Golden Blender Bread Rolls are soft, fluffy, and perfectly golden—ideal for breakfast, dinner, or festive gatherings. What sets this recipe apart is its simplicity: the dough is prepared in a blender, making it incredibly fast and beginner-friendly. These rolls are lightly sweet, with a tender crumb and a beautifully browned top. Whether served warm with butter, used for sandwiches, or paired with soups and stews, they’re versatile and crowd-pleasing. The recipe yields a large batch, making it perfect for sharing or freezing for later. With minimal kneading and no complicated techniques, these rolls are a must-have in any home baker’s repertoire.

INGREDIENTS:

For the blender dough:

2 cups warm milk (not hot)

½ cup vegetable oil or melted butter

½ cup granulated sugar

2 tablespoons instant yeast

4 large eggs

1½ teaspoons salt

6–7 cups all-purpose flour (start with 6, add more if needed)

For brushing and topping:

2 tablespoons melted butter (for brushing after baking)

Optional: sesame seeds, poppy seeds, or herbs for topping

INSTRUCTION:

Prepare the blender mixture

In a blender jar, combine warm milk, oil (or melted butter), sugar, and eggs. Blend on medium speed for 20–30 seconds until smooth.

Add instant yeast and salt. Blend again briefly to incorporate.

Pour the mixture into a large mixing bowl.

Add the flour

Begin adding flour one cup at a time, mixing with a wooden spoon or spatula after each addition.

Continue until the dough becomes soft and slightly sticky but pulls away from the sides of the bowl. You may not need all 7 cups.

Once the dough is formed, cover the bowl with a clean towel or plastic wrap and let it rest for 10 minutes.

Shape the rolls

Lightly grease two large baking trays or line with parchment paper.

With oiled hands, pinch off small portions of dough (about the size of a golf ball) and roll into smooth balls.

Arrange the rolls on the tray in evenly spaced rows, leaving a little room between each for rising.

Cover the trays loosely and let the rolls rise in a warm place for 30–45 minutes, or until doubled in size.

Bake the rolls

Preheat your oven to 375°F (190°C).

Once the rolls have risen, bake for 18–22 minutes or until golden brown on top and cooked through.

Remove from the oven and immediately brush with melted butter for a glossy finish and added flavor.

Serve and enjoy

Let the rolls cool slightly before serving. They’re best enjoyed warm with butter, jam, or alongside savory dishes.

SERVINGS:

This recipe yields approximately 30 medium-sized rolls. It’s ideal for large families, gatherings, or meal prep. You can halve the recipe for smaller batches or double it for events.

NOTE:

Flour type: All-purpose flour gives a soft texture, but you can substitute half with whole wheat flour for a heartier version.

Yeast tip: Instant yeast works best for speed, but active dry yeast can be used—just proof it in warm milk with sugar before blending.

Dough texture: The dough should be soft and slightly sticky. Avoid adding too much flour, which can make the rolls dense.

Flavor variations: Add herbs, garlic powder, or shredded cheese to the dough for savory rolls. For sweet rolls, add cinnamon and raisins.

Make-ahead: You can shape the rolls and refrigerate overnight. Let them come to room temperature and rise before baking.

Freezing: Baked rolls freeze well. Cool completely, store in airtight bags, and freeze for up to 2 months. Reheat in the oven before serving.

Serving style: Serve in baskets lined with cloth napkins to keep warm. Pair with soups, curries, roasted meats, or breakfast spreads.

Dietary adaptations: Use plant-based milk and oil for a dairy-free version. Substitute sugar with honey or maple syrup if preferred.

Batch prep: For events, bake in disposable trays and keep warm in a low oven. Brush with butter just before serving for freshness