Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp instant dry yeast
- ¾ cup (180ml) warm milk
- ¼ cup (60ml) warm water
- 1 large egg
- ¼ cup (60ml) vegetable oil or melted butter
Instructions
- Blend the wet ingredients:
In a blender, add the warm milk, warm water, egg, oil (or butter), sugar, salt, and yeast. Blend for 30–45 seconds until smooth. - Add the flour:
Gradually add the flour to the blender (you may need to stop and scrape the sides) and blend until a smooth, sticky dough forms. - Rest the dough:
Pour the dough into a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 45–60 minutes, or until doubled in size. - Shape the rolls:
Punch down the dough. With lightly floured hands, divide it into 8–12 equal portions and shape into balls. Place them on a greased or parchment-lined baking tray. - Final rise:
Cover and let the rolls rise again for 25–30 minutes until puffy. - Bake:
Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes, or until golden brown on top. - Optional glaze:
Brush warm rolls with melted butter for a soft, glossy finish.
If you want, I can also give you a no-knead overnight version of these blender rolls so they’re even softer.