes to 1 hour 30 minutes.
Place an oven rack in the upper third of the oven. Preheat broiler.
Pull rolls apart and place on a baking sheet. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Broil, watching carefully, until lightly browned, 2 to 3 minutes.
To make ahead: Prepare through Step 3 up to 2 days ahead; store airtight at room temperature. Reheat and brown under the broiler just before serving.
153 calories;5 g fat(3 g sat); 2 g fiber; 24 g carbohydrates; 4 g protein; 60 mcg folate; 13 mg cholesterol; 0 g sugars; 0 g added sugars; 148 IU vitamin A; 0 vitamin C; 5 mg calcium; 3 mg iron; 196 mg sodium; 44 mg potassium