Blender Yeast Rolls
photo by happynana
- Ready In:
- 1hr 25mins
- In a blender, combine the warm milk, yeast, sugar, eggs and oil. Cover and process on low speed for 30 seconds or until blended.
- In a large bowl, combine the flour and salt. Add the yeast mixture and stir with a spoon until combined. Cover and let rise in a warm place until doubled in size, about 30 minutes.
- Stir dough down. Fill greased muffin cups half full. Cover and let rise ntil doubled, about 30 minutes.
- Bake at 350 for 18-20 minutes or until golden.
- Serve warm.
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Originally rated on 1/19/09 - This recipe made it into my book#266453. WOW! These rolls came out perfectly and they were so easy to make - no kneading!! I was a little worried when the dough didn't seem to rise after the first 30 minutes but they turned out fantastically. The rolls looked and tasted bakery worthy. We loved them served warm with a little pat of melting butter. This will become a favorite in our household
Wonderful! For a yeast-phobic person like myself, I am impressed! (So was my family!!) I took the advice given in several reviews and knew I hadn't totally messed up when the dough didn't rise as expected either time. Holding my breath and crossing all my fingers, I even set the bowl, then the filled pans on a heating pad like another reviewer to promote the rise. How lovely they came out when the timer went off! Unlike airy, bubbly bakery rolls, these are the way home-made rolls should be...with a bread-ier texture and so inviting for pats of butter or fruity jam or gooey peanut butter. The best part (besides eating them) is no kneading! Thanks, Kelbel, for the super recipe!