Soft Blender Dinner Rolls: Golden, Pillowy Pull-Apart Bread Without Kneading

There is no sound in the kitchen quite like the oven door opening on a pan of fresh rolls.

That puff of warm, yeasty air. The golden tops, shining and soft. And then, just a few minutes later, hands reaching in from every direction.

Homemade Bread, Made Easy

Many people tell me they are afraid of baking bread. They worry about the yeast, the kneading, the rising, and whether it will come out hard as a rock. I understand completely. But these rolls are where every nervous bread baker should start.

The secret is the blender. Warm milk, eggs, oil, sugar, salt and yeast all go in together and blend for a minute. That liquid mixture is then stirred into flour to make a soft dough that needs only a few minutes of gentle kneading. No long, tiring work at the counter, no stand mixer required.

The rolls bake close together in one pan, so they rise up into each other and come out soft-sided and pillowy, with golden, glossy tops. Pulling them apart is half the fun.

These are the rolls I make for Thanksgiving, Christmas and Sunday suppers. They are wonderful with a pat of butter and a drizzle of honey, perfect for soaking up gravy or soup, and just right for little ham sandwiches the next day.

Once you smell them baking in your own oven, you will never want store-bought rolls again.

Let me show you the simple ingredients that make this happen.