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

Ingredients for Soft Blender Dinner Rolls

This recipe makes about 20 rolls.

For the blender

• 1 ¼ cups whole milk: warmed to about 110°F, like a baby's bottle.
• 2 large eggs: at room temperature.
• ⅓ cup vegetable oil: or melted butter.
• ⅓ cup sugar: feeds the yeast and gives a soft, slightly sweet crumb.
• 2 ¼ teaspoons instant or active dry yeast: one standard packet.
• 1 ½ teaspoons salt.

For the dough

• 4 ½ to 5 cups all-purpose flour: plus a little extra for your hands.

For the topping

• 1 egg yolk beaten with 1 tablespoon milk: for a shiny golden top.
• 2 tablespoons melted butter: to brush after baking.

About the Ingredients

Yeast loves warmth, but not heat. Milk that is too hot, above 120°F, can kill the yeast, and the rolls will not rise. If you do not have a thermometer, test the milk on your wrist: it should feel pleasantly warm, not hot.

Both instant yeast and active dry yeast work in this recipe. Instant yeast can be added directly to the blender. If you use active dry yeast, let it sit in the warm milk with the sugar for 5 to 10 minutes until foamy before blending. Check the expiration date on the packet; old yeast is the most common reason bread does not rise.

All-purpose flour gives soft, tender rolls. Bread flour works too and makes them a little chewier. Always add the flour gradually. The dough should feel soft and slightly tacky, not stiff. Too much flour is what makes rolls heavy.

For the pan, a 9 x 13-inch metal or glass baking dish is perfect. A lightly greased half-sheet pan also works for slightly flatter rolls.