Slow-Cooker Honey Whole-Wheat Rolls

Combine milk, 1 tablespoon honey and yeast in the bowl of a stand mixer (or a large bowl, if mixing by hand). Set aside for 5 minutes.

Add the remaining 3 tablespoons honey, oil, egg, whole-wheat flour, all-purpose flour and salt to the yeast mixture. Mix on low speed with the dough hook or with a wooden spoon until a smooth, elastic ball forms and pulls away from the sides, about 5 minutes. Transfer the dough to a lightly floured surface; divide into 12 pieces, about 2 1/2 ounces each. Roll each piece into a smooth ball.

Line a 6-quart or larger slow cooker with a large piece of parchment paper (it's OK to pleat it slightly to get it over the bottom and partway up the sides); coat the paper with cooking spray. Add the rolls in a single layer. Cover and cook on High until the rolls are starting to brown around the edges and spring back lightly when touched, 2 to 2 1/2 hours. Transfer the rolls to a wire rack and let cool slightly before serving warm.