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Instructions
- Blend the Wet Ingredients
Add warm milk, eggs, oil, sugar, and salt into the blender.
Pulse for 15–30 seconds until the mixture is fully combined.
Tip: Ensure the milk is warm but not hot (about 110°F or 43°C) so it activates the yeast without killing it.
- Activate the Yeast
Pour the blended mixture into a large mixing bowl.
Stir in the yeast and let sit for 10 minutes until frothy.
- Add the Flour
Gradually add the sifted flour while mixing with a spatula or wooden spoon.
Mix until a sticky but elastic dough forms.
Cover with a clean towel and let rise in a warm spot for 45–60 minutes or until doubled in size.
- Shape the Rolls
Punch down the dough gently to remove air.
Lightly flour your hands and form 12–15 small balls.
Arrange on a greased or parchment-lined baking tray.
Let rise again for 15–20 minutes.
- Bake to Golden Perfection
Optional: Brush tops with egg wash for shine.
Bake at 350°F (175°C) for 18–22 minutes, or until golden brown.
Remove from oven and brush with melted butter for extra softness and flavor.
Time & Yield
Prep time: 15 minutes
First rise: 1 hour
Second rise: 20 minutes
Bake time: 20 minutes
Total time: ~1 hour 45 minutes
Yield: 12–15 fluffy rolls
Tips & Variations
Use honey instead of sugar for a softer, slightly sweet finish.
Add 2 tbsp milk powder for extra richness.
Stuff with cheese cubes, chopped herbs, or even caramelized onions before baking.
For whole-wheat rolls, substitute 1 cup of flour with whole wheat.
Storage Instructions
Store in an airtight container at room temperature for up to 3 days.
Freeze for up to 2 months (reheat in oven or microwave wrapped in foil).
Best enjoyed warm with a pat of butter or a drizzle of olive oil.
FAQ
Can I use a hand mixer instead of a blender?
Yes, though the blender creates smoother and more evenly mixed wet ingredients. A food processor works too.
Can I skip the second rise?
You can, but the rolls will be slightly denser. The second rise gives them their signature fluffiness.
Can I make the dough the night before?
Yes! Let the dough rise once, shape the rolls, cover, and refrigerate overnight. Bake straight from the fridge the next day.
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Final Thoughts
These blender rolls are more than just delicious — they’re a shortcut to fresh homemade bread without stress. With minimal effort and maximum flavor, you’ll never go back to store-bought again.
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