Blender Bread Rolls recipe

INGREDIENTS

  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 cup warm milk (about 110°F / 45°C)
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 2 eggs
  • ¼ cup unsalted butter, melted
  • 3 ½ cups all-purpose flour (plus extra for kneading)

Instructions

  1. Activate Yeast:
    In a small bowl, mix the warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
  2. Blend Wet Ingredients:
    In a blender, combine the eggs, melted butter, and salt. Blend for 10–15 seconds until smooth.
  3. Add Yeast Mixture:
    Pour the activated yeast mixture into the blender and pulse for a few seconds to combine.
  4. Add Flour:
    Transfer the liquid mixture to a large bowl. Gradually add flour while stirring, until a soft dough forms.
  5. Knead:
    Turn the dough out onto a floured surface and knead for about 5–7 minutes until smooth and elastic.
  6. First Rise:
    Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled.
  7. Shape Rolls:
    Punch down the dough. Divide and shape into 12–15 rolls. Place them on a greased or parchment-lined baking tray.
  8. Second Rise:
    Cover and let rise again for 30–40 minutes until puffy.
  9. Bake:
    Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes or until golden brown on top.
  10. Optional Finish:
    Brush with melted butter right after baking for a soft, glossy finish.

Let me know if you’d like a version with whole wheat flour or gluten-free.

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