Baking bread in your slow cooker is an option when your oven is tied up with other dishes or you don't want to heat up the house. However, it is a bit of a trial and error process. Each slow cooker cooks differently, so baking times can vary considerably. Using a thermometer is essential to ensure the center of the loaf is done, as the top won't brown.
Combine 2 cups flour, sugar, dry yeast, salt and rosemary in a large mixer bowl and stir until blended. Combine water and 1/4 cup oil in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture with egg.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes. Make Flavored Oil by combining 1/3 cup olive oil, garlic powder and rosemary in a shallow bowl.
Cut dough into 32 pieces.
Line a 5 to 6 quart slow cooker with parchment paper. Dip each piece of dough into Flavored Oil and place in slow cooker. Pour any remaining oil mixture over top. Sprinkle Parmesan cheese over the rolls. Turn slow cooker to high. Insert a triple layer of paper towels inside the lid (this will help with excess condensation).
Bake 1-1/2 to 2-1/2 hours (baking times vary considerably depending on your slow cooker). Check temperature of loaf - it must be at least 200°F in the center of the loaf. The top of the bread will be rather pale. For more color, preheat broiler to high. Transfer loaf from slow cooker to a baking sheet and remove parchment paper. Broil 1 to 2 minutes just until top of the bread is golden brown.