Easy Fluffy Blender Rolls
User Reviews
4.9
Easy Fluffy Blender Rolls
Description
The recipe begins by blending hot tap water with butter, sugar, salt, and eggs to produce a smooth liquid base that helps dissolve the ingredients evenly. Separately, flour and yeast are combined before being mixed with the wet ingredients to form a sticky but manageable dough. The dough is left to rise until doubled in size, developing airiness.
Once risen, the dough is shaped through rolling and folding, either into small rectangles folded into squares dipped lightly in melted butter, or shaped as crescent rolls, producing rolls with a soft and fluffy texture. Baking at moderate temperature yields golden, tender rolls that retain moisture from the butter and eggs.
These rolls are versatile for meals and can be served warm. The recipe uses instant yeast for convenience but offers notes for substituting active dry yeast. The method includes tips for measuring flour to avoid dryness and suggestions for freezing the baked rolls to preserve freshness.
Ingredients
- 2 ½ cups water not boiling; just hottest water from tap, hot
- ½ cup butter salted
- ⅓ cup granulated sugar
- 2 teaspoons salt
- 2 egg large
- 7 cups all-purpose flour see note
- 1 ½ tablespoons instant yeast see note for active dry yeast
- 6 tablespoons butter melted
Instructions
- To a blender, add the hot water, butter (I just throw the whole stick in there), sugar, and salt. Blend for 10-15 seconds until well-combined. Add the eggs and blend until smooth.
- In a large bowl, whisk together the flour and yeast.
- Pour the wet ingredients over the flour and stir with a spoon (or use your hands) until well-combined and no dry streaks remain. The dough will be sticky and bumpy.
- Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.
- Divide the dough in half.
- For folded square rolls, on a lightly floured counter, roll half of the dough into a thick rectangle, about 9X14-inches. Cut in half lengthwise and then cut each half into six rectangle pieces. Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and then fold in half (see pictures in post for a visual). Repeat with remaining dough, spacing the rolls about 1/4-inch apart.
- For crescent rolls, on a lightly floured counter, roll half of the dough into a thick circle, about 14-inches in diameter. Brush with melted butter. With a pizza cutter, cut into 12 equal pieces. Roll each piece up starting with the wide end and place on a parchment-lined half sheet pan. Repeat with remaining dough.
- Cover the rolls and let rise until puffy, about 1 1/2 hours.
- Preheat the oven to 375 degrees F. Bake for 15-18 minutes until golden. If desired, brush tops with melted butter while still warm.
Notes
- Instant yeast is recommended, but active dry yeast can be used by adding it last and blending briefly.
- Measure flour by fluffing and leveling to avoid dry, dense rolls.
- Using a blend of whole wheat and white flour is possible for a lighter texture.
- The baked rolls freeze well; thaw at room temperature and warm gently if desired.
- The recipe doubles easily, adjusting yeast accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 186kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 239mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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